Thumbprint Cookies Recipe

Thumbprint cookies made with buttery shortbread dough, filled with raspberry jam, and finished with toasted pecans. This easy thumbprint cookie recipe is perfect for holiday baking, cookie exchanges, and dessert tables. Soft, crumbly texture with a sweet fruit center. Simple ingredients and quick prep make these cookies ideal for beginners and experienced bakers alike.

These buttery thumbprint cookies are filled with raspberry jam and finished with a subtle crunch from toasted pecans. A classic holiday favorite that’s simple to make and always a crowd-pleaser.

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Ingredients

• 1 1/2 cups (3/4 lb) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg yolk, at room temperature
• 1 tsp vanilla extract
• 3 1/3 cups all-purpose flour (*measured correctly)
• 1/4 tsp fine sea salt
• 1 cup toasted pecans, finely chopped
• 1 cup raspberry jam

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Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a stand mixer fitted with the whisk attachment, cream together softened butter and sugar on high speed for 2–3 minutes until light and fluffy.
3. Add the egg yolk and vanilla extract. Mix until fully incorporated.
4. Switch to the flat beater attachment. Add flour, salt, and chopped pecans. Mix on low speed just until combined, scraping the bowl as needed.
5. Scoop out about 1 tablespoon of dough per cookie. Roll into balls and place 2 inches apart on the prepared baking sheets.
6. Press a thumbprint or the back of a teaspoon into the center of each dough ball to create an indentation.
7. Fill each center with a small amount of raspberry jam.
8. Bake for 13–15 minutes, or until the edges are lightly golden. If using two racks, rotate pans halfway through baking.
9. Transfer cookies to a wire rack and allow to cool completely before serving.

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Tips

• Make sure butter is fully softened for smooth creaming.
• Don’t overmix the dough after adding flour to maintain a tender texture.
• Use a piping bag or small spoon for clean jam filling.
• Allow cookies to cool completely for jam to set properly.

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Variations and Substitutions

• Jam flavors: Swap raspberry for apricot, strawberry, or blackberry jam.
• Nuts: Use finely chopped walnuts or almonds instead of pecans.
• Nut-free option: Omit nuts entirely or replace with shredded coconut.
• Gluten-free: Use a 1:1 gluten-free baking flour blend.

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FAQs

Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 2 days before baking. Let sit at room temp for 10–15 minutes before scooping.

How do I prevent cookies from spreading too much?
Make sure your butter isn’t melted and that your flour is correctly measured. Chilling the dough for 15–30 minutes before baking can also help.

What if the jam sinks during baking?
You can add a tiny bit more jam immediately after baking while the cookies are still hot.

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Serving Suggestions

• Serve with tea, coffee, or hot cocoa.
• Add to holiday cookie platters or gift boxes.
• Sprinkle lightly with powdered sugar before serving for a festive touch.

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Why You’ll Love This Recipe

These thumbprint cookies are buttery, crumbly, and packed with flavor thanks to toasted pecans and fruit jam. They’re easy to make, customizable, and perfect for holidays, gatherings, or anytime baking. With minimal prep and big flavor, they’re sure to become a go-to favorite.