Thumbprint Cookies | Recipes

Thumbprint Cookies

(27) Ratings:
Prep Time:
Baking Time:
Makes:About 50 cookies

Topped with sweet jam, this classic cookie is a great recipe for beginner bakers. Try switching it up with different jam flavours for a tasty twist.



2 ⅓ cups 575 mL Robin Hood® Original All Purpose Flour
¼ tsp 1 mL salt
1 cup 250 mL butter, softened
½ cup 125 mL lightly packed brown sugar
2 egg yolks
1 tsp 5 mL vanilla extract
2 egg whites, slightly beaten
1 ½ cups 375 mL chopped pecans, hazelnuts or almonds
Smucker’s® Pure Raspberry Jam


  1. Preheat oven to 300°F (150°C).
  2. Combine flour and salt in a small bowl. Stir well to blend.
  3. Cream, in a large bowl, butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.
  4. Add flour to creamed mixture gradually. Mix well with hands to form a smooth dough.
  5. Shape dough into ¾” (2 cm) balls. Dip in egg whites and then in chopped nuts. Place on ungreased baking sheets. Using a wooden spoon press centre down to make an indentation in each cookie.
  6. Bake in preheated oven for 5 minutes.
  7. Press centre down again, with a spoon. Bake 10-15 minutes longer or until set.
  8. Cool and fill centers with jam.

Nutritional Information

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