These jam thumbprint cookies are so soft they practically melt in your mouth! A tender cream cheese cookie topped with a dollop of sweet & fruity jam.

Thumbprint cookies in a white ceramic dish with a pink gingham cloth.

Hey friend!

I didn’t mention this last time, but I’m actually in Ireland this week! On the trip of a lifetime, where I’ve teamed up with some amazing partners to cover all the best this beautiful country has to offer!

I’ve always wanted to see this land where my ancestors came from, and I can’t wait to share more with you over the coming weeks!

But for now, I hope you’re staying cozy and are ready for Superbowl this weekend. I’ve done my best to get you all the best game-day recipes for your party! If you missed them, be sure to click here: Appetizers & Snacks.

So now let’s switch gears and talk about Valentine’s Day.

Do you like to bake for your loved ones every Valentine’s? I definitely do. It’s especially fun when you have little ones and you can bring treats to their class parties.

In past years, I’ve made peanut butter blossoms (with a chocolate kiss on top!), chocolate-covered strawberries, and red velvet cupcakes. All so fun and festive!

And today I’m bringing you these fun and easy jam thumbprint cookies.

Have you ever had these before? They’re a total classic.

Honestly when it comes to desserts, most of the time I’m all about chocolate. But these are an exception! I love them so much!

The cookie itself is so soft and tender it practically melts in your mouth. It’s made with cream cheese so it’s got a creamy quality to it that (along with plenty of butter) feels so rich and indulgent. And the spoonful of sweet jam is a perfect compliment.

This recipe was given to me decades ago by a dear family friend, and I’ve adapted it into a few different and unique iterations over the years.

But today I’m sharing this simple, traditional method that is so beloved. It’s perfect for Valentine’s Day, Christmas, or really any occasion.

I hope you love this thumbprint cookie recipe as much as I do!

Thumbprint cookie recipe prepared and served in a white ceramic dish with a text overlay above reading "Thumbprint Cookies."


Thumbprint cookies are a classic cookie recipe that is loved the world over.

They’re made by forming a sweet, vanilla-infused dough into a little ball, pressing a well into the center, and then filling the well with jam.

The idea originated in Sweden, where these are called “Hallongrotta,” which translates to “raspberry cave.” Very descriptive, don’t you think?


To make this classic recipe, start by creaming butter, cream cheese, and sugar together until very pale and fluffy. This takes about 5 minutes with an electric mixer on medium-high speed.

Creaming butter, cream cheese, and sugar together for thumbprint cookies.

Stir in the vanilla, then add flour and salt.

It’s not a typo, there really isn’t any egg, baking powder, or baking soda in this cookie recipe! I promise, they come out amazing with just these few ingredients.

Mix the dough just until it comes together. If you overwork it, your cookies could come out tough or they might not spread properly.

Thumbprint cookie dough in a stand mixer.

Now portion out the dough into little balls. Aim for 1 tablespoon of dough per ball. This will give you the perfect ratio of cookie to jam.

Thumbprint cookie dough balls on a baking sheet.

Then create the wells. You can use your thumb (as the name suggests), but it can come out a little asymmetrical if you do.

For really pretty jam thumbprints I like to press the back of a measuring spoon into the center of the dough. It’s the perfect size and shape.

Pressing the back of a measuring spoon into thumbprint cookie dough to make a well for the jam.

Next, fill the well with jam. Pro tip: stir the jam to loosen it up a little first. This way as it bakes it will melt into a shimmering pool of jammy goodness.

Unbaked thumbprint cookies filled with jam.

Bake the thumbprint cookies just until set around the edges. You don’t really want these to get brown, so don’t worry if they still look a bit pale. That’s totally ok!

When they’re still hot from the oven, they will be extremely tender, so don’t try to take them off the baking sheet until they’re completely cool. If you do, they could fall apart!


For the thumbrint cookies you see here, I used strawberry jam. I was after a more vibrant, jewel-like color and strawberry is perfect for that.

But in the past, I’ve always used raspberry, which is darker but also incredibly delicious.

Apricot jam is also traditional.

Or you could get really creative and try filling your thumbprints with:

Or any other type of seasonal jam, jelly or preserves! Cherry, blueberry, or cranberry would all be fantastic, and so would peanut butter, cookie butter, or Nutella.

Close-up image of jam thumbprint cookies.


If you’re noticing that your thumbprints are spreading more than you’d like, you can try a couple of things:

  1. Chill the dough for about an hour before forming the cookies, then pop them into the freezer for 20 minutes before filling and baking them.
  2. Add a little more flour to the dough. I’m talking like a couple of tablespoons. If you overdo it, you’ll lose that soft, pillowy quality these cookies have, and that would just be heartbreaking!

But in my experience, with this recipe you won’t have this problem. The ratio of ingredients is dead-on, and it spreads just right, while still keeping its shape.


These jam thumbprints are great for making ahead.

They’ll keep at room temperature for about 5 to 7 days. Just keep them wrapped so they don’t dry out or become stale.

You can also make the dough ahead and keep it chilled until you’re ready to use it. Wrap it tightly so it doesn’t dry out, and it will keep for about a week in the fridge; a couple of months in the freezer.


To store these cookies, place them in a single layer in an airtight container. Layer parchment or wax paper on top, and then stack the next layer and repeat. The paper in between will prevent the jam from staining the bottoms of the cookies above.

Raspberry thumbprint cookies on a distressed wood background.

A few more of my favorite Valentine’s Day treats:

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Jam thumbprint cookies pin 1.

Jam thumbprint cookies pin 3.

Jam thumbprint cookies pin 2.

Thumbprint cookies in a white ceramic dish with a pink gingham cloth.
5 stars (2 ratings)

Jam Thumbprint Cookies

Servings: 65 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
These jam thumbprint cookies are so soft they practically melt in your mouth! A tender cream cheese cookie topped with a dollop of sweet & fruity jam.


  • 1 cup (227 g) unsalted butter, (2 sticks), softened
  • 6 ounces (170.1 g) cream cheese
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281.25 g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 12 ounces (340.2 g) jam, (such as strawberry, raspberry, or apricot)


  • Preheat the oven to 375 degrees F, and line baking sheets with parchment.
  • In a large mixing bowl, cream the butter, cream cheese, and sugar together on medium-high speed until very pale and fluffy (about 5 minutes).
  • Beat in the vanilla until incorporated.
  • Add the flour and salt, mixing together on low speed until just barely combined.
  • Scoop the dough by tablespoons, rolling each into a smooth ball and placing on the prepared baking sheets.
  • Use the back of a measuring spoon to press a well into the center of each ball of dough.
  • Fill the wells with jam, and bake the cookies for 10 to 12 minutes, or until set around the edges but still quite pale in color.
Calories: 76kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 28mg, Potassium: 13mg, Fiber: 1g, Sugar: 6g, Vitamin A: 122IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg
Cuisine: American
Course: Dessert, Snack
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.