I baked Thumbprint Cookies With Powdered Sugar that stay impossibly soft and chewy with a gooey strawberry jam center you’ll want to hide from everyone.

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I’m obsessed with these thumbprint cookies. Soft, chewy centers that squish warm jam, a little powdered sugar dust and butter flavor that hits just right.

I love that they’re both Thumbprint Cookies With Powdered Sugar and Jam Filled Thumbprint Cookies, because sugar and sticky fruit is a crime I happily commit. But what really gets me is the way strawberry jam explodes against a dense, buttery bite.

I’ll steal them from a plate without guilt. Messy, sweet, and impossible to stop eating.

Tiny thumb divots, huge happiness. That’s it.

Pure cookie business. Zero apologies for crumbs on my shirt today.

Ingredients

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Butter makes the dough tender and rich; it’s what makes them melt.
Granulated sugar adds a slight crunch and balances the jam’s sweetness.
Plus powdered sugar softens the bite and gives a pretty dusty finish.
Basically, egg yolk adds richness and helps the cookies hold together.
Vanilla brings a warm background flavor; it’s cozy and familiar.
Salt wakes up the sweetness and keeps the flavors from tasting flat.
Flour gives structure, so the cookies don’t fall apart into crumbs.
Cornstarch keeps them soft and tender, almost melt-in-your-mouth texture.
Strawberry jam gives the gooey, fruity center; more jam means more joy.
Lemon zest brightens things; almond extract makes them nuttier.
Your call.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) powdered sugar plus extra for dusting

1 large egg yolk

1 tsp vanilla extract

1/4 tsp fine salt

2 cups (240 g) all purpose flour

2 tbsp cornstarch

1/2 cup (about 120 g) strawberry jam, more if you like it jammy

1 tsp lemon zest or 1/2 tsp almond extract, optional but nice

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup powdered sugar until light and creamy, scraping the bowl once or twice.

3. Add 1 large egg yolk, 1 tsp vanilla extract, and either 1 tsp lemon zest or 1/2 tsp almond extract if using, mix until just combined.

4. Whisk together 2 cups all purpose flour, 2 tbsp cornstarch, and 1/4 tsp fine salt in a separate bowl; then slowly add to the wet mixture and stir until a soft dough forms. Don’t overwork it or the cookies will get tough.

5. Roll the dough into 1 inch (about
2.5 cm) balls, place them about 2 inches apart on the prepared sheets. If dough feels too soft chill 10 to 15 minutes so it’s easier to handle.

6. Use your thumb, the back of a small spoon, or the end of a wooden spoon to press a shallow well in the center of each ball. Make sure the indentation goes most of the way down but not all the way through.

7. Spoon about 1/2 to 3/4 tsp of strawberry jam into each well, or more if you like them jammy. Wipe excess jam off the edges so it doesn’t burn.

8. Bake for 12 to 14 minutes, until the edges are set and bottoms are lightly golden; centers will still be soft. Rotate pans halfway through for even baking.

9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust generously with extra powdered sugar before serving. Enjoy, and store leftovers in an airtight container for up to 4 days.

Equipment Needed

1. Mixing bowls (one large and one medium)
2. Electric hand mixer or stand mixer with paddle attachment
3. Rubber spatula and a wooden spoon
4. Measuring cups and measuring spoons
5. Digital kitchen scale (optional but helpful)
6. Baking sheets (2) lined with parchment paper or silicone mats
7. Small spoon or melon baller for jam, plus a teaspoon for filling
8. Wire cooling rack and a fine sieve for dusting powdered sugar

FAQ

Q: Can I make the dough ahead of time?

A: Yes. You can make the dough, roll into balls, and keep them in the fridge for up to 48 hours. If you want to freeze, flash-freeze the balls on a tray then store in a freezer bag for up to 3 months. Thaw in the fridge before baking so they don’t spread weirdly.

Q: My cookies spread too much, how do I stop that?

A: Chill the dough for at least 30 minutes before baking and flatten into the indent right before putting them in the oven. Also make sure butter is softened not melted. If your kitchen is warm, chill the tray too. Using a bit more flour or adding the cornstarch exactly as listed helps keep them thicker.

Q: Can I use other jams or fillings?

A: Totally. Raspberry, apricot, lemon curd, chocolate ganache or Nutella all work. If the jam is very runny, simmer it briefly to thicken or use a less runny filling so it doesn’t ooze during baking.

Q: How do I make the cookie centers perfect and not crack?

A: Make the thumbprint while the dough balls are cold but slightly pliable. Press gently with the back of a spoon or your thumb to form a shallow well. If cracks form bake them anyway, then press the center again with the back of a warm spoon right after they come out to make the well neat, then add the filling.

Q: Can I swap the egg yolk for something else to make these egg-free?

A: You can try 2 tablespoons of milk or a flax egg, but texture will change a bit. The yolk adds richness and helps bind the dough so cookies may be a touch more crumbly without it.

Q: Any tips for nicer presentation and storing?

A: Dust with powdered sugar after cookies are cool for a pretty look. Store in an airtight container at room temp up to 4 days, or layer with parchment between rows. For longer storage freeze baked cookies without filling, then fill after thawing so the jam stays fresh.

The Most Amazing Thumbprint Cookies Recipe Substitutions and Variations

Unsalted butter (1 cup): swap with 3/4 cup solid coconut oil, chilled, for a slightly coconutty, firmer cookie; or use 1 cup softened stick margarine if you need dairy free. Note: coconut oil can make cookies a tad crisper.
Granulated sugar (1/2 cup): replace with 1/2 cup light brown sugar for a deeper, caramel note and softer chew; or 1/2 cup coconut sugar for less refined sweetness, cookies will be a bit darker.
One large egg yolk: use 2 tablespoons plain yogurt or 2 tablespoons applesauce to add moisture and bind if you want egg free; or try 1 tablespoon whole milk plus 1 tablespoon melted butter for similar richness, but texture changes a little.
All purpose flour (2 cups): for gluten free, use 2 cups cup for cup gluten free flour blend that contains xanthan gum, or substitute 1 3/4 cups white whole wheat plus 1/4 cup all purpose for a nuttier, heartier cookie. Expect slight texture differences.

Pro Tips

1) Chill the dough if it feels sticky, not just for easier rolling but so the cookies keep their shape in the oven. If you find the dough too soft, pop it in the fridge for 10 to 30 minutes. Don’t over-chill though, it’ll be harder to press the wells.

2) Measure flour the right way: spoon it into the cup and level it off, don’t scoop with the cup. Too much flour = dry, crumbly cookies. If your kitchen is humid, add a tiny bit more cornstarch for a tender melt-in-your-mouth texture.

3) Use thick jam or simmer your jam briefly to reduce runniness. Wipe any jam off the edges before baking so it won’t caramelize and burn on the sheet. If you like them extra jammy, underfill slightly then add a dab more after 6 minutes in the oven.

4) Let them cool almost completely on the pan before moving, then dust with powdered sugar only when they’re fully cool, or the sugar will melt and look sad. Store in an airtight container with a square of parchment between layers to keep them from sticking together.

The Most Amazing Thumbprint Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I baked Thumbprint Cookies With Powdered Sugar that stay impossibly soft and chewy with a gooey strawberry jam center you’ll want to hide from everyone.

Servings

servings

Calories

142

kcal

Equipment: 1. Mixing bowls (one large and one medium)
2. Electric hand mixer or stand mixer with paddle attachment
3. Rubber spatula and a wooden spoon
4. Measuring cups and measuring spoons
5. Digital kitchen scale (optional but helpful)
6. Baking sheets (2) lined with parchment paper or silicone mats
7. Small spoon or melon baller for jam, plus a teaspoon for filling
8. Wire cooling rack and a fine sieve for dusting powdered sugar

Ingredients

1 cup (226 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) powdered sugar plus extra for dusting
1 large egg yolk
1 tsp vanilla extract
1/4 tsp fine salt
2 cups (240 g) all purpose flour
2 tbsp cornstarch
1/2 cup (about 120 g) strawberry jam, more if you like it jammy
1 tsp lemon zest or 1/2 tsp almond extract, optional but nice

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup powdered sugar until light and creamy, scraping the bowl once or twice.
Add 1 large egg yolk, 1 tsp vanilla extract, and either 1 tsp lemon zest or 1/2 tsp almond extract if using, mix until just combined.
Whisk together 2 cups all purpose flour, 2 tbsp cornstarch, and 1/4 tsp fine salt in a separate bowl; then slowly add to the wet mixture and stir until a soft dough forms. Don’t overwork it or the cookies will get tough.
Roll the dough into 1 inch (about
5 cm) balls, place them about 2 inches apart on the prepared sheets. If dough feels too soft chill 10 to 15 minutes so it’s easier to handle.
Use your thumb, the back of a small spoon, or the end of a wooden spoon to press a shallow well in the center of each ball. Make sure the indentation goes most of the way down but not all the way through.
Spoon about 1/2 to 3/4 tsp of strawberry jam into each well, or more if you like them jammy. Wipe excess jam off the edges so it doesn’t burn.
Bake for 12 to 14 minutes, until the edges are set and bottoms are lightly golden; centers will still be soft. Rotate pans halfway through for even baking.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust generously with extra powdered sugar before serving. Enjoy, and store leftovers in an airtight container for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.