Delicious Thumbprint Cookies are perfect for gift giving, adding to a cookie tray, or packing into school lunches.
These jam filled cookies can be filled with raspberry, strawberry, apricot or blackberry jam. Pick your favorite type of jam or create a variety.
Thumbprint cookies are a delicious buttery cookie that are given a little impression in the center with a thumb. The center is then filled with jam and baked.
You can use any type of jam, jelly or marmalade to fill these cookies. I used raspberry jam, apricot jam, blackberry jam and apple butter. The jam looks like little jewels in the center of the cookies.
I added toasted pecans to these thumbprint cookies. The pecans add extra flavor and texture to the cookies. The nuts are roasted first to bring out the flavor and then finely chopped in a food processor.
I tend to make these cookies during the holidays to add to a cookie tray, but they are delicious anytime of the year!
If you have any kids around while you're making these cookies, put them to work making the thumbprint impression. It's a fun job.
Step by step directions
- Place the pecans in a saute pan over medium low heat. . Once the nuts are lightly browned, remove from heat and allow to cool. Keep a close eye on the nuts, they can burn quickly!
- Allow pecans to fully cool, then finely chop in a food processor
- Combine butter, and sugar together. Mix in vanilla
- In a separate bowl, combine flour, salt and nutmeg together. Add flour mixture to butter mixture and combine.
- Add finely chopped pecans and mix
- Use a small scoop to form balls of dough and place on a parchment lined cookie sheet.
- Make a small impression in the center of each cookie and fill with jam
- Bake in a preheated 350 degree oven for 15 minutes. Allow cookies to cool for a few minutes and then move to a baking rack to continue cooling.
Tip
If the dough is too sticky when making the thumbprint, dampen your finger slightly with water and continue pressing a divvet in the cookie.
- Stir jam before using. If the jam is too thick and won't slide off a spoon, microwave for 15 seconds and stir jam again.
- I like to use a small scoop to shape the cookies. You could also use a spoon to measure out the dough and then shape the dough into balls by rolling around in your hand.
- Place unbaked cookies on a cookie sheet lined with parchment paper or coated lightly with a nonstick spray.
- Bake in a preheated oven.
Frequently asked questions
Once fully cooled, the cookies can be stored in an airtight container. Separate each layer with a piece of waxed paper or a piece of parchment paper. The paper will help prevent the cookies from sticking to each other.
Yes, these cookies can be frozen. Follow the same steps for storing the cookies and then place in a freezer for up to three months. When ready to use, simply remove container from freezer and allow cookies to sit at room temperature until fully thawed.
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my holiday baking recipes.
Thumbprint Cookies
Ingredients
Instructions
- Combine flour, salt and nutmeg together in a bowl. Set aside.1 ½ cups flour, ¼ teaspoon salt, ½ teaspoon ground nutmeg
- In another bowl, add butter and mix until soft and creamy. Add powdered sugar and combine.1 cup butter, 1 cup powdered sugar
- Stir in vanilla.1 teaspoon vanilla
- Stir in flour mixture.
- Add finely chopped pecans and stir.1 cup pecans
- Use a small scoop to measure out cookie dough and form a ball. Place on a parchment lined baking sheet. You can also use a spoon to scoop out approximately 1 Tablespoon of dough and then roll dough in your hands to form a ball.
- Use your thumb or finger to make a small impression in center of each cookie.
- Fill each cookie with ½ teaspoon of jam.½ cup jam
- Bake in a preheated 350 degree oven for 15 minutes.
- Allow baked cookies to cool for 1 minute before removing to a baking rack to continue cooling.
Video
Notes
- I used salted butter in this recipe.
- Stir jam before using. If the jam is too thick and won't slide off a spoon, microwave for 15 seconds and stir jam again.
- Place unbaked cookies on a cookie sheet lined with parchment paper or coated lightly with a nonstick spray.
- Bake in a preheated oven.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Dawn - Girl Heart Food says
Thumbprint cookies always remind me of the holidays! Love all the different colours you have going on here - so pretty! Love some right now with a big glass of cold milk 🙂
Valentina says
I love that you used a few different colored fillings for one batch. These are so festive and fun . . . and delicious! 🙂 ~Valentina
Alexandra @ It's Not Complicated Recipes says
These cookies just make me think of festive fun! I love the different colours of the jams. They're such a great sweet treat to have on hand this time of year 🙂
Mary Ann | The Beach House Kitchen says
Thumbprint cookies have always been one of my favorites Kathy! It's like two treats in one. You know my love for pecans, so I'm loving that addition to the dough too! Delicious!
David @ Spiced says
Thumbprint cookies are such a fun addition to holiday cookie platters! I love how colorful they are with the different jams. I'm not sure I've ever had thumbprints with the chopped pecans though...I love it! The nuttiness combined with the jam would be pretty awesome! 🙂