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Thumbprint Cookies


2 dozen cookies


1/2 cup butter or margarine, room temperature
1/4 cup brown sugar, packed
1 large egg, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon water
1 cup finely chopped walnuts
1/2 cup jam or preserves (optional)
candy kisses (optional)
candy coatings (optional)
confectioners’ sugar (optional dusting)


Preheat oven to 350°F. In a medium mixing bowl, cream butter or margarine with brown sugar until light and fluffy. Add egg yolk and vanilla. Mix well. Toss flour and salt together and add to creamed mixture. Mix until ingredients form a ball.

In a shallow dish, beat egg white slightly with 1 teaspoon water. Shape dough into 1-inch balls. Roll balls in egg white, then in nuts.

Place on cookie sheet; bake 5 minutes. Remove cookies from oven, make thumb impression in cookie and bake additional 7-10 minutes.

Remove from cookie sheet, top with desired topping pressed lightly into cookie. Cool. Dust with confectioners’ sugar, if desired.


Store cookies in an airtight container several weeks or freeze for two months. Do not dust with confectioners’ sugar if you plan to store.

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