Classic Thumbprint Cookies

Thumbprint cookies scattered around a bowl of jam.

5 from 6 votes

Classic Thumbprint Cookies

These easy, classic thumbprint cookies have an almond-flavored dough, get rolled in nuts, and are filled with your favorite jam to create the best Christmas thumbprint cookie. Sure to be a holiday favorite, these jelly thumbprint cookies stay soft for days and have a few make-ahead options.

Prep Time20

Cook Time10

Rest time5

Total Time35

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 182kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
Rubber spatula
2 large baking sheets

Ingredients

¾ cup granulated sugar 150g
¾ cup unsalted butter room temperature (170g)
1 teaspoon kosher salt
2 large eggs room temperature and separated
½ teaspoon vanilla paste or extract
¾ teaspoon almond extract
2 cups all-purpose flour 240g
2 cups walnuts finely chopped (225g)
Jam or preserves of your choice black raspberry, apricot, raspberry, and cherry are great options

Instructions

Add the butter and sugar to the bowl of a stand mixer and cream on medium high speed for three minutes. Scrape down the sides.
¾ cup granulated sugar, ¾ cup unsalted butter
Add the salt, egg yolks, vanilla and almond extracts and beat for one minute. Scrape down the sides.
1 teaspoon kosher salt, 2 large eggs, ½ teaspoon vanilla paste or extract, ¾ teaspoon almond extract
Add in the flour and mix on low speed until just combined. Fold in any excess flour by hand, if needed.
2 cups all-purpose flour
Whip together the egg whites in a bowl until frothy. In another bowl, add the chopped walnuts.
Roll the dough into 1” balls, then add into the egg whites to coat. Transfer to the walnuts and roll to coat completely.
2 cups walnuts
Note: use one hand to roll through the egg whites, and the other hand to roll through the walnuts.
Add about 12 cookies to an uncreased cookie sheet (they have barely any spread).
Use your thumb or a ½ teaspoon measure to make depression in the center of the dough. Only press about ⅔ of the way down.
Fill the center of each cookie with your choice of jam(s).
Jam or preserves of your choice
Bake at 350°F/177℃ for 10-12 minutes. Cool on the pan for 3-5 minutes, then transfer to a wire rack or paper towels to cool completely.

Notes

Store the classic thumbprint cookies in a sealed container for one week. These stay moist from the jam. If, needed add a piece of parchment paper in between the cookies if you're worried about sticking, though I always toss them all in a cookie jar and never have an issue with sticking.

Tips:

Chop the nuts finely, otherwise, they won't stick well.
Work quickly or else the dough will be more prone to cracking. Work with one sheet pan batch at a time, covering the remaining dough with a towel.
Make a narrow indentation with the tip of your thumb, and only press about ⅔ of the way down.
If baking two pans at a time, switch them at half, and try to keep them as much in the center of the oven as possible.
If reusing baking sheets, be sure they're completely cool before adding the next round of cookie dough.

Nutrition