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These classic Thumbprint Cookies are the combination of soft and buttery shortbread cookies and your favorite fillings. It’s the perfect Christmas treat!
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4.56 from 9 votes

Easy Thumbprint Cookies 5 Ways (+ Video)

These classic Thumbprint Cookies combine soft, buttery shortbread cookies with your favorite fillings for the perfect Christmas treat! The dough is made with just 5 simple ingredients, and then rolled into individual balls. Use your thumb to make an imprint before filling with your favorite jam, chocolate or other delicious fillings!
Prep Time15 mins
Cook Time15 mins
Chilling Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: European
Keyword: Thumbprint Cookies
Servings: 30 servings
Calories: 166kcal
Author: TipBuzz


Thumbprint Cookie Dough

  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch*
  • 1 teaspoon vanilla extract

Jam Filling

  • 1/4 cup raspberry jam or other flavors such as apricot, strawberry and cherry jam

Chocolate Filling with Holiday Sprinkles

Dark Chocolate Filling with Bear Paw Decor

White Chocolate Filling with Snowman Decor

  • 3 oz white chocolate melted
  • 1 teaspoon colored sprinkles

Dark Chocolate Filling with Reindeer Decor


Make Thumbprint Cookie Dough

  • Fit a stand mixer with a paddle attachment. (You can also use a large mixing bowl and electric hand mixer.) Line a baking sheet with parchment paper and set aside.
  • To the stand mixer bowl, add softened butter, sugar and vanilla. Beat on medium-high speed until fluffy, creamy and well combined, about 2-3 minutes.
  • Stop the mixer and scrape down the sides of the bowl with a spatula. Then add flour and cornstarch, mixing on low speed until completely combined, about 2 minutes. (If you use a hand mixer, now you can mix with a wooden spoon.)
  • The dough will now look dry and crumbly. Scape down the sides again and use your hands to form the dough into one piece.
  • Scoop out about 1 tablespoon of dough and roll it between the palms of your hands to shape it into a 1 ¼ inch (3cm) ball. Make sure the ball is smooth with no cracks.
  • Press the tip of your thumb about a 1/2 inch into the middle of the ball to make an imprint. (You can also use the back of a ¼ teaspoon instead of your thumb). Repeat until you use up all of the dough.
  • Place the indented balls on the prepared baking sheet, leaving an inch in between the balls.
  • Transfer the balls to the fridge to chill for 30 minutes.

Make Jam Thumbprint Cookies

  • About 10 minutes before the end of chilling, preheat the oven to 350°F (180°C).
  • Take the jam out of the bottle and stir. If it’s too thick, you can place it in a microwave safe bowl, and microwave for 10 seconds before using them.
  • Remove the chilled cookie dough balls from the fridge, and spoon jam into each indented ball. Fill the indent full, but not over-flowing.
  • Bake for 10-12 minutes, removing from the oven before they start to brown.
  • Using a rigid spatula, remove the cookies to wire cooling racks to cool completely.

Make Chocolate Jam Thumbprint Cookies

  • About 10 minutes before the end of chilling, preheat the oven to 350°F (180°C).
  • Bake the unfilled cookie balls for 10-12 minutes.
  • During baking, place your chocolate in a microwave-safe bowl, and microwave at 50% power in 30-second intervals, stirring each time until smooth. (It usually takes 2-3 minutes depending on the amount of chocolate and the power on your microwave.)
  • Remove the cookies from the oven before they start to brown. Transfer to cooling racks using a rigid spatula and allow to cool completely.
  • Spoon the melted chocolate into each well, decorating with sprinkles, candies or pretzel pieces according to post photos or your own preference.



  • *If you don't have cornstarch, you can use 2 cups + 3 tablespoons of cake & pastry flour instead of the all-purpose flour and cornstarch mix.
  • These cookies will stay fresh for up to 5 days in a tightly sealed container.
  • Other variations: You can add lemon zest or swap out vanilla for an almond extract for different flavors of cookie dough.


Calories: 166kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 41mg | Potassium: 48mg | Sugar: 9g | Vitamin A: 190IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.7mg