Go Back
+ servings
Eggless Thumbprint Cookies | Mommy's Home Cooking

Eggless Thumbprint Cookies

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. 
Course Dessert
Cuisine American
Keyword cookies, eggfree, Eggless, Thumbprint
Prep Time 15 minutes
Cook Time 14 minutes
cooling time 1 hour
Total Time 29 minutes
Servings 30 cookies
Calories 135kcal
Author Oriana Romero


  • 2 cups all-purpose flour (280 gr)
  • 2 tablespoons cornstarch
  • Pinch of kosher salt
  • 1 cup unsalted butter (230 gr)
  • 2/3 cup granulated sugar (150 gr)
  • 1 teaspoon pure vanilla extract
  • ½ cup Jam (I used strawberry)


  • 1 cup powdered sugar
  • 2 - 3 teaspoons milk or water


  • 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- 7 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 center of each cookie with thumb or with or the rounded back of a teaspoon (edges may crack slightly). Refrigerate at least 1 hour (see notes)
  • Preheat oven to 350º F (180º C).
  • Fill each indentation to the brim with jam, about ¼ - 1/3 teaspoon each.
  • Before baking, make sure they are 2-inch apart.
  • Bake for 14-16 minutes, or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack.
  • Combine all glaze ingredients in a bowl with whisk until smooth. Drizzle over cookies.


If the jam is too firm, place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until 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.
 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.


Calories: 135kcal | Carbohydrates: 19g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 2mg | Potassium: 15mg | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 0.5mg | Calcium: 4mg | Iron: 0.4mg