About the Recipe
I love thumbprint cookies. They’re so simple yet perfect—no fuss, just buttery goodness with a touch of jammy sweetness. If you’re into classic cookies, the kind that are effortlessly elegant (think Black and White Butter Cookies), you’ll love these too. They have that same timeless appeal but with a pop of color and a jammy twist.
I’ve made them with all kinds of store-bought jams, from strawberry to apricot and everything in between. Fill them with whatever flavors you’re craving!
These particular thumbprints were made for a collaboration with Selefina Spices, and I wanted to showcase their gorgeous dried Hibiscus Flowers. I’d never used hibiscus to make a preserve before, so this was a total experiment. I usually just steep them for tea, so I wasn’t sure if the jam would come together—and I definitely didn’t expect the color to turn out so deep and dramatic! I was imagining a more transparent ruby pink, but sometimes unexpected surprises make a bake even better than planned.
I love how the dark hibiscus jam pops against the bright, lemony cookies—especially with the heart-shaped imprint. A little twist on a classic, but still just as easy and satisfying.
Simple but Stunning – These cookies are incredibly easy to make but look like they took way more effort. Perfect for casual baking or impressing guests!
Customizable Fillings – Whether it’s store-bought jam, homemade preserves, or something unexpected (like hibiscus!), you can easily switch up the flavors.
Buttery & Soft – The delicate, melt-in-your-mouth texture pairs beautifully with the slightly sticky jam filling.
A Fun Twist on a Classic – The deep, dramatic color of hibiscus jam adds an elegant contrast, making these cookies even more eye-catching.
No Fancy Equipment Needed – Just a bowl, a spoon, and your thumb (or the back of a spoon for a more uniform shape).
What You'll Love
1. Why did my thumbprint cookies spread too much? This can happen if your butter was too soft when mixing. Try chilling the dough for 15–20 minutes before baking to help them hold their shape.
2. Can I use any type of jam for thumbprint cookies? Absolutely! Store-bought or homemade, any jam or preserve works. Just avoid ones that are too runny, as they can spread too much while baking.
3. Can I make these ahead of time? Yes! The cookies stay fresh in an airtight container for up to 5 days. You can also freeze the unbaked dough balls and bake them fresh when needed.
4. What’s the best way to fill the thumbprint indent? You can use a small spoon or piping bag for precise filling. If using a thicker jam or preserve, slightly warm it before adding it to the cookies.
5. Can I add a glaze or topping? Definitely! A drizzle of white chocolate or a dusting of powdered sugar would be a lovely finishing touch.
Frequently asked Questions
Ingredients
For the cookies:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons lemon zest
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
Hibiscus Jam or Preserve (see below)
For the hibiscus preserve:
1 1/2 cups water
1 cup granulated sugar
2 tablespoons dried hibiscus flowers
1 tablespoon hibiscus powder
1 teaspoon lemon peel powder
1 tablespoon lemon juice
Preparation
Begin by making your hibiscus preserve, as this will need a little bit of time to cool before adding it to your cookies. Homemade hibiscus preserve is really easy to make. Simply follow my easy steps below.
Homemade Hibiscus Preserve:
In a saucepan, combine the dried hibiscus petals and water. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes until the petals are softened.
Strain the liquid from the petals, pressing the petals to extract as much liquid as possible.
Return the liquid to the saucepan and add sugar and lemon juice. Stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 15-20 minutes or until the jam thickens to your desired consistency.
Tip: to test the consistency of the jam, place a small dollop on a cold plate, let it sit and cool a few minutes. When cool run your finger through it. If the jam wrinkles up and sticks to your finger (in a jam-like consistency) you're ready to go.
Remove the saucepan from the heat and let the hibiscus jam cool to room temperature.
Now that your hibiscus preserve is ready, stick it in the fridge and allow it to cool as you start creating the cookies.
The Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, sugar, and lemon zest until light and fluffy.
3. Add the vanilla extract and mix well.
4. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Shape the cookie dough into small balls and place them on the prepared baking sheet.
6. Make an indentation in the center of each cookie using your thumb or the back of a spoon.
Tip: to make these cute heart shapes I used my pinky. First press your pinky into the dough at an angle and the do another on the opposite side, with the bottom of each imprint touching.
7. Fill each indentation with hibiscus jam or preserves.
8. Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
