Thumbprint Cookie Recipe

Thumbprint cookie recipe makes soft, buttery thumbprint cookies that can be made in 30 minutes with no chilling or special equipment required.

Course Dessert

Cuisine American

Prep Time 18

Cook Time 12

Total Time 30

Servings cookies

Calories 135kcal

Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mat. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2 cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In the bowl of your stand mixer fitted with the paddle attachment, beat together butter, sugar, and brown sugar until fluffy and combined, about 2-3 minutes.
½ cup unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar
Add egg and vanilla. Mix until combined.
1 large egg, 1 ½ teaspoons vanilla extract
Add flour mixture to the wet ingredients. Stir until just combined and a cookie dough forms.
Using a small cookie scoop, scoop the dough into balls.
Add the remaining granulated sugar to a small, shallow dish, and roll balls in a sugar to coat the outside.
¼ cup granulated sugar
Place evenly spaced about 2 inches apart on the baking sheets.
Use your thumb to press an indentation into the center of each cookie.
Spoon ½ teaspoon of jam into the well of each cookie dough. Repeat with all cookies.
¼ cup thick jam or preserves
Bake for about 12-18 minutes, or until lightly golden brown.
Let cool completely on the baking sheet.

Salt: If you don't have kosher salt or sea salt, use half the amount of table salt.
Butter: If using salted butter, reduce the salt to 1/4 teaspoon.
Jam: I don't recommend using jelly as it will melt. Feel free to use your favorite flavor of jam with this recipe. I like to use peach, apricot, red plum, or blackberry.
Nutrition values are estimates.