I love thumbprint cookies, which are sometimes called hallongrotta. This thumbprint cookie recipe is simple—the dough is essentially a soft sugar cookie dough you can dress up or leave plain.
Then, you gently indent the center of each dough ball with your thumb (or small spoon, like the bottom of a tablespoon) and fill with jam before baking.
If you are keeping these traditional you may want to fill them with raspberry jam, but any jam can be used or other fillings like Nutella.
For some of the thumbprint cookies pictured in this post, I added some freeze dried raspberries (crushed to powder) to half the dough. This is not at all a traditional way to make thumbprint cookies—just an option as I note in the recipe card below.
Thumbprint Cookie Ingredients:
- Granulated white sugar
- Egg – just one
- Vanilla extract
- All-purpose flour
- Fruit jam or other fillings
How to Make Thumbprint Cookies:
Cream together the softened butter and sugar. Next, stir in the egg and vanilla extract. Then, stir in the flour and salt until a soft dough forms.
For best results, chill the dough for at least an hour (and up to overnight); otherwise, these can spread some when baking.
Before baking, create a crater in each dough ball with your thumb and fill with raspberry jam or whatever filling you are using. Then you’re ready to bake!
Other Cookie Recipes:
If you love these thumbprint cookies, try some of these delicious cookie recipes the next time you are in the mood to bake!
Frequently Asked Questions
What is another name for thumbprint cookies?
Thumbprint cookies are a traditional Swedish cookie called hallongrotta, which means raspberry cave.
Do thumbprint cookies need to be refrigerated?
No. After baking, thumbprint cookies do not need to be refrigerated. To store them, simply save in an airtight container at room temperature. You can store them in the refrigerator if you prefer, but it’s not necessary.
How do you keep thumbprint cookies from spreading?
Chill the dough for at least an hour or overnight. Similar to sugar cookie dough, thumbprint cookie dough can spread if it’s too warm before baking.
These thumbprint cookies really are super delicious and there are so many ways you can customize this recipe or keep it traditional with vanilla sugar cookie style dough and raspberry jam for filling. Happy baking! xo. Emma
Get our FREE recipe guide with our most popular recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
- 1 cup butter (softened)
- ⅔ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- pinch of salt
- ¼ cup fruit jam (or other filling)
- In a medium size bowl, cream together the softened butter and sugar until well combined. Stir in the egg and vanilla extract. Then, stir in the flour and salt. Cover and chill the dough for 1 hour or overnight.
- Divide the dough into 20 pieces (dough balls should fit in the palm of your hand). Form a ball, then gently press onto a clean surface so the bottom has a flat edge.
- Use the underside of a teaspoon or your thumb to create the center well. Dab your finger in water and line the edge or rim of the well center.
- Place on a baking sheet lined with parchment paper or a baking mat and then fill the center with jam or jelly. Repeat for all the cookies.
- Bake at 325°F for 12-14 minutes. I like these a little underbaked myself, so I tend to stick to around the 12-minute mark.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.