These cranberry and orange thumbprint cookies are the perfect cookie to whip up in half an hour for your kids to enjoy or for afternoon tea. They're so easy to make and have a chewy texture and a crunchy shell that's filled with a sweet cranberry jam. Nobody can resist a delicious thumbprint cookie!
Contents
🌟 Why this recipe works
What's special about thumbprint cookies is the melt-in-the-mouth texture similar to shortbread cookies and the sweet, flavored jam filling in the center.
They are super easy to make too, and the recipe is great for getting the kids involved with making and shaping the dough. Plus, the recipe uses just a few simple ingredients that you likely already have in your pantry.
The subtle orange flavor of the cookie combined with the tartness of the cranberry jam filling makes for a delicious cookie that is perfect for holiday gatherings or anytime you want a special treat.
The addition of cornmeal to the dough helps give these cookies a little bit of extra texture and chewiness. Thumbprint cookies are also great for filling with your favorite flavored jam, so feel free to experiment with different flavor combinations.
If you're looking for an easy and delicious cookie recipe, whip up a batch of this thumbprint cookie recipe. And if you want more easy cookie recipes to bake with your kids, try our delicious chocolate chip cookies, sugar cookies, or ginger sandwich cookies.
🍽 Key Ingredients
Thumbprint cookies require minimal ingredients, many of which you probably have in your kitchen already.
Flour - The best flour to use for these cookies is all-purpose flour because it has the perfect amount of protein to produce a tender cookie.
Cornmeal - The addition of cornmeal gives these cookies a little extra texture and chewiness.
Salt - A pinch of salt helps to balance the sweetness of the cookie and bring out the flavor of the other ingredients.
Unsalted butter - Unsalted butter is best for baking because it allows you to control the amount of salt in the recipe.
Granulated sugar - You'll need sugar for the cookie dough and for the cranberry filling to give these cookies their characteristic sweetness.
Orange - The zest of one orange is added to the dough for a hint of orange flavor, and the juice is used in the cranberry filling.
Egg - One egg is needed to bind the ingredients together and create a slightly crisp exterior on the cookies
Cranberries - Fresh cranberries are better for the sweet filling. If you have extra cranberries you should try my cheese ball recipe.
Water - You'll need water to cook the cranberries and thin out the filling if it is too thick.
Substitutions
Cranberries
If you don't have cranberries, you can use any other type of berry in the filling. Alternatively, you could use berry jam as a replacement for the filling ingredients to fill the thumbprint cookies. Other ideal flavored jam options are cherry jam, apricot jam, or orange marmalade.
Orange
If you don't have an orange, you can use the zest of another citrus fruit, such as a lemon or lime.
Cornmeal
As a substitute for cornmeal, you could use finely ground oats or almond meal.
🔪 How to make
It's easy to make thumbprint cookies! Simply mix together the dough ingredients, chill for 30 minutes, then shape into balls. Make an indentation in the center of each ball with your thumb and fill with cranberry filling.
Preparations
- Remove the butter and egg from the fridge 1 hour before baking to come to room temperature.
- Separate the egg yolk from the egg white.
Cooking instructions
Step 1
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
The dough for these cookies comes together quickly by creaming the butter and ¼ cup of sugar together in a mixing bowl for 3 to 4 minutes until light and fluffy. Add the egg yolk and orange zest and mix until combined.
Step 3
In a separate bowl, stir in the flour, cornmeal, and salt together, then add the dry ingredients to the wet ingredients and mix until just combined.
Step 4
Lightly beat the egg white in a small bowl until frothy.
Step 5
Make balls from the cookie dough using a cookie scoop or tablespoon, then dip them into the fluffy egg whites, and roll the ball in the remaining sugar.
Step 6
Transfer the sugar-coated balls to the prepared baking sheets and gently press into the center of each ball with your finger or the back of a teaspoon.
Step 7
Bake them in the preheated oven for 15 minutes until lightly browned, baking one baking sheet at a time.
Step 8
Remove the baked cookies from the oven and use your thumb to press into the center again while the cookies are still warm.
Step 9
Transfer the cookies to a wire rack to let them cool completely.
Step 10
Place the filling ingredients into a saucepan and bring to a boil.
Step 11
Reduce the heat to simmer and smash the cranberries with a measuring spoon.
Step 12
Simmer for 5 minutes until the mixture becomes thick, then remove the pan from the heat to cool.
Step 13
Once the cranberry jam is cool, spoon a small amount (½ teaspoon) into the center of each thumbprint cookie.
Step 14
Serve them on a plate or transfer them to a container.
💭 Cooking tips
The cookie dough will spread!
The cookies will spread slightly during baking, so make sure to leave a 1-inch gap between them on the baking sheet.
Soften your butter
For the best buttery cookies, make sure to use softened butter and not hardened butter. It needs to be slightly firm so that it is easy to cream with the sugar.
Chilling the dough
Once you have made the cookie dough, you can wrap it in plastic wrap and refrigerate it for 30 minutes until slightly firm so that it becomes easier to shape and press without breaking.
📖 Variations
This thumbprint cookie recipe is easily adaptable by using a different flavored filling or adding some crunch to the cookie dough. Here are some tasty variations to try:
Thumbprint cookies with chopped nuts
Instead of mixing the dough balls into sugar after the egg white, blend ¼ cup of almond nuts until they resemble breadcrumbs and roll the balls into the crushed almonds for a delicious crunchy texture.
Thumbprint cookies with Nutella
Substitute the cranberry filling for Nutella and place a hazelnut in the center for a smooth chocolate and nutty center.
Thumbprint cookies with dulce de leche
Swap the orange zest for a teaspoon of pure vanilla extract to make the cookie dough, and fill them with dulce de leche for a sweeter twist.
🥗 What to serve with
These thumbprint cookies can be enjoyed on their own or on a plate with other cookies and treat for afternoon tea with friends. Here are some easy baking options to serve with your cookies.
Chocolate and cherry bars
Fudgy cherry pie bars are absolutely divine! The dense chocolate, coffee, and oat base combined with a white chocolate ganache and topped with cherry pie filling and coconut flakes are the stuff dreams are made of! They are a worthy treat to enjoy with thumbprint cookies.
Fried dough
Nothing goes better with thumbprint cookies than a big plate of fried doughnuts! This fluffy, airy, and sugar-coated fried dough recipe is an irresistible treat.
Pumpkin muffins
These delicious cream cheese pumpkin muffins are the perfect Fall treat! They are moist, flavorful, and filled with cream cheese. Serve them with a cup of coffee or tea for the perfect snack.
🙋 Frequently asked questions
Can I make the cookie dough in advance?
Yes, you can make the cookie dough a day or two in advance and keep it refrigerated until you are ready to use it.
Can I freeze the thumbprint cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Just be sure to thaw it in the refrigerator overnight before using it.
🧊 Storing
Thumbprint cookies stay crunchy on the outside and soft in the center for a while when stored correctly.
Room temperature - You can store thumbprint cookies in an airtight container at room temperature for up to 3 days.
Refrigerated - Place the leftover thumbprint cookies into the fridge in an airtight container for up to 1 week.
Frozen - You can freeze thumbprint cookies in a freezer bag or container for up to 3 months. Thaw overnight at room temperature when you're ready to eat them.
👪 Serving size
This thumbprint cookie recipe makes about 2 dozen cookies. The recipe is also easily scalable to fit your needs.
These thumbprint cookies are the perfect treat for any occasion. Whether you're hosting a party or just looking for a tasty snack, these cookies are sure to please. And with a variety of fillings to choose from, there's something for everyone. So go ahead and give them a try!
Love this dessert recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
📋 Recipe
Thumbprint Cookies
Ingredients
for the cookies:
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- ½ teaspoon salt
- 1 stick butter - 110 g unsalted, room temperature
- ½ cup sugar
- ½ teaspoon orange zest
- 1 large egg - separated
for the filling:
- 1 cup cranberries - fresh
- ½ cup water - more if needed
- ¼ cup sugar
- 1 orange - zest
Instructions
Preparations
- Remove the butter and egg from the fridge 1 hour before baking to come to room temperature.
- Separate the egg yolk from the egg white.
Cooking instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper or silicone baking mats.
- The dough for these cookies comes together quickly by creaming the butter and ¼ cup of sugar together in a mixing bowl for 3 to 4 minutes until light and fluffy. Add the egg yolk and orange zest and mix until combined.
- In a separate bowl, stir in the flour, cornmeal, and salt together, then add the dry ingredients to the wet ingredients and mix until just combined.
- Lightly beat the egg white in a small bowl until frothy.
- Make balls from the cookie dough using a cookie scoop or tablespoon, then dip them into the fluffy egg whites, and roll the ball in the remaining sugar.
- Transfer the sugar-coated balls to the prepared baking sheets and gently press into the center of each ball with your finger or the back of a teaspoon.
- Bake them in the preheated oven for 15 minutes until lightly browned, baking one baking sheet at a time.
- Remove the baked cookies from the oven and use your thumb to press into the center again while the cookies are still warm.
- Transfer the cookies to a wire rack to let them cool completely.
- Place the filling ingredients into a saucepan and bring to a boil.
- Reduce the heat to simmer and smash the cranberries with a measuring spoon.
- Simmer for 5 minutes until the mixture becomes thick, then remove the pan from the heat to cool.
- Once the cranberry jam is cool, spoon a small amount (½ teaspoon) into the center of each thumbprint cookie.
- Serve them on a plate or transfer them to a container.
comfortablefood
Thanks Denise - I'll fix it. 🙂