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These Cherry Jam Thumbprint Cookies are the classic shortbread-style holiday cookie I always come back to. They’re buttery, tender, lightly crisp on the edges, and filled with glossy tart cherry jam that bakes into the prettiest center. Simple ingredients, beautiful texture, and the perfect balance of sweet and tart.
Thumbprint cookies seem easy, but they can be surprisingly tricky to get right.
They spread, the wells puff up, the dough cracks, or the jam runs.
I’ve made so many batches over the years, and this updated post includes the method that consistently gives me thick, even, perfectly shaped thumbprints – especially when baking with softer European butter.
If you love classic shortbread with a bright pop of cherry, these cookies are a must for holiday baking.
Why You’ll Love These Cherry Thumbprints
- Freezer-friendly dough and baked cookies
- Soft, buttery shortbread base
- Beautiful tart cherry centers
- No baking powder or soda – they hold their shape
- Holiday-friendly and make-ahead friendly
- Easy to customize: use cherry, raspberry, apricot, or lemon curd
What Makes This Recipe Work
This is a true shortbread dough – just butter, sugar, vanilla, and flour.
The key to perfect thumbprints is temperature control:
- Chill the dough after mixing
- Shape the cookies
- Chill again before baking
This prevents spreading and keeps the edges sharp.
If the indentation rises while baking, simply re-press it gently while the cookies are still warm.
Helpful Tips
- Do not add extra flour; the dough should be soft
- Chill the dough for at least 1 hour before shaping
- Chill the shaped cookies again before baking
- Roll dough balls in a little flour or sugar if sticking
- Make a shallow, wide indentation to avoid cracks
- Add jam before baking for the best look and texture
- Use thick cherry jam – thin jam may leak
- Re-press the well after baking if needed
Troubleshooting
Cookies spread:
Dough was too warm, butter too soft, or jam too runny.
Indentation puffed up:
Press it back down gently while the cookies are warm.
Cookies cracked:
Too much flour or dough too cold when pressing.
Jam leaked:
Jam was thin or added in excess.
FAQ
You can, but the cookies may spread more and the centers need reshaping. Baking with jam gives the most consistent results.
Cherry, raspberry, apricot, strawberry, or lemon curd. Tart cherry jam remains the classic.
Yes. Chilling is the secret to thick, evenly shaped thumbprint cookies.
Yes. Freeze shaped cookies (without jam) for up to 3 months.
Serving & Storage
- Freeze shaped dough: up to 3 months
- Room temperature: 3-4 days (airtight)
- Refrigerator: up to 5 days
- Freeze baked cookies (without glaze): up to 2 months
Cherry Jam Thumbprint Cookies (Shortbread Style)
Ingredients
For the Cookies:
- 1 cup 226 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- 1 tsp vanilla extract
- 2 cups + 2 tbsp, 260 g all-purpose flour
- pinch of salt
- 1 8 oz / 225 g jar cherry jam
- Option: use apricot or orange jam instead
Optional Glaze:
- 1 cup 120 g confectioners’ sugar
- 1 –2 tbsp cream or milk
Instructions
Beat the butter and sugar:
- In a stand mixer with the paddle attachment, beat 1 cup softened butter and ¾ cup sugar on medium-high for 2 minutes, until creamy. Mix in 1 tsp vanilla.
Add the dry ingredients:
- Add 2 cups + 2 tbsp flour and a pinch of salt. Mix on low until a soft dough forms. Do not add extra flour. Wrap the dough and chill for 1 hour.
Shape the cookies:
- Let the dough soften for 5–10 minutes at room temperature. Scoop about 1 tablespoon of dough per cookie, roll into balls, and place on a parchment-lined baking sheet, spacing them 2 inches apart.
Create the indentation:
- Using your thumb or the back of a ½ tsp measuring spoon, press a shallow well into each dough ball. If the dough sticks, lightly dust your fingers with flour or sugar.
Chill again:
- Chill the shaped cookies for 30 minutes to prevent spreading.
Add the jam:
- Fill each indentation with ½–1 teaspoon of cherry jam (or apricot/orange jam). Thick jam works best.
Bake:
- Preheat oven to 350°F (177°C). Bake for 14–15 minutes, or until the edges are just lightly golden. If the wells puff up, gently press them back down while the cookies are warm.
Cool:
- Let cookies cool on the baking sheet for 10 minutes, then move to a rack to cool completely.
Optional glaze:
- Whisk 1 cup powdered sugar with 1–2 tbsp cream or milk. Drizzle over the cookies once fully cool.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cookies to Try
First, I don’t think you should ever apologize for a cookie overload! And second – wow Mira – fantastic job on these – these look like they belong in some exquisite bakery – hint hint! 🙂
Mira, these cookies are perfection! I love thumbprint cookies!!!!
Oh girl, Christmas is in the air !!! These cookies look delicious, cute and extremely Christmas like!
You always make the most beautiful cookies, Mira! I wish I had an entire tin of these, I would eat them all and then have to make another one to send to everyone else.
Bring as many cookie recipes as you like Mira, the more the better! These cherry jam ones look like little jewels on the tray!
I would love your permission to link your Cherry Jam Thumbprint Cookie recipe to my next blog post about making freezer cherry jam from scratch. My jam is a bit chunky with a tart/sweet flavor and works so great with your cookies!
Hi Denise, Thanks! It is fine to link to the recipe.