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Hazelnut Thumbprint Cookies

Buttery, nutty cookies filled with jam for a classic sweet treat that’s perfect for holidays, gifting, or cozy afternoons.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup toasted hazelnuts finely chopped
Filling
  • 0.5 cup jam raspberry, strawberry, or apricot

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Toast hazelnuts on a baking sheet for 8–10 minutes until fragrant. Cool and chop finely.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add egg and vanilla extract, mixing until fully combined.
  5. Whisk flour, baking powder, and salt together, then gradually add to wet ingredients until dough forms.
  6. Fold in chopped hazelnuts until evenly distributed.
  7. Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart.
  8. Press a shallow indentation into each dough ball with your thumb or the back of a spoon.
  9. Bake 12–14 minutes until edges are lightly golden. Cool slightly.
  10. Fill each indentation with jam once cookies are cool. Allow to set before serving.

Notes

Store cookies in an airtight container for up to 4 days. Freeze baked cookies (without jam) for up to 2 months.