Why You’ll Love This Recipe

Pear offers a gentle, sweet‑fruit flavor that’s more delicate and sophisticated than more common fillings like raspberry.
The thumbprint style gives a nice visual & texture contrast—crumbly cookie + gooey filling.
Flexible: you can use store‑bought pear jam/preserves, or make a simple pear filling yourself. Also works vegetarian or even vegan with some swaps.
They keep well and make great gifts or treats for seasonal baking, especially in autumn or winter when pears are abundant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter, softened (or a butter‑substitute/oil for vegan version)
sugar (granulated or a mix, depending on taste)
vanilla extract (or another extract like almond if you like)
cream cheese (optional, some recipes use cream cheese to enrich cookie dough)
all‑purpose flour
salt
pear jam / pear filling (homemade or store bought)
optional spices for filling or dough (cinnamon, allspice, lemon zest, etc.)

Directions

Make or prepare the pear filling (if making from scratch)
Peel, core, and dice pears. Put them in a saucepan with sugar, a little water, lemon juice (to prevent browning and add brightness), and spices like cinnamon/allspice if desired. Cook over medium‑low, stirring, until the pears soften and the mixture reduces into a jammy filling. Cool before using. (Many recipes recommend making this ahead so filling is thicker and flavors meld.) (My Cookie Journey)
Make the cookie dough
Cream together softened butter (or butter + cream cheese, if using) with sugar until light and fluffy. Add vanilla extract. Then gradually mix in the flour and salt until you get a soft cookie dough. Chill the dough if it’s very soft—it helps keep shape. (My Cookie Journey)
Form thumbprints
Roll dough into small balls (about 1‑1.5 inches / 2.5‑4 cm). Place them on a parchment‑lined baking sheet. Press your thumb (or the back of a small spoon) into the center of each ball to create a well for filling. Be gentle so the walls around the well don’t crack. (My Cookie Journey)
Fill and bake
Spoon a small amount of pear filling or jam into each well—don’t overfill or the filling may overflow during baking. Bake in a preheated oven (usually ~350°F / 175‑180°C) until the edges of the cookies are lightly golden and the filling is set. Cooling slightly on the sheet helps. (Milk Glass Home & Kitchen)
Cooldown and serve
Let the cookies cool on the baking sheet a little, then move to a wire rack. Serve at room temperature so the filling is nicely softened, not runny.

Servings and timing

Servings: Makes about 24‑32 cookies (depending on size of thumbprint and size of cookie dough balls) (Milk Glass Home & Kitchen)
Prep time: ~15‑25 minutes (or longer if making filling from scratch)
Bake time: ~12‑18 minutes in most versions, depending on oven, cookie size, thickness (My Cookie Journey)
Total time: ~45 minutes to 1 hour (or more if filling needs to reduce a lot or if chilling dough)

Variations

Use different fillings: store‑bought pear jam, fruit butters, or mixed fruit filling.
Add spices: cinnamon, nutmeg, cardamom in the filling or the dough for warmth.
Add lemon zest to dough or filling to brighten the flavor.
Try swapping part of the butter with cream cheese (for richness) or using vegan butter / plant‑based alternatives.
Roll cookie dough balls in sugar (or cinnamon sugar) before pressing to get a sweet crust edge.
For a crunch, add chopped nuts (walnut, pecan, almond) around the edges or in the dough.

Storage/Reheating

Storage: Store in an airtight container at room temperature for ~3‑5 days. Cookies may soften over time due to moisture from filling.
Freezing: You can freeze baked cookies (once fully cooled) in freezer‑safe containers; thaw before serving. Also possible to freeze unbaked dough balls and bake later.
Reheating: Best re‑softened or gently warmed in a low oven

FAQs

Are these cookies soft or crisp?

They’re generally soft with slightly crisp edges. The filling adds moisture, so they’re not going to be as crisp as sugar cookies. If you want more crunch, make smaller dough balls or bake a little longer at a slightly lower temp

Can I make them vegan?

Yes. Use vegan butter or plant‑based margarine, and use a filling that’s vegan (pear jam or fruit butter without gelatin). Some vegan recipes also use vegan cream cheese instead of dairy cream cheese.

Can I use store‑bought jam instead of making pear filling?

Absolutely. Store‑bought pear jam or preserves work well and save time. Just choose a good quality one that’s not too watery.

How do I prevent the filling from overflowing or cookies cracking?

Don’t overfill the thumbprint indentation.
Press gently, keeping walls of dough around the well fairly thick.
If filling is very liquid, reduce it more (cook longer) or use thicker jam.
Chill dough if it’s too soft, so that cookies hold shape better.

Can I make the filling ahead of time?

Yes. Homemade pear filling or jam tastes better if made ahead so flavors meld. Also cool it before using in the cookies. (

What kind of pears are best for homemade filling?

Firmer pears work best (like Bartlett, Bosc, or other cooking pears). They hold shape a bit, and once softened they give good texture. Avoid overly ripe pears which turn mushy quickly.

How big should the thumbprint indentation be?

Deep enough to hold a teaspoon of filling, but not so deep that you break the cookie edges. Around ½ inch (1‑1.5 cm) well is typical.

How long will leftover cookies keep?

Stored in airtight container at room temp, they’ll stay good for about 3‑5 days. Filling may soften cookies over time. If refrigerated, they last a bit longer but texture may change.

Conclusion

Pear Thumbprint Cookies are a lovely way to celebrate fruit flavors in a cookie—sweet, soft, with a tender crumb and gooey filling. They’re flexible, visually appealing, and satisfying without being overly rich. Perfect for fall or when you want something a little more special than a plain jam cookie.