Raspberry Walnut Thumbprint Cookies

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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 as good as snickerdoodles,  my snowball cookies or even eggnog cookies at Christmas!

Raspberry Walnut Thumbprint Cookies in a white plate with red checkered cloth underneath
Thumbprint Cookies

How to Make Thumbprint Cookies

Basic thumbprint cookies are a shortbread type dough that you fill with jam. You press a well into each cookie with your thumb of course!

  1. Cream together the butter and sugar until creamy and completely combined.  Add in the egg yolks, beat until combined. Chill the dough for an hour in the fridge.
  2.  Preheat your oven to 325 °F.
  3. To make plain thumbprint cookies, roll about 2 teaspoons of dough into a ball then place onto a parchment lined baking sheet. Repeat until the dough is all used.
  4. Press a well into each cookie using your thumb.
  5. Bake in the preheated oven for 10 minutes. Open the oven, place jam in each thumbprint and return
    to the oven. Continue baking another 10-15 minutes until golden.
  6. Remove from the oven and move to wire cooling racks and let cool completely on
    the sheets.

Raspberry Walnut Thumbprint Cookies in a parchment paper

Raspberry walnut thumbprint cookies are a little fancier. 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!

Thumbprint Cookies Tips & Tricks

  1. Make sure the dough is cold. You want the dough to stay in a little ball shape with the indent so that you can actually fill it with jam. If the thumbprint cookie dough isn’t’ cold, it will spread out.
  2. Freeze them. You can freeze thumbprint cookies for a couple of months. Simply place them into a sealing freezer safe container in layers, with parchment paper between the layers and store.
  3. Bake them until golden brown.  Thumbprint cookies are basically a shortbread with egg, so for the best flavour you want to bake them until light brown.
  4. Use any flavour of jam you want.  There are endless taste combinations that you can make with thumbprint cookies, blueberry and almond for the nuts, plain with lemon curd in the middle, let your imagination take over!

freshly baked Raspberry Walnut Thumbprint Cookies in a white plate and in parchment lined baking sheets

What is lovely about thumbprint cookies 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.

Hope you enjoy these as much as we did!


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Take this basic thumbprint cookie dough recipe and make these Raspberry Walnut Thumbprint cookies with it! A classic taste pairing! #christmascookies #thumbprintcookies #cookies

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Raspberry Walnut Thumbprint Cookies

Take this basic thumbprint cookie dough recipe and make these Raspberry Walnut Thumbprint cookies with it! A classic taste pairing!
5 from 13 votes
Prep Time
10 minutes
Cook Time
16 minutes
Total Time
26 minutes
Christmas Cookies
Karlynn Johnston


Thumbprint Cookie Dough

  • 1 cup of butter
  • 1/2 cup of brown sugar
  • 2 eggs separated
  • 2 cups of flour
  • 1/2 teaspoon salt if you use unsalted butter
  • 1 1/2 cups of chopped walnuts

Thumbprint Filling

  • Raspberry jam of your choice


  1. Cream together the butter and sugar until creamy and completely combined.
  2. Add in the egg yolks, beat until combined.Beat in the flour until completely mixed in.

  3. Chill the dough for an hour in the fridge.
  4. Preheat your oven to 325 °F.
  5. Roll about 2 teaspoons of dough into a ball, then dip into the lightly beaten egg whites then roll in the walnuts, then place onto a parchment lined baking sheet. Repeat until the dough is all used.
  6. When the cookies are all on the parchment lined cookie sheet, press a well in the center of each ball prior to baking using your thumb, of course!
  7. Bake in the preheated oven for 10 minutes, then open the oven and re-press the wells using the handle of a wooden spoon to gently indent the cookies again. While the cookies are still on cookie sheets fill the wells with the raspberry jam. Return to the oven.
  8. Continue baking another 8 minutes until golden.
  9. Remove from the oven and move to wire cooling racks and let cool completely on the sheets.

Recipe Notes

You can sub in any jam flavour that you want!

Nutrition Information

Serving: 1cookie, Calories: 117kcal, Carbohydrates: 8g, Protein: 1g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 81mg, Potassium: 37mg, Sugar: 3g, Vitamin A: 170IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 0.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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.5 stars

  2. 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 going5 stars

  3. 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 ?

  4. Pam Mansveld says

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

    5 stars

    • 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!

      5 stars

    • The Kitchen Magpie says

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

      5 stars

    • 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 !

      5 stars

  5. 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.

  6. 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

  7. 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.

  8. Mark Read says

    My mom used to make them but called them thimble cookies.

    5 stars

    • 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

  9. Carol Sharman says

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

  10. 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.

    5 stars

  11. 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..!

    5 stars

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