Classic recipe for thumbprint cookies rolled in chopped walnuts with a dollop of raspberry jam on top. An easy recipe that is perfect for Christmas holiday baking.
Every Christmas I bake many different types of cookies. This raspberry thumbprint cookie recipe is one of my favourites, and a kind that I make every single year. Also known as thimble cookies, these are delicious cookies that are rolled in walnuts and have a spoonful of jam dolloped in the centre of the cookie.
Thumbprint cookies have been around for years and are truly a classic. I remember my mom making these cookies when I was a little kid. Since I absolutely love raspberry jam, I would often sneak over and grab one from the tray any time I could.
These look great on a platter full of different cookies and they are usually one of the first ones to disappear! Here are some other Christmas baking recipes that go great alongside these thumbprint cookies!
- Maple Pecan Tassies
- Cardamom Pistachio Meltaways
- Chai Spiced Snickerdoodles
- Candy Cane Crinkle Cookies
Use an electric mixer to beat the cookie dough. Both stand mixers and electric hand mixers work very well. Start by beating the wet ingredients and sugar until smooth and creamy. Then add the dry ingredients slowly until well combined.
How to make the cookies
Take some of the cookie dough in your hand and roll into a ball that is about 1 inch in size. The dough should be fairly moldable. It should not be dry and crumbly or wet and sticky. The texture almost reminds me of play dough.
Take the ball of dough and place it in a bowl with finely chopped walnuts. Roll the ball around the nuts so that the chopped walnuts stick and cover all over the cookie dough. Gently press the nuts into the cookie dough.
Place the cookie dough ball on a baking sheet. I like to line the baking pan with either a silicone baking sheet or parchment paper. I do this all the time when I bake cookies. Use your thumb to press into the centre of the cookie dough. Make an indent that is about halfway down into the cookie dough.
Continue with the remaining cookie dough. The cookies do not spread too much, but you should still leave some space between the cookies. Place baking sheet filled with cookies in a 350F oven and bake for 12-14 minutes. Take them out of the oven and let them cool completely on a wire rack. I let the cookies rest on the baking sheet for about a minute before transferring them to the rack. Once the cookies have cooled completely, you can spoon a dollop of jam in the middle of the cookie.
Tips for the thumbprint cookies
- Store the cookies without the jam in an airtight container.
- The cookies can also be frozen for a good 2-3 months and still taste amazing.
- Spoon the jam onto the cookies just before you serve them.
- Try something unique by rolling the cookies different kinds of nuts or even coconut.
- Using other types of jam will vary the taste of the cookies as well!
Raspberry Thumbprint Cookies
- 1 cup butter , softened
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking powder
- 2 1/4 cups flour
- 2 cups walnuts , finely chopped
- 1 cup raspberry jam
- With an electric mixer, cream the butter, brown sugar, egg, and vanilla until light and fluffy. Mix in the flour, baking powder and salt.
- Place chopped walnuts in a shallow bowl.
- Roll the dough into 1 inch ball and then roll in the chopped walnuts.
- Place the cookies on a baking sheet lined with parchment paper. Press down on the centre of the cookies with your thumb, leaving an indent about halfway into the cookie.
- Bake in a 350F oven for 12-14 minutes.
- Take out of the oven and cool on a wire rack.
- Just before serving, spoon a dollop of raspberry jam in the indent of the cookies.