Thumbprint Cookies
Thumbprint Cookies are one of those classic desserts that never go out of style. They’re simple to make, fun to customize, and always a crowd-pleaser. Whether it’s the buttery dough, the crunchy coating of nuts, or the sweet, colorful jam at the center, there’s something about these cookies that just feels special.
For me, they bring back memories of baking in the kitchen with family, laughing as we pressed our thumbs into the dough and picked out our favorite jams to fill each one. It’s such a simple process, but it’s one that makes these cookies feel personal and made with love.
If you’ve never tried thumbprint cookies, you’re in for a treat. And if they’re already a favorite in your house, maybe it’s time to put a fresh spin on them with new flavors or fillings. Either way, they’re the kind of cookie you’ll come back to again and again—whether for a holiday tray, a bake sale, or just because.
Why You’ll Love This Recipe
- Simple and Fun: These cookies come together with basic ingredients you likely already have: butter, sugar, flour, and a few extras. Plus, pressing your thumb into the dough to create those signature wells is a fun, hands-on step that kids and adults enjoy.
- Endless Customization: The best part? You can fill these cookies with anything from fruity jams to gooey Nutella or even rich chocolate ganache. It’s the perfect opportunity to experiment with flavors and colors.
- Perfect for Any Occasion: Thumbprint cookies fit every moment, whether it’s a holiday celebration, a potluck, or a quiet afternoon snack. Dress them up with festive sprinkles, or keep them simple—they’re always a hit.
- Irresistible Texture: The combination of soft, buttery cookie and sweet, sticky filling creates a texture contrast that’s just delightful.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Brown sugar: Adds a subtle caramel-like sweetness.
- Shortening and unsalted butter: For tender, flaky cookies.
- Vanilla extract: The secret to that warm, comforting aroma.
- Egg yolk and egg white: Yolks for richness; whites for coating.
- All-purpose flour and salt: To form the cookie’s base and enhance flavors.
- Pecans: For a nutty, crunchy exterior.
- Jam: The star of the show—choose your favorite flavor!
How to Make Thumbprint Cookies
Follow along to learn how to make thumbprint cookies!
- Step One: Preheat oven to 350°F.
- Step Two: In a bowl, combine brown sugar, shortening, butter, vanilla and egg yolk. Stir in flour and salt.
- Step Three: Roll dough into 1-inch balls. Place egg whites and pecans in two separate bowls. Dip each ball in egg whites and then roll in pecans. Place about 1 inch apart on an ungreased cookie sheet. Press the thumb into the center of each cookie. Make sure not to press too far down.
- Step Four: Bake for 13 minutes. Immediately remove cookies from the cookie sheet to a wire rack. Let cool for 30 minutes. Fill each cookie with ½ tsp jam.
What to Serve with Them
- Hot Drinks: Pair your cookies with tea, coffee, or hot chocolate.
- Cold Refreshments: Lemonade or fruit-infused water adds a refreshing contrast to their sweetness.
- Fruit and Cheese: Serve with a fruit platter or cheese board for a balanced snack.
Variations and Substitutions
- Nutella Thumbprint Cookies: Swap jam for a dollop of Nutella for a hazelnut-chocolate treat.
- Jam Thumbprint Cookies: Stick with classics like raspberry, apricot, or strawberry jam for a fruity burst.
- Chocolate Thumbprint Cookies: Add cocoa powder to the dough and fill with chocolate ganache or a Hershey’s Kiss for double the chocolatey goodness.
- Whole Wheat Flour: For a nuttier flavor and a little extra fiber, swap all-purpose flour with whole wheat. Keep in mind, the cookies may have a slightly denser texture.
- Shredded Coconut: Roll the cookie dough in unsweetened shredded coconut instead of nuts for a tropical flair.
- Oats or Seeds: If you’re avoiding nuts, crushed oats or seeds like sunflower or pumpkin seeds make a crunchy, nut-free alternative.
Storage Instructions
- Freezing: Freeze unfilled cookies for up to 3 months or filled ones for about a month. Thaw at room temperature before serving.
- Room Temperature: Store cooled cookies in an airtight container for up to a week.
Recipe Tips and Tricks
- Let cookies cool completely before serving to allow the jam to set.
- Use softened butter for a smooth, easy-to-work-with dough.
- To avoid spreading, chill the shaped cookies before baking.
- Get creative with fillings—try lemon curd, Nutella, or caramel sauce for a twist!
Cookie Recipes
- Sweetened Condensed Milk Cookies
- Christmas Cake Mix Cookies
- Fudge Cookies
- Whipped Shortbread Cookies
- Rice Krispie Cookies
- Cream Cheese Cookies
- White Chocolate Chunk Cranberry Cookies
Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.
Thumbprint Cookies
Ingredients
- ¼ cup brown sugar
- ¼ cup shortening
- ¼ cup unsalted butter softened
- ½ tsp vanilla extract
- 1 egg yolk
- 1 cup flour
- ¼ tsp salt
- 1 egg white
- 1 cup pecans finely chopped
- 6 tbsp jam
Instructions
- Preheat oven to 350°F.
- In a bowl, beat together brown sugar, shortening, butter, vanilla and egg yolk. Stir in flour and salt.
- Roll dough into 1 inch balls. Place egg whites and pecans in two separate bowls. Dip each ball in egg whites and then roll in pecans. Place about 1 inch apart on an ungreased cookie sheet. Press thumb into centre of each cookie. Make sure to not press too far down.
- Bake 13 minutes. Immediately remove cookies from cookie sheet to a wire rack. Let cool 30 minutes. Fill each cookie with ½ tsp jam.
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.
Did you make this recipe?
I’d love to see it! Make sure to share it on your favorite social platform.
Want Even More Recipes?
Join Moms Best Recipes to find more delicious family recipes.
free ebook!
The Best of Simply Stacie
When you subscribe to the newsletter for the latest updates!
I plan to make these and wondered why shortening is called for in the recipe. Would doubling the butter instead cause a problem with the end result? Looking forward to giving these a try. Thank you.
That’s a great question! You actually don’t need to double the butter when replacing the shortening. Shortening and butter are both fats, so they can usually be swapped in equal amounts—in this case, just use ¼ cup of butter to replace the ¼ cup of shortening.
The main difference is that butter has a lower melting point and contains some water, so the cookies may spread a bit more and be slightly less tender. Chilling the dough for 30 minutes before baking can help with that if you decide to go all-butter.
Let me know if you have any other questions—I’d love to hear how your cookies turn out!
Hi, I just found this recipe and wonder if you froth the egg whites before dipping the cooks balls in it?
I would give it a bit of a stir before dipping.
Loved these they were so easy to make and so good . I used apricot and strawberry perserves.