
Thumbprint cookies are one of the easiest cookies to make, yet the hardest to make look pretty. As you can tell by my picture, I haven’t quite figured out how to get them to not crack. I’ve read tons of different ways to keep them smooth, but I think the only way is to flatten them to a disk and then roll the edges back together. That’s a lot of work, and the cracks don’t make them taste any less delicious.
These cookies are super easy to make if you use a stand mixer as I did, and take less than a half hour from start to finish. Many recipes will tell you to make them ping pong ball sized but I tend to go a bit bigger since I want more jam. Hmmm, maybe that’s why all my thumbprint cookies have cracks in them. Or, I’m just an impatient glutton.
Thumbprint Cookies Ingredients
- 275 grams Flour; AP is fine
- 225 grams Butter
- 140 grams White Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Powder
- 1/2 tsp Salt
- 1/2 cup Jam; of your choice.
Thumbprint Cookies Instructions
In a stand mixer on the paddle attachment, beat together the butter and sugar until creamed.
Add the Egg Yolk and continue beating. In a separate bowl sift the flour, salt, and vanilla powder.
SLOWLY add the dry ingredients to the wet and continue to mix on slow until everything is just combined.
Remove the dough from the mixer and knead it together just a bit to make a ball.
Using your thumb and forefinger rip off a piece (golf ball or ping pong ball shape is fine) and roll between your palms to make a smooth ball
Place all the balls on a parchment paper lined baking tray and slowly press an indent in the middle with your thumb. You can also use the back of a teaspoon if that’s easier. If you go fast here you’ll end up with lots of cracks, but as long as they are small they won’t break apart the cookie.
Fill each indent with the jam of your choice and place the thumbprint cookies in a convection oven preheated to 190°C or 375°F for 11 minutes or until just golden brown. Cool and serve.
Notes
I usually like to add the jam before putting them in the oven as I feel it makes the jam hold together better when the thumbprint cookies are done cooking. You can however add the jam right when you pull them out of the oven still warm. Remake the indent because they do rise a bit and then add the jam immediately.
You can also roll the edges in sugar before baking as well for a nice crunch when you bite into these cookies.
More Delicious Cookie Recipes

Thumbprint Cookies
Ingredients
- 275 grams Flour
- 225 grams Butter
- 140 grams White Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Powder
- 1/2 tsp Salt
- 1/2 cup Jam of your choice
Instructions
- In a stand mixer on the paddle attachment, beat together the butter and sugar until creamed.
- Add the Egg Yolk and continue beating. In a separate bowl sift the flour, salt, and vanilla powder.
- SLOWLY add the dry ingredients to the wet and continue to mix on slow until everything is just combined.
- Remove the dough from the mixer and knead it together just a bit to make a ball.
- Using your thumb and forefinger rip off a piece (golf ball or ping pong ball shape is fine) and roll between your palms to make a smooth ball
- Place all the balls on a parchment paper lined baking tray and slowly press an indent in the middle with your thumb. You can also use the back of a teaspoon if that’s easier. If you go fast here you’ll end up with lots of cracks, but as long as they are small they won’t break apart the cookie.
- Fill each indent with the jam of your choice and place the thumbprint cookies in a convection oven preheated to 190°C or 375°F for 11 minutes or until just golden brown. Cool and serve.