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4.73 from 22 votes

Best Ever Thumbprint Cookies

Thumbprint cookies are a classic holiday favorite. These cookies are filled with delicious raspberry jam, perfect for the holidays!
Prep Time30 minutes
Cook Time10 minutes
Chilling time30 minutes
Total Time1 hour 10 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 36 Cookies
Calories: 111kcal

Ingredients

  • 1 ½ stick Unsalted Butter
  • ½ cup Granulated Sugar
  • 1 Egg yolk
  • 1 teaspoon Vanilla Extract
  • 1 ¾ cup All Purpose Flour
  • 1 Egg white lightly beaten (optional)
  • 1 cup Coconut Flakes (optional)
  • 1 cup Raspberry Jam

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. 
  • Beat butter and granulated sugar until fully creamy and incorporated. 
  • Add in the egg yolk and vanila extract and mix well. 
  • Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
  • When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls. 
  • Roll each ball in the beaten egg and then in the coconut flakes (optional step). 
  • Place the balls on the baking sheet, leaving a 2-inch space between them. 
  • Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
  • Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden. 
  • Cool the cookies on a rack and then serve. 

Notes

  1. Rolling the cookie dough balls in beaten egg and coconut flake is an optional step. You can simply roll the dough balls in granulated sugar and place them on the baking sheet. 
  2. you can make the dough up to a week ahead of time and once you're ready to bake, take the dough out of the fridge and let it come to room temperature before rolling it.
    If you'd like to prepare the dough more than 7 days in advance, wrap it in a plastic wrap and freeze it for up to 3 months. Thaw the dough in the fridge overnight and bake as instructed.
  3. Storage: Simply place them in an airtight container and store at room temperature for up to four days. 
  4. Freezing baked cookies: Place the cookies on a baking sheet in one single layer and freeze for about one to two hours until they're fully frozen. Place them in a ziploc bag and freeze for up to 6 months. To defrost, take them out of the bag and place them on a baking sheet. Let them thaw in the fridge or at room temperature. 
  5. To prevent the cookies from spreading: Chill the cookie balls with jam in the fridge for 30 minutes to one hour before baking, this will help the cookies not to spread too much. 
  6. To prevent cracks on the edges of the cookies: Roll the cookie dough balls between your hands long enough to make sure they don't have any cracks or lines. Make the indentation rather narrow than wide. 

Nutrition

Calories: 111kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg