Go Back Email Link
–+ servings

Thumbprint Cookies

Thumbprint cookies are a simple, make-ahead treat perfect for the holidays. These soft, chewy cookies bake up perfectly every time without cracking, making them a go-to for cookie trays, parties, and even homemade gifts. This recipe can be customized with your favorite jam and elevated by rolling them in shredded coconut or chopped nuts!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling Time 25 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 24 cookies
Category Sweet

Ingredients
 

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • 2 egg yolks, at room temperature (reserve egg whites if rolling in coconut or chopped nuts)
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract (optional)
  • 2 ¼ cups all-purpose flour
  • ½ tsp kosher salt (I use Diamond Crystal)
  • ⅓ cup jam (I like St. Dalfour Red Raspberry Fruit Spread)

For the Optional Coating (to Roll the Cookies in)

  • 2 egg whites
  • 1 ½ Tbsp water
  • 1 cup shredded coconut or chopped nuts (e.g. walnuts, pecans, or pistachios)

Equipment

Instructions

  • Line two baking sheets (or sheet pans) with parchment paper or silicone baking mats.
  • In a large bowl, whisk together the flour and salt. Set aside.
    2 ¼ cups all-purpose flour
    ½ tsp kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until well combined.
    1 cup (2 sticks) unsalted butter, at room temperature
    ⅔ cup granulated sugar
  • Add in the egg yolks (reserving the egg whites if coating the cookies), vanilla, and almond extract (if using). Continue mixing on medium speed just until incorporated, scraping down the sides of the bowl and paddle attachment with a rubber spatula as needed.
    2 egg yolks, at room temperature
    1 tsp pure vanilla extract
    ½ tsp almond extract (optional)
  • Reduce the mixer speed to low. Add in the flour/salt mixture, half at a time, and mix just until combined, again scraping down the sides of the bowl and paddle attachment as needed.
  • To test the dough, remove a small portion and roll it into a ball with your hands. If the dough is dry and cracked, add in a Tbsp of milk (or water) and mix just until combined. If the dough is very sticky, sprinkle in an additional Tbsp of flour. (The goal is to be able to roll the dough into smooth balls that don’t show any cracking.)
  • If coating the cookies:
    Prepare the egg wash by whisking together the reserved egg whites and 1 ½ Tbsp water in a small bowl. Prepare the coating by measuring out the topping you wish to roll the cookies in (e.g., shredded coconut or chopped nuts).
    Portion out dough balls about 1 ¼" to 1 ½" wide (roughly 28 to 30 grams each). Dip each dough ball into the prepared egg wash, then roll in in your chosen topping, and set them on the prepared baking sheets at least 2" apart.
  • If not coating the cookies:
    Portion out dough balls about 1 ¼" to 1 ½" wide (roughly 28 to 30 grams each) and set them on the prepared baking sheets at least 2" apart.
  • Using your thumb or the back of a ½-teaspoon measure, gently press an indentation into the top of each dough ball.
  • Chill the formed cookies on the baking sheets in the freezer for 25 minutes (or in the fridge for 1 hour) until firm to the touch.
    Pro tip: Once firm, you can also transfer them to an airtight container or freezer bag and keep them in the freezer for another day; see Notes below.)
  • Preheat oven to 350℉.
  • Remove the cookies from the freezer (or fridge) and spoon ½ teaspoon of jam into the indentation of each.
  • Bake the cookies, one baking sheet at a time, in the center of the preheated oven until the edges begin to turn a light golden color (about 15 to 20 minutes). Be careful not to overbake!
    Pro tip: Baking time can vary depending on how cold the baking pan and cookies were when placed in the oven, as well as any quirks your oven may have. I recommend checking on them around the 15-minute mark. (For reference, my oven takes exactly 18 minutes!)
  • Remove the cookies from the oven and allow them to cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Serve at room temperature, or store in an airtight container for up to 5 days.

Notes

  1. Freezing Instructions:
    • To freeze unbaked cookies: Roll and shape the dough, place the cookies on a lined baking sheet, and freeze until solid (about one hour). Transfer them to an airtight container or freezer bag. When ready to bake, place the frozen cookies on a lined baking sheet, fill with jam, and bake at 350°F until the bottom edges turn lightly golden.
    • To freeze baked cookies: Let the cookies cool completely on a wire rack. Place them in an airtight container in a single layer. If stacking, separate each layer with parchment or wax paper to prevent sticking. When ready to serve, allow them to thaw at room temperature until soft.

Nutrition

Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 57mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 259IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg
Nutrition Disclaimer