Buttery and Rich Thumbprint Cookies
Apron up and head to the kitchen, friend, it's time to bring a little warmth to these winter days. As the snow piles up and the scent of evergreens fills the house, I always find myself returning to the tried-and-true Christmas cookie recipes I've been making for years. And right at the top of the list? These buttery, rich thumbprint cookies.
They've been a tradition since I was a little girl. Simple, nostalgic, and just the right amount of special. A golden shortbread base, rolled in walnuts, and finished with a jewel-toned dollop of raspberry preserves. If you love this classic, you'll want to try my Mini Pumpkin Pie Thumbprint Cookies and crowd-favorite Starbucks Cranberry Bliss Bars. And if you're team cranberry, don't skip my Rustic Cranberry Galette. It's holiday magic in pie form.
A Quick Look at the Recipe
- ✅ Recipe Name: Buttery and Rich Thumbprint Cookies
- ⏱️ Ready In: 30 minutes
- 🧁 Yields: 24 cookies
- 🍽️ Calories: 211 calories per cookie
- 🥄 Main Ingredients: Butter, brown sugar, egg yolks, vanilla, flour, walnuts, raspberry preserves
- 📚 Dietary Info: Vegetarian, freezer-friendly, nut-coated, classic holiday cookie
Why You'll Love This Cookie Recipe
- Melt-in-your-mouth texture: Buttery and rich with a hint of crunch from the walnut coating.
- A Christmas classic: These feel like home during the holidays. Ideal for cookie exchanges or Christmas Eve trays.
- Customizable: Fill with raspberry preserves, apricot jam, or get creative.
- Simple ingredients, big flavor: You probably have everything you need in your pantry already.
Ingredient Notes + Substitutions
Butter: Use salted butter at room temperature for that soft, shortbread-like bite.
Brown Sugar: Adds depth and a little taste of molasses.
Egg Yolks: Give the dough richness and color, save the whites for coating.
Flour + Salt: Just the basics to let the butter and jam shine.
Walnuts: Finely crushed. Pecans work too if that's what you have on hand.
Raspberry Preserves: Go for preserves over jam, they're thicker and won't run. Strawberry, apricot, or homemade cranberry sauce are also delicious!
Step-by-Step: How to Make Thumbprint Cookies
Start by creaming your butter and brown sugar until light and fluffy, then mix in those egg yolks and vanilla. Slowly add in the flour and salt until a soft dough forms. If your dough feels sticky, chill it for 20-30 minutes to make rolling easier.
Roll dough into balls, dip in beaten egg whites, then coat generously in crushed walnuts. Place on a parchment-lined baking sheet and press a thumb, or the back of a teaspoon, into each center to create a well.
Bake until lightly golden around the edges. Let cool fully, then spoon raspberry preserves into the center of each cookie just before serving.
Variations or Different Ways to Use It
- Holiday Swap: Fill with lemon curd, chocolate ganache, or cranberry sauce for festive variety.
- Spring Vibes: Try strawberry or blackberry preserves for a lighter seasonal version.
- No Nuts? Skip the coating or roll in granulated sugar for a simpler, sparkly cookie.
- Gifting Idea: Package a few in cellophane bags with ribbon for sweet, homemade gifts.
Thumbprint Cookies FAQ
Yes! Freeze unfilled cookies in a sealed bag or container. Add jam after thawing for best freshness.
Raspberry preserves hold up best, but apricot, strawberry, or lemon curd all work beautifully.
After! This keeps the centers vibrant, neat, and flavorful.
Roll in coarse sugar or leave them plain, the cookies will still bake up beautifully.
Storage Tips
Store thumbprint cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked (unfilled) cookies in a freezer-safe bag or container. They'll keep well for up to 3 months. Fill with jam after thawing and right before serving.
Thumbprint Cookies
Ingredients
- 1 & ½ cup butter
- 1 cup Brown Sugar
- 4 Egg yolks save the whites
- 2 teaspoon vanilla
- 4 cups Flour
- 1 teaspoon salt
For Coating
- 2 cups crushed walnuts
- 4 egg whites
After baking and right before serving:
- Raspberry preserves
Instructions
- Preheat oven to 350
- Cream sugar and butter. Add in egg yolks and vanilla. Mix in salt and slowly add flour.
- Using a cookie scoop or spoon, take out a serving, roll in your palm to make a symmetrical circle, then roll dough in egg whites. After coating in whites, roll in nuts.
- Place coated cookie on the baking sheet and taking your thumb, press into the center of the cookie.
- Bake for 10-12 minutes.
- Let cool and right before serving, take a teaspoon and scoop raspberry preserve on top. Preserve is different than jam. It holds its shape more and serves better instead of melting down the side of the cookie.
How hot should the oven be?
The oven should be at 350 🙂