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Thumbprint Cookies

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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!

Jam Thumbprint cookies with rolled walnuts and filled with jam.

Thumbprint Cookies Recipe

My mother-in-law passed this cookie recipe to me, and I love them. Theyโ€™re my favorite Christmas cookies, and I make them every year without fail – theyโ€™re a must-have for the holidays!

Why Youโ€™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 theyโ€™re perfect for any event, from holiday parties to brunch gatherings.

Butter, egg yolks, egg whites, flour, crushed walnuts and brown sugar in bowls on a marble table to make cookies.

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 375ยฐF. Bake cookies for 10โ€“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.

Adding jam to a thumbprint cookie on a cookie sheet.

Eden’s Tips for Perfect Thumbprint Cookies

Refrigerate the Dough if Soft: If the dough feels too soft, refrigerate for 15โ€“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.

Thumbprint cookie filled with jam.

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!

Thumbprint cookie recipe filled with jam.

Frequently Asked Questions

Why do thumbprint cookies spread?

Make sure to use real butter, preheat the oven fully, and avoid over-softening the butter.

Do cookies with jam need to be refrigerated?ย 

While these can stay fresh at room temperature, they last a little longer if refrigerated.

What are thumbprint cookies?ย 

Thumbprint cookies are classic shortbread-style, rolled in nuts and filled with jam or preserves.

Best Jam for Thumbprint Cookies:

Use thicker jams like seedless raspberry, apricot, or strawberry to prevent leaking during baking.

Thumbprint cookies are one of my favorite easy treats, and theyโ€™re so fun to customize with whatever flavors Iโ€™m in the mood for.

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Thumbprint cookies filled with jam

Thumbprint Cookies

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 using only 6 simple ingredients.
4.82 from 38 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 33 minutes
Servings: 24 Cookies
Calories: 200kcal
Author: Eden

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 ingredientsย โ€“ Separate the egg yolks and whites, quickly whisk the flour to remove lumps. Measure the brown sugar by packing the measuring cup.ย 
  • Mixย โ€“ Cream the butter and brown sugar together. Add in the egg yolks and flour and mix on medium until fully combined.
  • Crush the walnutsย โ€“ 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.ย 
  • Roll the doughย โ€“ Use a melon baller to scoop the dough and hand roll it into small balls
  • Coat the cookiesย โ€“ Roll the balls in egg whites and then the chopped walnuts to cover the entire ball.ย 
    Egg whites, walnuts and cookie dough.
  • Prepare for bakingย โ€“ 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 โ€œthumbprint.โ€ย 
    Thumb print cookies on a baking sheet lined with parchment paper before baking.
  • Bake first timeย โ€“ Place the cookies in a preheated 375ยฐ Fahrenheit. Bake for 10-12 minutes.ย You will bake again after they are filled.
  • Next, fill the cookies with jamย โ€“ Using a small spoon add in a small amount of jam just until the โ€œthumbprintโ€ is filled.ย 
    Filling thumbprint cookies with jam.
  • Then bake againย โ€“ Place them back in the oven and bake again for 5 minutes.

Notes

Use any jam you prefer to fill these thumbprint cookies.
Correctly measure the flour.ย 
Always use whole, organic ingredients when possible.ย 
Remember, these are baked twice in the oven, so don’t forget to place them back in for 5 minutes after filling them with jam.ย 
Salted or unsalted butter works for this recipe.ย 
Use a small round kitchen tool like a teaspoon to make the “thumbprints” a perfect circle.

Nutrition

Serving: 24cookies | Calories: 200kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 80mg | Potassium: 58mg | Fiber: 1g | Sugar: 11g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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15 thoughts on “Thumbprint Cookies”

  1. 5 stars
    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!

    Reply
  2. 5 stars
    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!

    Reply
  3. 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?

    Reply
  4. 5 stars
    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!

    Reply
4.82 from 38 votes (32 ratings without comment)

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