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 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.
Things I Used For This Recipe
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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 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. 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.
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Oatmeal Jam Thumbprint Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes (per batch)
- Total Time: 30 minutes
- Yield: 2 ½ Dozen 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
Description
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!
Ingredients
- 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
Instructions
- 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 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 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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Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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.