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These classic jam thumbprint cookies are made with a buttery shortbread-style dough, rolled in finely chopped walnuts, and filled with sweet jam. They’re buttery, simple to make, and hold their shape beautifully every time!
This recipe uses six basic ingredients and comes together quickly, making it perfect for holidays, cookie boxes, or an easy baking day at home. If you love jam-filled cookies, you’ll also love my shortbread cookie bars and classic Italian rainbow cookies.
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Pin ItThumbprint cookies are classic shortbread-style cookies rolled in nuts and filled with jam or preserves.
After testing many versions over the years, this is the thumbprint cookie recipe I come back to because it’s reliable, doesn’t spread, and works every time. It’s a recipe passed down to me by my mother-in-law, and one I make every Christmas without fail.
These cookies show up on our holiday table every year, right alongside my gingerbread cookies and chocolate crinkle cookies.
They’re reliable, nostalgic, and always the first cookies to disappear.
Why This Recipe Works
- Uses simple pantry ingredients
- Dough is easy to handle and doesn’t crumble
- Cookies hold their shape and don’t spread
- Jam stays neatly in the center while baking
- Ideal for holiday baking, gifting, and cookie boxes
Ingredients for Thumbprint Cookies
Butter: Unsalted, room temperature. This gives the cookies their classic shortbread texture, similar to my buttery chocolate chip cookies.
Dark brown sugar: Adds a subtle caramel flavor that pairs perfectly with jam.
Eggs: Yolks enrich the dough; whites help the walnuts stick.
All-purpose flour: I use King Arthur for consistent results, just like in my snickerdoodle recipe.
Walnuts: Finely chopped for an even coating and light crunch.
Jam: Raspberry, apricot, or strawberry work best. Thicker jams bake up cleaner, similar to what I use in my gin and jam cocktail.
How to Make Thumbprint Cookies
Prep: Separate egg yolks and whites. Sift flour.
Cream: Beat butter and brown sugar until smooth and fluffy.
Make the dough: Mix in egg yolks, then flour just until combined.
Prep walnuts: Finely chop using a food processor.
Roll: Scoop dough into balls, roll in egg whites, then walnuts.
Indent: Press a deep well in the center using a small spoon.
Bake: Bake at 375°F for 10–12 minutes.
Fill + finish: Add jam, return to oven for 5 minutes.
Cool: Transfer to a wire rack and cool completely.
Eden’s Cookie Tips
Refrigerate the Dough if Soft: If your kitchen is warm or the dough feels soft, refrigerate it for 15–30 minutes. This is the same trick I use for my snickerdoodle cookies to keep them from spreading.
Use Room-Temperature Butter: Softened butter creates a smoother, more cohesive dough.
Avoid Over-mixing: Overmixing can make cookies dense instead of tender. This is especially important with shortbread-style cookies, like my rosemary shortbread cookies.
Shape with a Small Spoon: A small spoon or teaspoon makes evenly shaped wells and prevents sticking—something I also do when shaping cookies like my chocolate crinkle cookies.
Recipe Variations
- Chocolate Thumbprint Cookies: Fill with melted chocolate or chocolate hazelnut spread. Perfect alongside my chocolate cherry chunk cookies.
- Nut-Free Thumbprint Cookies: Skip the walnuts and roll in sugar instead. Great with my spritz cookies!
- Holiday Thumbprints: Use festive sprinkles instead of nuts for a Christmas cookie tray with my gingersnap cookies and snickerdoodles.
- Citrus Jam Thumbprints: Use apricot jam or marmalade and serve with my lemon loaf cake or orange ricotta cake.
FAQs
This usually happens if the butter is too soft or the dough is overmixed. Chilling the dough before baking helps the cookies hold their shape.
Not required, but they last longer chilled.
Thumbprint cookies are classic shortbread-style, rolled in nuts and filled with jam or preserves.
Use thicker jams like seedless raspberry, apricot, or strawberry to prevent leaking during baking.
More Cookie Recipes
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Thumbprint cookies are one of my favorite easy, classic treats, and they’re endlessly customizable depending on the season or what jam I have on hand. Let me know if you make these by leaving a comment below!
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Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour
- 2 large eggs, seperate the egg yolks and whites
- 1 cup butter, 2 sticks, salted or unsalted
- 1/2 cup dark brown sugar
- 1 cup walnuts, finely chopped
- 12 ounces preserves, any flavor you want!
Instructions
- Measure your ingredients – Separate the egg yolks and whites, quickly whisk the flour to remove lumps. Measure the brown sugar by packing the measuring cup.
- Mix – Cream the butter and brown sugar together. Add in the egg yolks and flour and mix on medium until fully combined.
- Crush the walnuts – In a food processor or blender add in the walnuts and pulse until they are finely chopped. Pour them into a shallow plate or bowl.
- Roll the dough – Use a melon baller to scoop the dough and hand roll it into small balls
- Coat the cookies – Roll the balls in egg whites and then the chopped walnuts to cover the entire ball.
- Prepare for baking – Place 12 cookies on a lined baking sheet and press down in the middle using a small round measuring teaspoon or something similar to make a “thumbprint.”
- Bake first time – Place the cookies in a preheated 375° Fahrenheit. Bake for 10-12 minutes. You will bake again after they are filled.
- Next, fill the cookies with jam – Using a small spoon add in a small amount of jam just until the “thumbprint” is filled.
- Then bake again – Place them back in the oven and bake again for 5 minutes.
Notes
- Room temperature: 3 days in an airtight container
- Refrigerator: Up to 1 week
-
Freezer:
Freeze baked cookies or unbaked dough balls up to 3 months
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did the recipe as written, but added 1 tsp vanilla and 1/2tsp salt. Came out great! didn’t run, very nice…gift for neighbors
I lost my mother’s recipe for thumbprint cookies and was about to give up being able to make them for Christmas, but then found your recipe – and it is exactly like hers. Only difference is we cook the cookies completely then add the jelly (red currant jelly for christmas) just before serving. I will try both ways and see which the family likes better.
Thank you!
This makes me so happy! Thank you for sharing and I can’t wait to hear what your family thinks 🙂
Instead of rolling them IN the nuts, can I add the nuts to the batter? If I can, do I use the entire egg?
You can do that and you won’t need the egg white, just the yolk.
Just finished the first batch and what a fantastic recipe!!! SOOO easy and brilliantly delicious, this one is going in my “tried & true” recipe list. Thank you!
These thumbprint cookies are awesome! Very easy to make a variety of flavors with different jams and jellies. So yummy!
We love these! The nuts are a great addition!
Do you think you could freeze these. Maybe do the first bake, then freeze. When ready to eat, take out for 15 mins or so, fill and bake for the last 5 minutes?
You can probably freeze them and let them sit to room temp. They are best fresh though, they’re SO good!
These cookies look super amazing!
Thank you Allyson!!
These look like something I’d love. Can’t wait to try it!
Thank you Katie 🙂
These look like the perfect afternoon treat to make with my kids today. I’ll let the kids pick out and fill the jam. Can’t wait!
Yay! Thank you Jen!!