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Thumbprint Cookies Recipe

★★★★★

4.5 from 147 reviews
  • Author: Elara
  • Total Time: 1 hour 34 minutes
  • Yield: Approximately 36 cookies 1x

Description

These classic Thumbprint Cookies are buttery, tender, and filled with your choice of jam, icing, or other sweet fillings. Rolled in chopped nuts and baked to a delicate golden hue, they’re perfect for holidays, tea time, or any sweet occasion. The recipe features a nutty flour base and uses egg whites to help coat the dough balls in crunchy nuts before baking.

Ingredients

Scale

Dough Ingredients

  • 16 tablespoons (227g) unsalted butter
  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (113g) light brown sugar or dark brown sugar, lightly packed
  • 2 large eggs, separated
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/2 teaspoon table salt
  • 1/2 cup (48g) King Arthur Almond Flour or 1/2 cup (40g) pecan meal
  • 2 1/2 to 3 cups (300g to 360g) King Arthur Unbleached All-Purpose Flour

Coating

  • 3/4 to 1 cup (85g to 113g) finely diced chopped nuts

Filling

  • 3/4 cup (255g) icing, jam, or the filling of your choice

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper or use non-stick baking sheets. Simply greasing the pans isn’t enough to prevent sticking.
  2. Beat Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is very light and fluffy, creating a smooth base for the dough.
  3. Add Egg Yolks and Flavor: Beat in the separated egg yolks, vanilla extract, and salt thoroughly until evenly combined for rich flavor.
  4. Mix Dry Ingredients: Incorporate the nut flour (almond flour or pecan meal) and the lesser amount of all-purpose flour (2 1/2 cups). Stir together until blended. If the dough feels too sticky, add additional flour a little at a time until workable.
  5. Chill the Dough: Cover the dough and place it in the refrigerator for one hour to firm up, making it easier to form into balls later.
  6. Preheat Oven: Set your oven temperature to 350°F (175°C) so it’s ready when the dough comes out of chilling.
  7. Prepare Egg Whites: While the dough chills, set the covered egg whites out at room temperature to warm up, which helps with whipping.
  8. Whip Egg Whites: In a small bowl, whip the egg whites until they become foamy but not stiff. This will help the nuts stick to the dough balls.
  9. Shape Dough Balls: Break off pieces of the chilled dough and roll between your palms to form 1-inch diameter balls for uniform cookies.
  10. Coat with Egg Whites and Nuts: Dip each dough ball into the foamy egg whites, then roll them in the finely chopped nuts until thoroughly coated. Arrange the nut-coated balls about 2 inches apart on the prepared baking sheets.
  11. First Bake: Bake the thumbprint cookies for 8 minutes, allowing them to partially set but not brown fully yet.
  12. Create Thumbprint Indents: Remove cookies from the oven and immediately press a deep thumbprint into the center of each cookie to create space for the filling.
  13. Second Bake: Return the baking sheets to the oven and bake the cookies for an additional 4 to 6 minutes, until they are light golden brown and fully set around the edges.
  14. Cool: Transfer the baked cookies to a cooling rack and let them cool completely to room temperature, ensuring the filling won’t melt or run.
  15. Fill Cookies: Use about 1/2 teaspoon of icing, jam, or your chosen filling to fill each thumbprint indent. Serve the cookies at room temperature for best texture and flavor.

Notes

  • For a nut-free version, omit the chopped nuts and egg white coating, or substitute with finely shredded coconut or sprinkles.
  • Use chilled egg whites to whip them better if they haven’t come to room temperature in time.
  • The amount of all-purpose flour may vary depending on humidity and brand, so add gradually to achieve the right dough consistency.
  • Fillings can include raspberry jam, apricot preserves, lemon curd, chocolate ganache, or even cream cheese frosting.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Keywords: thumbprint cookies, jam-filled cookies, nut-coated cookies, holiday cookies, buttery cookies

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Find it online: https://kitchenflavorspot.com/thumbprint-cookies-recipe/