Thumbprint Cookies are made with a simple German buttery shortbread cookie recipe that's filled with a dollop of jam.
Known in Germany as 'Engelsaugen' (angel's eyes) these cookies are delicious and fun to make.
This was one of the first cookie recipes I learned as a kid. And if you have little kids this is a great recipe to get them involved in.
Why This Recipe Works
EASY - These thumbprint cookies only need a few simple ingredients and are fun to make.
CUSTOMIZABLE - You can choose your favorite jam or preserve it to make them your own.
DELICIOUS - The combination of buttery cookies and sweet jam creates a tasty treat everyone will love.
Ingredients
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR - All-purpose flour is the base of the cookie, giving it structure and helping it hold its shape when baked.
SUGAR - Powdered sugar makes the cookies sweet and adds a light, delicate texture.
SALT - A little bit of salt balances the sweetness and brings out the flavors of the other ingredients.
BUTTER - Butter makes the cookies rich and moist and gives them that irresistible, buttery taste.
EGGS - The egg yolks add richness and help bind the ingredients together for a smooth dough.
VANILLA - Real vanilla extract adds a hint of flavor that complements the other ingredients, making the cookies taste even better.
LEMON - Lemon zest gives the cookies a bright, zesty flavor that pairs well with the sweet jam.
JAM - Adding your favorite jam or preserve creates a sweet, gooey center that makes these cookies extra special.
How To Make Thumbprint Cookies
- Add flour, salt, powdered sugar, butter, egg yolks, vanilla extract, and lemon zest in a large mixing bowl.
- Knead into a smooth dough ball. You can do this by hand or start out with an electric mixer. Once the dough begins to clump, it's easy to shape it into a smooth dough ball.
- Chill for 30 minutes in the fridge.
- Shape dough into tablespoon-sized balls and flatten. Gently press a ¼ inch indentation into the center of each cookie.
- Fill each cookie with about a teaspoon of jam.
- Bake cookies for 12 to 15 minutes at 350º Fahrenheit.
Recipe Tips and Tricks
You can easily double-batch this recipe. Why? Because if your family is anything like mine, Thumbprint Cookies will be a favorite and one of the first cookies to 'disappear.'
This is a great recipe for those of you who are lucky enough to have a stand mixer.
Combine all of the ingredients in the mixer. Choose your dough hook and set it on medium speed until the dough starts to clump.
Combine the dough pieces and shape them by hand. Easy peasy.
Leftovers
With the leftovers, put them in an airtight container and store them at room temperature. They'll last for about a week.
If You Like This Recipe, Try These!
- Vanillekipferl - Almond Crescent Cookies
- Strudel Cookies
- Spekulatius
- Chewy Oatmeal Raisin Cookies
- Double Chocolate Chip Cookies
Thumbprint Cookies
Ingredients
- 2 cups flour
- ⅔ cup powdered sugar
- ¼ teaspoon salt
- 10 tablespoons butter unsalted, room-temperature
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 whole lemons zest only
Filling
- ⅓ cup preserve any flavor (raspberry, strawberry, or apricot preserves are delicious)
Instructions
PREP
- Preheat the oven to 350° Fahrenheit. Line a baking baking sheet with parchment paper (or a silpat).
Making The Dough
- Add flour, salt, powdered sugar, butter, egg yolks, vanilla extract, and lemon zest in a large mixing bowl.
- Knead ingredients into a smooth dough ball. You can do this by hand or start out with an electric mixer. Once the dough begins to clump it's easy to shape it into a smooth dough ball. Chill the dough for 30 minutes in the fridge.
- Shape dough into tablespoon-sized balls and place onto the prepared baking sheet.
- Use the back of a wooden spoon and gently press a hole into each ball (don't pierce all the way through). Use your fingers to shape each hole into a ¼ inch indentation.
- In a small bowl whisk your favorite jam (or preserve) until smooth. Fill each cookie with about a teaspoon of jam.
- Bake cookies for 12 to 15 minutes at 350 Fahrenheit. Transfer onto a wire rack. Let cool and enjoy.
Notes
- You can use a stand mixer (or hand mixer) to knead the dough.
Nutrition
Hi There, I’m Maike!
A German girl turned American sharing hundreds of easy, homemade comfort food recipes perfect for everyday cooking.