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This small batch Thumbprint Cookies recipe makes six buttery, jam-filled cookies, perfect for when you want a homemade treat without a large batch. Made with simple pantry staples and no chilling required, just mix, bake, and enjoy. With their sweet jam center, these cookies are ideal for a quick snack or a lovely addition to your dessert spread.
If you’re looking for more small batch cookie recipes, try our Frosted Sugar Cookies, spicy Ginger Cookies, buttery Shortbread Cookies, classic Chocolate Chip Cookies, or colorful M&M Cookies.
Why You’ll Love This Recipe
- Simple to Make: No complicated steps or chilling—just mix, bake, and enjoy.
- Perfectly Portioned: Makes 6 cookies, great for when you want a small batch.
- Classic Flavors: Buttery and sweet with a dollop of your favorite jam.
- Versatile: Perfect for everything from everyday snacks to special occasions.
- Customizable: Use any jam or get creative with toppings to make them your own.
Inspired by Sweden’s “Hallongrotta” or “raspberry cave,” these Thumbprint Cookies capture the same charm. With a shortbread-like texture and a jam-filled center, they’re tender, buttery, and perfectly sweet—a delightful nod to the beloved Swedish classic.
Ingredients
If you have any ingredients leftover from this thumbprint cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Provides richness and structure. For a dairy-free version, use a plant-based butter.
- Sugar: Sweetens the cookies.
- Egg Yolk: Essential for adding moisture and binding the dough. It’s important to use only the yolk and not the whole egg, even if you’re doubling the recipe. Using the entire egg can significantly alter the taste and texture of the cookies, leading to a less desirable outcome. Stick to the yolk to maintain the cookies’ ideal consistency and rich flavor. Consider using the egg white in any of our egg white recipes like Meringue Cookies or Two Vanilla Cupcakes.
- Vanilla: Enhances flavor. Almond extract is a great alternative.
- Flour: All-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Jam: Choose any flavor of store-bought or homemade jam you like. Ensure it’s at room temperature for easier handling.
Recipe Variations
Thumbprint cookies are wonderfully versatile! Here are a few ideas to try:
- Chocolate Ganache Filling: Swap the jam for rich chocolate ganache, like the one in our Boston Cream Pie, for an indulgent twist.
- Rolled in Nuts: Roll the dough balls in finely chopped nuts before baking to add a crunchy, nutty coating.
- Citrus-Infused Dough: Mix 1/4 teaspoon of grated lemon or orange zest into the dough for a bright, refreshing flavor.
- Spiced Cookies: Add a pinch of cinnamon or nutmeg to the dough for a warm and aromatic variation.
How To Make Thumbprint Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of thumbprint cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Start by Creaming: Using an electric hand mixer, cream the butter and sugar together until light and fluffy. This process should take about 1 minute for the best texture.
- Incorporate Egg Yolk and Vanilla: Add the egg yolk and vanilla to the mixture, blending well to ensure a uniform consistency.
- Add Flour: Gently mix in the flour, ensuring it’s fully incorporated into the batter.
- Form the Cookies: Scoop the dough into 1 1/2 tablespoon-sized portions and place them on a cookie sheet. Roll each portion into a smooth ball.
- Create the Thumbprint: Press a hole into the center of each ball, using your thumb or a 1 teaspoon measuring spoon for uniformity.
- Add the Jam: Spoon about 1/2 teaspoon of jam into each thumbprint.
- Bake to Perfection: Place the cookies in the oven and bake in an oven preheated to 350 degrees F for 8 to 10 minutes, until they’re perfectly set and lightly golden.
Pro Tip: Consider sprinkling powdered sugar over the baked thumbprint cookies. This adds a delightful touch, particularly when presenting these cookies as part of a holiday food gift.
Expert Tips
- Read the Recipe First: Take a moment to read through the full recipe and ingredient notes before starting. These cookies come together quickly, so it’s helpful to have all your ingredients prepped and ready to go.
- Optional Sugar Coating: For added sweetness and texture, you can roll the cookie dough balls in granulated sugar before baking. This step is entirely optional, based on your preference.
- Measure Flour Correctly: Spoon the flour into a dry measuring cup and level it off with the back of a knife. Avoid scooping directly from the bag, as it packs the flour too tightly and can affect the texture of your cookies.
- Use Room Temperature Jam: Soft, room temperature jam is easier to spoon into the cookies and won’t stiffen the dough.
Frequently Asked Questions
Yes, you can use any jam you like! Raspberry, strawberry, apricot, or even marmalade work beautifully. Choose your favorite or mix and match.
Use your thumb or the back of a teaspoon to press gently into the center of each cookie. This creates the perfect spot for the jam filling.
Yes, you can freeze thumbprint cookies either baked or unbaked:
Freezing Baked Cookies: Once the cookies have baked and cooled, make sure the filling is completely set before freezing. Store them in an airtight container for up to 1 month.
Freezing Unbaked Cookies: Prepare the recipe as directed up to rolling the dough and making the indentations. Place the unbaked cookies on a baking sheet and freeze for 2 hours. Once frozen solid, transfer them to an airtight container and freeze for up to 1 month. Bake directly from frozen, adding an extra 1–2 minutes to the baking time if needed.
Use a small spoon to fill the indentation with just enough jam, being careful not to overfill. A half-teaspoon is usually the perfect amount.
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.
Yes, you can bake the cookies without filling and add melted chocolate, caramel, or even a dollop of frosting after baking for a different twist.
Yes, just double the ingredient amounts to make 1 dozen cookies.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this thumbprint cookie recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this thumbprint cookies recipe, I’d love to hear how they turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Small Batch Thumbprint Cookies
Ingredients
- 4 tablespoons butter
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon jam
Instructions
- Heat oven to 350° F (177° C). Line a small baking sheet with parchment paper or a silicone baking mat.
- Using an electric hand mixer, cream the butter and sugar together until light and fluffy. This process should take about 1 minute for the best texture.
- Add the egg yolk and vanilla to the mixture, blending well to ensure a uniform consistency.
- Gently mix in the flour, ensuring it’s fully incorporated into the batter.
- Scoop the dough into 1 ½ tablespoon-sized portions and place them on a cookie sheet. Roll each portion into a smooth ball.
- Press a hole into the center of each ball, using your thumb or a 1 teaspoon measuring spoon for uniformity.
- Spoon about 1/2 teaspoon of jam into each thumbprint.
- Place the cookies in the oven and bake for 8 to 10 minutes, until they’re perfectly set and lightly golden.Pro Tip: Consider sprinkling powdered sugar over the baked thumbprint cookies. This adds a delightful touch, particularly when presenting these cookies as part of a holiday food gift.
Notes
- Read the Recipe First: Take a moment to read through the full recipe and ingredient notes before starting. These cookies come together quickly, so it’s helpful to have all your ingredients prepped and ready to go.
- Optional Sugar Coating: For added sweetness and texture, you can roll the cookie dough balls in granulated sugar before baking. This step is entirely optional, based on your preference.
- Measure Flour Correctly: Spoon the flour into a dry measuring cup and level it off with the back of a knife. Avoid scooping directly from the bag, as it packs the flour too tightly and can affect the texture of your cookies.
- Use Room Temperature Jam: Soft, room temperature jam is easier to spoon into the cookies and won’t stiffen the dough.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The dough really needs to be chilled before baking. Probably 1 hour. This will prevent spreading, which happened to me the first time. I also added 1/4 tsp almond extract instead of vanilla extract.
Thank you for your comment and for the 5-star rating! I’m glad you enjoyed the recipe. We don’t chill the dough for this recipe and don’t find it necessary, as the cookies don’t spread during baking. Our photos show how the dough should look and the baked cookies, which may help as a reference. If your cookies spread, it could be due to the butter being too soft or overmixing the dough. The almond extract sounds like a lovely addition—thank you for sharing!
Just enjoying the small batch recipes since there are the two of us, Pap&Gram. May I ask you a question? Do you make anything with no gluten, or dairy? Thanks so much. Gram&Pap from Western Pennsylvania.
Hi Nancy,
I’m so happy you are both are enjoying our recipes! Yes, we do offer many gluten-free and dairy-free recipes. To find them, click on “Recipes” at the top of any page. Then, go to “Recipes By Diet” and select the type you’re looking for.
Thanks so much for reaching out!
Thank you so much for all your awesome small batch cookie recipes. They are all so yummy!! These thumbprint cookies are one of my husband’s absolute favourites. So simple and delicious! 🤤
Yummy. Just made these with some cherry jam I had made. I also rolled them in walnuts before baking. Perfect amount of cookies for me! Super simple recipe and delicious
Great recipe.
Thank you.