25 Delicious Thumbprint Cookie Recipes Creative

Welcome to a world where every bite is a surprise! Our roundup of 25 Delicious Thumbprint Cookie Recipes Creative is your ticket to baking bliss. Whether you’re craving classic jam-filled gems or eager to explore innovative twists, these recipes promise to delight your taste buds and spark joy in your kitchen. Ready to roll up your sleeves and create some magic? Let’s dive in!

Classic Jam Thumbprint Cookies

Making these Classic Jam Thumbprint Cookies always takes me back to my grandmother’s kitchen, where the smell of butter and sugar wafting through the air was a sure sign something delicious was about to come out of the oven. It’s a recipe that’s as fun to make as it is to eat, perfect for sharing or keeping all to yourself on a cozy afternoon.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup jam (any flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in 2 large egg yolks and 1 tsp vanilla extract until well combined.
4. Gradually mix in 2 cups all-purpose flour and 1/2 tsp salt until the dough comes together. Tip: If the dough feels too sticky, chill it for 30 minutes to make handling easier.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each ball. Tip: If the dough cracks, gently press it back together with your fingers.
7. Fill each indentation with about 1/2 tsp jam, being careful not to overfill.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the buttery, crumbly texture of these cookies paired with the sweet burst of jam in the center. Try serving them with a dusting of powdered sugar or alongside a cup of tea for an extra special treat.

Chocolate Thumbprint Cookies

Whenever I think of comfort food, my mind instantly goes to these Chocolate Thumbprint Cookies. They’re the perfect blend of crunchy and chewy, with a rich chocolate center that makes them irresistible. I remember making these for the first time during a snowstorm, and now they’re my go-to recipe for cozy days indoors.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup chocolate chips, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Mix in 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract until a dough forms. Tip: If the dough is too crumbly, add a tablespoon of cold water to bring it together.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Using your thumb, gently press a small indentation into the center of each cookie. Tip: Dip your thumb in flour to prevent sticking.
6. Bake for 12-15 minutes, or until the edges are lightly golden.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Fill each thumbprint with melted 1/2 cup chocolate chips while the cookies are still warm.

After the chocolate sets, these cookies have a delightful contrast between the crisp edges and the soft, gooey center. They’re perfect with a glass of milk or as a sweet addition to your holiday cookie platter.

Lemon Thumbprint Cookies

Nothing says summer like the bright, zesty flavor of lemon, and these Lemon Thumbprint Cookies are my go-to when I need a little sunshine in my day. I remember the first time I made them; the kitchen filled with such a fresh, citrusy aroma that my family couldn’t resist peeking in to see what was baking. Now, it’s a recipe I turn to whenever I want to bring a bit of that joy to others.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup lemon curd
• 1 tbsp powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract until the dough comes together. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Tip: Dip your thumb in flour to prevent sticking.
6. Fill each indentation with about 1/2 tsp lemon curd. Tip: For a smoother filling, warm the lemon curd slightly before using.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust the cooled cookies with 1 tbsp powdered sugar before serving.

So there you have it—these cookies are perfectly buttery with a delightful lemon surprise in the middle. I love serving them on a sunny afternoon with a cup of tea, watching as the powdered sugar melts slightly into the lemon curd. It’s these little moments that make baking so special.

Peanut Butter Thumbprint Cookies

Kneading my way through countless cookie recipes, I stumbled upon a gem that combines simplicity with irresistible flavor—Peanut Butter Thumbprint Cookies. It’s the kind of recipe that reminds me of rainy afternoons in my grandmother’s kitchen, where the smell of peanut butter and sugar was a warm hug. Today, I’m sharing this cozy recipe with you, hoping it brings as much joy to your kitchen as it has to mine.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 1/2 cup jam (any flavor)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp vanilla extract until well combined. Tip: For a smoother dough, let the peanut butter sit at room temperature for 10 minutes before mixing.
3. Roll the dough into 1-inch balls, then roll each ball in the remaining 1/4 cup sugar to coat.
4. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
5. Using your thumb or the back of a teaspoon, make an indentation in the center of each ball. Tip: If the dough sticks to your thumb, lightly wet it with water.
6. Fill each indentation with about 1/2 tsp of jam. Tip: For a cleaner look, use a piping bag to fill the indentations.
7. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How delightful these cookies turn out, with their crisp sugar-coated edges giving way to a soft, peanut buttery center, each bite punctuated by the sweet burst of jam. Serve them alongside a cold glass of milk for a classic combo, or get creative by pairing different jam flavors with the cookies for a colorful platter at your next gathering.

Almond Thumbprint Cookies

Unbelievably easy yet impressively delicious, these Almond Thumbprint Cookies have become my go-to for last-minute gatherings or when I need a sweet fix. I remember the first time I made them; the kitchen smelled like a cozy bakery, and my family couldn’t resist sneaking a few before dinner.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp almond extract
• 1/4 cup raspberry jam
• 1/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 cups all-purpose flour and 1/2 tsp almond extract until the dough comes together. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Using your thumb, gently press a well into the center of each ball. Tip: Dip your thumb in flour to prevent sticking.
6. Fill each well with 1/2 tsp raspberry jam and sprinkle with sliced almonds.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even baking.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are a delightful mix of buttery, nutty, and sweet with a tender crumb that melts in your mouth. Try serving them alongside a cup of Earl Grey tea for an elegant afternoon treat.

Coconut Thumbprint Cookies

How many times have I found myself craving something sweet, only to realize I have just about everything I need to whip up these Coconut Thumbprint Cookies? It’s one of those recipes that feels like a warm hug, especially when the coconut aroma fills the kitchen. Perfect for those impromptu tea parties or as a thoughtful homemade gift.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Mix in the vanilla extract until well combined.
4. Gradually add the flour and salt to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop once the flour is incorporated.
5. Fold in the shredded coconut until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Using your thumb or the back of a teaspoon, make an indentation in the center of each ball. Tip: If the dough sticks, dip your thumb or spoon in flour.
8. Fill each indentation with about 1/2 teaspoon of raspberry jam. Tip: Warming the jam slightly can make it easier to spoon.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and sweet, these cookies strike the perfect balance with their buttery base and fruity center. The shredded coconut adds a delightful chewiness, making them irresistible. Try serving them alongside a scoop of vanilla ice cream for an extra special treat.

Raspberry Thumbprint Cookies

Nothing says homemade like the sweet, tangy burst of raspberry jam nestled in a buttery cookie. I remember the first time I made these Raspberry Thumbprint Cookies; my kitchen was a mess, but the smiles they brought were worth every sticky fingerprint. Now, they’re my go-to when I need a little comfort or a quick treat to share with friends.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
4. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
5. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Tip: If the dough sticks to your thumb, lightly flour it first.
6. Fill each indentation with 1/2 tsp raspberry jam, being careful not to overfill.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Kneading the dough just enough is key to achieving that perfect tender crumb, while the raspberry jam adds a delightful contrast with its vibrant flavor. Serve these cookies on a vintage plate for a charming touch that’ll transport you straight to grandma’s kitchen.

Strawberry Thumbprint Cookies

Nothing says summer like the sweet, juicy burst of strawberries, and these Strawberry Thumbprint Cookies are my go-to treat for capturing that flavor in a bite-sized delight. I remember the first time I made these; the kitchen was filled with the most inviting aroma, and my family couldn’t resist sneaking a few before dinner. Now, it’s a tradition to whip up a batch whenever strawberries are in season.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup strawberry jam

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg yolks and vanilla extract until well combined.
4. Gradually mix in the flour and salt until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Tip: Dust your thumb with flour to prevent sticking.
7. Fill each indentation with about 1/2 tsp of strawberry jam. Tip: Warm the jam slightly for easier filling.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

So, these cookies strike the perfect balance between buttery and sweet, with the strawberry jam adding a lovely tangy contrast. I love serving them on a vintage plate for a touch of nostalgia, or packing them in a cute box as a heartfelt homemade gift.

Blueberry Thumbprint Cookies

Afternoon baking sessions have become my little escape, especially when the recipe is as forgiving and delightful as these Blueberry Thumbprint Cookies. There’s something about the combination of buttery dough and sweet blueberry jam that feels like a hug in cookie form.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup blueberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until just combined.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
7. Fill each indentation with about 1/2 teaspoon of blueberry jam.
8. Bake for 12-14 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly tender with a slight crumble, these cookies are a beautiful balance of sweet and buttery. I love serving them on a vintage plate for a touch of nostalgia, or packing them in a cute box as a heartfelt gift.

Cherry Thumbprint Cookies

Very few things bring me as much joy as baking cookies that are not only delicious but also carry a piece of my childhood memories. Cherry thumbprint cookies are one of those treats that remind me of baking with my grandma, and today, I’m excited to share this simple yet delightful recipe with you.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup cherry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in 1/2 tsp vanilla extract until well combined.
4. Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture, mixing until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Tip: If the dough sticks, lightly flour your thumb or the spoon.
7. Fill each indentation with about 1/2 tsp cherry jam.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The cookies come out with a buttery, crumbly texture that perfectly complements the sweet and slightly tart cherry jam. For an extra touch, drizzle them with a little melted white chocolate before serving.

Caramel Thumbprint Cookies

Nothing says comfort like the smell of caramel thumbprint cookies baking in the oven. I remember the first time I made these; my kitchen was a mess, but the buttery, caramel-filled cookies were worth every sticky spoon. Now, they’re my go-to when I need a sweet treat that feels like a hug.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup caramel sauce

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for the best consistency.
3. Mix in 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract until a dough forms. Tip: If the dough is too crumbly, add a tablespoon of cold water to bring it together.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Tip: Dip your thumb in flour to prevent sticking.
6. Fill each indentation with 1/2 tsp caramel sauce.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How delightful these cookies turn out, with their crisp edges and gooey caramel centers. They’re perfect for gifting, or enjoy them with a cup of coffee for a cozy afternoon treat.

Nutella Thumbprint Cookies

Back when I was a kid, my grandma used to make the most incredible thumbprint cookies, and I’ve been obsessed with recreating that magic ever since. Today, I’m sharing my twist on the classic—Nutella Thumbprint Cookies—because let’s be honest, everything’s better with a little chocolate hazelnut spread.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup Nutella

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Tip: Dip your thumb in flour to prevent sticking.
6. Fill each indentation with about 1/2 tsp Nutella. Tip: Warm the Nutella slightly for easier piping.
7. Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Out of the oven, these cookies are a perfect balance of buttery and sweet, with a gooey Nutella center that’s irresistible. Serve them slightly warm with a glass of milk for the ultimate comfort food experience.

Pistachio Thumbprint Cookies

Yesterday, I found myself craving something sweet but not overly indulgent, and that’s when I remembered these Pistachio Thumbprint Cookies. They’re the perfect blend of nutty and sweet, with a texture that’s both crumbly and tender. I love how the vibrant green pistachios pop against the golden cookie, making them as beautiful as they are delicious.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup pistachios, finely chopped
• 1/4 cup raspberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Mix in 2 cups all-purpose flour, 1/2 tsp salt, and 1 tsp vanilla extract until the dough comes together.
4. Roll the dough into 1-inch balls, then roll each ball in 1/2 cup finely chopped pistachios to coat.
5. Place the balls on the prepared baking sheet and use your thumb to make an indentation in the center of each. Tip: If the dough sticks to your thumb, lightly flour it or use the back of a teaspoon.
6. Fill each indentation with about 1/2 tsp raspberry jam. Tip: Warm the jam slightly for easier filling.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their buttery base and the slight crunch from the pistachios, these cookies offer a delightful contrast in textures. The raspberry jam adds a tangy sweetness that balances the richness perfectly. Serve them at your next tea party or pack them as a sweet treat in lunchboxes for a surprise midday delight.

Orange Thumbprint Cookies

Every time I bake these Orange Thumbprint Cookies, I’m reminded of the cozy afternoons spent in my grandmother’s kitchen, where the scent of citrus and vanilla filled the air. These cookies are not just a treat; they’re a little jar of sunshine, perfect for brightening up any day.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tbsp orange zest
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup orange marmalade

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 2 large egg yolks and 1 tbsp orange zest until well combined.
4. Gradually mix in 2 cups all-purpose flour and 1/4 tsp salt until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
7. Fill each indentation with about 1/2 tsp of orange marmalade.
8. Bake for 12-14 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between buttery and citrusy, with a delightful contrast between the crisp edges and the soft, jammy center. Try serving them alongside a cup of Earl Grey tea for an elegant afternoon treat.

Mint Chocolate Thumbprint Cookies

Wondering how to combine the refreshing taste of mint with the rich flavor of chocolate in a cookie? I stumbled upon this combination during a holiday baking spree, and now these Mint Chocolate Thumbprint Cookies are a staple in my kitchen. They’re perfect for when you want something a little different from the usual chocolate chip.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup mint chocolate chips
• 1/4 cup powdered sugar (for dusting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. Gradually mix in 2 1/4 cups all-purpose flour and 1/4 tsp salt until a dough forms. Tip: Don’t overmix to keep the cookies tender.
5. Fold in 1/2 cup mint chocolate chips evenly throughout the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball. Tip: If the dough sticks to your hands, lightly flour them.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust the cooled cookies with 1/4 cup powdered sugar before serving.

You’ll love the contrast between the crisp edges and the soft, minty center of these cookies. They’re especially delightful with a cup of hot cocoa or as a festive treat during the holidays.

Vanilla Thumbprint Cookies

Just last weekend, I found myself craving something sweet but not overly complicated to bake. That’s when I remembered these Vanilla Thumbprint Cookies my grandma used to make. They’re buttery, with a hint of vanilla, and that little jam center makes them irresistibly cute and delicious.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup your favorite jam

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg yolks and vanilla extract until well combined.
4. Gradually add the flour and salt to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Tip: If the dough sticks, lightly flour your thumb or spoon.
7. Fill each indentation with about 1/2 teaspoon of jam. Tip: For a cleaner look, avoid overfilling the indentations.
8. Bake for 12-14 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly tender with a melt-in-your-mouth texture, these cookies are a delightful treat. I love serving them on a vintage plate for a touch of nostalgia, or packing them in a cute box as a heartfelt gift.

Cinnamon Thumbprint Cookies

Perfect for those cozy afternoons when you’re craving something sweet but not overly indulgent, these Cinnamon Thumbprint Cookies have become my go-to. I remember the first time I made them; the aroma of cinnamon filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in 2 cups all-purpose flour, 1 tsp ground cinnamon, and 1/4 tsp salt until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
5. Use your thumb to make an indentation in the center of each ball. Tip: Dip your thumb in flour to prevent sticking.
6. Fill each indentation with 1/2 tsp raspberry jam.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Rich in flavor with a buttery texture, these cookies are a delightful treat. Serve them alongside a cup of tea for an afternoon pick-me-up, or package them beautifully as a heartfelt homemade gift.

Gingerbread Thumbprint Cookies

Fall is just around the corner, and nothing says cozy season like the warm, spicy aroma of gingerbread wafting through the kitchen. I remember my grandmother baking these thumbprint cookies every holiday season, and now, I’ve made it a tradition to whip up a batch as soon as the leaves start to turn. They’re not just delicious; they’re a little edible piece of nostalgia.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup molasses
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup granulated sugar, for rolling
• 1/2 cup jam (any flavor), for filling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat the butter and 1/2 cup sugar together until light and fluffy, about 2 minutes.
4. Add the molasses, egg, and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough into 1-inch balls, then roll each ball in the remaining 1/2 cup sugar to coat.
7. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
8. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: If the indentations puff up during baking, gently press them down again while the cookies are still warm.
10. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, fill each indentation with about 1/2 tsp of jam. Tip: For a smoother filling, warm the jam slightly before spooning it into the cookies.

Gingerbread thumbprint cookies are the perfect blend of spicy and sweet, with a soft, chewy texture that’s irresistible. Serve them on a vintage platter for a festive touch, or package them in cute boxes as homemade gifts. Either way, they’re sure to spread holiday cheer.

Pumpkin Spice Thumbprint Cookies

Remember those cozy autumn afternoons when the air is crisp, and all you want is a warm, spiced treat with your coffee? That’s exactly what inspired me to perfect these Pumpkin Spice Thumbprint Cookies. They’re a delightful twist on the classic, infused with the warmth of pumpkin spice and just the right amount of sweetness.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin spice
• 1/2 cup pumpkin puree
• 1/2 cup jam (any flavor)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter, softened, 1/2 cup granulated sugar, and 1/2 cup brown sugar, packed, until light and fluffy. Tip: Ensure your butter is at room temperature for the best consistency.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp pumpkin spice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so mix until you no longer see flour streaks.
6. Fold in 1/2 cup pumpkin puree until evenly distributed throughout the dough.
7. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
8. Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Tip: If the dough sticks to your thumb, lightly flour it or use a spoon dipped in water.
9. Fill each indentation with about 1/2 tsp of jam.
10. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft but will firm up as they cool.
11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Kicking off the fall season with these cookies is always a hit in my house. The soft, spiced cookie paired with the sweet jam center is irresistible. Try serving them with a dollop of whipped cream for an extra special treat.

Maple Thumbprint Cookies

Delightfully sweet with a hint of maple, these thumbprint cookies are my go-to when I need a quick treat that feels both homemade and special. I remember the first time I made them; the kitchen smelled like a cozy autumn morning, even though it was the middle of summer.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup pure maple syrup
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup maple sugar
• 1/4 cup jam (any flavor)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the pure maple syrup to the butter mixture and beat until well combined.
4. Gradually mix in the all-purpose flour and salt until a soft dough forms.
5. Roll the dough into 1-inch balls, then roll each ball in maple sugar to coat.
6. Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
7. Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
8. Fill each indentation with about 1/2 tsp of your chosen jam.
9. Bake for 12-14 minutes, or until the edges are lightly golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The cookies come out with a tender, buttery texture that perfectly contrasts the sticky-sweet jam center. For an extra touch, drizzle them with a little more maple syrup before serving, or pair with a cup of strong coffee to balance the sweetness.

Honey Thumbprint Cookies

As I was rummaging through my grandma’s old recipe box, I stumbled upon a handwritten note for Honey Thumbprint Cookies, instantly transporting me back to those cozy winter evenings. There’s something incredibly comforting about these buttery, sweet treats that just begs to be shared with loved ones.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup honey
• 1/2 cup finely chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for the best texture.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually mix in the flour and salt until the dough comes together. Tip: If the dough feels too sticky, chill it for 30 minutes to make handling easier.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
7. Fill each indentation with about 1/2 tsp of honey. Sprinkle with chopped nuts if desired. Tip: For a variation, try using different types of honey or adding a pinch of cinnamon to the dough.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delightfully tender with a sweet honey center, these cookies are perfect for gifting or enjoying with a cup of tea. For an extra touch, drizzle them with melted chocolate or serve alongside a scoop of vanilla ice cream.

Apple Butter Thumbprint Cookies

Zesty and comforting, these Apple Butter Thumbprint Cookies are a fall favorite in my household. I remember the first time I made them, the aroma of cinnamon and apples filled the kitchen, bringing everyone in from the living room to sneak a taste before they even cooled.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup apple butter
• 1 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
3. Add 2 large eggs one at a time, beating well after each addition.
4. Gradually mix in 2 1/2 cups all-purpose flour and 1/2 tsp salt until just combined.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet.
6. Use your thumb to make an indentation in the center of each ball.
7. Fill each indentation with 1 tsp apple butter and sprinkle lightly with cinnamon.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Mmm, the cookies are perfectly soft with a slight chew, and the apple butter center adds a delightful burst of flavor. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Fig Thumbprint Cookies

As I was rummaging through my grandma’s old recipe box last weekend, I stumbled upon a handwritten note for Fig Thumbprint Cookies. It instantly brought back memories of her kitchen, filled with the sweet aroma of figs and butter. Today, I’m sharing this cherished recipe with you, hoping it brings as much joy to your home as it did to mine.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup fig jam

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in the vanilla extract until well combined.
4. Gradually add the flour and salt to the butter mixture, mixing until a dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 30 minutes.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
7. Fill each indentation with about 1/2 tsp of fig jam. Tip: Warm the jam slightly for easier filling.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the buttery, crumbly texture of these cookies, perfectly complemented by the sweet and slightly tangy fig jam. They’re delightful with a cup of tea or as a festive addition to your holiday cookie platter.

Date Thumbprint Cookies

Kicking off the holiday baking season early this year, I found myself craving something sweet yet simple, leading me to whip up a batch of these irresistible Date Thumbprint Cookies. There’s something about the combination of buttery dough and sweet date filling that feels like a warm hug, perfect for those chilly evenings spent in the kitchen.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup date paste
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Mix in 2 cups all-purpose flour and 1/2 tsp salt until just combined. Overmixing can lead to tough cookies.
4. Stir in 1 tsp vanilla extract for added flavor.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Tip: Use a melon baller for uniformly sized cookies.
6. Make an indentation in the center of each ball with your thumb or the back of a spoon.
7. Fill each indentation with about 1/2 tsp of date paste. Tip: Warm the date paste slightly for easier handling.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Every bite of these cookies offers a delightful contrast between the crisp edges and the soft, sweet date center. Serve them alongside a cup of tea for a cozy afternoon treat, or package them up as a thoughtful homemade gift.

White Chocolate Thumbprint Cookies

Kicking off the holiday season always puts me in the mood for baking, and these White Chocolate Thumbprint Cookies are my go-to for spreading cheer. There’s something about the combination of buttery cookie and creamy white chocolate that feels like a hug in dessert form. Plus, they’re surprisingly simple to make, which means more time for decorating and less time stressing over the oven.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips
• 1 tsp vegetable oil

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
3. Mix in 2 cups all-purpose flour, 1/4 tsp salt, and 1 tsp vanilla extract until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball. Tip: If the dough sticks, lightly flour your thumb or the spoon.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to firm up as they cool, so don’t wait for them to look fully done.
7. While the cookies cool, melt 1/2 cup white chocolate chips with 1 tsp vegetable oil in the microwave in 30-second intervals, stirring until smooth.
8. Fill each thumbprint with the melted white chocolate and let set at room temperature.

Letting these cookies cool completely allows the white chocolate to set into a smooth, glossy finish that contrasts beautifully with the crumbly cookie. They’re perfect for gifting, but good luck keeping them around long enough to wrap up!

Conclusion

Savor the variety and creativity of these 25 thumbprint cookie recipes, perfect for any occasion or craving. Whether you’re a seasoned baker or just starting out, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the sweetness on Pinterest. Happy baking!

Bella Bacinos