Bring a little holiday cheer to your kitchen with these Strawberry Thumbprint Cookies! These buttery shortbread cookies are rolled in walnuts and filled with sweet strawberry jam, making each bite a perfect balance of sweet and crunchy!
I did some major baking this past weekend, and it felt sooo good. I’m in full-on Christmas mode over here. The tree is up, the lights are up, and presents are…not even close to being done. Two outta three ain’t bad! These cookies are a family favorite, a buttery shortbread cookie rolled in salty crushed walnuts with a touch of sweet strawberry jam in the center. The combination of the rich, nutty base and fruity jam makes each cookie have the perfect balance of flavor and texture.
This recipe brings back such warm memories of standing in the kitchen with my mom, rolling dough into balls, dipping them in egg whites, and coating them in walnuts. My thumb was never big enough to make a good thumbprint (it still isn’t …I think I have weirdly small thumbs), but I loved helping with these cookies. Now, I can’t wait until my daughter is big enough to stand at the counter and help make her own holiday baking memories right alongside me!
Flavor Balance: These cookies have it all! Rich, buttery shortbread, sweet strawberry jam, and a hint of saltiness from the walnut coating.
Easy to Make: With simple-to-follow steps and just seven ingredients, this recipe is perfect for family baking or for beginners looking to try making an easy holiday treat.
Festive Look: These thumbprint cookies add a touch of fun to any holiday and make wonderful gifts or for a Christmas cookie exchange.
Versatile & Customizable: You can switch up the flavor by using different jams like raspberry, apricot, or cherry, or a mix of different jams.
Both jam and jelly work well in thumbprint cookies, but they each bring something a little different! Jam is a bit thicker and usually contains fruit pieces, which add a rustic, homemade touch to each cookie. Jelly, on the other hand, is smooth and glossy, giving the cookies a classic look with a perfectly even dollop in the center. Both will deliver deliciously sweet and fruity flavor. See what you like best!
Unsalted Butter: The key to a soft, melt-in-your-mouth shortbread base, adding richness to every bite.
Sugar: Sweetens the dough and helps the cookies brown slightly for a beautiful finish.
Egg Yolks & Whites: The yolks bind the dough for a tender texture, while the whites help coat the cookies with walnuts, adding extra crunch.
Chopped Walnuts: A salty, nutty coating that balances the sweet jam and gives each cookie a satisfying crunch.
Strawberry Jelly: A fruity, vibrant filling that adds both flavor and a pop of color to each cookie. You can use whichever flavor of jelly you enjoy!
Prepare the Dough: Start by mixing the butter and sugar until light and fluffy, then add the egg yolks and vanilla, blending until smooth. Gradually incorporate the flour until the dough is thick and slightly sticky. This consistency will make it easier to form into balls.
Roll and Coat: Using slightly damp hands, roll the dough into small balls. Dip each ball in the reserved egg whites, making sure it’s fully coated, then roll in chopped walnuts to cover. This coating adds both texture and a hint of saltiness.
Create the Thumbprint: Press your thumb gently into the center of each cookie to create an indentation. For a deeper, well-defined thumbprint, twist your thumb slightly as you press down.
Add the Jam: Carefully spoon a small amount of strawberry jam into each indentation. Make sure not to overfill to prevent the jam from overflowing during baking.
Use room temperature butter for the best texture. Cold butter won’t blend as smoothly, and melted butter makes the dough too soft.
Beat the butter and sugar well for a light, fluffy base that gives the cookies their melt-in-your-mouth texture.
Chill the dough briefly if it feels overly sticky or hard to handle, making it easier to roll into neat balls.
Line the baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
Dampen your hands slightly before rolling the dough to prevent it from sticking to your fingers and keep the cookie shapes even.
Press your thumb straight down, then give a gentle twist to create a defined, deep thumbprint that holds the jam perfectly.
Don’t overfill with jam, as a small amount spreads while baking.
Let cookies cool completely before storing, so the jam sets and the cookies stay crisp on the outside while soft inside.
Use almond extract instead of vanilla for a subtle nutty undertone that pairs well with the walnuts.
Roll the cookies in finely chopped pecans instead of walnuts for a slightly sweeter, buttery crunch.
Add a pinch of cinnamon to the dough for a warm, cozy flavor that complements the fruity jam filling.
Sprinkle a touch of flaky sea salt over the jam-filled cookies just before baking to enhance the sweet and salty balance.
Replace regular flour with a gluten-free flour blend to make these cookies for gluten-sensitive friends and family.
Substitute the walnuts with unsweetened shredded coconut for a tropical take that adds extra texture and sweetness.
Add a bit of orange zest to the dough for a fresh citrus note that pairs beautifully with any berry-based jam shortbread cookie.
There are endless options for filling these thumbprint cookies, so feel free to get creative with your favorite flavors! Classic choices like strawberry, raspberry, and apricot offer a familiar flavor, while unique options like fig, lemon curd, and pineapple bring a fun twist to the recipe. Mix and match different flavors for variety, or use seasonal favorites!
Raspberry
Apricot
Blackberry
Blueberry
Cherry
Fig
Orange Marmalade
Lemon Curd
Peach
Mixed Berry
Cranberry
Pineapple
Plum
Grape
Apple
Storing: Store the thumbprint cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed prevents the jam from drying out.
Freezing: Place the baked and cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container with parchment paper between layers to prevent sticking. They’ll keep well for up to 3 months. Let them thaw on the counter or in the fridge overnight before serving.
How do I keep the cookies from spreading too much?
Chilling the dough briefly before rolling the cookies can help maintain their shape and will help prevent excessive spreading during baking.
Can I use other types of flour, like almond or gluten-free flour?
Yes, a gluten-free flour blend works well as a substitute for regular flour, though almond flour may make the cookies more crumbly.
How long should I let the cookies cool before eating or storing?
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a rack to cool completely to make sure the jam sets and the cookies firm up.
Can I make the dough ahead of time?
Yes, you can make the dough up to two days in advance. Store it in the refrigerator, then roll and bake when you’re ready!
These buttery shortbread cookies are rolled in walnuts and filled with sweet strawberry jam, making each bite a perfect balance of sweet and crunchy!
1 and 1/2 cups unsalted butter (2 and 1/2 sticks)
1 cup sugar
2 egg yolks (save the white)
1 teaspoon pure vanilla extract
3 cups flour
1 cup finely chopped walnuts
Strawberry jelly (or any flavor you like)
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