These Thumbprint Cookies are the perfect holiday cookies. Cookie dough balls are coated in walnuts then topped with raspberry jam. An old fashioned cookie but a classic and incredibly delicious!
I’m already being asked for my cookies for Christmas so here I am baking pretty much for the entire month. Somehow I’m always in charge of dessert which usually is made up of a dozen different types of cookies, of which you can find the recipes for all here on the blog, and my walnut bread which is a tradition in our family. It’s ok, I’m not complaining because I love to bake and I love these cookies.
WHAT ARE THUMBPRINT COOKIES
Thumbprint cookies are known as Hallongrotta which is a Swedish pastry. Translated it means “Raspberry Cave“. Thumbprint cookies are really old fashioned but a classic in my book.
There’s not a Christmas that goes by that I don’t make them. These cookies are a staple at my house for the holidays and everybody just loves them.
These cookies are great with toasted walnuts or pecans, however, you can use whatever nuts you prefer, but the nuts are a must. The jam is also a must. I prefer a seedless raspberry or strawberry jam, but feel free to use whatever jam you like.
HOW TO MAKE THE BEST THUMBPRINT COOKIES
Cookies are super easy to make. Always start by preheating your oven first because it really doesn’t take long at all to make the cookie dough. Also, line a couple baking sheets with parchment paper so that once your cookie dough is done, they’re all ready for you.
If you only have one baking sheet wait until it’s completely cooled before adding the second batch of cookies to it. This will prevent your thumbprint cookies from spreading.
Prepare all your ingredients before starting to make the cookie dough. This way it’s easy to just add the ingredients as needed.
Always use a cookie scoop to get perfectly sized cookies every time.
CAN I FREEZE THUMBPRINT COOKIES
These cookies are perfect for freezing. Simply store them in an airtight container in the freezer for up to 3 months. I always start my cookie baking at the beginning of December and store them in the freezer until the night before serving them. Simply take out the container from the freezer and thaw them on the counter overnight.
These cookies should make it to your holiday table because they sure are a crowd favorite.
Aren’t they pretty, and they are so yummy. You will love them.
LOOKING FOR MORE CHRISTMAS COOKIE RECIPES? TRY THESE:
- Mexican Wedding Cookies
- Chocolate Sugar Cookies
- Classic Shortbread Cookies
- Lemon Thumbprint Cookies
- Chocolate Rumballs
- Cherry Pecan Rugelach
- 1 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup butter unsalted and softened
- 1/2 cup brown sugar packed (light or brown)
- 1 egg separated
- 1 tsp vanilla extract
- 1 cup walnuts toasted and finely chopped
- 1/4 cup raspberry jam seedless, or your favorite jam
- Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper; set aside.
- In a medium bowl combine the flour and salt together.
- In the bowl of your mixer add the butter and brown sugar then mix until light and fluffy for a couple minutes. Add the egg yolk, vanilla extract and continue mixing until combined. Add the flour mixture and mix until well incorporated.
- In a small bowl beat the egg white with a fork. In another shallow bowl place the finely chopped walnut.
- Shape the dough into 1 inch balls. It might be easier to use a small ice cream scoop to ensure that each ball is of equal size. Roll each ball in the egg white, then roll them in walnuts making sure to coat them well. Place the balls on the prepared cookie sheet and press a deep indentation in the center of each ball with your thumb. I find it easier to use a washed and dried wine cork.
- Bake the cookies for 8 minutes or until set. Remove cookies from the oven and fill each indentation with the jam, use about 1/4 tsp per cookie. Return the cookies to the oven and bake for another 8 to 10 minutes until lightly browned.
- Place cookies on wire racks to cool completely.
- If you use salted butter, there is no need to add additional salt to the recipe.
- This recipe will yield about 24 cookies.
- Feel free to add whatever jam or jelly you prefer. Pecans can also be used instead of walnuts.
- To freeze, place cookies in an airtight container and place in the freezer for up to 3 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.