These Eggless Thumbprint Cookies are soft, sweet, buttery, and totally delicious! They are an all-time favorite cookie recipe with endless filling options! These easy-to-make cookies are perfect for gifting or sharing with friends and family.
Oriana’s Thoughts On The Recipe
When it comes to cookie recipes, I have one simple rule: they must be absolutely delicious and easy to make. These Eggless Thumbprint Cookies tick both boxes perfectly!
My kids and I are huge cookie fans—we don’t just love eating them; we love making them too! These cookies are so simple and fun to prepare that even the little ones can join in on the baking fun.
During the holiday season, I love sharing plates of cookies with friends and family. After all, isn’t Christmas all about the cookies? Just kidding…sort of.
Serve these delectable Eggless Thumbprint Cookies with after-dinner coffee or tea, and watch them disappear in no time!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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: 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 or 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, try homemade 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.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
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 the butter and sugar until pale and fluffy. Add vanilla. Finally, add the 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.
Measure: Use a scale to measure your ingredients. This will help you avoid adding too much or too little.
Chill the Cookie Dough: Chilling cookie dough helps prevent spreading. The colder the dough, the less likely the cookies are to overspread.
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.
Jam/preserve: Any jam or preserve, from strawberry to lingonberry and everything in between, will work fantastic for these cookies. 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 added 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 added 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 added 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 added 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.
Frequently Asked Questions
To prevent the cookies from spreading, make sure your butter is not too soft when you start. Chilling the dough before baking can also help the cookies hold their shape. Additionally, avoid overmixing the dough, as that can incorporate too much air, leading to more spreading.
Any thick jam, preserves, or even chocolate spread works well for thumbprint cookies. Popular choices include raspberry, apricot, or strawberry jam. Make sure the filling is not too runny, as it could spread out during baking. You can also add the filling halfway through baking to ensure it stays in place.
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Recipe Card
Eggless Thumbprint 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 (5 ml) 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
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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 are completely 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- 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 on two baking sheets, you can place all the cookies on one baking sheet to cool. After the cooling time is over, distribute the cookies on two baking sheets, making sure they are 2 inches apart.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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 about eggless baking.
This recipe was originally published in November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in August 2024 to make it as helpful as possible!
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.
Hello Kiara! I’m so glad you and your family loved these cookies! Thank you for sharing your wonderful feedback and review =)
Hi
I was wondering would I be able to use almond flour for this recipe instead of All-purpose flour?
Thanks
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. 🙂
Can i leave in the refrigerator less then 2 months? Like 2 days?
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!
Thanks. Your recipes are the best.
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!
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 “).
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!
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.
Hello CH, if you are looking for a cut-out cookie, I would recommend using this recipe > Eggless Sugar Cookies
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!
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 😉
Can I freeze this dough?
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.
Delicious! I put in white chocolate chips and then put on a layer of raspberry preserves.
(<3)
Thanks!
These brightened up my day
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!
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!
Hello Sapna! Sounds like you nailed it. Thanks so much for your feedback and for trying my recipe.
Omg they were so crumbly!!! What did I do wrong
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!
Hi how Long should I chill the dough ?
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 =)
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!
Hello Anonymous! Thanks so much for trying my recipe and for taking the time to come back and let me know!
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.
Hello Brototi! Thanks for trying this recipe. I’m so glad you enjoyed it!!!