They’re buttery, soft cookies with a little well in the center filled with jam, chocolate, or other sweet fillings.
Here’s a perfect base recipe (easy, tender, and customizable):
🍯 Classic Thumbprint Cookies
🧈 Ingredients
(About 24 cookies)
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1 cup (2 sticks / 225 g) unsalted butter, softened
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⅔ cup (135 g) granulated sugar
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2 large egg yolks
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1 tsp vanilla extract
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2 cups (250 g) all-purpose flour
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¼ tsp salt
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½ cup jam or preserves (raspberry, strawberry, apricot, etc.)
(You can also use Nutella, caramel, or lemon curd!)
👩🍳 Instructions
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Preheat oven:
350°F (175°C). Line two baking sheets with parchment paper. -
Make the dough:
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Cream the butter and sugar together until light and fluffy (about 2–3 minutes).
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Beat in the egg yolks and vanilla.
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Add the flour and salt, mixing just until combined. Don’t overmix.
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Shape the cookies:
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Roll dough into 1-inch balls (about 1 tablespoon each).
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Place on baking sheets about 2 inches apart.
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Use your thumb (or the back of a small spoon) to make a small indentation in the center of each.
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Add filling:
Spoon about ½ teaspoon of jam into each indentation. Don’t overfill — it will spread as they bake. -
Bake:
12–15 minutes, or until the edges are lightly golden.
Cool on the pan for a few minutes, then transfer to a rack to cool completely.
✨ Optional Variations
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Roll in sugar or chopped nuts: Before baking, roll each dough ball in granulated sugar or finely chopped pecans/walnuts for extra texture.
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Chocolate version: Fill with ganache or melted chocolate instead of jam.
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Glazed look: Dust cooled cookies with powdered sugar for a festive touch.
Would you like a holiday version (like almond thumbprints or ones drizzled with white chocolate)?
