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!
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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 favorite 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 last 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.
Things I Used For This Recipe
How to Make Step-by-Step Instructions
- Preheat oven to 350 degrees.
- Line your baking sheets with parchment paper or spray lightly with nonstick 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 with tablespoonfuls or with a #40 cookie scoop and roll 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 teaspoon 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. They may lightly brown, but not much.
- Cool the baked cookies on a wire rack before packing them 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 than it should.Â
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 cookies 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.
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Oatmeal Jam Thumbprint Cookie Recipe
Ingredients
- 1 Cup Butter room temperature
- ½ Cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1 ½ Cups Quick Cooking Oatmeal
- 1 ½ Cups Flour
- ½ Cup Nuts of your choice finely chopped
- â…” Cup Seedless Raspberry Jam
Instructions
- Preheat the oven to 350.
- Line your 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 teaspoon measuring spoon, make an indent in each cookie.
- Fill each indent with jam.
- Bake at 350 degrees for 12-15 minutes.
- Cool and enjoy!
Notes
- 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 works perfectly due to its tiny size.
Nutrition
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Angela
Delicious and easy to make. The perfect Christmas cookie recipe.
Tawnie Kroll
A perfect holiday cookie, I loved them! And the step by step photos too are so helpful, thank you!
Colleen
We loved these cookies! The nut coating takes the thumbprint cookie to the next level. Thanks for sharing.
Jessie
Love these and perfect for last minute bake sales or gatherings.
Candace
Delicious! Weighed each raw dough ball to 24g, and they were the perfect size. Also didn't have any nuts to use, so I rolled the dough in graham cracker crumbs! Thanks for sharing this recipe!
Jeff
Snack Favorite
Billi
Love these cookies!!!
Tanya Rambow
These thumbprint cookies turned out great.
I used strawberry jam because I didn't have raspberry.
ICJ
I made two batches of the cookies tonight and they were a huge hit! These were slightly different to the normal raspberry thumbprint cookies I usually make (the oatmeal!) but the change was wonderful and my family loved them.
mindeescookingobsession
Glad you liked them! These are one of my families favorites!
M. Irvine
My daughter and I made these cookies - exactly as the recipe dictates - and I think one must do so to leave a review - and they are completely brilliant: flavourful, not too sweet and very, very, satisfying. the nut combination is an excellent idea.
We weighed each raw cookie at 27 grams (without nuts) and they did take a bit longer to cook (18 minutes) but next time - probably tomorrow - we will try 24 grams.
mindeescookingobsession
Thank you so much for taking the time to leave such a kind comment! Made my day!
Bethany
These look so yummy! I'm obsessed with raspberry. I'll definitely need to give these a try.