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These small batch thumbprint cookies are tender, buttery, and filled with sweet jam that melts into the center as they bake. With their pretty, jewel-like appearance and melt-in-your-mouth texture, they’re as perfect for an afternoon treat as they are for a holiday cookie tray.
Why You’ll Love This Recipe
- Easy to Make: No complicated steps or chilling time. Just mix the dough, bake, and fill.
- Small Batch: Makes 6 cookies, the perfect amount for a quick treat.
- Buttery, Tender Texture: Soft, melt-in-your-mouth cookies with sweet jam centers.
- Great for Any Occasion: Ideal for holiday cookie trays, gifting, or an afternoon snack.
- Endless Flavor Options: Use any jam you like or try fillings like chocolate or lemon curd.
I’ve always been drawn to the simplicity and charm of these cookies. Inspired by Sweden’s “Hallongrotta,” or “raspberry cave,” they remind me that baking doesn’t have to be complicated to be special.
The tender, buttery texture paired with a jewel-like center of sweet jam feels timeless and comforting. Every bite takes me back to why I fell in love with baking in the first place, and I think you’ll feel the same way when you pull a warm tray of these from your oven.
Looking for more small batch cookie recipes? Try our small batch frosted sugar cookies, small batch ginger cookies, small batch shortbread cookies, small batch chocolate chip cookies, and colorful small batch M&M Cookies.
Ingredients
If you have any ingredients leftover from this thumbprint cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Egg Yolk: Provides moisture and binds the dough. Use only the yolk, not the whole egg, even if doubling the recipe, to maintain the cookies’ soft texture and rich flavor. Use leftover whites in egg white recipes like small batch meringue cookies, mini angel food cake, or make two vanilla cupcakes.
- All-Purpose Four: Gives cookies structure. Use a 1:1 gluten-free flour for a gluten-free version..
- Jam: Choose any flavor of store-bought or homemade jam you like. Ensure it’s at room temperature for easier handling.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Thumbprint cookies are wonderfully versatile! Here are a few ideas to try:
- Chocolate Ganache: Replace the jam with silky chocolate ganache, like the one in our mini Boston cream pie.
- Nut Coating: Roll dough balls in finely chopped nuts before baking for extra crunch and flavor.
- Citrus Zest: Add 1/4 teaspoon of lemon or orange zest to the dough for a fresh, bright flavor.
- Warm Spices: Mix in a pinch of cinnamon or nutmeg for a warm, aromatic version.
How To Make Thumbprint Cookies
These step-by-step photos and instructions show exactly how to make thumbprint cookies. See the recipe card below for ingredient amounts and the full recipe.
- Cream Butter and Sugar: With an electric hand mixer, beat the butter and sugar until light and fluffy, about 1 minute.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla until well combined.
- Incorporate Flour: Gently mix in the flour until no dry spots remain.
- Shape Dough: Scoop 1 1/2 tablespoon portions onto a baking sheet and roll each into a smooth ball.
- Make Indentations: Press the center of each ball with your thumb or the back of a 1 teaspoon measuring spoon.
- Fill with Jam: Spoon about 1/2 teaspoon of jam into each indentation.
- Bake: Bake in a 350°F oven for 8 to 10 minutes, until set and lightly golden.
Pro Tip: Sprinkle powdered sugar over cooled cookies for a festive touch.
Expert Tips
- Read the Recipe: Go through the recipe and ingredient notes before starting. These cookies come together quickly, so have everything measured and ready.
- Sugar Coating (Optional): Roll dough balls in granulated sugar before baking for extra sweetness and texture.
- Measure Flour Properly: Spoon flour into a dry measuring cup and level with a knife. Avoid scooping from the bag, which packs the flour and can make cookies dense.
- Room Temperature Jam: Soft jam is easier to add and won’t firm up the dough.
Frequently Asked Questions
The name comes from the indentation made in the center of each cookie, traditionally pressed in with a thumb before filling.
Yes. Wrap tightly and refrigerate for up to 3 days. Let it sit at room temperature for about 10 minutes before shaping.
Too much butter or not enough flour can cause spreading. Be sure to measure ingredients accurately and avoid overmixing the dough.
Use thick jam at room temperature and avoid overfilling. About 1/2 teaspoon per cookie works best.
Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them.
Yes. You can freeze them baked or unbaked.
Baked: Cool completely and ensure the filling is set. Store in an airtight container for up to 1 month.
Unbaked: Shape and make the indentations, then freeze on a baking sheet until solid. Transfer to an airtight container and freeze for up to 1 month. Bake from frozen, adding 1–2 minutes if needed.
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 easy 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.
- With an electric hand mixer, beat the butter and sugar until light and fluffy, about 1 minute.
- Mix in the egg yolk and vanilla until well combined.
- Gently mix in the flour.
- Scoop 1 1/2 tablespoon portions onto a baking sheet and roll each into a smooth ball.
- Press the center of each ball with your thumb or the back of a 1 teaspoon measuring spoon.
- Spoon about 1/2 teaspoon of jam into each indentation.
- Bake for 8 to 10 minutes, until set and lightly golden.
Notes
- Read the Recipe: Go through the recipe and ingredient notes before starting. These cookies come together quickly, so have everything measured and ready.
- Sugar Coating (Optional): Roll dough balls in granulated sugar before baking for extra sweetness and texture.
- Measure Flour Properly: Spoon flour into a dry measuring cup and level with a knife. Avoid scooping from the bag, which packs the flour and can make cookies dense.
- Room Temperature Jam: Soft jam is easier to add and won’t firm up 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.