Buttery and Rich Thumbprint Cookies
Apron up and head to the kitchen, friends! These buttery, classic thumbprint cookies are true showstoppers, perfect for your next holiday gathering. With their rich, shortbread-like texture, they simply melt in your mouth, making them a must-have for the holiday season.
You know those core Christmas cookies you just have to bake every year, or it doesn’t feel like a true Christmas? For our family, these thumbprint cookies are exactly that, and I guarantee they’ll become your favorite holiday cookie too. Whether it’s Christmas time, Valentine’s Day, or any special occasion, these cookies fit right in.
A Special Twist on a Classic Cookie
What sets these unique thumbprint cookies apart from others is the walnut coating. Rolled in egg whites and crushed walnuts, the cookie edges bake to a perfect golden brown, adding a crunchy, toasted flavor that complements the buttery shortbread cookie dough perfectly. This little bit of extra effort makes these cookies stand out on any cookie platter, and they’re a great addition to your cookie exchange.
Preserves vs. Jam: The Key to Perfection
For the best results, it’s essential to use raspberry preserves, rather than raspberry jam. Preserves are thicker, holding onto the center of each cookie better without running off the edges. This means less messy, runny cookies—just perfect thumbprint cookies that are as beautiful as they are delicious. If you’re looking for variety, apricot jam, strawberry jam, or even cranberry sauce can be used to fill these jam thumbprints.
Follow Along for More!
If you love Starbucks cranberry cream cheese bars (and who doesn’t?), you’ve got to try my copycat recipe! It’s another Christmas must-have for us every year. Be sure to follow along on Instagram, where I share my favorite cookie recipes and home decor ideas in real-time. Don’t forget to tag me if you make these cookies—happy baking!
Thumbprint Cookies Recipe
Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 22-25 minutes
These classic thumbprint cookies are a buttery, crunchy, jam-filled treat with a rich, deep flavor. Simple ingredients and a straightforward method make these easy jam thumbprint cookies a must-bake during the holiday season.
Ingredients:
Thumbprint Cookies:
- 1 & 1/2 cups unsalted butter, room temperature
- 1 cup brown sugar
- 4 egg yolks, save the whites
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
For Coating:
- 3 cups crushed walnuts
- Egg whites
After Baking and Right Before Serving:
- Raspberry preserves or your favorite jam. Apricot, strawberry, etc.
Instructions:
- Prepare the Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and brown sugar on medium speed until light and fluffy. Add the egg yolks (2) and vanilla extract, mixing until combined. Gradually add the salt and flour mixture, mixing on low until a soft dough forms. If the dough is too sticky, chill it in the refrigerator for a little bit, about 30 minutes.
- Form the Cookies: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Using a small cookie scoop or a spoon, portion the dough into small, smooth balls, about 1-inch in diameter. In a small bowl, lightly beat the egg whites (2). Roll each ball of dough first in the egg whites, then in the crushed walnuts, ensuring an even coating.
- Shape and Bake: Place the coated cookie dough balls on the prepared baking sheet. Using your thumb or the back of a small measuring spoon, press into the center of each cookie to create a well. Bake cookies for 12-15 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack to cool.
- Fill and Serve: Once the cookies have cooled, use a small spoon to fill each indentation with raspberry preserves (or your choice of jam, like strawberry or apricot). For a twist, try filling some cookies with lemon curd, chocolate ganache, or even cranberry sauce.
Storage Tips: Store these perfect holiday cookies in an airtight container at room temperature for up to a week. They also freeze well—place the cookies in a freezer bag and store for up to three months. For the best flavor, fill them with jam just before serving.
Thumbprint Cookies
Ingredients
- 1 & 1/2 cup butter
- 1 cup Brown Sugar
- 4 Egg yolks save the whites
- 2 Tsp vanilla
- 4 cups Flour
- 1 Tsp 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.
Make sure you’re following along in real-time over on Instagram to see my recipe and home decor creations in real-time! Stories are my favorite place to visit! Make sure to tag me if you make these cookies!
How hot should the oven be?
The oven should be at 350 🙂