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 3/4 cups all purpose flour
- 1 1/3 cups unsalted butter softened (not melted)
- 3/4 cup granulated sugar
- 1/4 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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