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These Strawberry & Walnut Thumbprint Cookies are a Christmas staple in our family, and for good reason. They are perfectly sweet, soft, buttery and have a delicious walnut crust. We like to stick to strawberry jelly, but use whatever preserves you love such as apricot, cherry, raspberry or fig.
It never fails, every Christmas these Thumbprint Cookies are served after a big dinner along side many other delicious sweets. My mom got this recipe from her mom, and my mom shared it with me a few years ago, and I have been making these ever since. I love this recipe for so many reasons, but the fact I can make these in advance and freeze them, makes this recipe a Christmas cookie staple! Also, who doesn’t love a good generational cookie recipe?!
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Ingredients
- Butter
- Sugar
- Eggs
- Lemon juice
- Flour
- Chopped walnuts
- Jam: strawberry, fig, cherry, apricot all work really well.
Substitutions & FAQ’s
How do I store the cookies?
Let the cookies come to room temperature before adding them to an airtight container for up to 5 days.
Can you freeze these cookies?
Yes! Which is why I love this recipe so much. Once the cookies have cooled and you’ve added the jam, add them to an airtight container and freeze for up to 3 months. Remove from the freezer 6 hours before serving.
Can I freeze these cookies before adding the jam?
You sure can! Just scoop your favourite jam instead once the cookies come to room temperature.
What other jams would work well with this recipe?
Strawberry, raspberry, apricot, cherry and fig all work really well.
Can I double this recipe?
Yes! I often do and they work really well.
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Thumbprint Cookies
Ingredients
- 1/2 cup butter, salted, room temperature
- 1/4 cup sugar
- 1 cup flour
- 2 tsp lemon juice
- 1 egg yolk, beaten
- 1 egg white, beaten
- 1 cup finely chopped walnuts
- strawberry jam
Instructions
- Preheat your oven to 350 °F.
- Cream together your butter and sugar. About 3 minutes.
- Add your egg yok and mix to combine.
- Add your lemon juice, and mix well.
- Stir in your flour until well blended.
- Grab two small bowls and add your finely chopped walnuts to one and your egg white to another. Beat the egg white until it becomes frothy, about 2 minutes.
- Form dough into balls, about 1 inch round, dip in the beaten egg white and cover on all sides, and then add directly into the walnuts, making sure all sides are covered. Shake off any excess.
- Using a small spoon, or your thumb gently press down in the centre of the cookie.
- Line a baking sheet with parchment paper, add your cookies and bake for 5 minutes.
- After 5 minutes of baking, press down again to ensure the cookie holds the thumbprint shape in the middle.
- Bake for an additional 6-9 minutes, or until the sides become golden in color.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to finish cooling.
- Scoop in your favourite jam.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these and they were delicious! I wasn’t paying super close to the directions and scooped the jam in before they went in the oven (oops!) but they were great! Recipe #2 of yours Ive loved so far. Thank you!
Hi Brianna! Oh thats so awesome. Lots of people do it that way, so it’s totally fine to do that! Thanks for sharing, I am so happy you enjoyed them!