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Apricot Walnut Thumbprint Cookies

Prep Time15 mins
Cook Time15 mins
rest14 mins
Course: Dessert
Cuisine: American
Keyword: walnut thumbprint cookies
Servings: 40
Author: Jill


  • 1 ¾ c+ 2 tbs/225g all-purpose flour
  • ½ tsp/2g baking powder
  • ½ tsp/3g salt
  • ¾ c/170g unsalted butter softened
  • 2/3 c/135g granulated sugar
  • 1 large egg
  • 1 tsp/5ml vanilla extract
  • ½ c/170g apricot jam
  • 1 c/150g finely chopped walnuts


  • Preheat oven to 350° F. Line large baking sheets with baking parchment or silicon baking sheets.
  • Combine butter and sugar in a bowl. Whip with a handheld mixer or stand mixer on medium-high speed until fluffy.
  • Combine in egg and vanilla. Beat until fully blended.
  • Add dry ingredients in two additions, mixing on low speed until just combined.
  • Scrap down the sides of the bowl. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Place chopped walnuts into small bowl.
  • Scoop the dough into 1” balls. A round tsp scoop works well. Roll between your palms into an even ball.
  • Roll in walnuts before placing on baking sheet. If walnuts are having trouble sticking, they may be too big, or you can scoop up a bit of the walnuts in your palm and roll the dough between your hands. Repeat with remaining dough, placing balls 2” apart.
  • With your thumb (or knuckle) press a ½” indentation in each ball.
  • Scoop some apricot jam into each indentation until they are slightly heaped, about ¾ tsp jam.
  • Bake for 14-15 minutes until golden brown. If baking two sheets at once, rotate sheets halfway through the bake time and bake for an extra 1-2 minutes.