Thumbprint Cookies

Buttery thumbprint cookies are coated in crunchy walnuts and filled with fruity jam. This thumbprint cookie recipe is impressive, delicious, and shockingly easy to make.

Thumbprint Cookie Ingredients

These are the ingredients you'll need to make this crowd-pleasing thumbprint cookie recipe:

· Egg: Mix the egg yolk into the cookie dough, then roll the dough in the egg white.· Butter: A stick of butter adds richness and moisture to the cookie dough.· Brown sugar: Brown sugar lends sweetness and warmth.· Flour: All-purpose flour gives the cookies structure and helps bind the dough together.· Vanilla and salt: Enhance the other flavors with ½ teaspoon of vanilla extract and a pinch of salt.· Walnuts: The cookies are rolled in crushed walnuts for flavor and crunch. You can substitute chopped pecans, almonds, or hazelnuts.· Jam or preserves: Delicious jam flavor options include strawberry, apricot, raspberry, rhubarb, and blackberry. But you can use whatever jam or preserves you want!

How to Make Thumbprint Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated thumbprint cookies:

1. Make the dough: Cream the butter, brown sugar, and egg yolk. Add the flour, vanilla, and salt. Mix until well-combined.2. Coat the dough: Roll the dough into balls. Coat in egg white, then coat in walnuts.3. Bake the dough: Bake the coated dough balls until slightly puffed.4. Fill with jam: Use your thumb to press a dent into each cookie. Fill the thumbprint with jam.5. Finish baking: Continue baking until set.

How to Store Thumbprint Cookies

Allow the thumbprint cookies to cool completely before storage. Store the cookies in an airtight container for up to one week at room temperature.

Can You Freeze Thumbprint Cookies?

Yes, you can freeze thumbprint cookies — but it's best to freeze them before filling them with jam. Make and par-bake the dough, then use your thumb to press an indent into each puffed cookie. Once you've made the indent, stop!

Allow them to cool completely, then arrange the unfilled cookies on a baking sheet. Cover and freeze for at least a few hours or up to overnight. Transfer the now-frozen cookies to zip-top bags or another freezer-safe container. Freeze for up to two months and thaw in the refrigerator before following the rest of the recipe.

Cookdap Community Tips and Praise

“I used Irish butter instead of traditional butter, and I used black raspberry and strawberry flavored jams for the filling,” according to Sarah. “These are my new favorite, everyone was raving over them at my cookie baking party.”

“My husband said it is his new favorite cookie,” says stacey. I am allergic to nuts, so I supplemented walnuts with toasted coconut and raspberry preserves as filler. They turned out amazing!”

“Great recipe,” raves GIMLIEN. “After making these a few times I tinkered with the recipe a bit. One time I left off the walnuts and instead of jam, I placed a chocolate kiss in the thumbprint.”