Classic Thumbprint Cookies (2024)

Sweet thumbprint cookies have always been a holiday favorite for me!

A buttery melt-in-your-mouth cookie is rolled in nuts and an indent is pressed into the middle. They’re baked until golden and finally filled with a sweet jam center.

These are the ultimate cookies for any occasion, and they have that perfect homemade taste of nostalgia.

As a young girl, my grandma’s shortbread cookiesand my mom’s thumbprint cookies (I always called them thimble cookies) were always my two favorites.

This classic holiday cookie is amazingly rich and melt-in-your-mouth. While not all thumbprint cookies are dipped in nuts, ours always were.

• This version is different than our usual jam thumbprint cookie as they are rolled in crushed nuts before baking.
• It produces a delicate cookie with a texture similar to shortbread.
• They can be made well ahead of time and frozen.

What’s in a Thumbprint Cookie?

BUTTERis a must in thumbprint cookies, giving the dough a rich buttery taste while the addition of shortening provides a great texture and keeps the cookie from spreading too much.

JAM My first choice is raspberry jam (I prefer seedless), but it’s okay to use other favorite kinds of jam or jelly. My mom often used to use seedless raspberry jam and green mint jelly for pretty red and green-filled cookies!

NUTS Walnuts are the coating we always grew up with but pecans work too. I usually prefer pecans but in this case, walnuts have a kind of a bitter note which pairs perfectly with the sweetness of this cookie.

How to Make Thumbprint Cookies

1. Cream together butter, shortening, and sugar until fluffy. Add egg yolk and vanilla. (Save the egg white in a small bowl, you’ll need it for dipping).
2. Whisk together dry ingredients and slowly add the creamed mixture to the dry. Divide into 20 evenly sized balls.

3. Froth egg white. Roll each ball first in beaten egg white, then chopped nuts.
4. Gently press your thumb into each cookie and seal any cracks. Place the cookies in the freezer, and then bake (per recipe instructions below.)

5. Fill each indent with jam, etc. Allow to rest before serving.

Tips for Perfection

• Chop nuts finely, a food processor works best. They will stick to the cookie better.
• When pressing the indent, the cookies will crack a little bit on the edges. Use your fingers to form them into shape.
• Don’t skip freezing the cookies or they will spread too much.
• The indent will rise a bit so you may need to press it again before you fill them. The back of a measuring spoon works well.
• Warm the jam slightly to make it easier to spoon or pour.
• If your jam has seeds, heat/melt it in the microwave and run it through a small sieve if you’d like.

Make-Ahead Cookies

• Thumbprint cookies are perfect for make-ahead and easy to take to parties or potlucks! They’ll keep in a covered container for about 5 days with a slice of bread to soak up extra moisture.
• Freeze cookies once they have been cooled in zippered bags for up to 3 months. Cookies can be frozen before or after filling with jam. If filled with jam, separate layers of cookies with parchment paper.

Favorite Holiday Cookies

• Rugelach Cookies – jam & nut-filled pastry
• Grandma’s Meringue Cookies – so light & airy
• Snowball Cookies – melt in your mouth delicious
• Jam Thumbprint Cookies – a classic without nuts
• Spritz Cookies – made with a cookie press
• Hershey Kiss Cookies – a chocolate lover’s dream

Did you love these Thumbprint Cookies? Be sure to leave a comment and a rating below!