Thumbprint cookies are charming on the plate, fun to make, and rich with a shortbread cookie filled with your favorite jam. They make ahead beautifully.

This one will brighten up the cookie plates. It’s a beauty.

That’s what mom said when she tasted these thumbprint cookies. I agreed, knowing that the plates we make, while always delicious, aren’t always…colorful.

There are Lebanese traditional cookies, which for us means baklawa. And then some more baklawa. Plus ghraybeh and the coconut date balls. Color: tan, white, tan, white.

Then there are the other traditionals, which consist primarily of frosted cut-outs with mom’s buttercream (vanilla) and sprinkles—there’s an attempt at color, but on the plate, they really just read white. Add a chocolate crinkle or two to this group. Brown and white.

Enter the thumbprint cookies. My sister Peggy brought these to us in her routine exploration of all things cookie baking, and in her ongoing quest to find ways to get fruit preserves into her mouth other than off a spoon. This is a mighty fine way, with a buttery cream cheese dough rather than the typical oaty nutty thumbprint dough.

If you’re looking for a delightful and easy-to-make treat for the holiday season, these thumbprint cookies are your answer! Not only do they have an adorable presentation, but they are such delectable buttery cookies filled with your choice of jam, making them perfect for cookie exchanges or your Christmas cookie tray. With a simple thumbprint cookie recipe that combines classic shortbread cookie dough enriched with cream cheese and a variety of jam fillings, you can make a batch of cookies that will be a hit wherever you take them.

Ingredients

To make these thumbprint cookies, you’ll need the following simple ingredients; they blend beautifully to create a tender cookie that’s crazy delicious.

• Unsalted butter and block cream cheese, softened to room temperature
• Granulated sugar, a better choice than brown sugar for these shortbread-style cookies
• All-purpose flour
• Salt, baking soda, and baking powder
• 1 large egg
• Vanilla extract. Flavor options here are many: try almond extract or orange blossom water together with the vanilla or in place of it
• Your favorite jam. Filling options are so versatile: raspberry, apricot, strawberry, or even chocolate ganache. I use a squeeze of lemon juice with any preserves here to brighten their flavor and loosen them just a bit.
• Optional: powdered sugar for dusting

How to Make Thumbprint Cookies

Making these easy thumbprint cookies is a straightforward process:

Step 1. Start by preheating the oven to 350°F (175°C). Line a cookie sheet with parchment paper. In a small bowl, combine the jam and lemon juice; set aside.

Step 2. Make the dough. In a medium bowl, using an electric mixer or a stand mixer with the paddle attachment, cream the softened butter and granulated sugar until fluffy, then add the cream cheese, egg, and vanilla extract and orange blossom water (or any other flavoring) and beat on medium speed until the mixture is fluffy. This usually takes about 2-3 minutes.

Gradually add the dry ingredients (all-purpose flour, baking soda, baking powder, and salt) and blend until the dough comes together.

Step 3. Shape the cookies. Using a small cookie scoop or your hands, roll the dough into smooth balls about 18 grams each. Place them on the prepared baking sheet, leaving about 1 1/2 inches between each ball of dough. Once you have the balls placed, use your thumb (or the back of a 1/2 teaspoon measuring spoon) to create a deep indentation in the center of each cookie.

Step 4. Parbake the cookies for 8 minutes, just until they are beginning to set. Remove the baking sheet from the oven and re-create the indentation again in each cookie.

Step 5. Add the filling, about 1 teaspoon per cookie, into each indentation, being careful not to overfill them.

Step 5. Bake again for an additonal 10-12 minutes, or until the edges of the cookies start to turn golden brown. The cookies will hold their shape. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, you can dust them with powdered sugar for an extra touch of sweetness.

Quick Tips

• Chill the Dough: If your cookie dough feels too soft while shaping, refrigerate it for about 20-30 minutes. Chilling can help the cookies maintain their perfect shape while baking.
• Make Ahead: You can prepare the dough ahead of time and store it in the freezer bag for up to three months, either the entire ball of dough or the rolled balls. Simply thaw in the refrigerator before rolling into balls, or roll into balls before freezing by freezing the rolled balls (without indentation) on a baking sheet. Then place the frozen balls in a freezer bag and freeze for up to 3 months. Thaw in the refrigerator before proceeding with the recipe (making indentations, etc.).
• Experiment with Fillings: Beyond traditional fruit spreads, try chocolate ganache, peanut butter, or even lemon curd for a refreshing twist.
• For the Best Results: Ensure your butter is at room temperature for optimal mixing. This makes it easier for your electric mixer to combine the ingredients smoothly.

Storage

To keep your thumbprint cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, place them in the refrigerator where they can last for up to two weeks. For future enjoyment, you can freeze the cookies after they have cooled completely. Lay them out in a single layer on a cookie sheet, let them freeze until solid, and then transfer them into a freezer bag for up to three months.

FAQs

What type of jam is best for thumbprint cookies?
The best jam for thumbprint cookies largely comes down to personal preference. Classic options include raspberry jam, strawberry jam, and apricot jam, which provide a sweet contrast to the buttery shortbread. However, feel free to explore a variety of jams, such as blackberry, cherry, or even lemon curd.

What other fillings can I use for thumbprint cookies?
In addition to traditional jams, there are numerous other fillings to try. Chocolate ganache, peanut butter, and marshmallow fluff make interesting alternatives. You can also use a combination of crushed nuts mixed with honey or flower water syrup for a nutty, crunchy texture.

Can I make thumbprint cookies without eggs?
You can make thumbprint cookies without eggs, though the resulting shortbread will have a different texture. Try a little milk or yogurt (2 tablespoons) for moisture. Egg substitutes like applesauce or flaxseed meal can also work, though the texture and flavor may vary slightly.

Then there are the other traditionals, which consist primarily of frosted cut-outs with mom’s buttercream (vanilla) and sprinkles—there’s an attempt at color, but on the plate, they really just read white. Add a chocolate crinkle or two to this group. Brown and white.

Also the candies, the glorious Abowd-style hand-dipped chocolates and my almond dragees, which I learned in culinary school and are insanely addictive. Still though: brown. White.