Thumbprint Cookies are made from a simple spritz dough, rolled into balls, partially baked, filled with jam, and finished in the oven. They are delicious little cookie bites and so pretty for your holiday cookie plates. I like to fill trays with these thumbprint cookies and my Italian Anisette Cookies.
Thumbprint Cookies Recipe
This thumbprint cookie recipe is probably one of the easiest cookies I’ve ever made. I’ve been making these thumbprint cookies, same recipe, no changes except the fillings, every Christmas for over 25 years.
Ingredients you will need:
- Dry ingredients: all-purpose flour
- Wet ingredients: unsalted butter, granulated sugar, egg yolk, orange juice
- Filling: jams, curds, and/or preserves
Helpful baking tools:
- Stand mixer
- Measuring cups and spoons
- Cookie scoop
- Insulated baking sheets
- Silicone baking mat
- Wire cooling racks
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Baking Tips:
- I’ve made these thumbprint cookies with margarine and with butter and they come out great either way. Unsalted butter is my preference.
- If you have a mixing spoon with a round flat end that will work great for making the indentations.
- Calorie count does not include jam filling.
- Use your thumb or pointing finger to gently press the center of the cookie, forming an indent. Pressing the cookie will cause it to lean to one side. After creating all the indents, I turn the cookie sheet around and repress each indent from the other side. This makes then stand back upright.
- I like to use several different flavors of jam or preserves. My favorites are filled with lemon curd, but seedless blackberry preserves run a very close second.
How to Make Thumbprint Cookies
We aren’t going to preheat the oven right away because the cookie dough should be refrigerated for about an hour before baking. You can go ahead and line two baking sheets with silicone baking mats or parchment paper to get ready.
These are very small cookies. We use a teaspoon to scoop out the dough which should yield roughly 145 cookies. You can make them bigger by using a tablespoon which will yield about 45 cookies.
- Cream the butter and sugar, add the egg yolk, then slowly add the orange juice.
- Slowly add in the flour until combined.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 375 degrees F.
- Measure out dough in level teaspoons to ensure uniform sizing. Roll balls in your hands to smooth, place on cookie sheet.
- Use your thumb or pointing finger to gently press the center of the cookie, forming an indent. Bake for 10 minutes.
- Remove from oven, fill indents with preserves, lemon or lime curd, marmalade, or even apple butter. Return to oven and bake 5-6 minutes more, do not let them get brown.
- Cool on wire racks. Sprinkle with powdered sugar if desired.
I’m sure I could have altered the recipe, added vanilla or almond extract, experimented with spice additions, maybe nuts or almond flour… but why? They are wonderful just how they are. I wouldn’t change a thing. They are firm but soft and totally delicious.
More Cookie Recipes
- Butter Cookies
- Cranberry Orange Spiral Cookies
- Orange Crinkle Cookies
- Chocolate Thumbprint Cookies
- Cornflake Christmas Wreaths
- Neapolitan Cookies
- Cherry Pie Cookies
- Cherry Wink Cookies
- Oatmeal Raisin Cookies
Thumbprint Cookies
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 ¾ cups all purpose flour
- 1 ⅓ cups unsalted butter softened (not melted)
- ¾ cup granulated sugar
- ¼ cup orange juice
- 1 large egg yolk
- Preserves flavors of your choice
Things You'll Need
Before You Begin
- These cookies are SMALL - hence using a TEASPOON to make the dough ball. You can make them bigger by using a tablespoon or regular sized cookie scoop and you will get about 45 cookies.
- I’ve made these thumbprint cookies with margarine and with butter and they come out great either way. Unsalted butter is my preference.
- If you have a mixing spoon with a round flat end that will work great for making the indentations.
- Calorie count does not include jam filling.
- Use your thumb or pointing finger to gently press the center of the cookie, forming an indent. Pressing the cookie will cause it to lean to one side. After creating all the indents, I turn the cookie sheet around and repress each indent from the other side. This makes then stand back upright.
- I like to use several different flavors of jam or preserves. My favorites are filled with lemon curd, but seedless blackberry preserves runs a very close second.
Instructions
- Cream the butter and sugar, add the egg yolk, then slowly add the orange juice.
- Slowly add in the flour until combined.
- Wrap in plastic wrap and refrigerate for at least one hour.
- Preheat the oven to 375 degrees F.
- Measure out dough in level teaspoons to ensure uniform sizing. Roll balls in your hands to smooth, place on cookie sheet.
- Use your thumb or pointing finger to gently press the center of the cookie, forming an indent. Bake for 10 minutes.
- Remove from oven, fill indents with preserves, lemon or lime curd, marmalade, or even apple butter. Return to oven and bake 5-6 minutes more, do not let them get brown.
- Cool on wire racks. Sprinkle with powdered sugar if desired.
Nutrition
This post originally appeared here on Dec 7, 2010.
Amanda Davis
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Bridget Kolac says
Can you fill the middle with chocolate or glaze?
Amanda Formaro says
I have not tried that, but I wouldn’t fill over the top as it may spill over. Experiment with one or two cookies first!
Sue R says
Thank you – thank you – thank you! I couldn’t find this cookbook anymore (it no doubt got tossed in one of our moves over the last 43 years!), and really wanted to make THESE Thumbprint cookies. They are the BEST! Finally gave up and used a Cook’s Country recipe since I’ve always used their recipes without fail – even experimenting on company. Well guess what: just had my first Cook’s Country fail. :( I figured it would be a long shot, but googled “thumbprint cookies orange juice” – and there you were! Will be baking these tonight – as soon as my butter softens – ha! I can give you 5 stars before I even turn on the oven – because I know these are the best; I’ve always gotten rave reviews and questions about my “secret ingredient” for these. Yeah, it’s the OJ. Thanks again, Amanda. I’ll be back for more of your ideas!
Amanda Formaro says
Yay that’s so awesome Sue! I love this cookbook, so many amazing recipes have come from its pages! :)
connie 0dze says
can you freeze the dough
Amanda Formaro says
Yes! Wrap tightly in plastic wrap and place wrapped dough inside a freezer bag.
Maryann knibbs says
Can u use jelly and preserves in the cookie
Amanda Formaro says
Yes! :)
Caroline Stundick says
My Aunt Ann rolled the ball in finely chopped walnuts then baked them .
Caroline
Michele says
I have the 1980 edition. I probably got it in 1986. It is beat up but still in use. The Spritz recipe is a favorite!
Amanda Formaro says
Yes! Best cookbook ever : )
Cynthia says
My mother made these cookies every Christmas. She called them thimble cookies because she used a thimble to make the indent.
Marcy says
Fyi, I make a similar cookie every year and after struggling to make the perfect intention, I discovered the handle of a wooden spoon. Depending on how wet the dough is you might want to dip it in flour first but it works great for me.
W. Williams says
Would love to find out if anyone has tried freezing them. Thanks.
mandy says
I suck at baking so its a great relief to find such a tasty yet easy recipe to follow, so easy I am able to bake in peace with my younger siblings … OK tempery peace they lack patience ,but heck I used to be like them. ?
Amanda Formaro says
So glad this worked out so well for you, Merry Christmas!
Julie c says
Hi
I’m really wondering what the cookie part tastes like ? Is it a butter type cookie or sugar type? Or something else ?
Thanks :)
Amanda Formaro says
I would say it’s more like a butter cookie :) but not as rich. Maybe a cross between the two!
Jennie P says
Can you make the dough the night before and bake the cookies the next day or do you have to bake them an hour later?
Amanda Formaro says
You can totally wait until the next day!
Brenda says
What can you use in place of the orange juice
Amanda Formaro says
You could use milk :)
Jennifer says
just out of curiosity, because i can’t drink orange juice cuz of the acidity in it, & also this is the only recipe i’ve ever seen that calls for it, but why does it call for orange juice?? just a curious question.. thank you
Amanda Formaro says
Hi Jennifer. It’s a good question! The recipe comes from a cookbook (mentioned in the blog post) so I’ll be honest, I didn’t know why it used orange juice at first. I did some searching and this is what I found.
Orange juice acts as an acid. In most cookie recipes the acid is in the baking powder, but this recipe does not have any. It has also been said that orange juice is used to make a tender crumb, or in the case of cookies instead of bread, a tender cookie.
Dawn says
Thanks for sharing this. I have the same book. I’ve never tried this recipe though. Will have to do so!
Pat says
What if I half the recipe, do I still use 1 egg yolk?
Amanda Formaro says
Yes still use the egg yolk. If you are able to separate it and use half or a little more than half that would be ideal :)
Linda says
Can you freeze these after cookies cooled?
If you can how long?
Amanda Formaro says
Hi Linda. I have never frozen them. However, here are some awesome tips for freezing cookies! http://www.thekitchn.com/the-best-cookies-to-freeze-and-how-to-do-it-tips-from-the-kitchn-213638
Pat Lee says
How long do you bake them before filling them.
Amanda Formaro says
Hi Pat! They are baked five minutes, then filled, then baked again.It’s all in the printable instructions :)
Sherri says
Wait, so 5 minutes before, or ten minutes before??
Amanda Formaro says
Hi, Sherri. Bake for 10 minutes, take out of oven and fill with preserves, then return to oven and bake for another 5-6 minutes. I hope this helps!
Pat says
My husband’s favorite cookie was chocolate chip. Now this is his favorite. I never thought that a man would change from chocolate. This says a lot about this cookie. If you havn’t tried this you’re missing out on a great cookie.
Thanks so much for this recipe.
Amanda Formaro says
That is fabulous to hear! It’s definitely our all time favorite Christmas cookie :) Thank you!
Laurie says
What if I roll these balls in crushed walnuts first?
Amanda Formaro says
I’m sure you could do that, I know of other thumbprint cookies that you do the same thing :) It should affect cooking time or anything else.