Thumbprint Cookies
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
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Thumbprint Cookies
Prep: 20 mins
Cook: 18 mins
Total: 38 mins
Serves: 24
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!
Ingredients
- 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
Instructions
- 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.
Video
Recipe Notes
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.
Nutrition Information:
Calories: 119kcal (6%)Carbohydrates: 12g (4%)Protein: 1g (2%)Fat: 7g (11%)Saturated Fat: 2g (13%)Cholesterol: 16mg (5%)Sodium: 63mg (3%)Potassium: 39mg (1%)Sugar: 6g (7%)Vitamin A: 130IU (3%)Vitamin C: 0.4mgCalcium: 12mg (1%)Iron: 0.5mg (3%)
txt says
They were delicious … and already gone. You helped me start a Christmas Eve tradition. Thank you. Merry Christmas!
Rose Wolny says
Good cookie. Very close to my mom’s recipe. But,not as flakey. Will keep and use as is the best that I’ve found.
Kate says
Lovely recipe! I had to make it gluten-free for a friend so used almond flour and only jam I had on hand was a liquidy cherry compote. Either way, still came out perfect!
Joanna Cismaru says
So happy you enjoyed these cookies! They’re a must for me for every holiday!
Char says
So 16 min of bake time? Just double checking!nervous about baking em that long!
Nicole Beaulieu says
You can check after 10 or 12 minutes if you’re worried, 16 is what worked for us. Of course, every oven is different.
Sharon says
Hello, I live here in Barbados (in the Caribbean) and I tried this recipe with fresh star fruit jam I made this morning minus the nuts so my toddler could eat them….. OMG totally yummy!!!!!!
Joanna Cismaru says
I’m so happy you guys liked these, they’re a favorite of mine around this time of year. 🙂
Mary says
These are very similar to our family’s Thimble Cookies. We are now a family with nut allergies—one with severe peanut allergy (developed in adulthood!) and others with tree nut allergies.
We traded in the nuts for smashed cereal (Corn Flakes, Rice Krispies, etc.), and find different jams every year to try out (but there are always raspberry jam ones!).
Happy Holidays from Ontario!
Jen Weghsteen says
This is perfect! Was coming to comments specifically to look for nut substitutions 🙂
Sharon says
Wow saw this after I made them, will definitely try it next toss 🙂
Dianne says
Hello Jo, I wanted to know if I could use a gluten free flour to make these cookies.
Joanna Cismaru says
I’m not really an expert on using gluten-free flour, so I cannot advise you on that.
Deborah Franzetta says
Jo, After noticing the indentation in the photo for your thumbprint recipe, I read through your recipe.. I think you may want to change the mention of using a corkscrew to make the indentation for the filling, to using a wash and dried, wine cork.
Joanna Cismaru says
Ha, this is what happens when I write this at midnight 🙂 Thanks for the catch!
Margo Haynes says
Sweet Jo, I love your blog and your recipes, it seems like I go to you quite a bit. When you’re 80, you get bored with the same ol’ same ol’ and you young people that create such delicious food blogs just fill the ticket for variety!
Try some ground macadamia nuts in which to roll some of the cookies. Being a lover of really tart lemon meringue pies, I loved the lemon curd filled cookies.
Do Canadians cook Black-eyed peas for good luck on New Year’s day or do you have you own specialty for New Year’s Day?
Wishing you and your family the merriest and most blessed Christmas and truly the most blessed and prosperous New year ever!
Joanna Cismaru says
I bet macadamia nuts are great with these cookies! Good question about the black-eyed peas, personally I’ve never made them, but now I’m curious. 🙂 Have a merry Christmas as well and Happy New Year!
Maureen says
I love these, but changed the pecans to coconut, they turned out great,,!!
Sonia Jenner says
I make these but roll in walnuts and I fill the center with cream cheese frosting tinted pink and I use lots of almond extract in frosting instead of vanilla.They taste even better a day or two after baking.
Betty Crews says
Enjoyed all the recipes that I have tryed they were easy to make and so good
jo says
That’s great Betty. 🙂
Dianne says
Well done! These look so good, and will be trying them very very soon..
Have a very Merry Xmas everyone, and all the best for 2014
jo says
Thanks Dianne, same to you!
Linda says
I love the way you presented the cookies on the rectangular plates! We head out to the States on Monday and now pecans are on my list. I miss holiday baking and just reading your blog was vicarious pleasure.
jo says
Thanks Linda, hope you make some of these cookies, you’ll love them. 🙂
Simply Tia says
These have to be the most elegant thumbprint cookies I have seen all season. I must save this recipe. They look so delicious. Well done.
jo says
Thank you, you’ll love them.
Heidi @ Food Doodles says
These look beautiful. Your recipe is very similar to the one I use for thumbprint cookies, but I usually roll them in walnuts. Pecans sound delicious, I’ll have to try that 🙂
jo says
Hi Heidi, yes I pretty much use pecans all the time instead of walnuts. I don’t know, I guess I like the flavor of pecans more. But whatever you use, pecans or walnuts, these cookies will taste just as good. The only bad thing I would say is that the recipe only makes 2 dozen cookies. Definitely need to double the recipe for this. 🙂