According to the pickiest eater I know, these Thumbprint Cookies are the best cookies ever. If you are looking for cookie recipes to make this Christmas season, this is your recipe. To say they were a huge hit is a massive understatement.
Thumbprint Cookies
I do batch cooking when I make recipes. It’s just easier that way to get them all done and photographed in one shot. I usually end up with more food than my daughter and I can eat.
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I end up calling my cousin, Allison, who has two teenage boys with ravenous appetites. Her husband, Darwin, also likes to sample the recipes and give his critique. Allison said it is VERY hard to please him when it comes to food.
In fact, it’s quite normal for him to say that I should have done this or that. Constructive criticism is always good. I often wondered if I’d ever make a recipe that he didn’t have something to say about it.
These Thumbprint Cookies turned out to be that recipe.
Darwin couldn’t stop raving about them and had ZERO complaints or critiques. The best cookies ever came out of his mouth.
I was shocked and happy. Finally, I found THE recipe that impressed Mr. Picky Pants.
You can bet that Allison will be making this cookie recipe over the holidays. Darwin wouldn’t have it any other way.
Thumbprint Cookies are a holiday classic that you can expect to see in any cookie exchange. The cookie is sweet and buttery with a bit of a crunch thanks to the chopped pecans. The filling can be whatever jam you like. I used strawberry jam because it’s our favourite.
How to Make Thumbprint Cookies
In a large bowl, beat the brown sugar, shortening, butter, vanilla and egg yolk with an electric mixer. Stir in flour and salt.
Roll the cookie dough into 1 inch balls.
Place egg white sand pecans in two separate bowls. Dip each ball in egg whites and then roll in pecans. Place about 1 inch apart on an ungreased cookie sheet. Press thumb into the centre of each cookie. Be careful to not press too far down.
Bake for 13 minutes at 350F. Immediately remove the cookies to a wire rack. Let them cool for 30 minutes and then fill each cookie with 1/2 tsp of jam.
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Can you freeze Thumbprint Cookies?
I know some of you like to freeze recipes so I thought I’d answer this question in advance.
Yes, you can freeze Thumbprint Cookies! Bake them like the recipe says. BUT…just freeze the cookie portion. Add the jam filling later on when you thaw them out and want to serve them.
Looking for more cookie recipes? Check out my Christmas Cake Mix Cookies, Fudge Cookies, Whipped Shortbread Cookies, Rice Krispie Cookies, Cream Cheese Cookies and White Chocolate Chunk Cranberry Cookies.
What cookies do you like to make for the holidays?
Thumbprint Cookies
A super simple, but festive classic Christmas cookie! Baked to perfection and topped with jam.
Ingredients
- 1/4 cup brown sugar
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1/2 tsp vanilla extract
- 1 egg yolk
- 1 cup flour
- 1/4 tsp salt
- 1 egg white
- 1 cup pecans, finely chopped
- 6 tbsp jam
Instructions
- Preheat oven to 350F.
- In a bowl, beat together brown sugar, shortening, butter, vanilla and egg yolk. Stir in flour and salt.
- Roll dough into 1 inch balls. Place egg whites and pecans in two separate bowls. Dip each ball in egg whites and then roll in pecans. Place about 1 inch apart on an ungreased cookie sheet. Press thumb into centre of each cookie. Make sure to not press too far down.
- Bake 13 minutes. Immediately remove cookies from cookie sheet to a wire rack. Let cool 30 minutes. Fill each cookie with 1/2 tsp jam.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 217Total Fat: 15.1gSaturated Fat: 4.3gTrans Fat: 0.6gUnsaturated Fat: 10gCholesterol: 41.2mgSodium: 65.8mgCarbohydrates: 41.2gFiber: 2gSugar: 8.2gProtein: 3.2g
Alli says
This is the Betty Crocker recipe that’s been out for many years! Great recipe and a very delicious cookie!
Kathy says
Can I substitute the shortening and use 1/2 cup butter instead?
Stacie Vaughan says
Hi Kathy, Yes, feel free to swap out the shortening for butter.
Carol says
I like the recipe,but am concerned about how to store the cookies with fresh jam on them. I have to make them ahead a few days to take to a reception and don’t want to freeze them. Any ideas?
Stacie Vaughan says
I would store them covered in the fridge. Then let them come to room temperature when you’re ready to serve.
Jessica says
Can you use leaf lard instead of shortening? Do they freeze well? (With no jam in them, of course)
Stacie Vaughan says
Yes, you can do that swap! They do freeze well without the jam.
Ashlynn says
Could I sub out the pecans for pretzels? Do you think it’ll still taste good?
Stacie Vaughan says
I think it would taste good!
Lance says
Do you have a chocolate recipe?
Stacie Vaughan says
I don’t, but you could add some cocoa powder to this recipe to make them chocolate.
Patricia A. White says
awesome site