Thumbprint Cookies Recipe

I will give this 5 stars even though, as stated before, it needs some tweeking. Not super sweet, that is where the jam comes into play so take that into consideration when selecting your filling, which really makes them good. I followed the directions to the tee BUT increased the second baking time to 15 minutes which makes a big differance. I didn't raise the temp as this cookie needs to cook slow so the jam doesn't get out of control. It is skimpy so quadrupling it is my suggestion. A great christmas cookie. I didn't need to chill the dough at all. This will remain a Christmas regular.

Thank you to all the people who tweaked this recipe. It is a wonderful recipe but I agree - the temp and cooking times are off -also need a smaller cookie, more nuts and I skipped the labor intensive and very messy step of rolling the dough in egg white then the nuts. I added the nuts right into the batter. I baked at 350 for 10 and filled them then baked for another 10 - perfect. I just wonder if it is better to let them set before filling? Some crumbled. I doubled it, reduced the size of the ball and got about 32. They were delicious - thank you for the recipe.

I made mini cookies and dipped them in white sugar (followed another suggestion). I also baked them for 12 minutes the second time; they seemed doughy after 8 minutes. I loved the combination of egg white and sugar, adding a meringue topping to the cookie!

These were yummy! I tried rolling them in raw sugar instead of nuts (granddaughter with food allergies), and they turned out nicely. I had to raise the temp to 310 and bake a bit longer, as well. Doubling the recipe yielded 42 cookies. (I used a 1/2 TBS measuring spoon to scoop.)

Great recipe! I love using my homemade freezer jam. I made slight adjustments; I added 1/4 cup more of brown sugar to make the cookies slightly sweeter. Used pecans instead. Also, I raised the oven temperature to 350, thinking I might need to raise it to 400 next time because I am at a higher elevation.

Didn’t roll in egg whites, baked 12 minutes, used homemade lemon curd, and had a fantastic memory making time with the grand kids making them. Also sprinkled powdered sugar on top for looks. Definite keeper.

Delicious! Subbed pistachios for walnuts. Increased bake time (after initial 5 minute bake & thumb-printing) to 15 minutes. Perfection.

I quadrupled this recipe. Added 1/2 cup of granulated sugar. The baking temperature is too low as stated, in my opinion. When baked per the recipe, the cookies were still doughy. Increased the temp to 325. Baked for 6 minutes before adding jam. Then an additional 15 minutes.

1/4 cup of walnuts wasn’t enough. The baking time or the temperature is off. I had to bake them for at least 5 minutes longer than the recipe says and had to increase the temperature to 325 degrees. I made 1 inch balls not the suggested 1 1/2 inch and they still seem rather big in my opinion. My mom used to make these every year and hers were smaller. I’ll have to ask what size she made. After they cooled I tried one and they were half raw so definitely the wrong temperature or time. Recipe only made 11

As written, the recipe was okay. I doubled it and still only got 36 cookies. I also added 2 T of milk after adding the flour and salt to the wet bowl because it was too dry and wasn't combining. I needed to chop a second set of walnuts too because 1/2 cup wasn't enough. I'm so glad I read reviews while my first batch was in the oven and I still had time to correct it. 350 degrees for the oven temperature. 10 minutes before the jam is added, then 10 more minutes after. The cookies tasted great and looked beautiful with these modifications. One more tip: store the cookies in an airtight container with a slice of bread. This will keep them nice and soft.

I'm so grateful I read the reviews... The 2nd timing length is off. I kept the temp at 300° so it would dry out, and added the jam after 5 mins but I baked an addition 18 mins and they are absolutely perfect . The added pic (+2) was the total batch. Thank you all for a collected effort for an awesome cookie to add to my Christmas gifts!🎄🎉

These cookies were a hit with everyone who ate them. I did make a few changes though. I used homemade jam, only because I had it on hand. Then I used half almond flour and half white flour and I used monk fruit in the raw instead of sugar. Not even my picky, " I only want real sugar," husband noticed that I used monk fruit instead of sugar. I will make these again.....

So delicious.

I'd click the option "worth the effort" if it actually took effort but these didn't. Super easy, minimal ingredients (everything already in the pantry) and my husband loved them. Had to make a second batch. Only thing I'd say is apparently my cookies were larger because did not get 24, got about 15 and to us the perfect size. Recommend highly!

I’m not sure what I’m doing. I double the recipe and it only made 21 cookies. I know the first time they turned out quite large. How much smaller can one go? Because this time they were smaller Will keep trying. And hopefully get 24 in one batch.

This recipe is GOLD! 😋

Just agreeing with everyone else's comments. The temp is too low and the cookie size is way too big. I followed the recipe for my first batch and it was a disaster. On the second attempt, I raided the temp to 350 and made cookies no larger than 1" balls. Baked for a total of 18mins

Not right. 8 minutes baking after putting in the jam? They were raw! I baked them for another 10 minutes, but still too soft and seemed like they haven’t been baked enough. They needed a higher temp. And possibly more flour.

This should be removed from the site! Wrong baking temp (300!?) Wrong size for dough balls (they were huge). A huge frustration and waste of time and ingredients. Had to rebake them and halve the dough ball size.

This recipe and others of similar quality is the reason I learned, long ago, to always do test cookies. After several tries, I made the following changes: Increase flour by 1/4 cup. Increase cooking time to 22 minutes (from the recipe's original 13 minutes). Still needs work. I did make the cookies in the recommended size. Way too big for the amount of egg and crushed nuts. And so on and so forth. I am glad I read the other reviews first, and am grateful to those commenters. Thanks. Imagine the waste of ingredients if I'd not done test cookie plus read your advice first.