Raise your hand if you ate Raspberry Walnut Thumbprint cookies as a child. I must be in full childhood reminiscing mode because so many of my recipes this year are favorites from my childhood. To be honest, that might have to do with the fact that my mom and I spent a long time talking about our favorite cookies when she visited us for Thanksgiving.

These are also my mom's favorite cookie and actually our talk inspired my Raspberry Walnut Galette that I created. Which was fantastic and the best galette that I've ever made.

These cookies are amazing and it's no wonder they are a classic that appear year after year. So simple to make yet what a gorgeous presentation they make on a cookie platter!

0 from 0 votes
Raspberry Walnut Thumbprint Cookies
Prep Time
10 mins
Cook Time
16 mins
Classic Raspberry Walnut Thumbprint cookies, beautiful and delicious.
Course: Christmas Cookies
Author: Karlynn Johnston
  • 1 cup of butter1/2 cup of brown sugar2 eggs separated2 cups of flour1/2 tsp salt if you use unsalted butter1 1/2 cups of chopped walnutsRaspberry jam of your choice
  1. Cream together the butter and sugar, then add in the egg yolks and flour.Chill the dough for an hour in the fridge.Roll the chilled dough into small balls, then dip into lightly beaten egg whites then roll in the walnuts.When they are on the parchment lined cookie sheet, press a well in the centre of each ball prior to baking using your thumb, of course!Bake at 325 degrees for 8 minutes, then open the oven and re-press the wells.Continue baking another 8 minutes until golden.Remove from oven and cool.While the cookies are still on cookie sheets fill the wells with the Raspberry jam and them move to wire cooling racks.
Nutrition Facts
Raspberry Walnut Thumbprint Cookies
Amount Per Serving (24 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.


What is lovely about these is that you can make them with your own home made raspberry jam from the summertime if you have some.  They will be a delightful taste of summertime in a cookie form!

You can use other flavors of jam but raspberry seems to pair the best with walnuts.

They ARE a pain to store, so if you are not serving them right away I would store them without the filling and then fill them when it's time to serve to company. The jam just makes it messy to store in containers in rows.

Do as I say, not as I did, young cookie Padawans.

Hope you enjoy these as much as we did!


The Christmas Countdown is on Magpie




Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Pam Mansveld Reply

    Love those cookies! I did mine with pecans and plum jam this year!

    • Tanya Gregory Thomlinson Reply

      That’s how my mum used to do them … the plum jam was always homemade, from the tree in our backyard. Ah, sweet memories!

    • The Kitchen Magpie Reply

      Awww what lovely memories!! Plum jam sounds delicious!!

    • The Kitchen Magpie Reply

      Yes…I haven’t made them in two years and they are my moms favourite, I think I’ll be making them again !

  2. Mary P Hoffman Reply

    My mother didn’t make them, but friends of my parents always had them. It was the highlight of an otherwise boring afternoon at adult party. 🙂

    • The Kitchen Magpie Reply

      I think I’m making these this year.. I haven’t for a couple years now.

  3. Around the World in 80 Cupcakes Reply

    I would adore these with hazelnuts or pistachios \U0001f60b\U0001f60b\U0001f60b Thanks for yet another great recipe \U0001f60d

  4. Andrea Daniar Reply

    We do something similar, only use pecans and then dough also has some lemon juice in it – adds a nice bit of tartness to offset the sweet jam.

  5. Carol Sharman Reply

    Very similar to my family’s favourite except that we like them with red currant jelly.

  6. frimminjim Reply

    These are without a doubt my favourite cookie and also one of the cookies from my childhood. The recipe I have, which has been passed down from my mom through my Grandmother calls for more of a lemon shortbread cookie. The lemon tang combined with buttery richness, walnuts and raspberry is sublime.

  7. Marty Wittrock Reply

    I’ll raise my hand REAL HIGH..!  I LOVE those old-style Thumbprint cookies…If I wasn’t on a diet I’d eat a plateful..!  Thanks for bringing back some GREAT memories on those Karlynn..!

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