These poppy seed thumbprint cookies are all-year-round cookies that get all the attention during the holiday season.

It could be because of the bright, colorful display of the jam against the sparks of poppy seeds. Or it may be thanks to their small bite-size that makes them perfectly snackable at holiday parties.

I have made those little delights every holiday season as far back as I can remember. One thing is for sure — they are absolutely addictive.

The best part about these pretty, sweet cookies is they take nearly no time to make. 

They’re excellent for afternoon tea or morning coffee. Or, serve them with a cup of hot chocolate for the little one? 

Just set up a nice table, and you’ll feel like you’re at a fun tea party in no time.

I remember first enjoying one of these delicious cookies fresh out of the oven. It was love at first bite. The buttery dough is soft, chewy, and just plain delicious paired with the bright fruit flavor, who can resist that?

In this Article

Why You’ll Love Poppy Seed Thumbprint Cookies

Easy – This cookie recipe is simple and straightforward. It also called for ingredients that are easy to find at the grocery store. 

Quick – Thumbprint cookies don’t take long to prepare or to bake. They’re perfect when you need a last-minute sweet treat for guests or to take to a party. 

Eye-catching – These cookies will stand out on any dessert spread. 

An important tip about the butter and dough-making

As you will read in the instructions, make sure your butter is slightly softened. It’s worth mentioning more than once because it will make a massive difference in the success of your cookie’s texture.

The butter should be soft when you touch it, but not so soft that your finger will leave a big dent. To prevent flat cookies, let butter soften at room temperature instead of risking melting it too much in the microwave.

Working the butter with the paddle attachment will give the butter a creamy texture. Then add the remaining ingredients and beat until the dough becomes an almost sticky ball.

Chill the dough if it becomes too soft and sticks to your hands at the touch.

What jam or preserve shall I use?

Use a high-quality variety with actual fruit preserves or jam. By using real fruit jam, you can make sure the filling is thick and easy to put in the thumbprint cookie.

Thin jams or spreads with high sugar content melt quickly when baked. This causes the filling to become runny. As a result, it overflows from the cavity.

I love the pretty presentation of the dark raspberry, but they taste good with peach and apricot preserves. 

Baking tips and step-by-step instructions to make those beautiful poppy seed thumbprint cookies:

This recipe makes a lot of cookies. You must bake in 2 to 3 batches unless you have a double oven. 

To freeze a small amount of leftover cookie dough, shape it into logs and wrap them tightly. You can store them in the freezer for up to a month. This way, you can enjoy them when the craving strikes.

• Combine flour and salt in a large bowl. Whisk in the poppy seeds. Set aside.
• Ensure the butter is at room temperature to mix easily with the sugar. Then, place the butter and sugar in a large bowl.
• Start by working the butter until smooth, and slowly add the sugar. Mix the sugar with the butter at medium speed in your mixer (or use a handheld electric mixer) until well incorporated.
• Add one egg at a time and then the vanilla extract.
• While adding, pause the mixer and use a rubber spatula to scrape the bowl’s sides, ensuring all ingredients are mixed.
• Add the dry ingredients slowly and mix at low speed. Do not overmix.
• Then, shape dough so that all the small dough balls are the same size. This will ensure even baking. A small ice cream scooper or cookie scoop will work wonderfully here.
• Using the end of a wooden spoon will give you the perfect indentation in the center of each cookie. I tried the back of the spoon, and that was a disaster.
• Re-press each indentation if needed before adding the preserve to your half-baked cookies. Then fill with the preserve and do not overfill. The preserve will rise as it bakes, and it might overflow.
• I love raspberry preserves. However, do use whichever preserve you have on hand.
• Once the cookies are lightly browned (about 10-12 minutes), remove them from the oven. Allow a few minutes before transferring the cookies to wire racks to cool. 
• Please wait until the cookie sheet cools off to room temperature before adding the next batch of cookies. This step will prevent your butter from melting and the cookies from spreading.

Parchment paper

I cannot live without using this handy product. Parchment paper is convenient in case of jam spillage or in the unfortunate event that a baked good burns.

It also prevents sticking to your baking sheets, translating to less mess to clean after baking.

What to Serve With Poppy Seed Thumbprints

Serve these pretty poppy seed cookies alongside a spread of other holiday favorites like peanut butter cookies, cardamom snickerdoodle cookies, or dried cranberry chocolate cookies. You can also use them to garnish desserts like affogato al caffee or fruit-topped vanilla ice cream. 

Variations 

• Gluten-free – For a gluten-free version, try using an alternative flour that has xanthan gum. 
• Preserves – Use any type of preserves you prefer. 
• Citrus – Try incorporating lemon zest or orange zest. Or, add just a bit of fresh lemon juice or extract for a bright lemon flavor.
• Coconut – Add coconut flakes for a fun twist on the flavor profile. 
• Almond extract – Substitute almond extract for some of the vanilla for a slightly nutty flavor.
• Powdered sugar – For an even prettier presentation, try dusting the tops of these with some confectioners’ sugar.
• Seeds – Swap out the poppy seeds for chia seeds or flax seeds.

Other Irresistible Cookies

Butter Cookies

Brown Sugar Cookies

Oatmeal Forest Berry Cookies

Canestreletti or Canestrelli

Frequently Asked Questions

Storage instructions

Once the cookies have cooled to room temperature, store them in an airtight glass jar layered between pieces of parchment paper. They will last for up to 1 week.

Make-Ahead – You can make the dough ahead of time and refrigerate for up to 24 hours before forming and baking the cookies. 

Refrigerator – While these cookies can be stored at room temperature, you can also store them in the fridge for up to a week in an airtight container. You can also wrap them individually in plastic wrap.

Freezer: Freeze cookies for up to 3 months.

You will enjoy those adorably cute festive cookies that are much better than anything at your store.

Perfect for bringing to your friend’s party, for the cookie exchange at the office, or just for your family and you to enjoy with a hot cup of tea, coffee, or hot cocoa.

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Originally published on December 13, 2020.