Filed Under: Cookies | Dessert

Raspberry Walnut Thumbprint Cookies

Recipe By Tessa Arias
  |  
May 11th, 2017
3 from 1 vote
3 from 1 vote

Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with a dollop of raspberry jam in the center of each!

Yield: 26 cookies

Prep Time: 10 minutes

Cook: 15 minutes

Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!

This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

Tessa's Recipe Rundown...

Taste: Fruity, nutty, and sweet!
Texture: Rich, crunchy, and slightly crumbly.
Ease: Super simple, it just takes a few extra minutes for making and filling the jam thumbprints.
Pros: Perfect addition to any cookie tray!
Cons: None.
Would I make this again? Definitely, and next time I’ll use whatever jam or preserves I pick up at the farmer’s market.

  • Making raspberry walnut thumbprint cookies
  • Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!
  • Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!
  • Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!
  • Making raspberry walnut thumbprint cookies
  • Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!
  • Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!
  • Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with dollop of raspberry jam in the center of each!
When life feels crazy, the best thing to do is to bake the stress away.

Baking is my happy place.

Can you relate?

It’s relaxing, therapeutic, and you’re rewarded with something delicious to share at the end.

When I’m feeling overwhelmed, I like to enter my kitchen to bake away the stress. Usually I go for a tried-and-true recipe I know will turn out delicious. Often I like an intermediate recipe, something that’s easy enough not to screw up if I get distracted, but hard enough that it requires my focus.

That way my time in the kitchen is all about being present in what my hands are doing. It’s a form of meditation, truly!

That’s how I felt when making these Raspberry Walnut Thumbprint Cookies. Chopping the walnuts, shaping the dough, filling the indentations with jam. It’s all extremely relaxing to me.

This recipe was actually developed in partnership with California Walnuts. I knew I wanted to find a fun way to showcase the walnuts on the outside of a treat, not just mixed into the dough or batter.

This Raspberry Walnut Thumbprint Cookie recipe utilizes a simple shortbread dough for its base. To get the walnuts to stick to the outside, we use egg whites as a “glue” of sorts. Although raspberry is my favorite filling flavor, feel free to use whatever jelly, jam, or preserves you have on hand.

Since it’s so easy to accidentally add too much flour to any recipe when measuring with measuring cups, be careful to either use the spoon and level flour method, or use a kitchen scale. You can learn more about proper measuring when it comes to baking here.

If you make this recipe, be sure to tag me on Instagram and use #handletheheat so we can all see your creation!

3 from 1 vote

How to make
Raspberry Walnut Thumbprint Cookies

Yield: 26 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Easy Raspberry Walnut Thumbprint Cookies are buttery, crunchy, and crumbly with a dollop of raspberry jam in the center of each!

Ingredients

  • 2 sticks (227 grams) unsalted butter, at cool room temperature
  • 2/3 cup (133 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups plus 2 tablespoons (272 grams) all-purpose flour
  • 1/4 teaspoon fine salt
  • 2 large egg whites, beaten
  • 1 cup finely chopped California walnuts
  • 1/2 cup raspberry preserves or jam

Directions

  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of an electric mixer, beat the butter, sugar, and vanilla on medium high speed until light and fluffy, about 2 to 3 minutes. Add the flour and salt and beat until just combined.
  3. Shape the dough into 1-tablespoon balls. Dip each ball in beaten egg whites, then roll in the chopped walnuts. Press the nuts to adhere to the dough. Place on prepared baking sheets, spacing about 2-inches apart.
  4. Bake for 12 minutes, until cookies are puffy.
  5. Remove from the oven and make an indentation in the centers with the blunt round end of a wooden spatula or spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
  6. Remove from oven and spoon about 1/2 teaspoon of preserves into each indentation. Let cool on baking sheets for 5 minutes before removing the cookies to wire racks to cool completely before serving.
  7. Cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for 1 week.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Rona — May 27, 2017 at 5:35 pm

    Can you tell me what I did wrong? Mine spread out too much . I think too much butter?

    • #
      Tessa — May 29, 2017 at 10:01 am

      Hi Rona, your butter was probably too warm when it entered the oven. Be sure to use butter at a cool room temperature, or try freezing the raw balls of dough for 10 minutes before popping in the oven to reduce spread.

  2. #
    Hazel — February 18, 2018 at 2:22 pm

    Are the centers in these soft or were mine just underbaked? I even popped them in the oevn a few minutes linger but the middles were still pretty soft.

  3. #
    Anna — February 15, 2019 at 10:32 am

    Love them! Did have to bake a few minutes longer.
    I also added a splash of almond extract. Yum! Simple and delicious!

  4. #
    Stacie YSIDRO — July 15, 2020 at 5:14 pm

    I tried this recipe with out the egg whites and nuts on the outside, I put violet confit in them! Amazing!
    One issue I tend to have tho is that my cookies melt out all over the pan/get much flatter and wider than the picture…..
    is it because I didn’t do the egg whites and nuts on the outside?
    I added more flour and it helped, I also refrigerate my dough and that helped some too,
    What else is going on that makes shortbread bleed out like that?

    I use a scale for ingredients and do know since I’m in florida my room temp is way warmer than average, should I just refrigerate dough longer?

    Even tho my cookies shape was off the flavor was amazing

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