Classic Homemade Thumbprint Cookies Recipe

I love making my version of Jam Thumbprint Cookies, where softened unsalted butter and sifted powdered sugar blend with vanilla extract and all-purpose flour to create a tender base. A hint of salt and the burst of strawberry and apricot jam make these treats simply irresistible for any occasion.

I gotta tell you about these Classic Homemade Thumbprint Cookies that I just can’t get enough of. I first tried making them last holiday season and now I’m obsessing over how soft, buttery, and flavorful they turned out.

I mixed together 1 cup unsalted butter, 2/3 cup powdered sugar, and 1 teaspoon vanilla extract, then carefully folded in 2 1/4 cups of all-purpose flour and a pinch of 1/4 teaspoon salt. The real magic happened when I pressed little indentations in each cookie and filled ’em up with about 1/2 cup of strawberry or apricot jam.

It reminded me of those modern twists on classic treats like Jam Thumbprint Cookies and other cookie recipes that mix old school style with a fresh vibe. I know it might sound simple, but trust me, every bite is packed with flavor and a bit of nostalgic fun that makes it a hit at any occasion.

Why I Like this Recipe

I love this recipe because it’s super simple and always comes out perfect even when I’m in a hurry. I really dig how the buttery dough and the sweet, tangy jam mix together—it’s just the right balance of rich and fruity. I also like that making these cookies gives me a fun way to get creative with flavors, especially when I mix up the strawberry and apricot jams. Plus, every time I bake these, they remind me of the holiday season and all the good vibes that come with it.

Ingredients

• Unsalted butter adds creamy richness, moisture, and flavor depth; essential for tender, flaky cookie results.
• Powdered sugar sweetens, dissolves effortlessly, and lends a light, melt-in-your-mouth texture.
• Vanilla extract boosts sweetness with its distinct aroma, enriching the overall flavor profile.
• All-purpose flour provides structure and carbohydrates; it gives cookies a soft, hearty crumb.
• Salt enhances flavors, balancing sweetness while intensifying deep, baked notes in every bite.
• Jam provides a tangy sweet center, adding fruity contrast to the buttery, crumbly cookie texture.
• Together, these ingredients harmonize to create delightful cookies, perfectly balancing richness, sweetness and texture.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• About 1/2 cup strawberry or apricot jam (or a mix of both)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream 1 cup softened unsalted butter with 2/3 cup sifted powdered sugar and 1 teaspoon vanilla extract until it’s light and fluffy.

3. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 teaspoon salt until a soft dough forms.

4. Chill the dough in the refrigerator for about 30 minutes if you have time; it makes it easier to handle.

5. Scoop out small portions of dough and roll ’em into balls, about 1 inch in diameter, and place them evenly on your baking sheet.

6. Use your thumb (or a small spoon) to press a well in the center of each ball, takin care not to break the dough.

7. Fill each thumbprint with about a teaspoon of strawberry or apricot jam, or a mix of both if you like.

8. Bake the cookies for 12-15 minutes until they turn lightly golden around the edges.

9. Remove from oven and let the cookies cool on the tray for a few minutes before moving them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven (for baking)
2. Baking sheet (to place cookies)
3. Parchment paper (to line the baking sheet)
4. Large mixing bowl (for creaming butter and sugar)
5. Mixer or sturdy spoon (to make the dough)
6. Measuring cups and spoons (to measure ingredients)
7. Sifter (for powdered sugar)
8. Refrigerator (to chill the dough)
9. Cookie scoop or spoon (to portion the dough)
10. Small spoon or your thumb (to make wells in the balls)
11. Cooling rack (to let the cookies cool completely)

FAQ

Classic Homemade Thumbprint Cookies Recipe Substitutions and Variations

• Instead of unsalted butter, you can use salted butter, but make sure to cut back on the added salt a bit.
• If you dont have powdered sugar, you can blitz regular granulated sugar in a food processor until it’s very fine.
• For the vanilla extract, try almond extract as an alternative, though its flavor is a bit stronger so use a little less.
• You can swap all-purpose flour for a gluten free flour blend; just follow the package directions for any needed adjustments.
• If strawberry or apricot jam isn’t available, raspberry preserves or any fruity jam works just fine.

Pro Tips

1. Make sure you really let the dough chill in the fridge, it makes it soo much easier to shape and helps the cookies keep their form when they bake.
2. Be careful when you press a well in the cookie balls – don’t press too deep or you might break the dough; using a small spoon can help if your thumb doesn’t cut it.
3. Try using a good quality mix of strawberry and apricot jam if you’re feelin adventurous, it gives the cookies a nice twist without overpowering the buttery flavor.
4. Keep an eye on the cookies in the oven; ovens can run a bit hot or cold, so check them a couple minutes before the timer goes off to prevent over-baking.