Thumbprint cookies are one of those classic cookies that seem to make an appearance at any event regardless what the occasion is!
I think it's because they combine so many things people love: buttery cookies, nuts, and jam. How much more homemade can you get?
Throw a Cookie-Making Party!
Feel free to get family and friends involved with this recipe and do it in an assembly line. Thumbprint cookies are also perfect for any party or get together since people can customize cookies with their favorite nuts and jams or jellies.
Just turn up the music, get your hands a bit dirty, and have a baking party!
How to Store Thumbprint Cookies
Store your baked thumbprint cookies in an airtight container at room temperature. There's no need to refrigerate. These cookies will keep for at least a week before starting to dry out and get crumbly.
How to Freeze Thumbprint Cookies
These cookies freeze best unbaked and unfilled. Prepare the rounds of cookie dough and press with your thumb to create a depression, and then freeze. Once frozen, transfer the unbaked cookies to a freezer bag or other container and freeze for up to a month.
When ready to bake, arrange the cookies a few inches apart on a baking sheet and allow to thaw while the oven reheats. (It's ok if they're still partially frozen when baked.) Add the jam and bake.
Looking for More Cookie Ideas? Try These!
- Linzer Cookies -- made with jam!
- Peanut Butter Blossoms
- Chocolate Cranberry Rugelach
- Slice-and-Bake Pistachio Butter Cookies
- Mexican Wedding Cookies
Have leftover egg whites? Make some meringue cookies to go with your thumbprints!
- 1 cup unsalted butter (2 sticks or 8 ounces), room temperature
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped nuts (optional)
- 3/4 cup jam, any kind
Make the cookie dough:
Beat the butter and sugar on high speed with an electric mixer for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture. Set aside the egg whites in a separate shallow bowl.
Add the flour and salt to the mixing bowl and mix until just combined.
Chill the dough:
Place the dough in the fridge and chill for 30 minutes.
Preheat the oven to 350F:
Line two baking sheets with parchment paper.
Roll the cookies:
Roll the dough into balls about 1 inch in diameter. Place the balls on the parchment-lined cookie sheets spaced a few inches apart.
If using nuts, whisk the reserved egg whites until frothy. Dip the dough balls into the egg whites and then roll them into the nuts until covered. Arrange them on the baking sheets a few inches apart.
Add the jam:
Press down on each ball of dough with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.
Bake and cool:
Bake for 12 to 15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.