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These Thumbprint Cookies are a buttery, melt-in-your-mouth classic! Rolled in crushed walnuts and filled with sweet jam, they combine a tender shortbread base with a touch of crunch.
Whether for holiday gatherings or everyday treats, this thumbprint cookie recipe is a favorite with only six simple ingredients.
If you love cookies with jam check out my shortbread cookie bars and Italian Rainbow Cookies!
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My mother-in-law passed this cookie recipe to me, and I love them. They’re my favorite Christmas cookies, and I make them every year without fail – they’re a must-have for the holidays!
Why You’ll Love These Cookies
Easy and Simple Ingredients: These cookies come together effortlessly with just a few pantry staples.
Perfectly Buttery and Tender: Each bite offers a buttery texture that melts in your mouth.
Versatile Filling Options: Fill with any jam you love – raspberry, apricot, peach, or strawberry, or try a mix!
Crowd Favorite: These thumbprint cookies are loved by everyone, from kids to adults, and they’re perfect for any event, from holiday parties to brunch gatherings.
Ingredients for Jam Thumbprint Cookies
Jam: Any flavor you prefer – raspberry, apricot, strawberry, or mixed berry all work wonderfully!
All-Purpose Flour: We use King Arthur All-Purpose Flour for a consistent texture.
Large Eggs: The yolks add richness to the dough, while the whites help the nuts stick.
Butter: Choose unsalted, room-temperature butter for the best texture and flavor.
Dark Brown Sugar: Adds depth and a hint of caramel flavor.
Chopped Walnuts: The crushed walnuts create a crunchy, nutty coating for extra texture.
How to Make Thumbprint Cookies
Cool and Serve: Let cookies cool on a wire rack before enjoying.
Prepare Ingredients: Separate egg yolks and whites. Sift the flour to remove any lumps.
Cream Butter and Sugar: In a mixing bowl, cream the butter and dark brown sugar until smooth and fluffy.
Mix Dough: Add egg yolks and flour gradually until combined without overmixing.
Crush the Walnuts: Use a food processor or blender to finely chop the walnuts.
Roll the Dough: Scoop small dough balls, then roll each in egg white and crushed walnuts.
Create the Thumbprint: Place cookies on a lined baking sheet. Use a small spoon or measuring tool to press a deep well in the center of each cookie.
First Bake: Preheat oven to 375°F. Bake cookies for 10–12 minutes, then remove them from the oven.
Add the Jam: Fill each thumbprint with jam. Return to the oven and bake for an additional 5 minutes.
Cool and Serve: Let cookies cool on a wire rack before enjoying.
Eden’s Tips for Perfect Thumbprint Cookies
Refrigerate the Dough if Soft: If the dough feels too soft, refrigerate for 15–30 minutes to make it easier to handle.
Use Room-Temperature Butter: Softened butter creates a smoother, more cohesive dough.
Avoid Over-mixing: Over-mixed dough can lead to tough cookies, so mix until combined.
Shape with a Small Spoon: This creates a uniform thumbprint without sticking.
Storing and Freezing
Freezing: Freeze unbaked dough balls or fully baked cookies in an airtight container for up to 3 months. Thaw baked cookies at room temperature before serving, or bake frozen dough as usual, adding a few extra minutes.
Storing: Keep thumbprint cookies fresh by storing them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Variations to Try
- Chocolate Thumbprints: Fill with melted chocolate or a chocolate hazelnut spread.
- Nut-Free Option: Roll cookies in sugar instead of nuts.
- Festive Colors: Use colored sprinkles instead of nuts for a holiday touch.
Serving Suggestions
These cookies are perfect year-round! If you want to make them for a special occasion, here are some ideas:
They would also be great served with my gin and jam cocktail!
Frequently Asked Questions
Make sure to use real butter, preheat the oven fully, and avoid over-softening the butter.
While these can stay fresh at room temperature, they last a little longer if refrigerated.
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 You’ll Love
Thumbprint cookies are one of my favorite easy treats, and they’re so fun to customize with whatever flavors I’m in the mood for.
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!