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Nuts and Seeds Desserts Cookies
4.5 from 97 votes

Thumbprint Cookies

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/13/22 40 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for 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!

a few thumbprint cookies with a glass of milk.
Table of Contents Open
  • The Best Thumbprint Cookies Recipe
  • What Are Thumbprint Cookies?
  • Why You’ll Love These Thumbprint Cookies
  • Ingredients You’ll Need
  • How To Make Thumbprint Cookies
    • Preheat The Oven And Prep The Pan
    • Make The Dough
    • Prep The Egg Wash And Nuts
    • Form The Cookies
    • Fill The Cookies And Bake
    • Cool And Serve
  • Can I Use Other Types Of Jam Or Nuts?
  • Can I Make GLuten-Free Thumbprint Cookies?
  • Expert Tips
  • Can I Freeze Thumbprint Cookies?
  • Looking for More Christmas Cookie Recipes? Try These:
  • Thumbprint Cookies
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Thumbprint Cookies Recipe

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 rolls 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 are many variations of these cookies but I love mine rolled in some 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.

thumbprint cookies on a black cooling rack.

Why You’ll Love These Thumbprint Cookies

  • Quick and Easy! This easy 8-ingredient cookie recipe doesn’t require any fancy ingredients, special skills, and you can whip it together in under an hour! 
  • Nutty Fruity Cookies! Soft on the inside, nutty on the outside, and fruity in the middle, these classic thumbprint cookies filled with raspberry jam are fabulous!
  • Holiday Ready! Thumbprint cookies are an old-fashioned classic holiday favorite that families have been making, enjoying, and giving as homemade gifts for generations. 

Ingredients You’ll Need

ingredients needed to make thumbprint cookies.
  • Flour – Simple all purpose flour is all you need.
  • Salt – Just a dash is used to balance the sweetness.
  • Butter – Always use unsalted butter to control the amount of added salt.
  • Brown Sugar – It naturally has some molasses in it which complements the nuts and jam. 
  • Egg – You will need to separate the egg yolk from the white for this recipe
  • Vanilla Extract – Use pure vanilla extract for the best flavor.
  • Walnuts – They need to be finely chopped. You can also use almonds or pecans if you prefer.
  • Raspberry Jam – I love to use seedless raspberry jam, but any type of jam will work.

How To Make Thumbprint Cookies

These classic cookies are refined, yet take under an hour to make! The dough comes together in minutes with the help of a stand mixer. However, you can make this recipe by hand too. Just follow the easy steps and you’ll have homemade nutty fruit filled cookies in no time. 

Preheat The Oven And Prep The Pan

First, preheat your oven to 350°F (177°C) so it is ready for baking once the cookie dough is ready. Next, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

Make The Dough

process shots showing how to make thumbprint cookies.

To begin, combine the flour together with the salt in a medium bowl and set aside. Next, add the butter and brown sugar to the bowl of your stand mixer and mix them together for a couple of minutes until light and fluffy using the paddle attachment. Then add the egg yolk, vanilla extract and continue mixing until well combined.

process shots showing how to make thumbprint cookies.

Finally, add the flour mixture and mix once more until fully incorporated and a dough has formed. 

Prep The Egg Wash And Nuts

It’s important to have everything ready to go before you start forming the cookies. So beat the egg white with a whisk in a small bowl until it’s frothy. Then put the finely chopped walnuts in a separate shallow bowl. 

Form The Cookies

process shots showing how to make thumbprint cookies.

Now let’s form some dough into thumbprint cookies! To start, shape the dough into 1-inch round balls that are all about the same size. The easiest way to do this is to use a cookie scoop. Next, roll each ball of dough in the egg white and then in the finely chopped walnuts. Make sure to fully coat the balls in walnuts.

Fill The Cookies And Bake

process shots showing how to make thumbprint cookies.

Then place all the balls on the prepared sheet pan about 2 inches apart from each other. Now, use your thumb to make an indentation in the center of each ball or you can do it like I do and use a cork.

Transfer the baking sheet to the oven and bake for 8 minutes. Now carefully fill each cookie with about ¼ teaspoon of jam per cookie. Transfer the baking sheet back to the oven and bake for another 8 minutes or until the edges are lightly browned. 

Cool And Serve

When the cookies are done, remove them from the baking sheet and place them on a wire rack to cool completely before serving. 

thumbprint cookies on a black cooling rack.

Can I Use Other Types Of Jam Or Nuts?

Yes! You can use any type of jam or nuts you like. Just make sure to keep the ratios of the ingredients the same and the cookies will come out perfect. 

Can I Make GLuten-Free Thumbprint Cookies?

Probably yes, yet I’ve not tried. Just follow the same instructions, but make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.

a few thumbprint cookies on a white plate.

Expert Tips

  1. Room temperature ingredients. The butter needs to be soft to make the dough. And for the best texture, the large egg should be at room temperature as well so when mixed with the dry ingredients everything emulsifies properly.
  2. Use a cookie scoop. For the best results, all the cookies should be about the same size, and using a cookie scoop is the easiest way to portion them out.
  3. Rotate the pan. Most ovens have hot and cold spots. So for the most uniform baking, rotate the sheet pan halfway through the baking 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.

a few thumbprint cookies with a glass of milk.

Looking for More Christmas Cookie Recipes? Try These:

  • Mexican Wedding Cookies
  • Chocolate Sugar Cookies
  • Classic Shortbread Cookies
  • Lemon Thumbprint Cookies
  • Chocolate Rumballs
  • Rugelach Recipe

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a few thumbprint cookies with a glass of milk.
Print
4.54 from 97 votes

Thumbprint Cookies

Prep 20 minutes minutes
Cook 15 minutes minutes
Total 35 minutes minutes
Rate Recipe
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!
24

Ingredients

  • 1¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup butter (unsalted and softened)
  • ½ cup brown sugar (packed (light or brown))
  • 1 egg (separated)
  • 1 teaspoon vanilla extract
  • 1 cup walnuts (toasted and finely chopped)
  • ¼ cup raspberry jam (seedless, or your favorite jam)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350°F. 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 cookie 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. 
  • Transfer the baking sheet to the oven and bake for 8 minutes. Now carefully fill each cookie with about ¼ teaspoon of jam per cookie. Transfer the cookie sheet back to the oven and bake for another 8 minutes or until the edges are lightly browned. 
  • Place cookies on wire racks to cool completely.

Video

Notes

  1. If you use salted butter, there is no need to add additional salt to the recipe.
  2. This recipe will yield about 18 to 24 cookies.
  3. Feel free to add whatever jam or jelly you prefer. Pecans can also be used instead of walnuts.
  4. Room temperature ingredients. The butter needs to be soft to make the dough. And for the best texture, the large egg should be at room temperature as well so when mixed with the dry ingredients everything emulsifies properly.
  5. Use a cookie scoop. For the best results, all the cookies should be about the same size, and using a cookie scoop is the easiest way to portion them out.
  6. Rotate the pan. Most ovens have hot and cold spots. So for the most uniform baking, rotate the sheet pan halfway through the baking time.
  7. To freeze, place cookies in an airtight container and place in the freezer for up to 3 months.

Nutrition Information

Serving: 1cookieCalories: 120kcal (6%)Carbohydrates: 13g (4%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mg (6%)Sodium: 30mg (1%)Potassium: 41mg (1%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 129IU (3%)Vitamin C: 0.4mgCalcium: 12mg (1%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a few thumbprint cookies with a glass of milk.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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40 Comments
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Pam Williams
Pam Williams
Posted: 3 months ago

Just wondering why toasting the walnuts? The nuts will be toasted during the baking as they are on the outside of the cookie. Thinking they could become to dark.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pam Williams
Posted: 3 months ago

They don’t get too dark, but you don’t have to toast them if you want to skip that step.

0
Reply
Kelly
Kelly
Posted: 4 months ago

5 stars
Made these today – what else is there to do on a boring New Years afternoon?

I subbed the walnuts for pecans (chopped them in my food processor) and used blueberry and apricot jams.

Easy and delicious!

322988973_1322566831619810_1363493439139844110_n.jpg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly
Posted: 4 months ago

Looks great, glad you enjoyed it!

1
Reply
Linda
Linda
Posted: 4 months ago

5 stars
These are FABULOUS!!!!!!

0
Reply
Lorraine Robinson
Lorraine Robinson
Posted: 4 months ago

5 stars
I’ve always wanted to try making Thumbprint Cookies and took the plunge yesterday. They came out SO yummy! I’m bringing them for a neighborhood get-together tonight. Thanks, Jo!

0
Reply
Rose
Rose
Posted: 5 months ago

First time making this recipe. Does anyone know if I can make this dough ahead of time and refrigerate?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rose
Posted: 5 months ago

Yes, you can, you can even freeze it.

0
Reply
Caroline Connor
Caroline Connor
Posted: 1 year ago

5 stars
The best ever!

0
Reply
Erin
Erin
Posted: 2 years ago

5 stars
Delicious! I dipped mine in the left over egg whites and rolled in crushed pecans, almonds, and coconut – all amazing!

1
Reply
Carl
Carl
Posted: 3 years ago

4 stars
Second batch. Fab. Never get more than 15 coolies. 1” balls.

0
Reply
txt
txt
Posted: 4 years ago

They were delicious … and already gone. You helped me start a Christmas Eve tradition. Thank you. Merry Christmas!

0
Reply
Rose Wolny
Rose Wolny
Posted: 4 years ago

5 stars
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.

0
Reply
Kate
Kate
Posted: 4 years ago

5 stars
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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kate
Posted: 4 years ago

So happy you enjoyed these cookies! They’re a must for me for every holiday!

0
Reply
Char
Char
Posted: 4 years ago

So 16 min of bake time? Just double checking!nervous about baking em that long!

0
Reply
Nicole Beaulieu
Nicole Beaulieu
Reply to  Char
Posted: 4 years ago

You can check after 10 or 12 minutes if you’re worried, 16 is what worked for us. Of course, every oven is different.

0
Reply
Sharon
Sharon
Posted: 5 years ago

5 stars
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!!!!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharon
Posted: 5 years ago

I’m so happy you guys liked these, they’re a favorite of mine around this time of year. 🙂

0
Reply
Mary
Mary
Posted: 5 years ago

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!

0
Reply
Jen Weghsteen
Jen Weghsteen
Reply to  Mary
Posted: 5 years ago

This is perfect! Was coming to comments specifically to look for nut substitutions 🙂

1
Reply
Sharon
Sharon
Reply to  Mary
Posted: 5 years ago

Wow saw this after I made them, will definitely try it next toss 🙂

0
Reply
Dianne
Dianne
Posted: 5 years ago

Hello Jo, I wanted to know if I could use a gluten free flour to make these cookies.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dianne
Posted: 5 years ago

I’m not really an expert on using gluten-free flour, so I cannot advise you on that.

0
Reply

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