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Why You’ll Love My Recipe
Raise your hand if you grew up eating Raspberry Walnut Thumbprint Cookies! These cookies are soft, buttery, and endlessly customizable with whatever jam you love: raspberry, blueberry, even lemon curd. They’re simple, cozy, and perfect for adding your own twist every time you make them.
These cookies hold their own alongside classics like Snickerdoodles, Snowball Cookies, and even Eggnog Cookies for Christmas. They also happen to be my mom’s all-time favorite, and inspired the Raspberry Walnut Galette I created!
Reader Review
Awesome! I was torn between making this recipe and a similar recipe on the NY Times website. SO GLAD I used this recipe! YUMMY !!! The cookies were very tender yet crunchy due to the walnuts.
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy, cozy, and doable for bakers of any experience level!
- Total Time: These cookies are ready in just 25 minutes from mixing bowl to cooling rack.
- Variations: Fill your cookies with Homemade Raspberry Jam or learn How To Make Lemon Curd if you want to try something new. You can also switch things up with blueberry preserves, Strawberry Freezer Jam, or even a Peanut Butter Cup Ganache for an extra-rich twist!
- Tools For This Recipe: You’ll need a whisk or stand mixer, mixing bowls, two large baking sheets, and wire cooling racks to let the cookies cool evenly.
What You’ll Need for Ingredients
Butter: Use softened butter so it creams smoothly and gives the cookies their classic tender texture. Karlynn’s Tip: If you forget to soften it, cube the butter and let it sit for 10 minutes or microwave it in 5-second bursts until just soft.
Brown Sugar: Using brown sugar adds moisture and depth to your cookies, giving them a comforting, caramel sweetness that pairs well with any jam filling!
2 Large Eggs: The egg yolks are mixed into the dough to keep the cookies soft and chewy, while the whites are great for coating your cookies with nuts. Karlynn’s Tip: Room-temperature eggs mix more evenly and help prevent streaky dough.
Walnuts: Walnuts add crunch and a buttery, earthy taste that complements the sweetness of the jam. Karlynn’s Tip: Lightly toast the walnuts for a few minutes to enhance their flavor, or try switching it up with pecans, almonds, or pistachios.
Jam: You can use any jam you love! This version uses raspberry jam, but blueberry, strawberry, or apricot all work beautifully. Experiment with your favorite combinations and let me know in the comments how yours turned out!
How To Make Raspberry Walnut Thumbprint Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- In a medium bowl whisk together the flour, icing sugar, and salt. Set aside.
- In a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the butter and sugar on high until smooth and creamy, about 2 minutes.
- Add the egg yolks and vanilla, then beat until combined.
- Slowly add the flour mixture and beat just until incorporated.
- Chill the dough in the fridge for 1 hour.
- Preheat your oven to 325°F and line two large baking sheets with parchment paper.
- If you’re using nuts, beat the egg whites until frothy in a medium bowl and set aside.
- Remove the dough from the fridge, roll it into tablespoon-sized balls, dip them in the egg whites, then coat them in the chopped walnuts.
- Place your dough balls on the baking sheet 2 inches apart. Press an indent into the center of each cookie with your thumb or the back of a spoon. Fill each indent with your chosen jam.
- Bake 15–18 minutes, until lightly golden and the nut coating is toasted and browned.
- Remove cookies from the oven and transfer to wire racks to cool completely before serving!
Karlynn’s Tips and Tricks for the Perfect Raspberry Walnut Thumbprint Cookies
- Use Your Homemade Jam: If you have homemade raspberry jam from the summer, this is the perfect recipe to use it in. It adds a pop of summer flavor to every cookie, and pairs beautifully with walnuts.
- Keep the Dough Cold: Cold dough stays round and keeps a clean indent for your jam filling. Warm dough spreads fast, so pop it in the fridge if it starts to soften.
- Bake Until Golden Brown: These cookies are essentially a shortbread with eggs, so you want to bake them until they’re just turning light brown for the best taste and texture.
Storage Instructions
These Raspberry Walnut Thumbprint Cookies are great for enjoying throughout the week or saving for later! Here’s how to store them safely and keep them tasting their best.
Refrigerator: These cookies keep well at room temperature or in the fridge. Store them in an airtight container for up to 5 days, layering parchment or waxed paper between each layer to keep the jam centers neat.
Freezer: Keep your cookies in a freezer-safe container or bag for up to 3 months according to USDA food safety guidelines. Thaw at room temperature before enjoying again!
More Delicious Cookie Recipes
If you’re craving more Cookie ideas to bake next, here are a few favorites to try:
- Try my Toffee Crunch Cookies for a sweet, buttery, caramel crunch!
- Dark Chocolate Cookies are rich, fudgy, and perfect for chocolate lovers.
- Spice Cookies bring cozy, warm flavors that taste just like the holidays!
That’s it, folks! A simple, nostalgic cookie that always brings a little joy to the table. Raspberry Walnut Thumbprint Cookies are one of those treats that never disappoint, and making them with fresh jam makes them even more special.
Give them a try and let me know how yours turned out in the comments. You know I always love hearing about your baking adventures!
Happy Baking!
Karlynn
Raspberry Walnut Thumbprint Cookies
Ingredients
- 2 cups flour
- ¼ cup icing sugar
- ½ teaspoon salt
- 1 cup butter, softened.
- ½ cup brown sugar, packed.
- 2 large eggs, separated.
- ½ teaspoon vanilla extract
- ¾ cup finely chopped walnuts
- jam for filling
Instructions
- In a medium bowl, whisk together the flour, icing sugar and salt. Set aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add in the egg yolks, beat until combined. Stir in the vanilla. Slowly add the flour mixture, beating constantly, until all the flour is incorporated.
- Chill the dough for 1 hour in the fridge.
- Preheat your oven to 325 °F. Line two large baking sheets with parchment paper.
- If you are using nuts, in a medium bowl, beat the egg whites until frothy and set aside.
- Remove the dough from the fridge.
- Roll a Tablespoonful of dough into a ball, then dip into the lightly beaten egg whites and then roll in the nuts.
- Place on the baking sheet two inches apart. Press an indent into the top of each cookie. Fill the indent with your chosen jam.
- Bake for 15-18 minutes, until the cookies are golden brown and the nuts on the outside have toasted and are browned.
- Remove from the oven and move to wire cooling racks and let cool completely.
- Store in a lidded container in layers, with parchment or waxed paper between each layer at room temperature for up to 5 days. Freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Julie says
I followed the recipe exactly, and these came out perfectly. Thanks for sharing!
T2 says
Im going to keep the choice words out but to the people rating this that never made it, youre obv not very smart!! you rate the recipe when u make it, duh. not just for fun!!
this recipe sucks! they spread all out and don’t keep shape at all. not happy I wasted so many ingredients on this and I have an order due this evening. last cookie I waited to make never, made them. messed up!
Andrea says
These were great and I made them! Sorry yours sucked so bad.
Do dee says
that’s what happens when you’re an angry cook
Linda says
Your directions do not say when to add flour
Shelly O says
Quick question I mean to ask about the dough not already made cookies
I meant can you freeze / best way to freeze the dough ? In a log then make and dip in walnuts or make the cookies with well and nuts layered in parchment then bake ?
Karlynn Johnston says
Yeah, wrap the dough up and freeze until you need to use it. Just let it defrost in the fridge and then use it as directed in the rest of the recipe.
Shelly O says
I meant can you freeze / best way to freeze the dough ? In a log then make and dip in walnuts or make the cookies with well and nuts layered in parchment then bake ?
Leslie says
Awesome! I was torn between making this recipe and a similar recipe on the NY Times website. SO GLAD I used this recipe!
I added the zest of one lemon to the dough. Then made part of the batch using fig preserves in the thumbprint and strawberry preserves in the second half of the batch.
YUMMY !!! Cookies were very tender, yet crunchy due to the walnuts.
susan gortva says
remembering these makes me want to cry. I just saw my sister 2 days ago with her daughter. my niece said why does everyone in our family cook so good. food is a big beautiful deal. thank you karlynn for keeping it going
Healthy Kitchen 101 says
aw god, these cookies sticked along with my childhood. I still remember my mom often bought my a package of raspberry thumbprint cookies and I loved it a lot. I used to finish all the raspberry jam before eating the cookie. Aw, such a beautiful memory. I’m so excited to use your recipes to make mine own cookies ?
Pam Mansveld says
Love those cookies! I did mine with pecans and plum jam this year!
Tanya Gregory Thomlinson says
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 says
Awww what lovely memories!! Plum jam sounds delicious!!
Stace Dace says
Yum, my favorite cookie!
The Kitchen Magpie says
Yes…I haven’t made them in two years and they are my moms favourite, I think I’ll be making them again !
Mary P Hoffman says
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 says
I think I’m making these this year.. I haven’t for a couple years now.
Around the World in 80 Cupcakes says
I would adore these with hazelnuts or pistachios \U0001f60b\U0001f60b\U0001f60b Thanks for yet another great recipe \U0001f60d
Shelly O says
Can you freez these ? What is the best way ?
Andrea Daniar says
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.
Mark Read says
My mom used to make them but called them thimble cookies.
The Kitchen Magpie says
Mmm that would be delicious too!
Lindsey says
I made these cookies, the instructions did not say when to add flour so I added it before chilling. It was just terrible. Something was wrong in the ingredients list or instructions and I hated these cookies . Please fix error
Carol Sharman says
Very similar to my family’s favourite except that we like them with red currant jelly.
Ann Picken says
must try!!!
frimminjim says
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.
Marty Wittrock says
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..!