Thumbprint Cookies

How to Make Thumbprint Cookies

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1. Beat the butter and sugar for 2 minutes, until pale and fluffy, then beat in the egg yolks and vanilla.

   Mark done Start 2 min timer

2. Stir in the flour and salt until the dough comes together. Cover and chill for 30 minutes.

   Mark done Start 30 min timer

3. Heat the oven to 175°C / 350°F and line two baking trays with baking paper.

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4. Roll the dough into 24 balls of about 25 g. Dip each in the egg white, then roll in the chopped nuts to coat.

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5. Set the balls on the trays 3 cm apart and press a deep well into each with your thumb.

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6. Bake for 8 minutes, then remove from the oven and press the wells again with the back of a small spoon.

   Mark done Start 8 min timer

7. Fill each well with about half a teaspoon of jam and bake for 6 to 7 minutes more, until the edges are just golden.

   Mark done Start 6 min timer

8. Cool on the trays for 5 minutes, then move to a wire rack.

   Mark done Start 5 min timer

Tips for Making Thumbprint Cookies

• Use a thick jam or preserve. A loose jam bubbles over the edge and burns, and a set one stays in its well.
• Press the wells again after the first bake. The dough puffs in the oven and closes the well, and a second press restores it.
• Fill the wells only part-way. Jam expands when hot, and a full well overflows.

What to Serve with Thumbprint Cookies

• A glass of milk
• A cup of tea
• A plate of Christmas cookies

Storing & Reheating Thumbprint Cookies

Keep in an airtight tin for up to 5 days. Freeze the baked cookies for up to 3 months, or freeze the balls of dough and bake from frozen.

Thumbprint Cookies FAQ: Common Questions

Thumbprint Cookies Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.