Thumbprint Cookies
If you’re looking for a cookie that looks impressive but is pretty easy to make, then these thumbprint cookies are going to make your day. Studded with chopped walnuts and kissed with a bright jam center, they elevate any dessert table or holiday cookie tray. And even though they only took you about 20 minutes to whip up, people will think you spent the whole afternoon making them!
Not only do these jam centered gems look great, wait till you taste them. They’re slightly soft and buttery, yet lightly crisp on the outside. The jam center is a sweet punch for your tastebuds and the nutty coating adds just the right crunch. They are just a truly pretty cookie! (PS- For all you food history nerds, you can learn about how thumbprint cookies may have came to be in this great article from Back Then History.)
What Ingredients do I Need for Thumbprint Cookies?
You only need a few simple ingredients to make these beautiful cookies. They are:
- Butter
- Sugar
- Egg yolk
- Vanilla
- All purpose flour
- Salt
- Egg white
- Chopped walnuts
- Jam
Can I Use Jelly Instead of Jam for Thumbprint Cookies?
You can if the jelly is very firm, but quite often it oozes as it bakes. This is because jelly doesn’t have as much structure as jam, so it melts faster during baking. I highly recommend using my Old Fashioned Strawberry Jam. But if jelly is all you have on hand and you want to use it for your thumbprint cookies, you can cook it in a small pot over medium heat until it reduces a little. This will give it more structure so it can maintain its consistency during baking.
Do I Have to Use Walnuts?
You definitely do not have to use walnuts to coat your thumbprint cookies before baking. If you do not have/like walnuts, you can also use finely chopped pecans or shredded coconut instead. You can even leave them plain without any coating and they will still turn out beautifully.
You will be so impressed when you bake up these simple yet stunning little cookies. Gift them for any occasion or bake up a batch for yourself. And if you do, please rate the recipe and leave us a comment on how they turned out for you!
Don’t Miss These Other Wonderful Cookie Recipes Here on I Cook and Paint!
Thumbprint Cookies
Equipment
- Mixing bowls
- Electric beater optional
- Spoons
- Baking Sheet
- Parchment Paper
- Whisk
- Plate
Ingredients
- ½ cup butter, soft
- ¼ cup sugar
- 1 egg, separated
- 1 teaspoon vanilla
- 1 cup all purpose flour 120 grams
- ¼ teaspoon salt
- ¾ cup walnuts, finely chopped
- 2 tablespoons Jam, any flavour
Instructions
- Preaheat oven to 350℉/177℃. Line a baking sheet with parchment paper.
- In a bowl cream together the butter and sugar until slightly fluffy, about 1 minute. You can use an electric mixer or cream it by hand with a spoon.
- Add egg yolk and vanilla (set the egg white aside). Mix well until smooth.
- Add all purpose flour and salt. Mix until a soft dough forms. Divide into 12 portions and roll into balls. If the dough is too soft, cover and refrigerate it for 30 minutes or until it firms up a bit.
- Beat the egg white with a whisk until it's slightly foamy. Dip each ball into the egg white and roll in the chopped walnuts. Place on the prepared baking sheet, leaving 1½-2 inches of space in between. Cookies will spread slightly.
- Using your thumb, make an indentation in the center of each ball, forming a little well. Place about ¼ teaspoon of jam in the well.
- Bake for 20-22 minutes or until the bottoms are lightly golden and the cookies are slightly set. Cool 5-10 minutes on the baking sheet, then transfer onto a rack to cool completely. Cookies will keep up to 5 days in an airtight container stored at room temperature.