Thumbprint Cookies Archives - Family Cookie Recipes

RASPBERRY CHOCOLATE THUMBPRINT COOKIES

Nellie — Wed, 14 Jan 2026 16:25:12 +0000

Raspberry Chocolate Thumbprint Cookies are rich, fudgy chocolate cookies filled with sweet-tart raspberry jam for the perfect balance of flavors. These classic thumbprint cookies feel elegant enough for holidays and Valentine’s Day, but they’re easy enough to make anytime you’re craving something chocolatey with a fruity twist.

The soft chocolate cookie base stays tender and slightly fudgy, while the raspberry center adds brightness and just the right amount of sweetness. Finished simply or dressed up with powdered sugar or a chocolate drizzle, these cookies always disappear fast.

Recipe Highlights

Chocolate and raspberry is a classic pairing: The deep cocoa flavor and bright raspberry jam complement each other beautifully.
Soft and fudgy texture: These cookies bake up tender with just-set edges and soft centers.
Simple but impressive: They look bakery-worthy without requiring complicated steps.
Perfect for holidays: Great for Valentine’s Day, Christmas cookie trays, or gifting.

Ingredients You’ll Need

Unsalted butter: Softened butter creates a rich, tender cookie dough.
Granulated sugar: Sweetens the dough and helps create a soft texture.
Egg yolk: Adds richness and keeps the cookies tender and fudgy.
Vanilla extract: Enhances the chocolate flavor and adds warmth.
All-purpose flour: Provides structure while keeping the cookies soft.
Unsweetened cocoa powder: Gives the cookies a deep, chocolatey flavor.
Salt: Balances the sweetness and enhances the cocoa.
Baking powder: Adds just a bit of lift so the cookies don’t bake too dense.
Raspberry jam: Thick jam works best so it stays neatly in the center while baking. Seedless is ideal.
Optional toppings: Powdered sugar, melted chocolate, or freeze-dried raspberries add a decorative finish.

Tips for Success

Full recipe instructions can be found on the recipe card below, but here are a few helpful tips.

Use thick jam: Thicker jam stays in place and gives the cookies a clean, defined center.
Chill the dough: This prevents spreading and keeps the cookies nice and round.
Don’t worry about cracks: If the dough cracks when pressing the thumbprint, just gently pinch it back together.
Don’t overbake: The cookies will firm up as they cool, keeping the centers soft and fudgy.

Storage Instructions

Store Raspberry Chocolate Thumbprint Cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Raspberry Chocolate Thumbprint Cookies Recipe

Raspberry Chocolate Thumbprint Cookies are rich, fudgy cookies with sweet raspberry jam centers, perfect for holidays and gifting.

Course Cookies

Cuisine American

Keyword Raspberry Chocolate Thumbprint Cookies

Prep Time 15

Cook Time 30

Servings cookies

Calories 93kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter softened
⅔ cup granulated sugar
1 large egg yolk room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
⅓ to ½ cup thick raspberry jam seedless works best
Optional: powdered sugar or melted chocolate for finishing

Instructions

Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1–2 minutes.
Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until smooth and fully combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Make the dough: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. The dough will be thick but pliable.
Chill: Cover and refrigerate the dough for 30 minutes to prevent spreading.
Preheat oven: Preheat oven to 350°F and line baking sheets with parchment paper.
Shape cookies: Scoop dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
Create thumbprints: Use your thumb or the back of a rounded teaspoon to press an indentation into the center of each cookie gently.
Fill with jam: Spoon about ½–1 teaspoon of raspberry jam into each indentation.
Bake: Bake for 10–12 minutes, until the edges are set and the cookies look slightly soft in the center.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Tips for Best Results:
Use thick jam so it stays neatly in the center while baking. If cracks form when making the thumbprint, gently press the dough back together — totally normal. Cookies will firm up as they cool, keeping the centers soft and fudgy.

Nutrition

FAQs

Can I use a different jam?
Yes! Strawberry, cherry, or blackberry jam all work well, but raspberry pairs especially nicely with chocolate.

Do these cookies freeze well?
Yes. Freeze the baked and cooled cookies in an airtight container for up to 2 months.

Why only egg yolk and not the whole egg?
Using just the yolk keeps the cookies richer and more tender, without making them cakey.

Can I skip the chilling step?
Chilling is strongly recommended. Without it, the cookies may spread more and lose their shape.

Optional Finishing Touches

Lightly dust with powdered sugar once completely cooled
Drizzle with melted dark or semi-sweet chocolate
Sprinkle with crushed freeze-dried raspberries for extra color and flavor

More delicious raspberry chocolate cookie recipes to try:

Chocolate Raspberry Shortbread Cookie Bars feature a buttery shortbread base layered with rich chocolate, sweet raspberry jam, and a nutty crumb topping.
Rich chocolate and sweet raspberry come together in Chocolate Raspberry Thumbprint Cookies, a classic jam-filled cookie that’s easy to love.
Chocolate Raspberry Cheesecake Cookies are soft, indulgent cookies made with cream cheese, chocolate chips, and bright raspberry flavor.
With layers of buttery cookie dough, raspberry cream cheese, and chocolate fudge, Raspberry Chocolate Bars are a decadent dessert for any occasion.
Raspberry Chocolate Crinkle Cookies put a fruity twist on the classic chocolate crinkle cookie with the addition of raspberry preserves.
Adding fresh raspberries takes Raspberry Chocolate Chip Cookies to the next level, creating soft, chewy cookies packed with flavor.

Raspberry Chocolate Thumbprint Cookies are a classic, chocolate cookie with a bright raspberry center that makes them perfect for holidays, gifting, or anytime you want a simple but elegant dessert.

The post RASPBERRY CHOCOLATE THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

CHEESECAKE COOKIES

Nellie — Fri, 09 Jan 2026 17:56:21 +0000

Cheesecake Cookies combine everything you love about classic cheesecake in an easy, handheld cookie form. Soft graham cracker cookies are baked with a simple cheesecake filling right in the center, then topped with your favorite fruit or pie filling for the perfect finishing touch.

If cheesecake is one of your favorite desserts, these cookies are a must-try. The graham cracker base is soft and chewy, the cheesecake filling is rich and creamy, and the topping options make them endlessly customizable for holidays, parties, or just because.

Recipe Highlights

All the flavor of cheesecake, no springform pan required: These cookies give you that classic cheesecake taste without water baths, long bake times, or complicated steps.
Soft, chewy, and creamy: The graham cracker cookie base stays tender while the cheesecake filling adds a rich, smooth contrast.
Perfect for customizing: Use cherry pie filling, fresh berries, or any fruit topping you love to make these your own.
Great make-ahead dessert: These cookies store well in the fridge, making them ideal for parties, holidays, or prep-ahead treats.

Ingredients in Cheesecake Cookies

Graham cracker crumbs – You will need 2 1/2 cups of graham cracker crumbs for the cookie dough. You can use pre-crushed graham cracker crumbs or you can easily make your own. You will need about 20 full graham crackers. The best way to get uniform crumbs that are fine enough is to crush them in the blender. I like to do about 6-7 graham crackers at a time. If you put too many graham crackers in the blender at once, it will be difficult for the blender to blend them all at once.
Flour – All-purpose flour works best.
Baking powder – This is the leavening agent in the cookies. For best results, make sure your baking powder isn’t old or expired.
Butter – You will need 1 cup of softened butter (2 sticks). For best results, use real butter.
Brown sugar – A cup of brown sugar adds the right amount of flavor and sweetness. Fresh brown sugar works best.
Eggs – You will need two eggs for these cookies and the yolks and egg whites need to separated. The egg whites are added to the cookie dough and the yolks to the cheesecake filling.
Cream cheese – The cream cheese needs to be softened to room temperature before mixing with the other ingredients.
Sugar – Just 1/2 cup of granulated sugar will sweeten up the cheesecake filling.
Vanilla extract – This just adds a little bit of flavor to the filling. The higher the quality of vanilla, the better the flavor!

Tips for the Best Cheesecake Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Line your pans: Parchment paper or silicone baking mats make removal easy and prevent sticking.
Soften, don’t melt the butter: Soft butter ensures a tender cookie. Melted butter will cause spreading.
Use a cookie scoop: This keeps the cookies uniform in size and helps them bake evenly.
Don’t overbake: The cookies should look slightly underdone in the center when removed from the oven. They’ll finish setting as they cool.

Storage Instructions

Store Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days. These cookies are best served chilled.

Cheesecake Cookies Recipe

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

Course Cookies

Cuisine American

Keyword Cheesecake Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 216kcal

Author Jessica & Nellie

Ingredients

2 ½ cups graham cracker crumbs about 20 graham cracker sheets
2 cups flour
3 tsp baking powder
1 cup butter softened
1 cup brown sugar
2 eggs separated
6 oz cream cheese softened
½ cup sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°.
In a large bowl, mix together the graham cracker crumbs, flour and baking powder.
In another bowl, use an electric mixer to beat the butter and brown sugar together for 2-3 minutes. Add the egg whites from the two eggs and beat for another 1-2 minutes.
Add the butter mixture to the graham cracker mixture and mix just until combined.
In another bowl, beat the cream cheese, egg yolks, sugar and vanilla together. Mix until smooth and well combined.
Use a large cookie scoop (2 Tbsp) to scoop out the cookie dough. Roll each scoop into a ball and place two inches apart on a greased or parchment paper lined cookie sheet. Use the palm of your hand to flatten each cookie dough ball a little bit (cookies should be about 1/2″ thick). Use your thumb to press an indentation in each cookie. Be careful not to press down too far into the cookie. Use a small spoon to spoon the cheesecake filling into each indentation.
Bake for 12 minutes. Let the cookies cool for about 4-5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cooled, top with your favorite fresh fruit or pie filling. Refrigerate until ready to serve.

Nutrition

FAQs

How many graham crackers make 1 cup of crumbs?
About 8 full graham cracker sheets equal 1 cup of crumbs. You’ll need roughly 20 sheets for this recipe.

What type of cream cheese works best?
Regular cream cheese works best, but low-fat or non-fat varieties can also be used. Just make sure it’s fully softened before mixing.

How do I soften cream cheese quickly?
Cut it into smaller pieces and let it sit at room temperature for 15–20 minutes, or microwave for 10–15 seconds, checking often to avoid melting.

What toppings work best?
Cherry pie filling is classic, but strawberry, raspberry, blueberry, or fresh fruit all work beautifully. Crushed cookies or candy also make fun variations.

More delicious cheesecake cookie recipes to try:

Chocolate Oreo Cheesecake Cookies are soft, chewy, and loaded with cookies-and-cream flavor thanks to cocoa powder, cream cheese, crushed Oreos, and optional chocolate chips.
Made with sugar cookie dough and a creamy cheesecake layer, Cheesecake Sugar Cookie Bars are an easy one-pan dessert finished with fun sprinkles on top.
Raspberry Cheesecake Cookies are buttery, soft cookies flavored with cream cheese, raspberries, and white chocolate for a tender, cheesecake-inspired treat.
With creamy cheesecake stuffed inside sprinkle-filled cookie dough, Cheesecake Stuffed Funfetti Cookies combine two favorite desserts into one colorful, indulgent bite.
Chocolate Cheesecake Cookies blend rich chocolate flavor with creamy cheesecake for soft, chewy cookies that are always a crowd favorite.

Cheesecake Cookies are graham cracker cookies baked with a simple cheesecake filling and topped with your favorite fruit or pie filling.

The post CHEESECAKE COOKIES appeared first on Family Cookie Recipes.

GINGERBREAD THUMBPRINT COOKIES

Nellie — Wed, 15 Oct 2025 15:42:19 +0000

Gingerbread Thumbprint Cookies with Cranberry Sauce are soft, spiced, and filled with a pop of tangy cranberry sauce, all finished with a drizzle of sweet white chocolate. These cookies are cozy, festive, and absolutely perfect for the holidays — ideal for cookie exchanges, winter gatherings, or pairing with a warm mug of apple cider.

Recipe Highlights

Festive and flavorful: The gingerbread spice pairs beautifully with tart cranberry and creamy white chocolate.
Soft and chewy texture: These cookies stay tender thanks to butter, molasses, and the perfect flour balance.
Simple and classic: No fancy tools needed — just mix, roll, fill, and bake.
Perfect holiday presentation: That jewel-red cranberry center with white chocolate drizzle makes them look straight out of a bakery window.

Ingredients in Gingerbread Thumbprint Cookies

For the Cookies:

Butter – Use unsalted butter at room temperature for easy creaming and a soft texture.
Sugar – Adds sweetness and helps the edges brown beautifully.
Molasses – Deep, rich flavor that makes gingerbread taste like gingerbread.
Egg – Binds everything together and keeps the cookies chewy.
Spices: Ground ginger and cinnamon create that warm, classic holiday flavor.
Salt – Balances sweetness and enhances the spice.
Baking soda – Helps the cookies rise slightly and stay soft.
Flour – All-purpose flour gives structure; measure carefully so the dough isn’t too dry.

For the Filling & Topping:

Cranberry sauce – Use canned or homemade; just stir it first so it’s smooth and spoonable.
White chocolate chips – Melted and drizzled on top for a sweet contrast to the tangy cranberry.

Tips & Tricks

Full instructions can be found on the recipe card below, but here are a few helpful tips for making Gingerbread Thumbprint Cookies.

Don’t overfill the centers. The cranberry should come just to the edge, not overflowing.
Halfway thumbprint only. Press about halfway down — not to the bottom of the cookie.
Cool before drizzling. Let the cookies rest or the white chocolate will melt right off.
Customize the size. Make larger cookies if you prefer, just bake a minute or two longer.
Storage: Store in an airtight container in the fridge for 3–4 days — they stay soft and flavorful.

How to Store & Freeze

Refrigerate: Keep in an airtight container for up to 4 days.
Freeze unfilled dough: Shape the dough balls and freeze on a baking sheet. Once solid, store in a zip-top bag for up to 2 months. Thaw, add filling, and bake as usual.
Freeze baked cookies: Let cool completely, then freeze for up to 3 months. Drizzle with white chocolate after thawing for the best look.

Gingerbread Thumbprint Cookies Recipe

These Gingerbread Thumbprint Cookies with Cranberry Sauce are soft, spiced, and filled with tart cranberry and white chocolate drizzle — perfect for holiday cookie exchanges!

Course Cookies

Cuisine American

Keyword Gingerbread Thumbprint Cookies

Prep Time 40

Cook Time 13

Servings cookies

Calories 181kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter room temp
½ cup sugar
½ cup molasses
1 egg
½ tsp ground ginger
½ tsp cinnamon
¼ tsp salt
½ tsp baking soda
3 ⅓ cups flour
¾ cup canned cranberry sauce
¾ cup white chocolate chips

Instructions

Cream butter and sugar: In a large bowl, beat together the butter and sugar until light and creamy.
Add wet ingredients: Mix in the molasses and egg until fully incorporated.
Add dry ingredients: Beat in the ginger, cinnamon, salt, baking soda, and 1 cup of flour. Continue adding flour gradually until the dough forms.
Chill: Cover the dough and refrigerate for 30 minutes to make rolling easier.
Preheat oven: Set to 350°F and line a baking sheet with parchment paper.
Shape the cookies: Roll dough into 1½-inch balls and place 2 inches apart on the baking sheet.
Make the wells: Press your thumb or knuckle halfway into each ball to form a small, even indentation.
Fill with cranberry sauce: Spoon just enough cranberry sauce to fill the center — don’t overfill.
Bake: Bake for 12–13 minutes until set and slightly golden.
Cool and drizzle: Let cookies cool 10 minutes, melt white chocolate in the microwave, drizzle over the tops, and transfer to a rack to cool completely.

Nutrition

FAQs

Can I use homemade cranberry sauce?
Absolutely! Just make sure it’s smooth enough to spoon into the centers without chunks too large to fit.

Can I use dark molasses instead of light?
Yes — dark molasses adds a stronger flavor and deeper color, just be aware it’s slightly more bitter.

Can I skip the white chocolate drizzle?
You can, but it adds a beautiful finish and sweet contrast to the tart cranberry — totally worth it!

How can I make these dairy-free?
Use vegan butter and dairy-free white chocolate — the texture and flavor will still be wonderful.

Do I need to chill the dough?
Yes. Chilling helps the cookies hold their shape and prevents spreading during baking.

More delicious gingerbread cookie recipes to try:

After years of testing, I can say with confidence that these are the Best Gingerbread Cut-Out Cookies — the dough keeps its shape, bakes perfectly, and delivers that classic spiced gingerbread flavor every time.
Soft, thick, and perfectly spiced, Gingerbread Cookie Bars are the easy way to enjoy classic gingerbread flavor without scooping individual cookies — especially delicious topped with cream cheese frosting during the holidays.
With cozy flavors of molasses, pudding mix, and warm spices, No Bake Gingerbread Cookies let you skip the oven and still enjoy a festive, easy-to-make holiday treat.
Christmas Gingerbread Cookie Bites pack all the flavor of traditional gingerbread into fun, one-bite cookies that are perfect for parties and holiday trays.
Soft, chewy, and full of spice, Frosted Gingerbread Sugar Cookies are topped with buttery frosting and come together easily without any chilling or rolling required.

Gingerbread Thumbprint Cookies with Cranberry Sauce are everything you want in a holiday cookie — soft, spiced, beautifully filled, and topped with a festive white chocolate drizzle. They’re elegant enough for gifting but easy enough to bake just because you’re craving something cozy and sweet.

The post GINGERBREAD THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY LEMON THUMBPRINT COOKIES

Nellie — Tue, 10 Jun 2025 17:41:29 +0000

These Strawberry Lemon Thumbprint Cookies are soft, buttery, and bursting with bright citrus and berry flavor. The tender lemon-scented dough gets filled with sweet strawberry jam and topped with a tangy lemon glaze that’s just the right amount of zippy.

These cookies look dainty and elegant, but are easy enough for a casual afternoon bake. Whether you’re hosting a spring brunch, making treats for a baby shower, or just need something cheerful on a gloomy day, these cookies will do the trick.

RECIPE HIGHLIGHTS

Bright and fruity flavor combo – The pairing of fresh lemon zest and juicy strawberry jam hits the perfect balance of tart and sweet. These aren’t your basic sugar cookies—these have personality.
No chilling or fancy tools required – You don’t need any mixers with attachments you forgot how to use or dough that has to nap in the fridge for 12 hours. Just mix, scoop, bake, and glaze. Done.
Shortbread-style texture – Buttery, tender, and just the right amount of crumbly. These cookies hold their shape but practically melt in your mouth.
Gorgeous and giftable – The vibrant jam center and glaze drizzle make them look fancy without any effort. Perfect for cookie platters, holiday trays, or just an excuse to drop something sweet off at a neighbor’s house.

Ingredients in Strawberry Lemon Thumbprint Cookies

Butter – Softened to room temperature so it creams smoothly. This is the base of the cookie and what gives it that melt-in-your-mouth feel.
Granulated sugar – Adds sweetness and structure to the dough without making it overly sweet.
Lemon zest – Freshly grated from a real lemon (no bottled shortcuts here). This is where the bright citrus flavor comes from—it’s the key to making these cookies sing.
All-purpose flour – Provides structure while keeping the texture tender. Don’t overmix it or you’ll lose that delicate crumb.
Strawberry jam – Choose a thick, good-quality jam or preserves. The little spoonful in the center of each cookie adds a pop of color and fruity sweetness.
Powdered sugar – For the glaze. It dissolves easily and creates a smooth, drizzle-friendly finish.
Lemon juice – Fresh-squeezed from that zested lemon. It gives the glaze a tart kick that complements the jam and balances the buttery cookie.

Helpful Tips

Full instructions for the recipe can be found on the recipe card below, but here are a few helpful tips and tricks.

Prevent cracks when pressing the center: If your dough cracks around the edges when you make the indentation, just gently press the cracks back together with your fingers. The dough is forgiving, and the cookies will still bake up beautifully. You can also slightly warm the dough ball in your hands before pressing to make it more pliable.
Boost the lemon flavor: For an extra citrus punch, add a ¼ teaspoon of lemon extract to the dough in addition to the zest. This intensifies the lemony taste without affecting the texture of the cookies. It’s especially nice if you want a stronger lemon profile to balance the sweet jam.
Thicken runny jam: If your strawberry jam seems too thin or watery, heat it in a small saucepan over low heat for a few minutes, stirring occasionally. This helps evaporate excess moisture and gives you a thicker consistency that won’t run or bubble over during baking.
Let the cookies cool completely before glazing: If the cookies are still warm when you drizzle the glaze, it will melt right off and soak in instead of sitting prettily on top. Let them cool completely on a wire rack for the best result.
Dry glaze before storing: After glazing, give the cookies 20–30 minutes to let the drizzle set and harden. This prevents smudging if you’re stacking them or packing them up to share.

How to Store Strawberry Lemon Thumbprint Cookies

Store these cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked, unglazed cookies in a single layer until solid, then transfer to a freezer bag or container. Thaw at room temperature and drizzle with glaze just before serving. They also freeze well already glazed, though the drizzle may look a little less crisp after thawing.

Strawberry Lemon Thumbprint Cookies Recipe

Strawberry Lemon Thumbprint Cookies are buttery, citrusy, and sweet—filled with jam and topped with a tangy lemon glaze!

Course Cookies

Cuisine American

Keyword Strawberry Lemon Thumbprint Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 87kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
⅔ cup sugar
1 lemon zested and juiced (save the juice for the glaze)
2 cups flour
½ cup strawberry jam

Glaze:

1 ⅓ cups powdered sugar
5-6 tsp lemon juice

Instructions

Prep your oven and baking sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Make the dough: Cream the softened butter and sugar with an electric mixer for 1–2 minutes until light and fluffy. Add the lemon zest and mix briefly. Gradually beat in the flour until a soft dough forms.
Shape and fill the cookies: Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Place them 2 inches apart on the prepared baking sheet. Press a small indentation in the center of each cookie using the back of a teaspoon or your thumb. Fill each well with about ¼ teaspoon of strawberry jam.
Bake: Bake for 9–11 minutes, until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Mix and drizzle the glaze: Whisk together the powdered sugar and lemon juice until smooth. Spoon the glaze into a small zip-top bag, snip the corner, and drizzle over the completely cooled cookies.
Let the glaze set: Allow the glaze to dry for 20–30 minutes before storing or serving to prevent smudging.

Nutrition

Recipe FAQs

Can I use other types of jam or jelly?
Yes! Raspberry, apricot, cherry, or mixed berry are all delicious options. Just make sure it’s not too runny, or it may ooze out during baking.

Do I have to use lemon in both the dough and glaze?
You could leave it out of the glaze if you’re not a lemon fan, but it adds such a nice zing that balances the sweet jam and buttery base. If you skip the lemon, consider using milk or vanilla extract instead for the glaze liquid.

Can I make these ahead of time?
Totally. You can bake the cookies a day or two ahead and glaze them the day you’re serving. Or freeze a batch and glaze them after thawing for a “freshly baked” moment without the work.

Are these cookies overly sweet?
Nope! The cookie itself is lightly sweet, the jam adds a little fruitiness, and the glaze is where the sweetness comes in. Together, it’s a well-balanced cookie—bright, buttery, and totally crave-worthy.

More delicious thumbprint cookies to try:

You can’t go wrong with chocolate. Caramel Brownie Thumbprint Cookies or Double Chocolate Thumbprint Cookies are both completely decadent.
Traditional thumbprint cookies have fruit fillings in the center. Strawberry Thumbprint Cookies and Lemon Thumbprint Cookies are both classic favorites.
If you want something a little bit unique, you should try Peanut Butter Thumbprint Cookies or whip up a batch of Poppy Seed Thumbprint Cookies.

These Strawberry Lemon Thumbprint Cookies are the perfect bite-sized treat to brighten any day with their buttery texture, fruity center, and tangy lemon glaze.

The post STRAWBERRY LEMON THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

PISTACHIO THUMBPRINT COOKIES

Nellie — Tue, 03 Jun 2025 14:05:04 +0000

These Pistachio Thumbprint Cookies are soft, buttery, and bursting with flavor from pistachio pudding mix, almond extract, and mini chocolate chips. Rolled in chopped pecans for a nutty crunch and filled with a simple vanilla frosting, they’re the perfect combination of nostalgic and decadent.

Whether you’re prepping a special dessert or just need a sweet treat to brighten the week, these cookies will not disappoint.

Recipe Highlights

Delightfully nutty. Pistachio pudding and chopped pecans give these cookies a rich, nutty flavor with great texture.
Fun to make. Kids love helping with the thumbprint part, and the pecan coating adds a rustic, homemade charm.
Chocolate bonus. Mini chocolate chips take these to the next level without overwhelming the pistachio flavor.

Ingredients You’ll Need to make Pistachio Thumbprint Cookies

Butter: Softened for easy creaming. Adds richness, moisture, and a tender crumb to the cookies.
Powdered sugar: Gives the dough a smooth texture without any grittiness and sweetens the filling too.
Egg: Helps bind the dough, provides structure, and contributes to a rich, chewy bite.
Vanilla extract: For classic sweet depth that enhances all other flavors.
Almond extract: Complements the pistachio flavor and adds a fragrant, nutty warmth.
Flour: All-purpose flour provides the sturdy base of the cookie dough and helps hold everything together.
Pistachio instant pudding mix: Use the dry mix (not prepared). It enhances flavor, adds moisture, and gives the cookies a soft, chewy texture.
Mini chocolate chips: For a sweet, melty surprise in every bite without overpowering the pistachio.
Pecans: Finely chopped for rolling each cookie ball, adding a delicate crunch and toasty flavor.

For the Filling:

Butter: Softened to create a creamy filling that spreads or pipes easily.
Powdered sugar: Creates a thick and sweet frosting that holds its shape.
Vanilla extract: Adds flavor and balance to the sweetness of the filling.
Milk: Just enough to adjust the consistency of the filling for piping or spooning.

Tips and Tricks

Full instructions can be found on the recipe card below, but here are a few helpful tips for making Pistachio Thumbprint Cookies.

Don’t overmix the dough. Overmixing after adding flour can make the cookies tough instead of soft and tender.
Use finely chopped pecans. Finely chopping ensures the nuts adhere well and provide a uniform crust.
Re-press the centers after baking. This allows for a better space to hold the filling without overflow.
Use a piping bag for neat filling. A piping bag (or zip-top bag with the corner snipped) keeps the frosting tidy and attractive.
Chill the dough if needed. If your kitchen is warm or the dough feels sticky, chilling it briefly helps with handling and shaping.

Pistachio Thumbprint Cookies Storage

Store cookies in an airtight container at room temperature for up to 4 days.
If filled, keep them chilled for up to a week.
Unfilled cookies can be frozen and filled later.

Pistachio Thumbprint Cookies Recipe

Soft pistachio thumbprint cookies with chocolate chips, pecan coating, and vanilla filling—easy to make and absolutely delicious!

Course Cookies

Cuisine American

Keyword Pistachio Thumbprint Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 104kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
⅓ cup powdered sugar
1 egg
1 tsp vanilla extract
¾ tsp almond extract
2 cups flour
3.4 oz box pistachio instant pudding mix
½ cup mini chocolate chips
2 cups finely chopped pecans

Filling:

2 Tbsp butter softened
2 cups powdered sugar
1 tsp vanilla extract
2-3 Tbsp milk

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment or silicone mats. Cream the butter and powdered sugar until light and fluffy. Add the egg, vanilla, and almond extract and mix until combined. Stir in flour and dry pudding mix until just blended, then fold in mini chocolate chips.
Scoop tablespoon-sized portions of dough, roll them into balls, and coat each in finely chopped pecans. Place on prepared baking sheets about 2 inches apart. Press a small indentation into the center of each dough ball using the back of a teaspoon.
Bake for 10–12 minutes or until edges are lightly golden. If the centers puff up during baking, gently re-press them while still warm. Let cookies cool completely on a wire rack.
In a separate bowl, cream the butter, powdered sugar, vanilla, and milk until smooth. Spoon or pipe the frosting into the cooled cookie centers. Optionally, drizzle with melted chocolate for an extra touch.

Nutrition

Frequently Asked Questions

Can I make these without the pudding mix?
The pudding mix adds a unique softness and pistachio flavor. If needed, use pistachio extract and a bit of extra sugar, or try blending in finely ground pistachios.

Do I have to use pecans?
No—walnuts, almonds, or even unsweetened shredded coconut work well. Choose based on your flavor and texture preferences.

What’s the best way to fill the cookies?
A piping bag or a small spoon both work well. If you’re aiming for a polished look, piping gives you more control.

Can I freeze these cookies?
Yes! Freeze the unfilled cookies in an airtight container for up to 2 months. Thaw and fill just before serving for best results.

More thumbprint cookie recipes to try:

You can’t go wrong with chocolate. Caramel Brownie Thumbprint Cookies or Double Chocolate Thumbprint Cookies are both completely decadent.
Traditional thumbprint cookies have fruit fillings in the center. Strawberry Thumbprint Cookies and Lemon Thumbprint Cookies are both classic favorites.
If you want something a little bit unique, you should try Peanut Butter Thumbprint Cookies or whip up a batch of Poppy Seed Thumbprint Cookies.

These Pistachio Thumbprint Cookies are buttery, nutty, and filled with sweet frosting—perfect for gifting, sharing, or savoring one by one. Bake a batch and enjoy the irresistible flavor combo that makes these cookies a timeless favorite.

The post PISTACHIO THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

POPPY SEED THUMBPRINT COOKIES

Jessica — Tue, 20 May 2025 17:55:03 +0000

Delightful Poppy Seed Thumbprint Cookies made with butter, sugar, egg yolks & flour, then topped with strawberry jam or lemon curd for a bright fruity flavor!

There’s something very Spring-like about these lemon poppy seed cookies! Even if the weather’s cruddy, I bake up a batch and they just brighten the day. They’re very pretty cookies, which I love! But they also taste divine. I can’t decide which I enjoy more, the cookies topped with jam or the ones with lemon curd. I guess I like to alternate. Try both and tell me what you think!

Tips for Successful Thumbprint Cookies:

Softened butter is critical for creaming the butter and sugar together properly. If your butter isn’t already soft, you can try microwaving it on defrost for 20 seconds or so.
Use what jam you have on hand! I love strawberry jam. You can also make the lemon curd yourself or buy some from the store.
I added in vanilla extract but I also think they’d be lovely with almond extract.

Poppy Seed Thumbprint Cookie Ingredients

Butter: For rich tasting cookies, use 1 cup of room temperature butter( 2 sticks).

Sugar: You’ll need granulated sugar for chewy, sweet treats.

Eggs: Add 2 egg yolks only to the cookie dough.

Vanilla extract: Enhance the flavors with vanilla extract.

Flour: 2 cups of all-purpose flour is the base of this cookie recipe.

Poppy seeds: A couple tablespoons of poppy seeds is a great addition to these cookies.

Salt: Use ½ tsp of salt to balance the flavors well.

Jam: You need ¼ cup of strawberry jam and/or lemon curd. Use one or both for these cookies, both are delicious!

Powder sugar: Dust the cookies with powdered sugar, if desired.

Tips for getting the right Thumbprint Cookie Shape

There are 3 simple things I do to get the perfect shape for my thumbprints:

Shape before baking. I like to use a small ½ teaspoon to create the well in each ball of cookie dough before baking. Make sure the cookie is circle, then just press the teaspoon right on top.
Shape After baking. The cookie will flatten as it bakes and sometimes the well is still obvious, and sometimes it just seems to disappear! It’s ok, once the cookies come out of the oven I take the same ½ teaspoon and gently press into the cookies to create the divot again.
Bake, then fill, then bake a little more. You’ll notice I bake the cookie dough, then fill the thumbprints, then place the cookies back in the oven for just 2-3 minutes so that the jam or lemon curd settles nicely into the cookies.

How long are these thumbprint cookies good for?

Your cookies will stay fresh for about 1 week if stored in an airtight container at room temperature. For longer freshness, keep them in the fridge.

Poppy Seed Thumbprint Cookie Recipe

Delightful Poppy Seed Thumbprint Cookies made with butter, sugar, egg yolks & flour, then topped with strawberry jam or lemon curd. Perfectly sweet cookies with bright fruity flavor baked with buttery crisp edges.

Course Cookies, Dessert

Cuisine American

Keyword Poppy Seed Thumbprint Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 154kcal

Author Jessica & Nellie

Ingredients

1 cup butter 2 sticks, at room temperature
⅔ cup granulated sugar
2 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
2 TBSP poppy seeds
½ tsp salt
¼ cup strawberry jam
¼ cup lemon curd
powdered sugar for dusting

Instructions

Prep: Preheat the oven to 375°F. Line two cookie sheets with parchment paper and set them aside.
Dough: In a large mixing bowl, cream the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Add in the egg yolks and the vanilla extract, mix again to combine.
Add the flour, poppy seeds, and salt. Mix until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).
Shape: Form the dough into 1-inch-sized balls that are perfectly round and then place them onto the prepared baking sheets. Using the backside of a ½ tsp measuring spoon, press an indent into the center of the cookies to create a crater.
Bake: Place the cookie sheets into the preheated oven and bake for 8-9 minutes.
Fill: Remove the baking sheet from the oven and if the indents look shallow, press them in again. Then, fill each indentation with strawberry jam or lemon curd.
Continue to bake in the oven for an additional 2-3 minutes or until the jam has melted slightly and the edges of the cookies are lightly golden in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Dust lightly with powdered sugar. Serve and enjoy!

Notes

These thumbprint cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can you freeze these jam filled cookies?

Yes! You can freeze the cookies for up to 3 months. Just be sure to separate them with parchment paper before placing them in a freezer-safe container.

The secret to getting rich, chewy texture in thumbprint cookies

Using a combination of butter and egg yolks contributes to a rich and chewy texture. Make sure not to overmix the dough as well!

Why is it essential to use just egg yolks in some cookie recipes?

Using just egg yolks adds richness and moisture without making the cookies too puffy. This helps achieve the desired chewy texture in thumbprint cookies.

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

Want more Thumbprint cookie recipes? We’ve got you covered!

Our recipe for caramel pecan thumbprint cookies is an easy dough to prepare! The pecan coating combined with the warm caramel is so delicious.
These delightful jam thumbprint cookies are so buttery and soft, a classic cookie that everyone enjoys. Mix up the jam flavor for new and exciting cookies every time!
Change up the filling with this peanut butter thumbprint cookie recipe. Nothing beats the flavor of the sweet peanut butter fudge filling!
For a tart fruit flavor, give these raspberry jam thumbprint cookies a try. Serve these up for your next family gathering or celebration, they make a great addition to any dessert table.
A fruity, decadent dessert are these chocolate strawberry thumbprint cookies that you need to try! The rich flavor of chocolate combined with the sweetness of strawberries is simply heavenly.

Poppy Seed Thumbprint Cookies are made with simple ingredients such as sugar, butter, and egg yolks. They are then topped with a lemon curd or strawberry jam, whichever you prefer!

The post POPPY SEED THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

PEPPERMINT CHOCOLATE THUMBPRINT COOKIES

Jessica — Mon, 30 Dec 2024 08:35:00 +0000

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

The secret to these chocolate thumbprint cookies is the addition of crushed candy canes, they not only enhance the cookie’s festive appearance but also provide a burst of minty freshness. The creamy chocolate filling complements the cookie perfectly, creating a treat that captures the essence of the holiday season!

A Flavorful Festive Treat- Peppermint Thumbprint Cookies

Our recipe for Peppermint Fudge Thumbprint Cookies are a delightful combination of flavors perfect for the holiday season. The blend of peppermint and chocolate creates a festive cookie loved by all!

Baking these cookies requires basic ingredients like butter, sugar, and egg yolks, along with minimal items for the fudge filling. With just a few simple steps, anyone can create these tempting treats that is sure to impress your friends and family.

These thumbprint cookies not only taste amazing but also look festive on any holiday cookie platter. They are a great addition to any holiday celebration, combining traditional flavors with a unique presentation!

Why you’ll love this Easy Thumbprint Cookie Recipe

Simple steps. The preparation for this cookie recipe is straightforward. With basic ingredients that you most likely already have on hand, it’s accessible for bakers of all levels. Plus, decorating with additional crushed candy canes allows for creativity!
Amazing taste & texture: The soft, buttery cookie dough is enhanced by the refreshing taste of mint extract, bringing an incredible surprise to each bite. Crushed candy canes add a pop of color and a crunchy texture, elevating the overall experience.
Great for any occasion: These cookies are not only delicious but also visually appealing, making them an excellent option for festive platters or gifts.

Peppermint Fudge Thumbprint Cookie Ingredients

Butter: You will need ¾ cups of butter for this cookie dough.

Granulated sugar: Add in ½ cup sugar + 3 TBSP for rolling.

Egg yolks: Use 2 egg yolks to bind the ingredients together.

Flour: The structure of these cookies is created with 1 ¾ cups of flour.

Candy Canes: You need ⅓ cup of crushed candy cane pieces, divided.

Mint extract: Using ½ tsp of mint extract gives the dough festive flavor.

Chocolate Fudge Filling:

Whipping cream: Add in ½ cup of heavy whipping cream for a smooth filling.

Chocolate chips: Use 6-oz of semi sweet chocolate chips for this recipe.

Butter: You will need 1 TBSP of butter for a rich tasting filling.

How to make Peppermint Chocolate Thumbprint Cookies

Prep

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper, then set them aside. Also crush the peppermint candies in a ziplocked bag, using a rolling pin or meat tenderizer.

Cookie dough

In a large bowl, using an electric mixer, cream the butter and sugar. Beat in the egg yolks and then add the flour. Add the crushed peppermint candies and the mint extract, stir to combine.

Roll the dough out into 1-inch sized balls, then roll each ball in granulated sugar. Place the cookie dough on the prepared baking sheets 2 inches apart. Use the back of a teaspoon measuring spoon to create a small well in the center of each dough ball.

Bake

Place the cookies in the preheated oven and bake for 8-10 minutes. Let them cool on the baking sheet for a couple of minutes before transferring them to a rack to cool completely. If needed, use the teaspoon to press the center of each cookie again to form the well before the cookies cool.

Chocolate Filling

Combine the heavy cream, butter, and chocolate chips in a small saucepan. Stir over low heat until the mixture has melted and then let it cool. Once the fudge has cooled and thickened, spoon the chocolate fudge into each crater, filling them just above the rim of the cookie. Top with remaining crushed candy canes. Let cool to set. Serve & enjoy!

Peppermint Chocolate Thumbprint Cookies

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

Course Christmas, Cookies, Cookies, Dessert

Cuisine American

Keyword Peppermint Chocolate Thumbprint Cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 134kcal

Author Jessica & Nellie

Ingredients

Cookie Dough:

¾ cups butter
½ cup sugar + 3 TBSP for rolling
2 egg yolks
1 ¾ cups flour
⅓ cup crushed candy cane pieces divided
½ tsp mint extract

Chocolate Fudge Filling:

½ cup heavy whipping cream
6 oz semi sweet chocolate chips
1 TBSP butter

Instructions

Prep: Preheat the oven to 375 degrees F and line two baking sheets with parchment paper, then set them aside.
Crush the peppermint candy canes in a ziplocked bag, using a rolling pin or meat tenderizer.
Dough: In a large mixing bowl, cream the butter and ½ cup sugar with an electric mixer. Beat in egg yolk. Add flour and mix until combined.
Add in ¼ cup crushed candy cane and mint extract. Mix until ingredients are incorporated.
Roll dough into 1-inch balls, then roll each ball in granulated sugar. Line up balls on cookie sheets 2-inches apart. Use a ½ teaspoon measuring spoon to create a crater in the center of each ball.
Bake: Place the cookies in the preheated oven and bake for 8-10 minutes. Let them cool on the baking sheet for a couple of minutes before transferring them to a rack to cool completely. Once cookies are baked, use the same ½ teaspoon to re-indent the craters in each cookie, as they often puff up a bit while baking.
Fudge filling: To make the chocolate fudge, combine cream, butter, and chocolate chips in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly.
Spoon the chocolate fudge into each crater, filling them just above the rim of the cookie. Top with remaining crushed candy canes. Let cool to set. Serve and enjoy!

Notes

These peppermint thumbprint cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. I suggest adding the fudge filling and candy sprinkles AFTER they are thawed.

Nutrition

Can I make these cookies in advance?

Yes, you can make the cookies in advance! This can be done any of several ways. You can prepare the cookie dough and cover it, allowing it to chill in the fridge for up to 2 days in advance. You can also bake and cool the cookies up to 2 days prior to filling as well. The fudge filling can also be made and set aside in a covered container in the fridge but it may become harder to scoop and fill the cookie centers with.

How long are these thumbprint cookies good for?

When stored in an airtight container at room temperature these cookies can last up to a week and still taste great!

Can I freeze these peppermint cookies?

Yes, these cookies can be frozen. I recommend not topping with additional candy pieces before freezing as they will “melt” and become sticky as they thaw. Another great tip is to layer them in an airtight container with wax paper between each layer to prevent sticking. They can last in the freezer for up to 2 months this way.

Is there an alternative ingredient for people with an egg allergy?

For those with an egg allergy, alternatives such as unsweetened applesauce or flaxseed meal can be effective substitutes. Typically, ¼ cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can replace one egg yolk.

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

Try more of our festive & flavorful holiday recipes here:

Peppermint Chocolate Thumbprint Cookies are a wonderful holiday dessert that combine a soft cookie base with a sweet fudge filling with minty flavor. These peppermint cookies are so simple to make and even easier to share!

Peppermint Chocolate Thumbprint Cookies are buttery cookies dotted with crushed candy canes & topped with a pool of chocolate fudge for delightfully festive thumbprints!

The post PEPPERMINT CHOCOLATE THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

SPICED APPLE THUMBPRINT COOKIES

Nellie — Fri, 13 Sep 2024 14:00:49 +0000

Spiced Apple Thumbprint Cookies are soft cinnamon cookies with gooey, spiced apples on top. Drizzle caramel on top and serve these delicious apple cookies with a scoop of vanilla ice cream!

Now that fall is almost here, we are cooking with apples and cinnamon. The combination is incredible and makes your house smell amazing too! It does take a little bit of extra work to make the homemade apple filling, but the effort is worth it.

WHAT ARE THUMBPRINT COOKIES?

The origin of thumbprint cookies is not entirely clear, but it is believed that they were first made in Sweden in the early 1900s. The cookies became popular in the United States in the 1940s and 1950s, and they have remained a favorite ever since.

Thumbprint cookies are versatile and can be made with a variety of flavors and fillings. These thumbprint cookies are made by making a soft and chewy cinnamon sugar cookie. The cookies are indented and filled with a homemade apple pie filling. Drizzle a little caramel on top and add a little extra brown sugar just before serving.

Ingredients in Spiced Apple Thumbprint Cookies

COOKIE DOUGH

Butter – Make sure your butter is softened to room temperature before adding to the other ingredients. For best results, use real butter.

Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh. Use light brown sugar in this recipe.

Egg – One large egg will bind all of the other ingredients together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works great.

Cinnamon – A little bit of cinnamon adds a lot of flavor to the cookies and pairs so well with the apple filling.

Baking powder – This is the leavening agent in the cookies. For best results, make sure it isn’t old or expired.

Salt – A little bit of salt will intensify all of the other flavors in the cookies.

APPLE FILLING

Apple – You will need one large apple. I prefer to use Honeycrisp or Fuji apples, but you can use a Granny Smith apple if you prefer.

Brown sugar – This is necessary for caramelizing the apples. Make sure the brown sugar is soft and fresh.

Butter – A little bit of butter adds flavor and liquid to the apple filling.

Cinnamon – Don’t leave this out! It really makes the apple filling perfect!

Water & cornstarch – You will need a little bit of water and cornstarch to thicken up the apple filling.

ADDITIONAL INGREDIENTS

Sugar – Roll each ball of cookie dough in a little bit of sugar before shaping and filling them.

Caramel ice cream topping – A drizzle of caramel ice cream topping is decorative and adds a bit of extra flavor too.

Brown sugar – A sprinkle of brown sugar on top is completely optional, but definitely a good idea!

HOW TO MAKE SPICED APPLE THUMBPRINT COOKIES

MAKE THE COOKIE DOUGH

In a large bowl add the butter, sugar, and brown sugar and mix with a hand mixer for 2-3 minutes.

Add the egg and vanilla extract and mix for another 2-3 minutes.

Add the flour, cinnamon, baking powder, and salt and mix just until combined.

Cover the bowl with plastic wrap and place in the fridge for 1 hour.

MAKE THE APPLE FILLING

About 10-15 minutes before you take the dough out begin making the apple filling.

Peel the apple and chop it into small pieces.

In a small saucepan over medium-low heat, add the apples, butter, cinnamon, and brown sugar and stir until the mixture is melted and begins to bubble.

Combine the water and cornstarch together and stir. Pour into the saucepan, stir, and let simmer for 5 minutes on medium heat until the mixture becomes thick. After the 5 minutes is up, turn off the heat and let the mixture cool for 5-10 minutes.

ASSEMBLE THE COOKIES

Preheat the oven to 350°.

While the apples are cooling roll out the cookie dough balls. Add 1/4 cup of sugar to a small bowl and set aside. Line a large baking sheet with parchment paper and set aside. Scoop out 9 balls of dough and roll each into a smooth ball before dipping each one into the bowl of sugar, coating all of it. Place on the baking sheet.

Slightly flatten the cookies with your hand and make a big indent with your finger in the middle of the cookie for the apples to sit in.

Add the apple mixture (about 1 tablespoon) into each indentation.

Add to the preheated oven and bake for 14 minutes. Remove from oven and let cool completely. Drizzle caramel topping over the top of the cookies and sprinkle a little bit of brown sugar on top!

SPICED APPLE THUMBPRINT COOKIES

Spiced Apple Thumbprint Cookies are soft cinnamon cookies with gooey, spiced apples on top. Drizzle caramel on top and serve these delicious apple cookies with a scoop of vanilla ice cream!

Course Cookies

Cuisine American

Keyword Spiced Apple Thumbprint Cookies

Prep Time 20

Cook Time 15

Chill Time 1

Servings cookies

Calories 339kcal

Author Jessica & Nellie

Ingredients

COOKIE DOUGH

½ cup unsalted butter room temp
½ cup sugar
¼ cup brown sugar
1 egg
2 tsp vanilla extract
1 ½ cups flour
1 tsp cinnamon
½ tsp baking powder
½ tsp salt

APPLE FILLING

1 large apple of your choice
4 tbsp brown sugar
2 tbsp butter
1 tsp cinnamon
¼ cup water
1 tbsp cornstarch

ADDITIONAL INGREDIENTS

⅓ cup caramel ice cream topping
¼ cup sugar
Brown sugar for topping

Instructions

MAKE THE COOKIE DOUGH

In a large bowl add the butter, sugar, and brown sugar and mix with a hand mixer for 2-3 minutes.
Add the egg and vanilla extract and mix for another 2-3 minutes.
Add the flour, cinnamon, baking powder, and salt and mix just until combined. Cover the bowl with plastic wrap and place in the fridge for 1 hour.

MAKE THE APPLE FILLING

About 10-15 minutes before you take the dough out begin making the apple filling.
Peel the apple and chop it into small pieces.
In a small saucepan over medium-low heat, add the apples, butter, cinnamon, and brown sugar and stir until the mixture is melted and begins to bubble.
Combine the water and cornstarch together and stir. Pour into the saucepan, stir, and let simmer for 5 minutes on medium heat until the mixture becomes thick. After the 5 minutes is up, turn off the heat and let the mixture cool for 5-10 minutes.

ASSEMBLE THE COOKIES

Preheat the oven to 350°.
While the apples are cooling roll out the cookie dough balls. Add 1/4 cup of sugar to a small bowl and set aside. Line a large baking sheet with parchment paper and set aside. Scoop out 9 balls of dough and roll each into a smooth ball before dipping each one into the bowl of sugar, coating all of it. Place on the baking sheet.
Slightly flatten the cookies with your hand and make a big indent with your finger in the middle of the cookie for the apples to sit in. Add the apple mixture (about 1 tablespoon) into each indentation.
Add to the preheated oven and bake for 14 minutes. Remove from oven and let cool completely. Drizzle caramel topping over the top of the cookies and sprinkle a little bit of brown sugar on top!

Nutrition

CAN I MAKE THE COOKIE DOUGH IN ADVANCE?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

DO I HAVE TO CHILL THE COOKIE DOUGH?

When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.

How to store Spiced Apple Thumbprint Cookies

Store the cookies in an airtight container in the refrigerator for up to 3-4 days.

WHAT ARE SOME VARIATIONS OF THUMBPRINT COOKIES?

Thumbprint cookies are a versatile treat that can be customized in many ways. Here are some popular variations:

Filling Variations. The filling is the most customizable part of thumbprint cookies. Here are some popular filling variations:

Fruit preserves: The classic filling for thumbprint cookies is fruit preserves. Popular flavors include raspberry, strawberry, and apricot.
Chocolate: For a chocolatey twist, fill the thumbprint with melted chocolate or chocolate ganache.
Caramel: For a rich and buttery flavor, fill the thumbprint with homemade or store-bought caramel.

Topping Variations. The topping is the final touch on thumbprint cookies and can also be customized. Here are some popular topping variations:

Chopped nuts: For a crunchy texture, sprinkle chopped nuts on top of the filling.
Powdered sugar: For a sweet and simple topping, dust the cookies with powdered sugar.
Glaze: For a shiny and sweet topping, drizzle the cookies with a simple glaze made of powdered sugar and milk.

MORE DELICIOUS APPLE COOKIE RECIPES TO TRY:

Spiced Apple Thumbprint Cookies are soft cinnamon cookies with gooey, spiced apples on top. Drizzle caramel on top and serve these delicious apple cookies with a scoop of vanilla ice cream!

The post SPICED APPLE THUMBPRINT COOKIES appeared first on Family Cookie Recipes.

PEANUT BUTTER AND JELLY COOKIES

Nellie — Tue, 09 Jul 2024 22:25:36 +0000

Peanut Butter and Jelly Cookies are made with just 4 ingredients! Simple thumbprint cookies made with peanut butter, sugar, and eggs before being filled with jelly.

These cookies are so simple to make. Not only do kids love to eat them, but they can make them too! You only need three basic ingredients to make the peanut butter cookie dough. Once the dough is shaped into balls, make an indention and then fill with your favorite jelly before baking.

Because there isn’t any flour in these cookies, they are completely gluten-free. If you use a sugar-free sweetener and sugar-free jelly, you can easily make these cookies sugar-free too!

Ingredients in Peanut Butter and Jelly Cookies

Peanut butter – Creamy peanut butter works best, but if you like a little bit of crunch, you can use crunchy!

Sugar – You will need a cup of granulated sugar to sweeten up the cookies. You can swap this out with a sugar substitute if you prefer.

Egg – One large egg will bind the other ingredients together and help the cookies to bake properly.

Jelly – You can use any flavor of jelly that you like! Grape and strawberry are my favorites!

How to make Peanut Butter and Jelly Cookies

Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix the peanut butter, sugar, and egg until blended.

Next, using a cookie scoop, place a scoopful of batter onto the prepared baking sheet, leaving about 2” in between each cookie.

Indent each cookie dough with the back of a small measuring spoon (I use a teaspoon) or the handle of an ice cream scoop.

Using a teaspoon, drop the jam into the indentation, making sure not to overfill the jelly as it will spread as it bakes.

Bake for 8-10 minutes until the cookie has just set. Remove from the oven and allow the cookies to cool on the baking sheet. This dough is soft so you don’t want to move them when they are warm or they will fall apart.

Allow to cool for 10-15 minutes and enjoy!

Peanut Butter and Jelly Cookies

Peanut Butter and Jelly Cookies are made with just 4 ingredients! Simple thumbprint cookies made with peanut butter, sugar, and eggs before being filled with jelly.

Course Cookies

Cuisine American

Keyword Peanut Butter and Jelly Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 149kcal

Author Jessica & Nellie

Ingredients

1 cup peanut butter creamy works best
1 cup sugar
1 egg
1/3 cup jelly any flavor you like!

Instructions

Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix the peanut butter, sugar, and egg until blended.
Next, using a cookie scoop, place a scoopful of batter onto the prepared baking sheet, leaving about 2” in between each cookie.
Indent each cookie dough with the back of a small measuring spoon (I use a teaspoon) or the handle of an ice cream scoop.
Using a teaspoon, drop the jam into the indentation, making sure not to overfill the jelly as it will spread as it bakes.
Bake for 8-10 minutes until the cookie has just set. Remove from the oven and allow the cookies to cool on the baking sheet. This dough is soft so you don’t want to move them when they are warm or they will fall apart.
Allow to cool for 10-15 minutes and enjoy!

Nutrition

TIPS TO GET THE PERFECT PEANUT BUTTER COOKIES:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

More delicious peanut butter cookie recipes to try:

First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.

CAN I USE NATURAL PEANUT BUTTER INSTEAD OF REGULAR PEANUT BUTTER?

Yes, you can use natural peanut butter, but the cookies may turn out a bit less sweet and slightly more crumbly. The cookies may also be a little less sweet as natural peanut butters don’t have added sugar in them.

HOW SHOULD I STORE THESE COOKIES?

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months. Just be sure to thaw them for at least 20-30 minutes before serving.

HOW TO FREEZE PEANUT BUTTER COOKIES

Peanut butter cookies can be frozen for later consumption. This is a great way to have cookies on hand for unexpected guests or to satisfy a sudden craving. Here are a few tips on how to freeze peanut butter cookies:

Allow the cookies to cool completely before freezing. This will prevent them from sticking together.
Place the cookies in a single layer on a baking sheet and place them in the freezer. Once they are frozen, transfer them to an airtight container or freezer bag.
Label the container or bag with the date and the type of cookie.
Peanut butter cookies can be stored in the freezer for up to 3 months.

When ready to eat the frozen cookies, remove them from the freezer and allow them to thaw at room temperature for about 30 minutes.

MORE PEANUT BUTTER COOKIE RECIPES:

Peanut Butter and Jelly Cookies are made with just 4 ingredients! Simple thumbprint cookies made with peanut butter, sugar, and eggs before being filled with jelly.

The post PEANUT BUTTER AND JELLY COOKIES appeared first on Family Cookie Recipes.

PEANUT BUTTER THUMBPRINT COOKIES

Jessica — Wed, 17 Apr 2024 19:11:36 +0000

Peanut Butter Thumbprint Cookies are a twist on a classic cookie! Soft, chewy thumbprint cookies with a delightful sweet, peanut butter fudge filling!

To make this recipe for thumbprint cookies, start by making a simple sugar cookie dough. The dough is then rolled into balls and pressed down in the center to create a small well or “thumbprint”. The well is then filled with a delicious peanut butter fudge. These easy thumbprint cookies are perfect for any occasion, whether it be a family gathering, a holiday party, or just a snack for yourself.

Simple Peanut Butter Cookies with Fudge Filling

Our thumbprint cookie recipe is a variation of the classic treat, which typically features a small indentation in the center that is filled with jam. The addition of peanut butter fudge filling adds a rich and nutty flavor that pairs perfectly with the soft sugar cookie base.

Whether you are a seasoned baker or a beginner, peanut butter thumbprint cookies are a great recipe to master. They are easy to make and always a crowd-pleaser. So, next time you are in the mood for a sweet treat, give these cookies a try and see for yourself why they are a beloved classic.

Why You’ll Love These Thumbprint Cookies

Soft and Chewy Texture: These cookies are soft and chewy, with a slightly crispy edge. The texture pairs perfectly with the smooth, thick peanut butter fudge filling.
Easy to Make: These cookies are simple to make and require only a few ingredients. They are perfect for beginner bakers or those short on time.
Versatile: These cookies can be customized to fit your taste preferences. You can switch up the filling with any type of jam, jelly or even chocolate ganache would be delicious.

Peanut Butter Thumbprint Cookie Ingredients

Butter: You will need 1 cup of butter (2 sticks), at room temperature, to create rich tasting treats.

Sugar: Adding ⅔ cup of granulated sugar will give these cookies a wonderful chewy texture.

Eggs: Use 2 egg yolks to create amazing texture and even more great flavor.

Vanilla extract: Help enhance all the flavors in this cookie dough, by adding 1 tsp of vanilla extract.

Flour: The base of this cookie dough recipe is 2 cups of all-purpose flour.

Salt: Using ½ tsp of salt will balance the flavors in this dough well.

Peanut Butter Fudge filling

Peanut butter: For the incredible flavor in the filling, use ⅓ cup of peanut butter.

Butter: Add 5 TBSP of butter to create a rich and delicious fudge filling.

Powdered sugar: You need 1 cup of powdered sugar to sweeten the filling perfectly.

How to make Thumbprint Cookies with Peanut Butter

Prep

Start by getting the oven preheating to 375°F. Then, line two cookie sheets with parchment paper and set them aside.

Cookie dough

In a large mixing bowl, using an electric mixer, cream together the butter and sugar on medium-high speed until light and fluffy. This should take about 2-3 minutes.

Next, add in and beat the egg yolks and the vanilla extract.

After that, add the flour and salt. Mix until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).

Bake

Proceed to form the dough into 1-inch sized round balls, then place them onto the prepared baking sheets. Using the backside of a ½ teaspoon measuring spoon, press an indent into the center of the cookie dough to create a crater.

Place the cookies in the preheated oven and bake for 8-10 minutes.

Remove the baking sheet from the oven and if the indents look shallow, press them in again with the ½ teaspoon. Then let the cookies cool for about 10 minutes while you prepare the peanut butter fudge.

Peanut Butter Fudge Filling

To make the fudge filling, microwave the peanut butter and butter together for 30 seconds. Whisk ingredients together, then add in the powdered sugar. Stir again until smooth.

Proceed to pipe or spoon the filling into each slightly warm thumbprint cookie. Let the cookies cool fully to set.

Serve and enjoy!

Tasty Variations of Peanut Butter Thumbprint Cookies

Filling Variations: The filling is where you can get creative with these cookies. Here are some suggestions for different fillings to try and test out to find your favorite!

Jam or Jelly: Try using strawberry, raspberry, or grape jelly.
Chocolate: Add a small piece of chocolate to the center of each cookie before baking for a chocolatey surprise.
Cream Cheese: Mix cream cheese with powdered sugar and vanilla extract for a tangy and sweet filling.

Cookie Variations: You can also experiment with the cookie dough itself to create different flavors and textures. Here are some ideas:

Chocolate: Add cocoa powder to the dough for a chocolate twist on the classic recipe.
Crunchy: Add chopped peanuts or crispy rice cereal to the dough for some added crunch.
Oatmeal: Replace some of the flour with rolled oats for a heartier cookie.

Peanut Butter Thumbprint Cookies

Peanut Butter Thumbprint Cookies made with a buttery cookie dough topped with sweet peanut butter fudge filling! Amazing thumbprint cookies with delightful peanut butter flavor!

Course Cookies, Dessert, treat

Cuisine American

Keyword Peanut Butter Thumbprint Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 194kcal

Author Jessica & Nellie

Ingredients

1 cup butter 2 sticks, room temperature
⅔ cup granulated sugar
2 egg yolks
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp salt

Peanut Butter Fudge filling

⅓ cup peanut butter
5 TBSP butter
1 cup powdered sugar

Instructions

Prep: Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside.
Cookie dough: In a large mixing bowl, cream together the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Then, add in and beat the egg yolks and the vanilla extract.
Next, add the flour and salt. Mix together until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).
Bake: Form the dough into 1-inch-sized round balls then place them onto the prepared baking sheet. Using the backside of a ½ teaspoon measuring spoon, press an indent into the center of the cookies to create a crater.
Place the cookie sheet into the preheated oven and bake for 8-10 minutes.
Remove the baking sheet from the oven and if the indents look shallow, press them in again. Let the cookies cool 10 minutes before filling with the peanut butter fudge.
Fudge Filling: To make the fudge filling, microwave the peanut butter and butter for 30 seconds. Whisk, then add powdered sugar. Stir again until smooth.
Pipe or spoon the filling into each slightly warm thumbprint cookie. Let cookies cool fully to set. Serve and enjoy!

Notes

Left over cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before enjoying.

Nutrition

What’s the secret to keeping thumbprint cookies from crumbling?

One of the biggest challenges with thumbprint cookies is keeping them from falling apart when you make the indentation for the filling. One way to prevent this is to use a recipe that includes enough fat and moisture to hold the dough together. Be sure to follow the recipe closely and measure your ingredients accurately. Another trick is to chill the dough before shaping it into balls and making the indentations. This can help the dough hold its shape and prevent it from crumbling.

How can I prevent my cookies from spreading too much?

Thumbprint cookies can be prone to spreading during baking, which can cause the filling to overflow and the cookies to lose their shape. To prevent this, make sure your dough is properly chilled before baking. You can also try using a higher protein flour, which can help the cookies hold their shape. Also, be sure to space your cookies out on the baking sheet to allow for proper airflow and even baking.

How long are thumbprint cookies good for?

These cookies can last up to 1 week if kept stored in an airtight container at room temperature. For storing, you may want to put a piece of parchment paper between layers of cookies to prevent the fudge from sticking to the bottom of the other cookies.

Can I freeze Peanut Butter Fudge cookies?

These cookies freeze very well. To do this place the cookies onto a baking sheet after they have been assembled and then freeze for 3 hours until solid. Then transfer to an airtight container with parchment paper-lined between the layers to prevent sticking. When you want a cookie, let it thaw and come to room temperature before serving.

Troubleshooting Common Cookie Issues

Dough Consistency Problems

One of the most common issues when making peanut butter thumbprint cookies is dough consistency. If the dough is too dry, it will be difficult to shape into balls and create the thumbprint. On the other hand, if the dough is too wet, it will spread too much during baking and lose its shape.

To avoid dry dough, make sure to measure all ingredients accurately and avoid overmixing the dough. If the dough is still too dry, add a tablespoon of milk or water at a time until it reaches the desired consistency.

If the dough is too wet, try refrigerating it for 30 minutes before shaping into balls. This will help the dough firm up and hold its shape during baking.

Peanut Butter Thumbprint Cookies are a twist on a classic cookie! Soft, chewy thumbprint cookies with a delightful sweet, peanut butter fudge filling!

Baking Difficulties

Another common issue when making peanut butter thumbprint cookies is baking difficulties. If the cookies are overbaked, they will become dry and crumbly. If they are underbaked, they will be too soft and fall apart.

To avoid overbaking, make sure to set a timer and check the cookies frequently towards the end of the baking time. The cookies should be lightly golden brown on the edges and still slightly soft in the center.

If the cookies are underbaked, return them to the oven for an additional 1-2 minutes until they are fully cooked. It’s better to slightly overbake than underbake, as the cookies will continue to cook slightly as they cool on the baking sheet.

Loved this recipe? Try more thumb print cookies here:

Peanut Butter Thumbprint Cookies are made with a simple, sweet cookie dough then filled with a rich peanut butter fudge filling! These incredibly delicious thumbprint cookies are a delightful treat to share with family and friends.

Peanut Butter Thumbprint Cookies are a twist on a classic cookie! Soft, chewy thumbprint cookies with a delightful sweet, peanut butter fudge filling!

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