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Homemade Jelly Thumbprint Cookies

October 14, 2013
Finished Thumbprint Cookies

I don’t know about you, but I get really excited about holiday baking. I love makings tons of cookies and candies. I’m not excited because I get to eat them really, but that I get to give them away. Some people are underwhelmed by a homemade gift, sure. But any one who has spent hours in the kitchen baking knows exactly how much work goes into a gift of 10 different kinds of cookies, hell, even four different kinds!


We’ve got a little time till the holidays are upon us, so make these as a test batch to keep and enjoy.


First things first, get your favorite homemade jelly. I use mayhaw. I’ve never seen a mayhaw in person… but the jelly flavor is a cross between grape and apple. It’s DEVINE! Close to a scuppernong I think? So if you aren’t from the South you’re scratching your head right now, I know. Just use your favorite jelly or jam.




½ cup unsalted room temperature butter

1/2 cup light brown sugar

1 egg, separated

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon fine sea salt

1/4 cup white granulated sugar

1/4 cup of your favorite jelly or jam


Line two sheet pans with silicone mats or parchment paper and heat your over to 350 degrees.


Like we’ve done some many times before, cream your butter and BROWN sugar in a stand mixer. It will get lighter in color and “fluffy” after about 3 minutes. Reduce speed and add your egg yolk, salt, and vanilla. Reduce the speed of your mixer and mix in the flour.


Roll dough into 1 inch balls. If it’s too sticky, cover with saran wrap and place in the fridge for 30 minutes. Dip each ball in beaten egg white and after shaking off the excess, roll in WHITE sugar. I do this in little bowls so I just roll the balls in each by making a circular motion with the bowl on the counter.  Space 2 inches apart on your prepared baking sheets. Using your thumb or the small end of a melon-baller make a depression in each cookie, see photo. Place your baking sheets in the fridge for 20 minutes or the freezer for 7.

Fill each cookie with 1-2 teaspoons of jelly/jam.  Do not over fill, it will leak out and make a mess!


Now bake for 10 minutes until golden brown. Let cool on sheets for at least five minutes before moving to a wire rack to finish cooling.


Make sure these and all your baked sweets are completely cool before packaging to prevent condensation that will cause your hard work to spoil!

 Thumbprint Cookies



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