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Thumbprint cookies filled with jam
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4.87 from 30 votes

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time33 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 200kcal
Author: Eden


  • 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!


  • 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.” 
    thumb print cookies on a baking sheet lined with parchment paper before baking
  • 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. 
    filling thumbprint cookies with jam
  • Then bake again – Place them back in the oven and bake again for 5 minutes.


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


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