Apricot Walnut Thumbprint Cookies

  • Author: Linda Kurniadi


These classic Apricot Walnut Thumbprint Cookies are so delicious you’ll want to make them all year. These thumbprint cookies are adorable and melt in your mouth!



  • 1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups (170 grams) unsalted butter, softened 
  • 2/3 cups (135 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup apricot jam
  • 1 cup finely chopped walnuts


  • Whip butter and sugar with a mixer until fluffy over medium-high speed.
  • Add in egg and vanilla, then continue to mix until fully blended. Switch the speed to low.
  • Slowly add the dry ingredients until just combined.
  • Scrape down the sides of the bowl. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  • When ready to bake the cookies, add chopped walnuts in a small bowl.
  • Preheat the oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Scoop the dough into 1″ balls. Roll between your palms to make it into an even ball. Roll in walnuts before placing the rolled dough on a baking sheet. Repeat with the remaining dough and place each ball 2″ apart.
  • Using your thumb, press a ½” indentation in each ball.
  • Scoop some apricot jam (about ¾ teaspoon) into each indentation until they are slightly heaped.
  • Bake for 14-15 minutes or until golden brown.