- Cookies
- Christmas Cookies
These classic jam-filled cookies are a must for the holiday cookie swap.
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In This Recipe
Throw a Cookie-Making Party!
Storing
Freezing
Shaping
Filling Options
Thumbprint cookies are one of those classic cookies that seem to make an appearance at any event regardless of what the occasion is!
I think it's because they combine so many things people love: buttery cookies, nuts, and jam. How much more homemade can you get?
Throw a Cookie-Making Party!
Feel free to get family and friends involved with this recipe and do it in an assembly line. Thumbprint cookies are also perfect for any party or get together since people can customize cookies with their favorite nuts and jams or jellies.
Just turn up the music, get your hands a bit dirty, and have a baking party!
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How to Store Thumbprint Cookies
Store your baked thumbprint cookies in an airtight container at room temperature. There's no need to refrigerate. These cookies will keep for at least a week before starting to dry out and get crumbly.
How to Freeze Thumbprint Cookies
These cookies freeze best unbaked and unfilled. Prepare the rounds of cookie dough and press with your thumb to create a depression, and then freeze on a tray. Once frozen, transfer the unbaked cookies to a freezer bag or other airtight container. Store in the freezer for up to a month.
When ready to bake, arrange the cookies a few inches apart on a baking sheet and allow to thaw while the oven reheats. (It's okay if they're still partially frozen when you put them in the oven.) Add the jam and bake as directed.
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Tips for Shaping Thumbprint Cookies
- Be sure your butter is softened but not melted. It should be soft enough to cut through easily enough with a knife, but not so soft that it's like lotion.
- The dough should be chilled for at least 30 minutes, so that you can shape it into balls and indent without falling apart.
- Check that your oven temperature isn't too high.
Thumbprint Cookie Filling Options
Don't like jam? You can also fill them with lemon curd, marmalade, melted chocolate, or even some dulce de leche or other caramel filling.
Looking for More Cookie Ideas? Try These!
- Linzer Cookies — also made with jam!
- Peanut Butter Blossoms
- Chocolate Cranberry Rugelach
- Slice-and-Bake Pistachio Butter Cookies
- Mexican Wedding Cookies
From the Editors Of Simply Recipes
Thumbprint Cookies
Prep Time10 mins
Cook Time15 mins
Chilling30 mins
Total Time55 mins
Servings30 servings
Have leftover egg whites?Make some meringue cookies to go with your thumbprints!
Ingredients
1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1/2 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1 cup finely chopped nuts (optional; almonds, walnuts, pecans, or even pistachios work well)
3/4 cup jam, any kind
Method
Make the cookie dough:
Beat the butter and sugar on high speed with an electric mixer for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside the egg whites in a separate shallow bowl.
Add the flour and salt to the mixing bowl and mix until just combined.
Chill the dough:
Place the dough in the fridge and chill for at least 30 minutes.
Preheat the oven to 350°F:
Line two baking sheets with parchment paper.
Shape the cookies:
Roll the dough into balls about 1 inch in diameter. Place the balls on the parchment-lined cookie sheets spaced a few inches apart.
If using nuts, whisk the reserved egg whites until frothy. Dip the dough balls into the egg whites and then, roll them into the nuts until covered. Arrange them on the baking sheets a few inches apart.
Thumbprint the dough, and add the jam:
Press down on each ball of dough with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill each cookie with 1/2 teaspoon of jam.
Bake, then let cool:
Bake for 12 to 15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling. Serve warm or at room temperature.
Did you enjoy this recipe? Let us know with a rating and review!
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| Nutrition Facts (per serving) | |
|---|---|
| 125 | Calories |
| 7g | Fat |
| 15g | Carbs |
| 1g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 30 | |
| Amount per serving | |
| Calories | 125 |
| % Daily Value* | |
| Total Fat 7g | 8% |
| Saturated Fat 4g | 20% |
| Cholesterol 29mg | 10% |
| Sodium 26mg | 1% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 0g | 1% |
| Total Sugars 7g | |
| Protein 1g | |
| Vitamin C 1mg | 4% |
| Calcium 7mg | 1% |
| Iron 0mg | 3% |
| Potassium 22mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
