Air Fryer Thumbprint Cookies
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Air Fryer Thumbprint Cookies have become my favorite cookies to make for the holidays because they look beautiful and the air fryer makes them fast. Each one has soft buttery dough, a sparkly sugar coating, and a jam center with sweet, fruity flavor. You’ll wonder why you ever turned on the oven for cookies again.
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I make these for Christmas parties, cookie exchanges, and Valentine’s Day when I want something quick and kid-friendly without heating up the oven. They’re perfect for gifting on Mother’s Day, travel well to potlucks, and make holiday baking a breeze. They stay buttery and soft at room temperature for 3 to 5 days, in the fridge for up to a week, or freeze beautifully for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Thumbprint Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have a batch of buttery, jam-filled Air Fryer Strawberry Thumbprint Cookies ready in under 30 minutes from start to finish.
Beat the Butter and Sugar
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together for 1 to 2 minutes until smooth and well combined. The mixture should look creamy and cohesive, with the sugar fully incorporated into the butter.
Add the Wet Ingredients
Mix in the egg yolks, vanilla extract, and salt until fully incorporated. Scrape down the sides of the bowl with this silicone spatula because it scrapes every bit from the bowl, making my batter perfectly smooth.
Mix in the Flour
Gradually mix in the all-purpose flour until the dough comes together, continuing until it forms a smooth, cohesive dough that holds when pinched. If you’re using a stand mixer, reduce the speed once the flour is added to prevent overmixing.
Shape and Roll the Cookies
Scoop about 1 tablespoon of dough per cookie and roll each portion into a smooth ball. Using this cookie scoop makes it so easy to get uniform cookies, and I love how perfectly round each one turns out.
For a touch of sparkle, roll the dough balls in granulated sugar before making the indentation to create a sweet, slightly crunchy coating that catches the light and adds extra texture to the finished cookies.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
Create the Thumbprint and Fill with Jam
Use your thumb or the end of a wooden spoon to make a small indentation in the center of each cookie. I love using my 1-teaspoon measuring spoon to make the perfect little indentation in each cookie because it is precise, effortless, and makes every batch look bakery-perfect.
Then, spoon about ½ teaspoon of strawberry or apricot jam into each indentation using a small spoon or this piping bag because it is precise, mess-free, and makes every cookie look irresistible.
Air Fry the Cookies
Place the prepared cookie dough balls in a non-stick or lightly greased air fryer basket, leaving space between each for even air circulation. You can also use parchment paper to prevent sticking. Air fry at 320°F (160°C) for 7 to 9 minutes, until the edges are lightly golden.
Cool the Cookies
Let the cookies cool in the basket for 5 minutes before transferring them to a cooling rack like this, so the jam sets perfectly as they cool. Finally, serve and enjoy!
These cookies travel well when packed carefully. I arrange them in a single layer in this portable food container, adding parchment paper between layers if I’m stacking them to keep every jam-filled center intact and festive.
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar plus 3 tablespoons for rolling the cookies
- 2 large egg yolks at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2⅓ cups all-purpose flour
- ½ cup strawberry or apricot jam
Instructions
- In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together for 1 to 2 minutes until smooth and well combined.1 cup unsalted butter, ⅔ cup granulated sugar
- Mix in the egg yolks, vanilla extract, and salt until fully incorporated.2 large egg yolks, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
- Gradually mix in the all-purpose flour until the dough comes together. It may look crumbly at first—keep mixing until it forms a smooth dough.2⅓ cups all-purpose flour
- Scoop about 1 tablespoon of dough per cookie and roll each portion into a smooth ball. For a touch of sparkle, roll the dough balls in granulated sugar.
- Use your thumb or the end of a wooden spoon to make a small indentation in the center of each cookie. Spoon about ½ teaspoon of strawberry or apricot jam into each indentation.½ cup strawberry or apricot jam
- Line the air fryer basket with parchment paper. Place the prepared cookie dough balls in the basket, leaving enough space between each for air circulation.
- Air fry at 320°F (160°C) for 7 to 9 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool in the basket for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Soften the butter properly: Leave the butter at room temperature for about 30 minutes so it’s soft enough to cream with the sugar but not melted or greasy.
- Roll in sugar before pressing: Coat the dough balls in granulated sugar before making the thumbprint for extra sweetness and a sparkly finish.
- Don’t overfill the jam: Use just ½ teaspoon of jam per cookie so it doesn’t bubble over and burn during air frying.
- Space them out: Leave at least 1 inch between cookies in the air fryer basket so hot air can circulate evenly and they bake uniformly.
- Check for doneness: Look for lightly golden edges, and note that the centers will still look pale and soft, which is perfect for a tender cookie.
- Flash freeze first: Freeze the cookies on a baking sheet for 1 hour before transferring to containers so they don’t stick together and the jam stays intact.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Includes ad-free recipes like:
How to Store Leftovers
Store the cookies in an airtight container with parchment paper between layers to keep the jam from sticking. They stay fresh for 3 to 5 days at room temperature or up to a week in the refrigerator.
For longer storage, freeze the cookies in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe container or a zip-top reusable bag for up to 2 months. Thaw at room temperature for 30 minutes before serving so they taste freshly baked and the jam stays soft.
What to Serve With Air Fryer Thumbprint Cookies
Serve them alongside hot coffee, tea, or a glass of cold milk for an afternoon treat. They’re beautiful on a cookie platter with shortbread, chocolate chip cookies, and gingersnaps for holiday parties and cookie exchanges where the variety gives everyone options.
They also pair perfectly with hot chocolate on cold winter nights or vanilla ice cream for a simple dessert. I love setting them out at Christmas gatherings with other festive treats, and the bright jam centers make the whole platter look more colorful and inviting.
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