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Thumbprint Cookies


thumbprint cookies recipe

Jam-Filled Thumbprint Cookies

Stephanie Gallagher
These thumbprint cookies have a buttery, not terribly sweet base, and are topped with a sweet jam filling. This recipe for thumbprint cookies is perfect for picnics, bake sales, potlucks and the holidays.


  • 1/2 cup butter, softened
  • 4 oz. cream cheese
  • 1/2 cup powdered sugar (confectioner's sugar)
  • 1 large egg yolk
  • 1-1/4 cups all-purpose flour
  • 1/4 cup raspberry jam or jelly


  1. With an electric mixer, beat butter and cream cheese together until well-blended. Beat in powdered sugar and egg yolk until fluffy.

  2. Gradually add flour, making sure that you measure your flour correctly until it is incorporated. Do not overmix the dough or it will become tough.

  3. Refrigerate dough for 1 hour.

  4. Preheat oven to 350 degrees F.

  5. Roll dough into walnut-sized balls. Place on ungreased cookie sheets.

  6. Make an indentation in the center of each ball with your thumb. Fill with about 1/2 teaspoon of the jam.

  7. Bake cookies for 12-15 minutes until very lightly browned on the bottom.
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