Thumbprint Cookies
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
50 mins
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Servings
20 cookies
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Calories
118 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Thumbprint Cookies
Description
Thumbprint Cookies begin with a creamed mixture of butter, shortening, and brown sugar, to which egg yolk and vanilla are added for richness and flavor. The dough incorporates all-purpose flour and salt to form a soft but manageable dough. Rolling the dough into balls, each is dipped in beaten egg white and finely chopped walnuts that adhere to the surface, adding crunch and nutty flavor.
Cookie balls are placed spaced on a sheet and gently indented with a thumb or spoon to create a well for filling. Freezing the shaped dough before baking prevents cookie spread, maintaining the shape. After baking, the indentation is reinforced as needed then filled with seedless raspberry jam, which is slightly warmed for easier filling.
The result is a cookie with a soft texture, nutty crunch, and a bright fruity center. The jam’s sweetness balances the richer dough, making these cookies a traditional treat suitable for various occasions.
Chopping walnuts finely helps them stick better to the cookie, and carefully repairing any cracks formed during shaping ensures the jam stays contained during baking. Seedless jam or straining jam through a sieve after warming can improve texture.
Ingredients
- ¼ cup butter softened, unsalted
- ¼ cup shortening
- ¼ cup brown sugar firmly packed
- 1 egg divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour all purpose
- pinch salt
- 1 cup walnut finely chopped
- raspberry jam seedless
Instructions
- Preheat oven to 350°F.
- Cream butter, shortening and brown sugar until fluffy. Add egg yolk and vanilla. (Set egg white aside in a small bowl.)
- Combine flour and salt and add in a little at a time to the wet mixture until incorporated.
- Divide dough into 20 pieces and roll into balls. Beat egg white in a small bowl. Dip each cookie dough ball in the egg whites and then into the nuts, pressing to adhere.
- Place each ball of dough about 2″ apart on an ungreased baking sheet. Use the end of a spoon or your thumb to make an indentation in each cookie. Seal any cracks that form on the sides. Freeze 15-20 minutes.
- Bake 16-18 minutes or until set. Remove from the oven and use the back of a ½ teaspoon to press the indents again if needed.
- Fill indents with jam. Cool completely.
Notes
- Finely chop walnuts using a food processor to improve adhesion to the cookie dough.
- Repair any cracks on cookie edges with fingers after pressing indentations to keep filling contained.
- Freeze shaped dough for 15–20 minutes before baking to reduce spreading.
- Press the indentation again after baking before filling to ensure it’s well defined.
- Slightly warm jam before filling to make it easier to spoon or pour; strain to remove seeds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 118 | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 24mg | 1% |
| Potassium | 39mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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