These simple thumbprint cookies filled with raspberry jam are buttery soft, rich, and tender, with a perfectly crisp exterior. Packed with flavor, this is an easy, classic holiday cookie that you don't want to miss!
What are Thumbprint Cookies?
Also known as Butter Balls, Hallongrotta, Polish Tea cakes, and Bird's nest cookies, these cookies are believed to have originated in Sweden in the 19th century.
Thumbprint cookies are made with super simple ingredients - butter, sugar flour, and jam. The name Thumbprint comes from the fact that the thumb is used to make an indentation into each ball of dough. The indentation then can be filled with your family's favorite fruit preserve. They are a treat for the eyes and for the taste buds.
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WHY YOU'LL LOVE THESE SIMPLE THUMBPRINT COOKIES
- Simple, super easy, and a crowd-pleasing recipe to make.
- Thumbprint shortbread cookies can be stored for up to 2 weeks.
- The cookie dough can be frozen for up to two months.
- A no-egg Christmas cookie recipe.
- They require no chilling time.
- Tender, melt-in-your-mouth shortbread treats.
- Make a pretty colorful visual and can be done with many variations.
HOW TO MAKE EGGLESS SHORTBREAD THUMBPRINT COOKIES
- Step 1: Preheat the oven to 180 degrees C and line the baking tray with Silpat or parchment paper.
- Step 2: Take a large bowl, and beat softened butter, and sugar until light and fluffy.
- Step 3: Stir in the flour. Knead lightly into a dough.
- Step 4: Add a tablespoon or two of milk or cream if needed, to make the dough soft and pliable.
- Step 5: Scoop dough with an ice cream scoop into cookies then roll the cookie dough into even-sized balls.
- Step 6: Take black and white sesame seeds in a small, shallow bowl and roll each cookie ball in this mixture.
- Step 7: Place the cookie dough balls on the prepared tray and make an indent in the center with your thumb.
- Step 8: Fill the indent with 1/4 -1/2 tsp raspberry jam.
- Step 9: Bake for 10-12 minutes or until the cookies are light golden brown in color. Be careful of overbaking!
- Step 10: Cool on a wire rack. Store in an airtight container.
NOTES ON THESE EASY THUMBPRINT COOKIES
- I rolled cookie dough balls in sesame seeds for the delicious crunch and the gorgeous visual. This is however completely optional. The sesame seeds can be replaced with finely chopped nuts, granulated sugar, or even sparkling sugar. Or just leave the dough balls plain.
- This recipe is for eggless thumbprint cookies. However, two egg yolks can be added to the cookie dough to make the cookies richer.
- Avoid overbaking these cookies as they can end up dry. 10-12 minutes usually makes a perfect batch.
- I have used raspberry jam for the filling but the thumbprint cookies can be filled with just about any jam flavor you like.
VARIATIONS
Chocolate Thumbprint Cookies - Add cocoa powder to the dry ingredients.
Nutella Sea Salt Thumbprint Cookies - After baking, fill the indent with Nutella and sprinkle some sea salt on top
Iced Thumbprint Cookies - The indents can be filled with different colors of icing.
These are cookies children will love to help bake as they can get their signature thumbprint on the cookies and then have fun filling them with the jam of their choice.
OTHER COOKIES FOR YOUR HOLIDAY COOKIE TRAY
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these thumbprint cookies with jelly as much as we do!
📖 Recipe
Best Thumbprint Cookies Recipe
Ingredients
- 3/4 cup Butter, softened I used salted butter
- 3/4 cup Caster sugar
- 2 cups All-purpose flour
- 2-3 tbsp Milk Optional
- 2 Tbsp White sesame seeds
- 2 tbsp Black sesame seeds
- 1/4 cup Raspberry jam
Instructions
- Preheat the oven to 180 C and line a tray with parchment paper or Silpat.
- In a large bowl, beat the softened butter and caster sugar until light and fluffy.
- Stir in the flour. Use your hands to bring it together into a dough.
- You may need to add a tablespoon or two of milk or cream, if the dough is dry-ish.Your dough should be soft, silky to touch, and pliable.
- Combine the black and white sesame seeds in a small, shallow bowl and roll each cookie ball in the seeds.
- Place the cookie dough balls on the prepared tray and make an indent in the center with your thumb.
- Fill the indent with 1/4 -1/2 tsp raspberry jam and bake for 10-12 minutes or until the cookies are light golden brown in color.
- Let the cookies cool on the tray for 5 minutes then transfer them to a wire-rack for cooling them completely.
- Store the cooled cookies in an air-tight container, and line each layer with a piece of wax paper. Enjoy!
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