These mini biscuits are super easy to make, Thumbprint Cookies need no special tools or cutters and they are ready in minutes!
Anyone can make them, even children, there is no chance of failing this recipe.
We filled our buttery, crumbly and cute fruit cookies or as we call them in the UK biscuits, with the delicious tropical flavour's of passion fruit curd.
But you can use lemon curd, jam or chocolate spread instead!
Grab the kids and enjoy some bonding time in the kitchen making these together allowing everyone to choose their favourite filling.
Bite size mini biscuits, perfect treat with a cup of tea, or a sweet lunchbox surprise.
What are thumbprint cookies?
They are similar to shortbread, with a thumbprint dent in the middle, which is perfect for filling with jam, curds or chocolate spread.
In Sweden, they are known as Hallongrotta which translates to 'Raspberry Cave'. However, in the United States, they are more commonly known as Thumbprint Cookies.
Here in the UK we would describe them as thumbprint biscuits!
We decided to fill ours with the delicious tropical flavours of passion fruit curd.
How to make thumbprint cookies?
Create a simple biscuit dough divide and shape into mini cookies using your thumb to make an indent for the filling.
Bake in the oven for a short time and fill with a delicious fruit curd, jam or chocolate spread.
Our step by step slide showing how we made our Thumbprint cookies, the full ingredients in UK & US measurements and instructions are on the recipe card below.Jump to Recipe
For the basic thumbprint cookie dough, beat the sugar and butter together until smooth, we used an electric hand mixer but you can do by hand.
Add egg, followed by salt and vanilla extract.
Sift in flour and mix with a wooden spoon or spatula, to form into a cookie dough.
Divide the biscuit dough into tablespoon amounts and roll into small balls. Roll cookie dough balls in more sugar.
Place the cookie dough balls on parchment paper or a silicone sheet, in a baking tray.
Use the back of the teaspoon (or your thumb) to push the ball down, leaving you with a round cookie, with a shallow hole!
Bake in a preheated oven 200°C/180°C fan/400°F for 12 minutes.
You can fill the bite-size cookies with curd, jam or chocolate spread (see other filling ideas below) before baking, halfway through or after baking.
Thumbprint cookie filling ideas
You can use any preserve you like jams or lemon curds. My daughters favourite are chocolate spread thumbprint cookies, I have listed more ideas in the FAQ!
In this example, we used this amazing passion fruit curd from The Cherry Tree. A fantastically zingy flavour of Passion Fruit.
When finished cool on a rack and dust over with icing sugar (optional)
Enjoy the mouthwatering deliciousness of these Passion Fruit Thumbprint Cookies, I can guarantee you won't stop at one!!
Frequently Asked Questions
You can fill these thumbprint cookies with whatever you like, other filling ideas we have tried are strawberry jam, lemon curd, Nutella and chocolate spread. You could try peanut butter, buttercream, honey, apricot preserve, marmalade, chocolate, caramel, marzipan or marshmallow. The options are endless!
It will depend on what you fill with?
For marshmallows or chocolate, you should fill your thumbprint cookie before baking so they melt.
We like to keep the curd or jam filling soft and sticky so we fill them up halfway through cooking.
For cream, icing, marzipan, peanut butter, caramel sauce or chocolate spread you can simply add them after baking!
To store your mini curd filled biscuits place in a air tight container. Keep at room temperature for up to 2 days or in the fridge for up to 7 days.
If you want to make ahead cook the thumbprint biscuits for the whole time. But do not fill with anything.
Freeze in an airtight container or sealed bags for up to 3 months. Allow biscuits to defrost at room temperature. Then fill with your chosen topping before serving.
Thumbprint Cookies - Curd, Jam or Chocolate
- 1 Egg Whisked
- 110 grams (1 stick) unsalted butter
- 230 grams (1 ¾ cup)Plain flour
- 55 grams (¼ cup) Caster sugar + 3 tbsp more for coating
- pinch of Salt
- ½ tsp Vanilla extract
Filing Options - Choose your favourites!
- Passion Fruit or Lemon Curd
- Chocolate Spread or Nutella
- Caramel Sauce
- Thick set honey
- Peanut butter
- Buttercream frosting
- Preheat oven at 200°C/180°C fan/400°FCream the sugar and butter together until smooth and fluffy, we used an electric hand mixer.Add your egg, followed by salt and vanilla extract.
- Sift in the flour.Mix with a wooden spoon or spatula, to form a dough.
- Divide the dough into tablespoon amounts. Roll into small balls. Coat the ball with sugar.Should make 20 balls.
- Place the cookie dough ball on parchment paper or a silicone sheet in a baking tray.Use the back of the tablespoon (or your thumb) to push the ball down.Creating a round shaped cookie, with a shallow hole.
- See notes's for different toppings and when to add them, before , after or during cooking.Cook in the oven for 12 minutes total.
- Cool on a wire rack and dust with icing sugar (or just eat them warm!)
When to add filling?For marshmallows or chocolate, you should fill your thumbprint cookie before baking so they melt into the hole. For curd or jam fill halfway through cooking so they stay soft and sticky but slightly set. For cream, icing, marzipan, peanut butter, caramel sauce or chocolate spread you can simply add them after baking!
This post was originally published on 16/04/2020 and has been modified on 20/05/2021 with updated step by steps, new photos and video for creating thumbprint cookies with multiple fillings from passion fruit or lemon curd, chocolate spread, jam or peanut butter!
Let us know in the comments what filling you choose for your thumbprint cookies and how they came out?