Thumbprint Cookies Recipe

I love thumbprint cookies! In this recipe I am using a basic shortbread cookie dough and filling the cookie with homemade Raspberry and Blackberry jam that my daughters preserved during the summertime. Use your favorite jam for the filling.

Thumbprint cookies are a classic and easy to make shortbread cookie dough that can be used to make a variety of Christmas cookies. It is a great time saver to make a large batch, separate out the dough and change of the flavorings, fillings or toppings to decorate. Use your imagination and play around with different flavor combinations and decorating ideas.

Baked thumbprint cookies filled with blackberry and raspberry jam and drizzled with vanilla icing.

More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

Please do not forget to check out my Afternoon Tea Menu (with recipes) which includes these delicious cookies.

Thumbprint Cookies Recipe:
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Course: Dessert
Cuisine: American
Keyword: Thumbprint Cookies Recipe
Servings: 3 dozen
Thumbprint Cookie:
  • 1 cup salted butter, room temperature*
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/3 cup raspberry jam or blackberry jam**
Milk Frosting:
  • 1 cup powdered sugar (confectioners' sugar)
  • 1/2 teaspoon almond extract
  • 1 to 1 1/2 tablespoons milk
Thumbprint Cookie Instructions:
  1. Preheat oven to 350 degrees F.  Line cookie sheets with silicone baking mats or aluminum foil to prevent cookies from sticking.

  2. In a large bowl, mix butter until creamy.  Either use your electric mixer or beat by hand.  Gradually add sugar; beating until light and fluffy.

  3. Stir in almond extract.  Gradually add flour to mixture, beating well after each addition.

  4. Roll dough into 1-inch balls.  Place each ball 1-inch apart on prepared baking sheets.

  5. Use your thumb to make indentation into center of each cookie ball.  Edges may slightly crack - you can leave as is or push the edges back together.  

  6. Fill each indentation with 1/4 teaspoon of your favorite jam.

    Unbaked thumbprint cookie dough being filled with jam.
  7. Bake cookies for 10 to 12 minutes or until edges are lightly browned.  Remove from oven and let cool on the baking sheet before moving cookies to wire rack to completely cool.  Cookies may crumble if you move them while still hot.

    Unbaked thumbprint cookies decorated and lined on a baking pan ready to go in the oven.
  8. When cookies have cooled, drizzle tops with Milk Frosting recipe below.

Milk Frosting Instructions:
  1. In a small bowl, combine powdered sugar, almond extract, and enough milk to make frosting a thin consistency and easy to drizzle.

Recipe Notes

* You must use butter in this recipe.  The secret of a great shortbread cookie is butter or it just will not taste like shortbread!

** Can use any fruit jam you prefer.

Thumbprint Cookies

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Comments and Reviews

One Response to “Thumbprint Cookies Recipe”

  1. Erin

    This is the recipe I remember from when i was a kid. My sister and I would bake them from her kids cook-ie book. Thank you!


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