Nothing signals the start of the baking season quite like a batch of Christmas Thumbprint Cookies fresh from the oven. These buttery, jam-filled gems are the crown jewel of any holiday platter, offering a perfect bite of nostalgia that looks as festive as it tastes. Whether you’re filling a tin for neighbors or just craving a classic shortbread treat, this recipe delivers that melt-in-your-mouth texture that defines the holidays.
Thumbprint Cookies – A Classic Holiday Favorite with Raspberry Jam Magic
There’s something undeniably special about a batch of Thumbprint Cookies cooling on the counter during the holidays. Buttery, tender, and filled with sweet jam, these little gems are the kind of treat that looks as good as it tastes—and feels like home. Whether you’re making them for a cookie swap, gifting neighbors, or just treating yourself with a hot drink, this cookie never goes out of style.
In this recipe, you’ll learn how to make Classic Jam Thumbprint Cookies with tips that guarantee no spreading, no cracking, and perfect little jam pools every time. My favorite version uses raspberry preserves, which balance tartness with rich butter flavor—especially perfect when paired with my Peppermint Hot Chocolate on a cozy December night.
Let’s dive into the story behind this timeless cookie and how it became a signature part of my holiday baking.
Table of Contents
Table of Contents
Thumbprint Cookies Recipe
- Total Time: 1 hour (includes chilling)
- Yield: 30 cookies 1x
Description
These buttery raspberry thumbprint cookies are a timeless holiday favorite. Made with a soft shortbread-style dough and filled with thick raspberry jam, they’re perfect for gifting, cookie swaps, or cozy nights by the fire. Simple, nostalgic, and stunning on any holiday platter.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2⅛ cups all-purpose flour
- ¼ teaspoon pink salt (or fine sea salt)
- ½ cup seedless raspberry jam (or preserves)
Instructions
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mix in egg yolks and vanilla until fully combined.
- Gradually stir in the flour and salt until a soft dough forms.
- Roll dough into 1-inch balls and place on a parchment-lined baking sheet.
- Chill for 30 minutes. Preheat oven to 350°F (175°C).
- Remove dough from fridge. Use your thumb or a ½ teaspoon to press an indentation into each ball.
- Fill each center with ½ teaspoon of raspberry jam.
- Bake for 12–14 minutes, or until the edges are just golden.
- Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
- Optional: Dust with powdered sugar once fully cooled.
Notes
For smooth filling, stir your jam before spooning it in.
Don’t overbake—edges should be pale golden, not brown.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies (without jam) for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
The Story Behind My Classic Thumbprint Cookies
My Grandma’s Holiday Cookie Box
Every year growing up, the holiday season kicked off with the sound of metal tins clinking open on my grandmother’s kitchen table. Inside: rows of cookies, carefully lined with wax paper. The star of that lineup? Her classic Thumbprint Cookies—buttery shortbread rounds pressed with a gentle thumb and filled with jewel-like raspberry jam.
She made dozens at a time and never veered from the traditional combination: real butter, a touch of vanilla, and raspberry preserves thick enough to hold their shape in the oven. She always said the trick was to chill the dough and use the back of a spoon—not your actual thumb—to get the cleanest indent without cracking.
I’ve baked so many batches since then, and every time I do, I return to that memory: the scent of butter and vanilla, the warmth of the kitchen, the flurry of snow outside the window.
If you love that buttery, melt-in-your-mouth texture, you’ll also want to try my Cranberry Pistachio Shortbread Cookies—they’re made from a similar dough but with a festive twist of crunch.
Raspberry Love in Every Bite
There are so many ways to fill a thumbprint cookie, but raspberry jam will always be my favorite. It’s sweet, slightly tart, and balances beautifully against the rich, buttery base. It also looks stunning in holiday cookie boxes—those ruby-red centers pop against the pale cookie edges.
If you’re making these cookies for gifting (and I promise you’ll want to), don’t stop at just one type. Mix and match with other treats like my Crockpot Christmas Candy—the contrast between chewy, fruity cookies and crisp chocolate clusters makes for a delightful box everyone will rave about.
I’ve tested dozens of jams in this recipe, and raspberry always comes out on top—especially when you’re looking for that nostalgic flavor that just feels like December. For more variation, strawberry and apricot work well too, but nothing beats the bold bite of raspberry with buttery shortbread.
How to Make the Best Classic Thumbprint Cookies
Simple Dough with Butter and Vanilla
The secret to perfect thumbprint cookies isn’t anything fancy—it’s in the simplicity of the dough. You only need a few pantry staples: unsalted butter, granulated sugar, egg yolks, vanilla extract, and all-purpose flour. That’s it. No leaveners, no fuss. What makes it shine is the technique.
Start with room-temperature butter so it creams easily with sugar. That fluffiness traps just enough air to keep the cookies tender, but dense enough to hold their shape. Then comes the vanilla—don’t skimp here. A good quality vanilla balances the richness of the butter and adds depth that really sings once the cookies bake.
Now here’s where people sometimes go wrong: don’t add the whole egg. Use just the yolk. It gives the dough richness without making it too wet, which helps keep the cookies from spreading. After forming the dough into balls, chill them for at least 30 minutes. This one step changes everything. Chilled dough holds its shape, doesn’t crack as easily, and allows the butter to firm back up before baking—especially important during holiday baking marathons when your kitchen is warm.
One trick I swear by? Add a tiny pinch of pink salt to the dough. It sharpens the flavor and makes the butter taste butterier—a game-changer in any shortbread-style cookie.
Tips to Prevent Cookie Spread
Nothing’s more disappointing than baking a tray of thumbprint cookies only to pull out flat blobs. To avoid this, follow these key tips:
- Chill the dough after rolling. Even 30 minutes helps.
- Use parchment-lined baking sheets, not greased pans—too much grease encourages spreading.
- Measure your flour properly using the spoon-and-level method. Too little flour, and the cookies will collapse.
The most common mistake? Pressing the thumb too soon or too deep. Let the dough sit out for a minute or two after chilling, then use a ½ teaspoon measuring spoon or your knuckle to press a shallow well—not all the way through. You want an indentation, not a crater.
While the cookies are cooling, it’s the perfect moment to prep a no-bake holiday treat like my Peppermint Oreo White Chocolate Bark—a festive contrast that balances effort and ease.
With a dough this simple and tips this effective, you’re already halfway to building the ultimate holiday cookie plate.
Which Jam Works Best in Thumbprint Cookies?
Raspberry, Apricot, or Strawberry?
When it comes to filling thumbprint cookies, the jam you choose can make or break the final flavor. Not all jams are created equal—and some are just better suited for baking.
Raspberry jam is my go-to. It’s bold, slightly tart, and brings just enough brightness to cut through the rich, buttery base. It also holds its shape beautifully, which means no runny centers or soggy cookie bottoms. Plus, the deep red hue is visually striking—perfect for holiday trays or gift boxes.
Apricot jam comes in at a close second. It has a mellow, almost floral sweetness that pairs wonderfully with nutty or almond-flavored cookie doughs. I sometimes swirl a touch of almond extract into the dough to play off the apricot’s subtle notes—it’s a classic pairing.
Strawberry jam is the safest choice for picky eaters or little kids who aren’t as into tangy flavors. Just be sure it’s a thick, quality jam with real fruit. Avoid those ultra-smooth, overly sweetened options—they tend to melt and bubble over during baking.
If you like the sweet-meets-tart flavor combo of jammy cookies, you’ll love the chewy texture and fruit-forward taste in my Cranberry Pecan Pie Bars—they’re a delicious cousin to thumbprints with a gooey filling in every bite.
Jam vs. Jelly vs. Preserves (And Why It Matters)
Let’s clear this up: jam, jelly, and preserves are not the same, and yes—it matters when baking thumbprints.
Here’s a quick breakdown:
| Type | Best Use in Cookies |
|---|---|
| Jam | YES — Best choice! Thick and fruit-forward |
| Jelly | NO — Too thin; tends to melt and spill over |
| Preserves | Maybe — Works if the fruit pieces are small |
Pro tip: If your jam is a little too loose, stir in a teaspoon of cornstarch or reduce it on the stove for a few minutes until it thickens. This keeps it neatly nestled in the cookie after baking.
Now, if you want to turn this into a full holiday experience, serve your raspberry thumbprints with my cozy Orange Hot Chocolate. The citrus notes in the drink beautifully complement fruity jams—especially apricot or raspberry.
Choosing the right jam doesn’t just change the flavor—it changes the whole cookie experience. Stick to thicker, high-quality spreads and you’ll never look back.
Easy Holiday Thumbprint Cookies for Every Occasion
Make-Ahead & Freeze-Friendly Tips
The beauty of thumbprint cookies—especially during the holiday hustle—is how well they can be made ahead. Whether you’re prepping for a cookie swap, a party, or just stocking your freezer for surprise guests, these cookies are an easy win.
You’ve got two freezer options:
- Freeze the dough balls (unbaked): After shaping the dough into balls, freeze them on a baking sheet until solid. Then store in a zip-top bag for up to 2 months. When ready to bake, let them thaw for 10 minutes, press the centers, fill with jam, and bake as usual.
- Freeze the baked cookies (before filling): If you want to get even further ahead, you can bake the cookies, skip the jam, freeze them flat, and fill fresh before serving. This keeps the centers bright and glossy.
If you’ve ever wondered if these cookies lose their texture after freezing—don’t worry. The buttery shortbread holds up incredibly well, staying soft and tender after a quick defrost. I always recommend baking a test batch first so you know how your chosen jam behaves in the oven.
For more fall-friendly, freezer-stable options, check out my Chewy Maple Pumpkin Cookies—they’re spicy, soft, and perfect for late November baking sessions.
Gift Box Ideas and Cookie Swaps
These easy holiday thumbprint cookies are built for gifting. They add elegance and color to any cookie tin, and their uniform shape makes them stack beautifully without crumbling. Raspberry-filled versions especially pop against white tissue paper or festive liners.
If you’re building a cookie box for neighbors, teachers, or coworkers, variety is key. Mix textures and flavors for maximum delight. Here’s a perfect combination I’ve used for years:
- Raspberry Thumbprint Cookies (soft + fruity)
- Crockpot Christmas Candy (crunchy + chocolatey) – Get the recipe here
- Peppermint Bark or No-Bake Treats (minty + quick)
- Something spicy or nutty like maple, pecan, or ginger
You can even wrap your boxes with parchment and a bit of baker’s twine for that homemade-but-thoughtful aesthetic. I’ve learned that adding a handwritten tag with flavor names and serving tips goes a long way with recipients—it makes it feel extra personal.
And don’t forget to include a note that these cookies pair wonderfully with warm drinks. I always include a little card recommending hot chocolate or chai on the side. It’s those cozy little extras that turn a cookie tin into a full-blown experience.
For peanut butter lovers, I also recommend adding a tray of Buckeye Rice Krispie Treats. They’re no-bake, quick to make, and add the perfect chewy-chocolatey balance to your cookie spread.
Step-by-Step: How to Shape Perfect Thumbprints
Why Cookies Crack and How to Fix It
Cracked thumbprint cookies can still taste great, but if you’re aiming for that polished, bakery-style look, here’s what might be going wrong—and how to fix it.
Cracking usually happens when:
- The dough is too cold and stiff when pressed
- You press too deeply or too quickly
- The dough is too dry from over-measuring flour
To fix it:
- Let the dough sit out for 5–7 minutes after chilling before shaping.
- Use your thumb, a rounded teaspoon, or a melon baller to press gently but firmly into the center of each ball.
- If cracks form, don’t panic. Lightly pinch or roll the edges back together with your fingers.
I’ve also found that shaping the cookies on parchment paper helps stabilize the base, especially on thinner metal baking sheets. If cracks still bother you, try using a moister jam like raspberry or apricot—these settle beautifully and visually distract from imperfections.
In my kitchen, cracked cookies are still celebrated. In fact, they’re usually the first to disappear from the plate!
Getting the Perfect “Thumbprint” Every Time
So, how do you get that picture-perfect thumbprint?
Here’s my tried-and-true method:
- Roll your chilled dough into 1-inch balls, about the size of a walnut.
- Place 2 inches apart on a parchment-lined sheet.
- Use your thumb, the back of a round ½ teaspoon, or your knuckle to gently press down about ¾ of the way into the dough ball. Don’t go all the way through!
- Chill the sheet again (10 minutes in the fridge) before baking. This helps the indent hold its shape.
Pro tip: If you’re baking in a warm kitchen (holiday ovens running, windows closed), the dough softens fast. Work in small batches, keeping the extras in the fridge until ready.
Once baked, the cookies may puff a bit. If needed, lightly press the centers again while still warm, then add jam if you didn’t pre-fill. This ensures a defined center with no overflows.
And when it’s time to serve? These cookies shine after a hearty winter dinner. I often bring them out as a light, sweet finale following a comfort meal like my Mushroom Gravy Recipe. The contrast between savory and sweet rounds out the experience beautifully.
Raspberry Thumbprint Cookies – My Favorite Twist
Why Raspberry Is the Queen of Holiday Jams
If I had to choose just one version of thumbprint cookies to make every December, it would be raspberry. No contest.
There’s something about raspberry jam—the way it hits that perfect note of tart and sweet, how the deep red color glows in the center of each cookie, and how it pairs so beautifully with buttery shortbread. It’s vibrant, bold, and festive. Exactly what a holiday cookie should be.
I love using seedless raspberry preserves for a smoother finish, but if you don’t mind a little texture, traditional raspberry jam with seeds adds that rustic, homemade vibe. Either way, it holds up well during baking and gives you those stunning ruby-red centers that practically sparkle on the tray.
When gifting, I always include these first. They’re the showstoppers. I can’t tell you how many people have emailed me weeks after receiving a holiday tin just to ask for “the red jam cookie recipe.” And it’s always this one.
The secret? Use high-quality jam with real fruit. You don’t need to overfill—just ½ teaspoon is enough to nestle into the center and spread just slightly as it bakes.
And while these cookies may look delicate, they’re surprisingly sturdy. Perfect for packaging, stacking, and sharing.
Pair It with Tea or Hot Chocolate for the Ultimate Treat
Now here’s a hosting tip: if you’re serving raspberry thumbprint cookies after dinner, skip the wine and set out a hot beverage bar instead.
They’re absolutely delightful alongside spiced teas, herbal infusions, or—my personal favorite—Peppermint Hot Chocolate. The cool peppermint and rich cocoa are the perfect contrast to the fruity brightness of the cookie. It’s a match that feels elegant yet comforting.
For a citrusy twist, I also love pairing raspberry thumbprints with my orange hot chocolate, especially when I swap in apricot jam for variety. The result? A cozy, colorful moment that feels like the holidays in a single bite.
Whether you’re baking these for a gathering, a gift box, or a quiet winter evening at home, raspberry thumbprint cookies deliver flavor, nostalgia, and beauty all at once.
Common FAQs About Thumbprint Cookies
Do you fill thumbprint cookies before or after baking?
You can do either—but for jam-filled thumbprint cookies, it’s usually best to fill them before baking. This allows the jam to set and bake slightly, creating a gooey, glossy center. If you’re using fillings like chocolate ganache or caramel, add them after baking so they don’t melt or scorch.
In my kitchen, I always fill with raspberry jam before baking—it holds its shape beautifully and creates that classic, jammy center.
What is the filling in thumbprint cookies?
The traditional filling is fruit jam—commonly raspberry, strawberry, or apricot. However, you can also use preserves, lemon curd, chocolate ganache, or even nut butter. The most important thing is to choose a filling that’s thick enough to stay in place during baking.
For the best results, I always recommend high-quality, thick jams like the one I use in my raspberry thumbprint cookies. Avoid runny jellies or syrups—they tend to bubble over or soak into the dough.
What is the meaning of thumbprint cookie?
Thumbprint cookies get their name from the way they’re shaped: a ball of cookie dough is pressed in the center—traditionally with a thumb—to create a small well for filling. They’re a cross between a shortbread and a jam tart and are especially popular during the holidays.
To get clean results every time, I often use a measuring spoon or my knuckle instead of my actual thumb.
Do you use jam or preserves for thumbprint cookies?
Jam is the best choice for baking. It’s smooth, fruity, and holds up in the oven without leaking. Preserves can work too—as long as the fruit chunks are small and the texture is thick. Jelly, however, is too loose and tends to melt or run during baking.
When in doubt, stir your jam first to make sure it’s smooth and thick. And for bonus flavor? Try matching the jam with your drink—like raspberry thumbprints paired with orange hot chocolate for a citrusy finish.
Why are my thumbprint cookies cracking when putting thumbprint?
Cracking usually means your dough is too cold or too dry. After chilling, let the dough sit for 5 minutes at room temperature before shaping. Then press gently with a spoon or your thumb—don’t press too deep or too fast.
Also check your flour measurements: using too much can dry out the dough. I cover this more in the shaping section above, but here’s a quick fix—pinch any cracks back together before baking.
How do you get a perfect thumbprint shape?
The key to a clean indent is using the right tool and pressure. Try using the back of a ½ teaspoon or your knuckle instead of your actual thumb. Press down slowly and evenly into chilled dough. You want a well—not a hole.
After baking, you can gently re-press the centers while still warm if needed. This trick is especially helpful when filling with chocolate or caramel after baking.
Conclusion: Celebrate the Holidays with Every Bite
Thumbprint cookies are more than just beautiful—they’re buttery, flavorful, and filled with tradition. From the classic raspberry version to creative jam twists, this cookie delivers a balance of nostalgia and elegance that fits every occasion.
So whether you’re baking for your family, filling a cookie tin for friends, or just enjoying a quiet cup of cocoa, these cookies belong in your holiday lineup.
Did you try this menu? Tag me! I’d love to see how your batch turns out—especially if you use raspberry jam (my favorite).
Need more festive ideas? Follow along for visual inspiration on my Pinterest board filled with cozy drinks, cookies, and holiday bakes.