These mini biscuits are incredibly easy to make. Thumbprint cookies need no special tools or cutters and are ready in minutes.
Anyone can make them, even children — this recipe is foolproof.
We filled our buttery, crumbly and charming cookies (or biscuits, as we call them in the UK) with zingy passion fruit curd.
You can, of course, substitute lemon curd, jam, chocolate spread or other favourites.
Make this a family activity: grab the kids and enjoy some quality time in the kitchen while everyone chooses their preferred filling.
Bite-size and delightful, these mini biscuits are perfect with a cup of tea or as a sweet lunchbox surprise.
How to make thumbprint cookies?
Make a simple biscuit dough, portion into tablespoon-sized pieces and roll into balls. Use your thumb or the back of a spoon to create an indent for the filling.
Bake briefly, then add your chosen filling — curd, jam or chocolate spread all work beautifully.
Step-by-step photos, UK & US ingredient measurements and full instructions are included in the recipe card below.
📖 Step by Step Recipe
Thumbprint Cookies – Curd, Jam or Chocolate
Luke and Kay – Flawless Food
The cookies are buttery and crumbly; we used passion fruit curd for a tropical twist, and also tried chocolate spread with sprinkles.
Other filling ideas include lemon curd, jam, or peanut butter — see the notes for more options.
A great recipe to make with children: let everyone pick a filling and have fun together in the kitchen.
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Ingredients
- 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 teaspoon Vanilla extract
Filling Options – Choose your favourites!
- Passion fruit or lemon curd
- Chocolate spread or Nutella
- Marshmallows
- Chocolate (chunks or melted)
- Caramel sauce
- Thick set honey
- Peanut butter
- Buttercream frosting
Instructions
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Preheat the oven to 200°C / 180°C fan / 400°F.
Cream the butter and sugar until smooth and fluffy — an electric mixer speeds this up but you can do it by hand.
Beat in the whisked egg, then add a pinch of salt and the vanilla extract.
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Sift in the flour and fold with a wooden spoon or spatula until a soft dough forms.
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Divide the dough into tablespoon-sized portions and roll into small balls. Coat each ball in caster sugar. This should yield about 20 balls.
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Place the sugar-coated balls on a baking tray lined with parchment or a silicone mat. Press the centre of each ball with your thumb or the back of a teaspoon to create a shallow well for the filling.
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Refer to the notes for when to add different toppings (before, during or after baking). Bake for 12 minutes.
If using curd or jam, spoon or pipe it into the wells halfway through baking so it stays soft and slightly set. For marshmallows or chocolate, add before baking so they melt into the indent.
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Cool the cookies on a wire rack and dust with icing sugar if desired. They are also lovely warm straight from the oven.
Video
Notes
When to add filling?
Marshmallows or chocolate: add before baking so they melt into the well.
Curd or jam: add halfway through baking so the centre stays soft and slightly set.
Cream, icing, marzipan, peanut butter, caramel or chocolate spread: add after baking.
Nutrition
This post was originally published on 16/04/2020 and updated on 15/03/2025 with new photos, step-by-steps and a video showcasing multiple fillings including passion fruit or lemon curd, chocolate spread, jam or peanut butter.
What are thumbprint cookies?
Thumbprint cookies are shortbread-like biscuits with a small dent in the centre that’s perfect for jam, curds or chocolate spread.
In Sweden they’re called Hallongrotta, meaning “raspberry cave.” In the United States they’re commonly known as Thumbprint Cookies, and in the UK we often call them thumbprint biscuits.
We chose to fill ours with passion fruit curd for a bright, tropical flavour.
Biscuit Ingredients
Beat sugar and butter together until smooth. Add the whisked egg, a pinch of salt and vanilla extract, then sift in the flour and combine to make a soft dough.
Portion the dough into tablespoon-sized pieces, roll into balls and coat in caster sugar.
Place the balls on a lined baking tray and press the centre of each with a teaspoon or your thumb to form a shallow well. Bake at 200°C / 180°C fan / 400°F for 12 minutes.
Fill with curd, jam or chocolate spread before baking, halfway through, or after baking depending on the topping — see notes above.
Thumbprint cookie filling ideas
Use any preserve or spread you like. My daughter’s favourite is chocolate spread, but other great options include strawberry jam, lemon curd, peanut butter, caramel or marshmallow. See the FAQ and notes for timing tips.
We used a vibrant passion fruit curd in this recipe. When the cookies are cooled, dust them with icing sugar if you like.
Enjoy these delicious passion fruit thumbprint cookies — they’re hard to stop eating!
Frequently Asked Questions
Fill them with jam, curd (passion fruit or lemon), chocolate spread, Nutella, peanut butter, buttercream, honey, apricot preserve, marmalade, caramel, marzipan or marshmallow. The choices are endless.
It depends on the filling. Marshmallows or chocolate should be added before baking so they melt. Curd or jam are best added halfway through baking to remain soft. Cream, icing, marzipan, peanut butter, caramel or chocolate spread can be added after baking.
Store mini curd-filled biscuits in an airtight container. Keep at room temperature for up to 2 days or in the fridge for up to 7 days.
Yes. Bake the plain thumbprint biscuits (do not fill), then freeze in an airtight container or sealed bags for up to 3 months. Defrost at room temperature and fill before serving.
Tell us in the comments which filling you tried and how they turned out.
For more easy kid-friendly bakes try the edible cookie dough or white chocolate truffles recipes on our site.