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By: Oriana Romero/Published: /28 Comments
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These Eggless Thumbprint Cookies are a wonderful treat for this holiday season! They are gorgeous, delicious, and guaranteed show-stoppers at any holiday party. Sharing is highly recommended. The recipe includes step-by-step photos and lots of tips.
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Table of Contents hide
1.Eggless Thumbprint Cookies Recipe Highlights
2.Eggless Thumbprint Cookies Ingredients
3.Eggless Thumbprint Cookies Step-By-Step Recipe Photo Tutorial
4.Tips To Make Eggless Thumbprint Cookies
5.Filling Ideas for These Eggless Thumbprint Cookies
7.More Egg-Free Cookie Recipes You’ll Love!
8.Recipe Card 📖
9.Eggless Thumbprint Cookies
Eggless Thumbprint Cookies Recipe Highlights
Ring in the holidays with these Eggless Thumbprint Cookies! These buttery cookies and bright strawberry jam will match perfectly with your holiday spread. Perfect for company, a holiday snack, or for a cookie swap.
When it comes to cookie recipes, I only have one rule: They have to be mouthwateringly good and yet incredibly simple to make. These Eggless Thumbprint Cookies fit the bill!
I cannot tell you how much my kids (and I) love cookies! They don’t just love to eat but to make them too, and these Eggless Thumbprint Cookies are so easy and fun to make that my children can help me prepare them.
Since this will be our first Holiday season in our new neighborhood, I plan to pilgrimage around with plates of cookies. After all, cookies are basically the point of Christmas, right? just kidding…kind of.
Serve these succulent Eggless Thumbprint Cookies out with after-dinner coffee and/or tea, and they’ll disappear in no time!
Eggless Thumbprint CookiesIngredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Cornstarch: You can substitute for potato starch 1:1.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: Unsalted butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Jam:I used strawberry. See more filling ideas below.
Eggless Thumbprint Cookies Step-By-Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
Step 1 – Make The Eggless Cookie Dough
This cookie dough is very easy to make! First, mix the dry ingredients together in a bowl. Then, cream butter and sugar until pale and fluffy. Add vanilla. And finally, add dry ingredients in two batches and continue beating at low speed, scraping the bowl often, until well mixed.
Step 2 – Shape the cookies
Shape dough into 1-inch balls. Make an indentation in the center of each cookie with your thumb or with the rounded back of a teaspoon. Refrigerate for at least 2 hours up to 4 days.
Pro Tip: If you see the dough starting to crack anyway when you make the indentation, you can usually press the dough back together with your fingers successfully!
Step 3 – Bake
Fill each indentation to the brim with jam or with the filling of your choice. Bake for 14-16 minutes, or until edges are lightly browned.
Pro Tip: I recommend filling the cookies with jam before baking. However, you can also add the filling after baking the cookies. In that case, you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon. Then add the filling immediately.
Tips To Make Eggless Thumbprint Cookies
Measure: Use a scale to measure your ingredients. That way, you avoid adding too much or too little.
Chill the Cookie Dough: Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies are likely to over-spread.
Secret ingredient: Adding a couple of tablespoons of cornstarch will help prevent excess spreading and will make your cookies extra soft.
Filling: If the jam/preserve is too firm, place it in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until the jam is not hot but is no longer firm and is easy to stir.
Don’t care too much about the baking time! The reason for this is that every oven is different, so the cookies are done when the edges are set and lightly browned.
Filling Ideas for These Eggless Thumbprint Cookies
Jam/preserve: any jam or preserve will work fantastic for these cookies, from strawberry to lingonberry and everything in between. I recommend filling the cookies with jam before baking. However, you can also add the filling after baking the cookies. In that case, you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon. Then add the filling immediately.
White Chocolate-Peppermint: melt the chopped white chocolate in the microwave in 20-second increments, stirring after each until completely melted. Add a few drops of peppermint extract. Fill each indentation and let it set before serving. This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately.
Dark Chocolate and hazelnuts: melt the chopped dark chocolate in the microwave in 20-second increments, stirring after each until completely melted. Add chopped hazelnuts. Fill each indentation and let it set before serving. This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately.
White Chocolate + Crushed Pistachios: melt the chopped white chocolate in the microwave in 20-second increments, stirring after each until completely melted. Add chopped pistachios. Fill each indentation and let it set before serving. This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately.
Dulce de Leche + Coconut: After the cookies are cool, fill each indentation with dulce de leche. Sprinkle with shredded coconut (unsweetened). This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately.
Hershey’s Kisses: press the Hershey’s Kisses into the cookies as soon as they come out of the oven.
Milk Chocolate and M&M: melt the chopped milk chocolate in the microwave in 20-second increments, stirring after each until completely melted. Fill each indentation with melted chocolate and add the M&M on top. Let it set before serving. This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately.
Lemon curd: After the cookies are cool, fill each indentation with eggless lemon curd. This filling idea is best to add after baking the cookies. So bake the cookies as instructed. Then re-indent them immediately after they come out of the oven with a rounded teaspoon. And then add the filling immediately.
Storing & Freezing Instructions
STORE your cookies covered in a container at room temperature for 2 days or in the refrigerator for up to 1 week.
FREEZE the unbaked cookie dough balls for up to 3 months. Allow them to thaw overnight in the refrigerator, then make an indent into each, and fill with jam before baking. Baked cookies with jam filling, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
More Egg-Free Cookie Recipes You’ll Love!
- 25 Easy and Delicious Eggless Christmas Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Easy Palmiers Recipe (Elephant Ear Cookies or Palmeritas) (Video)
- Easy Eggless Vanilla Cookies
- Eggless Royal Icing
- Browse more eggless cookie recipes…
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Recipe Card 📖
Eggless Thumbprint Cookies
Oriana Romero
These Eggless Thumbprint Cookies are a wonderful treat for this holiday season! They are gorgeous, delicious, and guaranteed show stoppers at any holiday party. Sharing is highly recommended.
4.94 from 29 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 14 minutes mins
cooling time 1 hour hr
Total Time 29 minutes mins
Servings 30 cookies
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- 1/4 teaspoon salt
- 1 cup (230 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup jam (I used strawberry)
Glaze
- 1 cup (120 g) powdered sugar
- 2 – 3 teaspoons (30-40 ml) milk or water
Instructions
Line two baking sheets with parchment.
In a large bowl, whisk together flour, cornstarch, and salt.
In another bowl, beat butter and sugar, scraping bowl often, until creamy, pale and fluffy, about 5 minutes. Add vanilla; mix to incorporate. Then add dry ingredients in two batches and continue beating at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. You can also use a small ice cream and scoop 1” balls. Place balls onto prepared baking sheets. Make an indentation in the center of each cookie with your thumb or with or the rounded back of a teaspoon (edges may crack slightly). Refrigerate for at least 2 hours up to 4 days.
Preheat oven to 350º F (180º C).
Fill each indentation to the brim with jam, about 1/4 – 1/3 teaspoon each. Place them in the prepared baking sheet 2-inch apart. IMPORTANT NOTE:if you decide to fill the cookies with any type of chocolate, caramel, lemon curd, or dulce de leche the cookies must be filled after baking once they arecompletely cool.
Bake for 14-16 minutes, or until edges are lightly browned. Let stand 5 minutes on cookie sheets; remove to cooling rack.
Combine all glaze ingredients in a bowl with whisk until smooth. Drizzle over cookies, if desired.
Oriana’s Notes
STORE Cookies in a container (covered) at room temperature for 2 days or in the refrigerator for up to 1 week.
FREEZE: Unbaked cookie dough balls for up to 3 months. Allow them to thaw overnight in the refrigerator, then make an indent into each, and fill with jam before baking. Baked cookies with jam filling, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
MAKE-AHEAD: You can make and shape the cookie dough and chill it in the refrigerator for up to 4 days.
IMPORTANT NOTE: if you decide to fill the cookies with any type of chocolate, caramel, lemon curd, or dulce de leche, the cookies must be filled after baking and once they are completely cool.
EXTRA TIPS
- If the jam is too firm to fill the indentations, place it in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until the jam is not hot but is no longer firm and is easy to stir.
- If you don’t have enough space in your refrigerator to cool the cookies in two baking sheets, you can place all the cookies in one baking sheet to cool. After the cooling time is over, distribute the cookies in two baking sheets making sure they are 2-inch apart.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 135kcalCarbohydrates: 19gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 2mgPotassium: 15mgSugar: 11gVitamin A: 190IUVitamin C: 0.5mgCalcium: 4mgIron: 0.4mg
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Course Dessert
Cuisine American
Calories 135
Keyword cookies eggfree Eggless Thumbprint
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
This recipe was originally published on November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Kiara says
HONESTLY SO IN LOVE!
I was scared that the recipe would not taste as well because it is eggless and I used brown sugar and salted butter but it was such a hit and me and my family were OBSESSED with them. They were gone in an instant. Instead of just making a dot with my thumb I made a heart and they were soo cute. 1000/10 would definitely recommend making.Reply
- Oriana Romero says
Hello Kiara! I’m so glad you and your family loved these cookies! Thank you for sharing your wonderful feedback and review =)
Reply
- Srishti Sudharsana says
Hi
I was wondering would I be able to use almond flour for this recipe instead of All-purpose flour?
ThanksReply
- Oriana Romero says
Hello Srishti! This is something I have never tried myself, so you may need to do some experimenting on your own. If you try it I would love to know how they turn out. 🙂
Reply
- s-srsudharsana says
Can i leave in the refrigerator less then 2 months? Like 2 days?Reply
- Oriana Romero says
Hello s-srsudharsana! You can refrigerate the cookie dough for up to 3 days or freeze it for up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and fill with jam right before baking. Hope that helps!
Reply
- s-srsudharsana says
Thanks. Your recipes are the best.
Reply
- Oriana Romero says
Hello s-srsudharsana! Thanks so much for your support =) I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Reply
- Ragha sindhura says
I tried this recipe for the first time .. omg I loved it .. cookies were so delicious and it’s a hit.I haven’t missed a step. I am gonna try all the eggless recipes( “I am a vegetarian “).Reply
- Oriana Romero says
Hello Ragha! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Reply
- CH says
Will this recipe roll and cut ok? I would like to make raspberry jam linzer cookies with my linzer cookie cutters and can’t make with traditional almond flour since My son has tree nut and egg allergies. Thanks in advance.
Reply
- Oriana Romero says
Hello CH, if you are looking for a cut-out cookie, I would recommend using this recipe > Eggless Sugar Cookies
Reply
- Wanda Kjar-Hunt says
I made these cookies with my 11 year old grandson that is just getting interested in cooking & baking. They were for my 4 yr old grandson with egg allergies. The 4 yr old put the jelly in the thumb print. We all thought the cookies were really tasty. I also made the chocolate chip & sugar cookies. All were very good & I’ll be making them again. Thank you for your efforts to deliver a tasty product!Reply
- Oriana Romero says
Hello Wanda! These are so fun to make with the kids. I am glad you liked them. Thanks so much for trying my recipe and taking the time to come back and let me know. Happy 2021 😉
Reply
- Theresa Moultray says
Can I freeze this dough?
Reply
- Oriana Romero says
Hello Theresa! You can..cookie dough can be frozen up to 2 months; baked cookies (without glaze) may be frozen up to 2-3 months—thaw overnight in the refrigerator.
Reply
- August says
Delicious! I put in white chocolate chips and then put on a layer of raspberry preserves.
(<3)
Thanks!
These brightened up my dayReply
- Oriana Romero says
Hello August! I’m delighted to hear you enjoyed these so much. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Reply
- Sapna says
Hello! I just found your site and could not be more thrilled! We don’t eat eggs in our family and are always looking for ways to still make our favorite desserts! I made these cookies with lemon zest/extract added to the dough and glaze and with a mix of black and red raspberry jam and they were delicious. Perfect compliment to a cup of coffee! Thank you for providing such great recipes for eggless baking-can’t wait to try more soon!
Reply
- Oriana Romero says
Hello Sapna! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Reply
- Kelly says
Omg they were so crumbly!!! What did I do wrongReply
- Oriana Romero says
Hello Kelly! Did you use butter or margarine? Margarine contains water and can actually cause crumbly texture since they lack the fat to coat all of the flour. Overbaking the cookies can also cause a crumbly cookie. Hope this helps!
Reply
- Nik says
Hi how Long should I chill the dough ?
Reply
- Oriana Romero says
Hello Nik! After shaping the dough balls refrigerate at least 1 hour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Anonymous says
Thanks for posting this eggless recipe! I made these cookies with raspberry filling and I love them. They did take a little longer to bake but that was most likely on my end!
Reply
- Oriana Romero says
Hello Anonymous! Thanks so much for trying my recipe and for taking the time to come back and let me know!
Reply
- brototi says
Dear Oriana, I tried your recipe for making Thumbnail Cookies. They turned out wonderful. I had used blueberry preserve on some and strawberry chocolate on others. My family loved them. Thank you and regards from India, Brototi Das Gupta.Reply
- Oriana says
Hello Brototi! Thanks for trying this recipe. I’m so glad you enjoyed it!!!
Reply
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