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Easy Thumbprint Cookies

These classic thumbprint cookies are buttery, crumbly, melt in mouth and absolutely delicious. Made with simplest of shortbread cookie dough and adorned with homemade raspberry jam these cookies scream festival in every bite.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Thumbprint Cookies
Servings: 22 cookies
Calories: 77kcal
Author: Harini


  • Electric beater or stand mixer fitted with paddle attachment


  • 1/2 cup butter soft
  • 1/2 cup confectioner's sugar or powdered granulated white sugar
  • 1 teaspoon pure vanilla extract or vanilla bean powder
  • 1 cup all purpose flour
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt use only if using unsalted butter
  • 1/3 cup raspberry jam or any flavored jam


  • Preheat the oven at 350 F / 180 C. Line a baking sheet with parchment or grease with cooking spray or butter. You can also use silpat to line the tray. In a large mixing bowl combine soft butter and powdered sugar. Beat the mixture until it turns light, creamy and pale using an electric beater or stand mixer fitted with paddle attachment or hand held whisk.
  • Sift plain flour and corn starch . Whisk until they are mixed thoroughly. Scrape the bowl well and add the flour mixture. Also add vanilla. 
  • Mix to combine and form a dough. Do not knead the dough.
  • Now using a tablespoon as measure divide the dough 20-22 small balls. Arrange the cookie dough balls on the prepared baking sheet about 1.5 inches apart. Make an indentation in the center of each ball. Use your thumb or a round 1/4 teaspoon measuring spoon. Be gentle so that dough does not crack a lot.
  • Now plop 1/4 teaspoon jam or preserve on each indentation.
  • Bake in the preheated oven for 12-15 minutes and not more than that. The edges will very slightly change color and appear crispy. Remove the tray from oven and let the thumbprint cookies remain there for 5 minutes. They will cook as they cool. Transfer the cookies to a cooling rack and cool thoroughly. Store in airtight containers.


  • You can double this recipe.
  • Make sure the butter is soft but not melted.
  • Use only confectioner's sugar or powdered granulated white sugar for this.


Serving: 22cookies | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 65mg | Potassium: 10mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg