Thumbprint cookies with icing have been a beloved treat for generations, and for good reason. With soft and buttery dough, your favorite jams or preserves, and delicious frosting, these shortbread cookies are a great treat to serve to your friends and family!
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Why You’ll Love This Thumbprint Cookies With Icing
I love trying cookie recipes and one of my favorites to make during the Christmas season are thumbprint cookies.
There's something magical about these cookies – the way the buttery dough melts in your mouth, the surprise of the tangy jam filling, and the delightful sweetness of the icing on top.
So what exactly are thumbprint cookies? They are a classic holiday favorite and a great addition to any holiday cookie platter.
Known by its thumbprint indentation in the center, these cookies are made with a sweet jam in the center. I made mine using apricot and raspberry jam because of its sweet-tart flavor and vibrant colors, but you can fill the thumbprints with any jam you love!
Plus, they’re super easy to make! These quick-baked thumbprint cookies can be made in about 30 minutes.
Serve them as an afternoon treat with a hot cup of tea or coffee or give them as a thoughtful homemade gift to friends and family. You can’t go wrong with a classic!
If you haven't tried baking this type of cookie yet, now's the time! And be sure to let me know how yours turn out.
What You’ll Need
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For the Cookie
- Flour: I recommend using all-purpose flour for this recipe. Measure your flour correctly. Too much flour can make the dough dry and crumbly, while too little flour can result in a dough that's too sticky and hard to handle.
- Cornstarch: This is optional, but it helps create a finer crumb and a smoother dough, which helps the cookies maintain their shape during baking.
- Kosher Salt: All of my recipes call for the use of kosher salt. It enhances the sweetness of the cookies by balancing the flavors and reducing the overall sweetness.
- Butter: I prefer using unsalted butter for this recipe. Make sure that the butter is at cool room temperature, not too soft or melted.
- Sugar: You will need granulated to create a the right texture on the outside of the cookies while keeping the inside tender and soft.
- Egg Yolk: This adds a rich, buttery flavor to the dough and helps hold everything together.
- Vanilla Extract: This fills the cookie with a warm flavor.
- Jam or Preserves: I prefer using raspberry and apricot jam for this recipe. You can choose your favorite flavor. For best results, make sure to use high-quality jams to make your cookies standout!
For the Icing
- Powdered Sugar: Sift the powdered sugar before mixing to ensure there are no lumps so you can have smoother icing.
- Vanilla Extract or Almond Extract: Vanilla is a versatile option that pairs well with most cookies. But if you want to use almond extract, use a small amount (typically ½ teaspoon or less).
- Milk or Heavy Cream: I recommend adding the milk or cream gradually, as a little goes a long way.
Recommended Equipment
Electric Hand Mixer or Stand Mixer
How to Make
Step One: Make the dough by creaming the cold butter that is cut into cubes and sugar in a mixer for about 1 minute until light and fluffy. Add egg, vanilla, and salt, and mix for another minute.
Step Two: With the mixer on low speed add the cornstarch and gradually add the flour to the bowl of the mixer, but be careful not to overmix. The mixture should come together within a minute into a soft pliable dough and be firm with no streaks of flour.
Step Three: Line baking sheets with parchment paper and then roll the dough into 1 tablespoon balls and place them on the parchment-lined sheet with about 2" of space in between. Note: When baking be sure not to overcrowd the pan to allow for adequate air to flow through the baking sheet and to cook all cookies evenly.
Step Four: Form a 1 ½" diameter depression in each cookie using your thumb, a spoon, or a wooden utensil. I recommend using a rounded measuring spoon for uniform indentations that also gently flatten the cookie to maintain a consistent shape. Be cautious not to press too hard to prevent creating a hole in the bottom of the dough, ensuring the jam stays securely in place.
Step Five: Fill each indentation with a small amount of jam or preserves using a piping bag. Be careful not to overfill, as the jam may spill out during baking. Chill the cookies on the sheet pan for 30 minutes while preheating your oven to 350°F (175°C). Make sure the cookies are 2 inches apart on the baking sheets. Bake cookies for 11-13 minutes, or until the edges are set to lightly browned. Remove from the oven and let them cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step Six: Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If you’d like to add a pop of color, you can mix in or add drops of food coloring at this stage. Once the cookies have cooled completely, drizzle the glaze over them using a spoon or use a piping bag for a more precise application. Then enjoy your delicious cookies!
Variations and Substitutions
Different fillings: For a rich twist, fill the centers with chocolate ganache instead of jam. Or use lemon curd for a zesty, tangy flavor that pairs well with the buttery cookie base.
Milk: This recipe makes use of a few tablespoons of milk. Substitute almond milk, soy milk, or another plant-based milk as needed for a dairy-free icing.
Add toppings: Sprinkle the dough balls with colorful sprinkles or nuts. Or roll dough in finely chopped nuts like almonds, walnuts, or pecans before baking for added texture and flavor.
Storage and Reheating
Fridge: Cookies are good on the counter for 5 days. For extended freshness, you can store the cookies in the refrigerator. Place them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh for up to 2 weeks.
Freezer: To freeze thumbprint cookies, place them in a single layer on a baking sheet and freeze until solid. Transfer the cookies to an airtight container or zip-top freezer bag with parchment paper between layers. They can be frozen for up to three months.
Reheating: If you’re reheating frozen cookies, thaw them at room temperature for about an hour or two. If you prefer a warm cookie, you can gently warm them in the oven and at 300°F (150°C) for 8-10 minutes.
Frequently Asked Questions (FAQS)
Cookies can spread during baking for a variety of reasons. Over-creaming the butter and sugar, failing to chill the dough, using incorrect flour measurements, incorrect oven temperature, or over-mixing the dough can all contribute to the cookie spreading. Environmental conditions play a role too. If you're living in a humid climate, adding a few extra tablespoons of flour can help reduce spreading, but be cautious not to add too much, as it can make the cookies crumbly.
If the icing is too runny, add more powdered sugar a little at a time until it reaches the desired consistency. If it’s too thick, add a tiny bit more milk to loosen it.
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. When ready to bake, shape the dough into balls and proceed with the recipe.
How to Serve
While these cookies are often enjoyed as a standalone snack or dessert, they can also be paired with a variety of foods. Check out the suggestions below:
Since it's a holiday cookie, it's best enjoyed after a Christmas Roast Chicken, roast lamb breast, or a roasted half chicken dinner served along with fall fruit salad and your traditional favorite desserts!
Planning a picnic? Arrange them in a basket lined with a cloth napkin, and pair them with fresh fruit, cheese, bread with roasted garlic butter spread or your favorite sandwich, like this Italian grinder sandwich, and cucumber lemon water.
Expert Tips
- Chill your dough. I recommend chilling the dough in the refrigerator after filling it with jam. You can do it without chilling, but the cookies may spread.
- Prevent icing from melting. Make sure the cookies are completely cooled before icing them. Additionally, let the icing set at room temperature for a few hours before stacking or storing.
- Add flour if needed. If your cookies are spreading too much or the dough is too moist to form into balls, try adding additional flour. You can add up to an additional ¼ cup flour but try to avoid adding if possible. Adding more flour can result in a crumbly cookie.
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More Sweet Recipes to Try
📖 Recipe
Thumbprint Cookies with Icing
Equipment
- Electric Hand Mixer or Stand Mixer
- Dry Measuring Cups
- Baking Sheets
- Mixing Bowls
Ingredients
Thumbprint Cookies
- 1 cup butter cold from the refrigerator and cut into cubes
- ⅔ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 teaspoons cornstarch
- 2 ¼ cups all-purpose flour
- ½ cup jam or preserves raspberry, apricot, strawberry, cherry or blueberry
Icing
- ½ cup powdered sugar
- ½ teaspoon vanilla extract or almond extract
- 2-3 teaspoons milk or heavy cream
Instructions
Thumbprint Cookies
- Make the dough by creaming the cold butter that is cut into cubes and sugar in a mixer for about 1 minute until light and fluffy.
- Add egg, vanilla, and salt, and mix for another minute.
- With the mixer on low speed add the cornstarch and gradually add the flour to the bowl of the mixer, but be careful not to overmix. The mixture should come together within a minute into a soft pliable dough and be firm with no streaks of flour.
- Line baking sheets with parchment paper and then roll the dough into 1 tablespoon balls and place them on the parchment-lined sheet with about 2" of space in between. Note: When baking be sure not to overcrowd the pan to allow for adequate air to flow through the baking sheet and to cook all cookies evenly.
- Form a 1 ½" diameter depression in each cookie using your thumb, a spoon, or a wooden utensil. I recommend using a rounded measuring spoon for uniform indentations that also gently flatten the cookie to maintain a consistent shape. Be cautious not to press too hard to prevent creating a hole in the bottom of the dough, ensuring the jam stays securely in place.
- To fill the cookies, take the jam and put it in a Ziplock or piping bag and pipe about ½-teaspoon of jam into each cookie's dent. You can also use a spoon to fill the cookies, but it can be a bit messy, so I recommend using a bag to pipe in the jam.
- Chill the cookies on the sheet pan for 30 minutes.
- While the cookies are chilling, preheat the oven to 350ºF, with the rack right in the center.
- Bake one tray at a time for 11-13 minutes until lightly browned around the edges.
- Allow the cookies to rest on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Icing
- Combine the powdered sugar, extract, and milk into a small bowl and mix together until the desired texture is reached. You can check this by taking a spoonful from the bowl and drizzling it back into the glaze. The drizzle glaze should leave a trail in the bowl. If the mixture is too thick you may need to add additional milk. If it is too thin, then add additional powdered sugar.
- You can either drizzle the glaze over them using a spoon or use a piping bag for a more precise application. Then enjoy your delicious cookies!
Notes
- The cookies can be made with a hand mixer following the directions above. When adding the flour, you may need to turn off the mixer and add flour in 3 batches. Turn on and mix slowly to combine each batch of flour. You may also finish mixing the dough with a spatula until the dough comes together.
- For this recipe raspberry and apricot preserves were used to fill the cookies. These are the more traditional flavors, but you can fill them with any of your favorite jams or preserves. I recommend using high-quality jams to make these cookies shine.
- Use cold butter to cream the sugar with cookies. This helps to form the cookies into balls and have a smaller chill time after forming. If using room-temperature butter, you may need to chill your cookies for an hour before baking.
- I recommend chilling the dough in the refrigerator after filling it with jam. You can do it without chilling, but the cookies may spread.
- The glaze is completely optional. Taste testers in the recipe loved the cookies both ways.
- If your cookies are spreading too much or the dough is too moist to form into balls, try adding additional flour. You can add up to an additional ¼ cup flour but try to avoid adding if possible. Adding more flour can result in a crumbly cookie.
- The cornstarch is optional but helps to create a soft and tender cookie texture.
- Fridge: Cookies are good on the counter for 5 days. For extended freshness, you can store the cookies in the refrigerator. Place them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh for up to 2 weeks.
- Freezer: To freeze thumbprint cookies, place them in a single layer on a baking sheet and freeze until solid. Transfer the cookies to an airtight container or zip-top freezer bag with parchment paper between layers. They can be frozen for up to three months.
- Reheating: If you’re reheating frozen cookies, thaw them at room temperature for about an hour or two. If you prefer a warm cookie, you can gently warm them in the oven and at 300°F (150°C) for 8-10 minutes.
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