These thumbprint cookies are truly the best! They’re buttery shortbread cookies, rolled in crushed walnuts and filled with jam! Truly one of our favorite cookie recipes ever and it only contains 6 simple ingredients.
These cookies have become one of my favorite cookies. They are seriously so good that I can’t even keep them around for more than a few hours before they’re gone!
They have a melt in your mouth, delicious buttery flavor that makes you go back for more and more…. and more. The recipe is a family recipe that has been passed down for generations. It’s the perfect ration of butter, flour and sugar.
Why Make these Thumbprint Cookies
What I love about these cookies is that it’s a simple shortbread base, then rolled in crushed walnuts giving them a crunchy texture, then filled with preserves or jam. The butter and brown sugar flavor go so well together and then with the added sweetness of the jam, these cookies are beyond delicious.
They’re also great for several occasions. For a bridal shower, baby shower, tea party, Easter (they look like little nests!), a cookie swap and of course the perfect holiday cookie too.
How to Make Thumbprint Cookies
This recipe only uses 6 simple ingredients!
Ingredients
- All-Purpose Flour – King Arthur All-Purpose is what we use for this recipe.
- Eggs – Separated
- Butter – Salted or unsalted and organic is best.
- Dark Brown Sugar
- Chopped Walnuts
- Jam – Any flavor you like! Peach, strawberry, grape… so many options.
Directions
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. Do not over mix.
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 13 minuets. 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.
Let them cool, then enjoy!
Thumbprint Cookie Tips
Here are some useful tips to help you make the best thumbprint cookies!
- You can use salted butter for this recipe since there is no added salt. Truly your preference.
- Measure the flour correctly by lightly spooning it into a measuring cup, then sweeping off the excess with a knife.
- Do not use your thumb for these, use a small round tool like a measuring spoon to get a perfect circle. Add a little flour to it to prevent sticking.
- Make sure to use room temperature butter. If it’s not, microwave it for a few seconds to soften.
- Use any, good-quality jam you prefer or do a mix of a few flavors!
Thumbprint Cookie Variations
- Fill them with chocolate or peanut butter.
- Skip the walnuts or use crushed almonds or pistachios.
- Fill them with candy melts for fun colors.
- Roll them in sugar instead of nuts.
Frequently Asked Questions
This could be for a few reasons. Make sure the oven is preheated to the right temperature. Use real butter, not margin. If the dough is super soft, refrigerate it for 30 minutes before baking.
Thumbprint cookies filled with jam can be stored in a sealed container at room temperature for 2-3 weeks. If you prefer you can refrigerate them as well.
More Cookie Recipes You’ll Love!
Our Favorite Chocolate Cherry Chunk Cookies
The Best Chocolate Crinkle Cookies
Lemon and Thyme Shortbread Cookies
The Best Chocolate Chip Cookies
Mini Heart Shaped Sugar Cookies
Buttery Chocolate Chip Cookie Recipe
Let us know if you try these thumbprint cookies by leaving a comment and review below! We’d love to know your thoughts.
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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 13-15 minuets. 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.
Debbie Johnson says
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?
Eden says
You can probably freeze them and let them sit to room temp. They are best fresh though, they’re SO good!
Allyson Zea says
These cookies look super amazing!
Eden says
Thank you Allyson!!
Katie says
These look like something I’d love. Can’t wait to try it!
Eden says
Thank you Katie 🙂
Jen says
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!
Eden says
Yay! Thank you Jen!!