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.

Easy Thumbprint Cookies: Classic Recipe for Christmas 2026

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

Scale

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)

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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