Perfect Fig Thumbprint Cookies

I’ve always had a soft spot for thumbprint cookies. There’s something about pressing your thumb into a ball of dough and filling it with jam that feels both simple and special at the same time. My kids used to fight over who got to make the thumbprints when they were little.

These fig thumbprint cookies are a grown-up twist on the classic. Instead of regular jam, you make a quick fig filling that’s sweet but not too sweet. The orange zest in the cookie dough gives them a little something extra without being overpowering. They’re perfect for holiday cookie swaps or just when you want something a bit different from your usual chocolate chip.

The best part? You probably have most of these ingredients in your kitchen already. The only thing you might need to pick up is a bag of dried figs. Trust me, it’s worth the trip.

What Kind of Figs Should I Use?

For thumbprint cookies, you’ll want to use dried figs rather than fresh ones since they create a thicker, jam-like filling that holds up better in the cookie. Black Mission figs and Calimyrna figs are both great options you’ll find at most grocery stores – Mission figs are darker and have a richer flavor, while Calimyrna figs are lighter and slightly nuttier. When shopping, look for figs that are still somewhat soft and pliable rather than rock-hard, as they’ll be easier to work with. If your dried figs are on the tougher side, don’t worry – simmering them with water will soften them right up and turn them into the perfect filling for your cookies.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Dried figs: If figs aren’t your thing or you can’t find them, dried dates, apricots, or prunes work really well. You’ll cook them the same way with water until they’re soft enough to mash into a jam-like filling.
• Butter: You can use salted butter if that’s what you have – just skip the pinch of salt in the dough. For a dairy-free version, try using softened coconut oil or vegan butter sticks, though the texture might be slightly different.
• Orange zest: Lemon zest gives a nice citrus note too, or you can use 1/2 teaspoon of orange extract instead. In a pinch, just leave it out – the cookies will still taste great.
• Egg yolks: Whole eggs can work if you don’t want to separate them, though your dough might be slightly softer. Use 1 whole egg instead of 2 yolks.
• All-purpose flour: This is one ingredient you’ll want to stick with for the best texture. A 1:1 gluten-free baking flour can work if needed, but the cookies may be a bit more crumbly.

Watch Out for These Mistakes While Baking

The biggest mistake with thumbprint cookies is making the indentation too shallow or waiting until after baking to create it – press your thumb firmly into each dough ball before baking to create a deep well that won’t disappear in the oven.

Butter that’s too soft or melted will cause your cookies to spread too much and lose their shape, so make sure it’s just at room temperature where it still holds its form but can be easily pressed with a finger.

When making the fig filling, don’t skip simmering it until it’s thick and jam-like, as a watery filling will make your cookies soggy and won’t stay in the thumbprint wells.

If your dough feels too soft to work with, chill it in the fridge for 20-30 minutes before shaping – this makes rolling the balls much easier and helps the cookies keep their round shape during baking.

What to Serve With Fig Thumbprint Cookies?

These cookies are perfect alongside a hot cup of coffee or tea for an afternoon pick-me-up or after-dinner treat. I love serving them on a platter with other cookies during the holidays, especially paired with something chocolate-based for variety. They also go really well with a glass of cold milk if you’re keeping things simple, or try them with a sweet dessert wine like port if you’re entertaining guests. The fig filling makes them feel a bit fancy, so they’re great for cookie exchanges or gift boxes too.

Storage Instructions

Store: These cookies keep really well in an airtight container at room temperature for up to a week. Just make sure they’re completely cooled before storing, and layer them with parchment paper if you’re stacking them so the fig filling doesn’t stick.

Freeze: You can freeze baked cookies for up to 3 months in a freezer-safe container with parchment between the layers. They also freeze great as unbaked dough balls – just make the thumbprint indent after thawing and baking, then add the fig filling during the last few minutes in the oven.

Make Ahead: The fig filling can be made up to a week in advance and stored in the fridge, which makes assembly day so much easier. You can also prepare the cookie dough a day ahead, wrap it in plastic, and keep it chilled until you’re ready to bake.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 27-32 g
• Fat: 170-185 g
• Carbohydrates: 390-420 g

Ingredients

For the fig filling:

• 1/2 cup water
• 8 oz dried figs (chopped into 1/4-inch pieces)

For the cookie dough:

• 1 cup butter (softened to room temperature)
• 2 large egg yolks (room temperature)
• 1 tsp vanilla extract
• 1 tsp orange zest (finely grated for best flavor)
• 3/4 cup sugar
• 2 cups all-purpose flour (I use King Arthur)
• 1 pinch salt

Step 1: Prepare the Fig Filling

• 1/2 cup water
• 8 oz dried figs

Combine the chopped figs and water in a small pot and bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer until the water is completely absorbed and the figs become very soft, about 8-10 minutes.

Transfer the cooked figs to a blender and puree until completely smooth with no chunks remaining.

Set the fig filling aside to cool to room temperature—this takes about 15-20 minutes and can happen while you prepare the dough.

Step 2: Cream Butter and Sugar

• 1 cup butter
• 3/4 cup sugar

Preheat your oven to 350°F while you prepare the dough.

In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for 3 minutes until the mixture is pale, fluffy, and significantly increased in volume.

This creaming process incorporates air into the dough, which helps create a tender cookie texture.

Make sure your butter is truly softened to room temperature—cold butter won’t cream properly and will make mixing difficult.

Step 3: Build the Cookie Dough

• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tsp orange zest
• 2 cups all-purpose flour
• 1 pinch salt

Add the room-temperature egg yolks, vanilla extract, and orange zest to the creamed butter mixture and beat on medium speed for about 1 minute until fully combined and smooth.

In a separate small bowl, whisk together the flour and salt.

Add the dry ingredient mixture to the wet ingredients and mix on low speed just until the dough comes together—don’t overmix or the cookies will be tough.

The dough should be soft but still hold its shape when rolled.

Step 4: Shape and Pre-Bake the Cookies

• cookie dough from Step 3

Roll the dough into 1-inch balls using your hands or a small cookie scoop and arrange them on a parchment-lined baking sheet, spacing them about 1.5 inches apart.

Using your thumb or the back of a small spoon, gently press a well into the center of each dough ball, being careful not to press through to the bottom.

Bake for 8-10 minutes until the cookies are just set but still pale—they should not be browned yet.

Remove from the oven and let cool on the sheet for 2-3 minutes.

Step 5: Fill and Final Bake

• fig filling from Step 1
• pre-baked cookies from Step 4

While the cookies are still warm and slightly soft, gently re-press the wells with your thumb if they’ve puffed up during baking.

Spoon about 1/2 teaspoon of the cooled fig filling from Step 1 into each well, pressing it down gently so it stays in place.

Return the baking sheet to the oven and bake for 3-4 minutes more until the edges of the cookies turn golden brown.

I like to fill the cookies while they’re still warm because the gentle heat helps the fig filling settle nicely into each well.

Step 6: Cool and Finish

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to set up slightly, then transfer them to a wire cooling rack to cool completely.

This two-stage cooling prevents the delicate cookies from breaking apart while still allowing them to firm up properly.

Once completely cooled, the cookies can be stored in an airtight container for up to 5 days.