Need a quick, easy, last minute Christmas cookie? This classic thumbprint cookie recipe is perfect for kids to help with! Roll through some nuts of your choice and let their little thumbs make the idents for the jam!
Why You'll Love This Recipe
- Quick and easy classic thumbprint cookies with a sweet bit of raspberry jam in the center of each cookie!
- Beautiful addition to a Christmas cookie tray or for cookie exchanges during the holiday season!
- One of my favorites cookies for kids to help make!
Ingredient Notes and Substitutions
- Butter - both salted butter and unsalted butter work fine. You could substitute plant butter for a dairy free cookie.
- Flour - all purpose flour never self rising.
- Seedless Raspberry Jam - doesn't have to be raspberry jam. Strawberry jam, blackberry jam, apricot jam...any flavor works here. I do however recommend using a seedless jam.
- Nuts - any nut will work here. Walnuts, almonds, pecans..... I usually combine all the lasts bits of different nuts that are left in my cupboard.
- Quick Oats - Old fashioned oatmeal or rolled oats can be used. You will, however, need to put them in a food processor or blender and pulse the oats until they resemble quick oats.
How to Make Step by Step Instructions
- Pre heat oven to 350 degrees.
- Line your baking sheets with parchment paper or spray lightly with non stick cooking spray.
- Cream butter and brown sugar in a large bowl with hand beaters or in the bowl of a stand mixer fitted with a paddle attachment.
- Add the egg and vanilla extract mixing well.
- Add the quick oatmeal and the flour.
- Mix well.
- Scoop the dough by tablespoonfuls or with a #40 cookie scoop and roll the the balls through the chopped nuts.
- Place each nut rolled cookie dough ball on a prepared baking sheet.
- Make a thumb indent in each cookie ball. I like to use the back of a round 1 tsp measuring spoon.
- TIP - make the indent in each cookie soon after rolling through the nuts. Allowing the dough balls to sit too long will dry out the dough a bit causing the cookies to crack when making the indent.
- Spoon a small amount of raspberry jam into each cookie indent. I like to use a baby spoon to do this.
- Bake each sheet of cookies at 350 degrees for 12-15 minutes.
- These cookies don't turn golden brown until they're overbaked. The may lightly brown but not much.
- Cool the baked cookies on a wire rack before packing in an airtight container.
Recipe FAQs and Expert Tips
You fill them before for this recipe. Baking causes the jam filling to heat up evenly filling the indents as well as causing it to set up more solid once cooled.
If your oven is too hot is can cause the butter in these cookies to melt too fast causing your cookie to spread more that it should.
Place in an airtight container with sheets of wax paper between the layers of cookies. They will be good for 3 days at room temperature and 5 if stored in the fridge. These cookie do not have to be refrigerated though.
They can! Just make sure they are completely cool and wrapped up tight before placing them in the freezer.
Related Cookie Recipes
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Need a quick, easy, last minute Christmas cookie? These thumbprints are perfect for kids to help with! Roll through some nuts of your choice and let their little thumbs make the idents for the jam!
- 1 cup Butter (room temperature)
- ½ cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla
- 1 ½ cups Quick Cooking Oatmeal
- 1 ½ cups Flour
- ½ cup finely chopped Nuts of your choice
- ⅔ cup Seedless Raspberry Jam
- Preheat the oven 350.
- Line you baking sheets with parchment paper or spray with non-stick cooking spray.
- In a mixing bowl, cream the butter, brown sugar, egg and vanilla.
- Stir in the oatmeal and flour.
- Place the chopped nuts in a shallow dish.
- Put the chopped nut in a shallow dish like a pie plate.
- Scoop out dough with a #40 scoop and roll the balls of dough through the nuts until the cookie dough is completely coated in nuts.
- Place the balls on the prepared baking sheets.
- Using your thumb or the back of a 1 tsp measuring spoon, make an indent in each cookie.
- Fill each indent with jam.
- Bake at 350 degrees for 12-15 minutes.
- Cool and enjoy!
- You can use either salted or unsalted butter.
- You can use any type of nut you want to roll these cookies in. You can even use a mix of nuts.
- Using a pie plate to roll the cookie dough in nuts works fantastic.
- Using a baby spoon to put jam in the cookies work perfect due to its tiny size.
Keywords: classic thumbprint cookies, jam thumbprint cookies, easy thumbprint cookies, thumbprint cookies with jam
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