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.
Servings: 24
Calories: 182kcal
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.
Video
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
Calories: 182kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 148mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 199IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg
