Old-Fashioned Jam Thumbprint Cookies

The old-fashioned thumbprint cookies are the perfect treat: easy, fun, and delicious. It’s —perfect for holidays, cozy afternoons, or whenever you want a taste of something comforting. The best part? You can customize them using fruit jams, icing, or caramel sauce. Choose something you love. ❤️

We also love how simple this recipe is—no fancy ingredients or tools are needed. I make them every Christmas, but they are one of my husband’s favorite cookie recipes year-round.

Old Fashioned Thumbprint Cookies with Jam

Buttery cookie dough rolled in sugar, filled with sweet jam, then baked to soft and tender perfection. These old-fashioned thumbprint cookies are a classic for a reason.
Prep Time 30 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 1 hour 15 minutes
Serving Size 30 cookies

Equipment

  • Stand mixer
  • small mixing bowl
  • Measuring cups and spoons
  • Plastic Wrap
  • Cookie scoop
  • Baking sheets
  • Wire rack
  • Small spoon or piping bag

Ingredients 

Cookie dough

  • 1 cup unsalted butter (room temperature)
  • ½ cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon salt

Putting cookies together

  • ¼ cup granulated sugar (for rolling the cookies)
  • ½ cup fruit jam of your choice (strawberry and raspberry are a good choice)

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Instructions 

  • Prep the oven and baking sheets.  Preheat the oven to 350°F. Position two racks evenly spaced in the oven. Then, line two large baking sheets with parchment paper and set aside.
  • Cream the butter and sugar.  In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer in a large bowl), cream the softened butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Then, add the egg yolks and vanilla extract and beat for 1-2 minutes until the mixture is pale and creamy.
    butter and sugar creamed in bowl of stand mixer.
  • Add the dry ingredients.  In a separate small mixing bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter-sugar mixture, one cup at a time, mixing at a low speed after each addition. Mix just until combined—avoid overmixing.
  • Chill the dough.  Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to firm up. This step helps the cookies maintain their shape while baking.
  • Roll into balls and coat with sugar.  Pair the chilled dough with a cookie scoop or tablespoon and roll into 1-inch balls. Then, roll each ball in the additional granulated sugar, ensuring an even coating. Place the balls on the prepared baking sheets, spacing them 1 inch apart.
  • Make indentations and add jam.  Using your thumb or the handle of a wooden spoon, gently press into the center of each dough ball to create a well. Be careful not to press all the way through.
  • Add the jam. Fill each indentation with approximately ¼ teaspoon of jam using a small spoon or a piping bag for precision. Avoid overfilling, as the jam can overflow during baking.
    cookies with jam in center before baking.
  • Bake the cookies.  Bake the cookies in the oven for 12-14 minutes or until the edges and bottoms are lightly golden brown. The jam will be bubbly, and the cookies will appear set.  
    baked cookies on parchment paper.
  • Let it cool. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Be cautious—the jam filling will be hot from the oven.

Notes

Softened butter is important for mixing the dough and getting that nice, tender texture.  Cut the butter into small pieces to soften it quickly, and let it sit on the counter for about 10-15 minutes.
Pick the Right Jam: Thicker jams or preserves are better because they won’t run as much while baking.  Avoid jelly, as it can become too watery.
Use Parchment Paper or Silicone Mats: These will help keep the cookies from sticking to the baking sheet and make cleaning up much easier.
When filling the cookies, be gentle to avoid putting in too much jam.  The jam will spread when it bakes, so a little is enough.  After adding the jam, lightly tap the cookie on the counter or press down gently with the back of a spoon to make sure the jam sits evenly in the indentation.
Letting the cookies cool completely on the baking sheet before moving them to a wire rack might be tricky, but it’s essential.  This keeps the jam from spilling out and making a mess.  Plus, the cookies stay hot for a long time and could burn your mouth!
For a festive touch, add a bit of cinnamon, cardamom, or nutmeg to the dough for extra warmth and flavor.
For a bakery-like finish, lightly dust the cooled cookies with powdered sugar or drizzle them with a simple icing.
Calories: 78kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 40mg | Potassium: 3mg | Sugar: 5g | Vitamin A: 206IU | Calcium: 3mg | Iron: 1mg

My kids love getting their hands messy rolling the dough and poking their thumbs into it – it’s become a fun little tradition for us. Plus, who doesn’t love the combo of buttery shortbread and sweet jam? It’s the perfect little bite of happiness.

If you love thumbprint cookies, try these Apple Butter Thumbprint Cookies—a delicious twist on the classic, made with rich and spiced apple butter.

I hope it becomes a favorite for you, too. You can also try these Buttercream Thumbprint Cookies, filled with a luscious and creamy frosting instead of jam.

Tips for the Best Thumbprint Cookies

  • Work quickly with the dough: If it starts warming up as you roll it into balls, it might get sticky. If this happens, pop it back in the fridge for a few minutes to firm up again.
  • Keep the dough chilled: Consider chilling the dough between batches if your kitchen is warm. This will prevent the cookies from spreading too much while baking.
  • Roll evenly-sized balls: Use a cookie scoop or a measuring spoon to make sure all your cookies are the same size. This helps them bake evenly so you don’t end up with some undercooked and others overbaked.
  • Chill your baking sheets: If you’re having trouble with the dough spreading too much, try chilling it in the refrigerator or freezer for a few minutes before scooping it onto them.
  • Make Neat Indentations: Use the back of a rounded measuring spoon instead of your thumb for uniform thumbprints—it’s easier to get consistent shapes and won’t stick to the dough.
  • Don’t overbake: Keep a close eye on the cookies as they bake. They’re done when the edges are set and just starting to turn golden brown. The center might still look soft, but that’s okay – they’ll firm up as they cool. If baking at high altitudes, you might need to adjust your recipe for the best results. This helpful high-altitude baking guide explains how to make adjustments for cookies, cakes, and more.
  • Prevent Jam Spills: Don’t overfill the indentations with jam; about ¼ teaspoon is right. Overfilling can cause the jam to bubble over and make a sticky mess on the baking sheet.
  • Rotate the Baking Sheets: If you’re baking two sheets at once, rotate them halfway through the baking time to make sure they are even baking. Oven hot spots can cause uneven browning.

Key Ingredients and Tools

To make sure your cookies come out just right, there are some important tools and ingredients you should use. Here are the essentials and simple tips to help you feel confident while baking.

flour, butter, vanilla, egg, salt, and strawberry jam on marble counter
  • Unsalted Butter: This gives you control over the salt level in your cookies, which helps with flavor. Make sure it’s softened to room temperature so it mixes easily. You can use salted butter instead, but cut back or remove any extra salt in the recipe.
  • Fruit Jam: Choose thick and high-quality jams or preserves for the filling. Avoid jelly because it can get too runny when baking and might spill out of the thumbprint. You can find these in the baking aisle or specialty food section. You can also consider using lemon curd, Nutella, or caramel sauce for a different taste.
  • All-Purpose Flour: This is what holds the cookies together. Be sure to measure it correctly—scoop lightly and level it off to prevent using too much, which could make the cookies dense. Switch it out for a 1:1 gluten-free baking flour if you want a gluten-free version.
  • Granulated Sugar: You’ll use this in the dough and for rolling the cookies. It adds sweetness and a nice crunch. Try using coarse sugar for extra crunch, or skip it for a simpler cookie.
  • Vanilla Extract: Quality vanilla extract enhances the flavor of the dough. If you run out, you can substitute with almond or another flavored extract for a fun change.
  • Parchment Paper: Lining your baking sheets with parchment paper stops the cookies from sticking and makes cleaning up easy. If you don’t have parchment, a silicone baking mat works well too.
  • Cookie Scoop: A cookie scoop helps you make evenly sized dough balls. This way, the cookies bake evenly and look good.

With these tools and ingredients, your cookies will always look great and taste delicious!

Serving Suggestions

Serve these cookies with hot tea or coffee, vanilla ice cream, fresh fruit or berries, whipped cream, or a refreshing glass of lemonade or iced tea.

Troubleshooting and Help

How do I know when the cookies are done?

The cookies should be set and light golden at the edges but look soft in the center. Don’t worry—they’ll firm up as they cool, so do not overbake them.

Do I need to chill the dough?

Yes, absolutely! Chilling the dough helps the cookies hold their shape while baking and makes them easier to handle. If you skip this step, the cookies might spread too much in the oven.

My jam bubbled over. What did I do wrong?

You probably added a bit too much jam. A small amount—about ¼ teaspoon—is all you need. It might not look like much, but trust me, it’s plenty once the cookies bake.

Can I use homemade jam for this recipe?

Absolutely! Homemade jam works beautifully in these cookies and adds a personal touch. If you don’t have a recipe, try making a batch of Christmas Jam—it’s sweet, spiced, and perfect for baking.

How do I keep the cookies soft?

Store them in an airtight container and add a small piece of bread to keep them soft. The bread helps retain moisture and keeps the cookies fresh.

Why did my cookies crack when I made the thumbprint?

This can happen if the dough is too cold. Let the chilled dough sit out for a few minutes to warm up slightly, or press gently to avoid cracking.

Can I make these gluten-free?

Yes, you can use a 1:1 gluten-free baking flour as a substitute for the all-purpose flour. They might be slightly crumbly, but they’ll still taste great.

Can I double the recipe?

Absolutely! This recipe doubles beautifully. Make sure your mixing bowl is large enough to handle the extra dough, and bake in batches if your oven can’t fit all the cookies simultaneously.

Storing Leftovers

At Room Temperature:

Store the cookies in an airtight container at room temperature for up to 3 days. Layer them with parchment or wax paper to keep them from sticking together.

In the Refrigerator:

If you live in a warm climate or prefer a firmer texture, you can store the cookies in the refrigerator. Keep them in an airtight container with parchment paper between layers, and they’ll stay fresh for about a week. Let them come to room temperature before serving for the best flavor.

Freezing Baked Cookies:

These cookies freeze well! Once completely cooled, layer them with parchment or wax paper in a freezer-safe container or resealable bag. Store in the freezer for up to 3 months. To thaw, let them sit at room temperature for a couple of hours.

Freezing Unbaked Dough:

If you want to freeze the dough, shape it into balls (before rolling in sugar or adding jam), and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a resealable freezer bag. They’ll keep for up to 3 months. When ready to bake, let them thaw slightly, roll in sugar, make the indentations, add jam, and bake as directed.

These cookies are easy to make, classic, and always popular. You can add your favorite fillings, making them great for holiday trays or snacks. Whether you’re baking for family, friends, or just for yourself, they surely will become a favorite. I hope you enjoy this recipe as much as we did.

close up view of shortbread thumbprint cookies filled with jam
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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