If you’re looking for the perfect old fashioned Thumbprint Cookie recipe to throw you right back into your childhood, these are IT! Thumbprint Cookies are the perfect addition to your holiday baking.
This very old-fashioned recipe originally dates back to 1963 and it’s been around this long for good reason. Easy to make and so delicious, these cookies are perfect for the Christmas season. Thumbprint cookies were actually originally named ‘thimble cookies’ because they used to use a thimble to press the indent into the cookies.
I’ll be honest, there are few cookies that I actually crave, but these ones are near the top of the list. I think there is something so nostalgic about them, I totally remember cookies being on pretty much every single cookie platter ever growing up!
All of us girls were sitting around talking about our favourite cookies that we grew up with, and Victoria (our Business Manager) came up with these beauties from her Gran’s recipe box. She was so sweet to share them with us here – I’m always on the hunt for the ‘best’ recipe for ‘x’ and I can attest to the fact that these are dynamite!
You can use whatever type of jam you want in the centre: I always go for raspberry jam but hey, whatever floats your boat. You can also use pecans if you want to sub for walnuts.
If you’re on the hunt for other old-fashioned cookie recipes to whip up for Santa, check out these delicious Coconut Oatmeal Cookies from my childhood, these Gingersnaps from my Grandma Laurin’s recipe folder or this Shortbread recipe.
These Thumbprint cookies are perfect for the holiday season!
- 3/4 cup butter (or vegan butter)
- 1/2 cup firmly packed brown sugar
- 1 egg (separated)
- 1/2 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 cup pecans or walnuts (finely chopped)
- 1/4 cup jam (we used raspberry)
Preheat the oven to 375 F
With an electric mixer, cream together the butter and brown sugar until light and fluffy. Add in the egg yolk and vanilla and continue mixing until fully incorporated. Add in the flour and salt and continue blending until combined.
Shape the dough into 1" balls, dip the balls in the egg whites then roll in the crushed pecans or walnuts. Place on an ungreased cookie sheet 1 1/2 inches apart and gently press your thumb in the centre of each to form an indent (this is where the jam will be placed). Bake for 12-15 minutes. Remove from the oven, transfer to a cooling rack and let cool before filling the centres with around a teaspoon of your favourite jam.