Tulo

Thumbprint Cookie Recipe

A dozen golden-edged thumbprint cookies with glossy red raspberry jam centers and a drizzle of white glaze, arranged on a wire cooling rack.
Photo by Meggy Kadam Aryanto on Pexels

Egg yolks instead of whole eggs keep the shortbread-style dough rich and tender rather than cakey, and chilling the dough before shaping firms the butter enough that the thumbprint indents hold their shape in the oven instead of puffing shut.

Prep
20 min
Cook
14 min
Total
64 min
Servings
24

Ingredients

Servings24
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp fine salt
  • 1/2 cup seedless raspberry jam
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Nutrition per serving

Calories
168
Protein
2g
Carbs
22g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. 2In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 2-3 minutes.
  3. 3Beat in the egg yolks, vanilla extract, and almond extract (if using) until fully combined.
  4. 4Add the flour and salt, mixing on low speed just until a soft, slightly sticky dough forms.
  5. 5Cover the dough and chill in the refrigerator for 30 minutes.
  6. 6Roll the chilled dough into 1-inch balls and place on the prepared baking sheets, spacing them about 2 inches apart.
  7. 7Press your thumb, or the back of a rounded 1/2 teaspoon measuring spoon, into the center of each ball to make an indent about 1/2 inch deep, without pressing all the way through to the sheet.
  8. 8Fill each indent with about 1/2 teaspoon of raspberry jam.
  9. 9Bake for 12-14 minutes, until the edges are just barely golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. 10Whisk together the powdered sugar and milk until smooth, then drizzle over the cooled cookies before serving.

Tips & variations

  • If the indents crack or puff back up during baking, re-press them gently with the back of a spoon the moment the cookies come out of the oven, while they're still soft.
  • Any thick jam or curd works: apricot, strawberry, and lemon curd are all common swaps for raspberry.
  • Rolling the dough balls in granulated sugar before pressing the indent adds a light sparkly crunch to the finished cookie.
  • Dough balls (unfilled) can be frozen on a tray, then bagged; bake straight from frozen, adding 2-3 minutes to the bake time.

Storage & reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days; keep layers separated with parchment so the glaze doesn't stick. Baked cookies also freeze well for up to 2 months, thaw at room temperature before serving.

Tips from the Tulo kitchen

  • Using only egg yolks instead of whole eggs is what keeps the dough tender rather than cakey; save the whites for meringue or an omelet.
  • A small offset spatula or the tip of a spoon makes it easy to spread or top off the jam evenly without overfilling the indent.

FAQ

Why did my thumbprint cookies crack around the indent?

Cracking usually means the dough was too cold and stiff when pressed. Let chilled dough sit at room temperature for 5-10 minutes before rolling and pressing the indents if it feels hard to work with.

Why did the indent puff closed while baking?

This happens when the dough is too warm or the indent isn't deep enough. Chill the shaped, filled cookies for 10 minutes before baking, or press the indents again as soon as the cookies come out of the oven.

Can I use whole eggs instead of just yolks?

Whole eggs will work but make the dough softer and the baked cookie slightly more cakey rather than shortbread-like; stick with yolks only for the classic dense, buttery texture.

What jam holds up best in the oven?

Thicker preserves and jams hold their shape better than thin, runny jellies, which tend to boil over the edges. If a jam looks very loose, stir in a half teaspoon of cornstarch before filling the cookies.