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+ servings
Thumbprint cookies on a cooling rack.

Thumbprint Cookies

Tender-crisp and buttery, these Thumbprint Cookies can be filled with any jam you love. A class at Christmas, they shine like gems on your cookie plate!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 42 cookies
Calories 80kcal


  • 1 cup butter softened (2 sticks)
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 cup jam or preserves


  • In a standing mixer with the paddle attachment at medium speed, or with an electric mixer, beat butter, sugar, egg yolks, and vanilla until smooth.
  • Gradually add flour and baking powder until combined. Cover and chill at least 30 minutes.
  • Place rack in middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
  • Shape dough into 1-inch balls and place on prepared baking sheets 2 inches apart. Using your thumb, make an indentation in the center of each cookie (if the dough is sticky, wet your thumb between cookies).
  • Bake until light golden brown around the edges, about 11 to 14 minutes, rotating baking sheets after 6 minutes. Remove from oven and immediately transfer to wire cooling racks. Spoon 1/4 teaspoon jam into the indentation on each baked cookie.


  1. Dough can be made ahead and kept refrigerated for up to 2 days. Bring to room temperature before using.
  2. Adapted from Pillsbury's Complete Cookbook.


Calories: 80kcal