Thumbprint cookies are soft, buttery shortbread rounds coated in toasted chopped nuts and finished with a jam dollop in the center. They're an old-fashioned cookie that requires minimal ingredients and delivers impressive homemade results.
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Preheat your oven to 350F (180C).
Separate one large egg. Set aside.
Spread the nuts whole on a baking sheet and bake 8-12 minutes or until they are fragrant and a light golden brown. Cool the nuts completely and chop finely with a knife. You can also pulse the nuts in a food processor or blender until fine. Place the chopped nuts in a shallow bowl, on a plate, or in a plastic bag and set aside.
In a large bowl, cream softened butter, sugar, and salt. If using salted butter, reduce the salt by half. Beat in egg yolk and vanilla until no longer curdled and smooth.
Fold in the flour and mix until just combined. Roll a generous tablespoon of dough (18g) into a ball. If the dough is too soft to roll into balls, cover and chill dough 20 minutes or until firm.
In a small bowl, whisk the egg white until foamy. Dip each ball of cookie dough, one at a time, into the egg white and promptly roll in the chopped nuts. Place them on a baking sheet approximately 2" (5cm) apart. Using your thumb, press down in the center of each ball of cookie dough until you form an indentation or well. For softer cookies, fill the indent with your favorite jam or jelly and bake 14-18 minutes or until the nuts are golden brown and the jam takes on a matte appearance. For a more crisp cookie, par-bake prior to adding the jam: bake for 10 minutes, remove from oven, fill with jam, then return to oven to bake for another 4-8 minutes.
The temperature of the cookie should read between 180-185F (82-85C). Let cookies cool for 2 minutes on pan and remove to a wire rack to finish cooling.
Store cooled thumbprint cookies in an airtight container at room temperature for up to 5 days; fill with jam 1–2 hours before serving for best texture.
Yes. Baked cookies store in an airtight container for up to 5 days. Fill with jam no more than 2 hours before serving to keep the cookie base crisp.
Any jam you prefer—raspberry, strawberry, apricot, and blackberry are popular. Use jam with visible fruit or seedless based on texture preference.
The butter may not be soft enough or the egg white wasn't fully incorporated. Ensure butter is at room temperature and mix thoroughly before rolling.
Yes. Finely chopped almonds, walnuts, or pecans work equally well. Toast them first for best flavor, and toast them lightly to prevent burning during baking.
Press gently to create a shallow well about 1/4-inch deep. Too shallow and the jam runs off; too deep and the cookie may break or lose structure.
