Sesame Thumbprint Cookies Recipe -
Sesame Thumbprint Cookies Recipe

Sesame Thumbprint Cookies

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"Easy to make sesame seed coated shortbread-type of cookie with jam or preserves in the middle. You choose your favorite fruit. Very tasty."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat the oven to 400 degrees F (205 degrees C).
  2. Cream the butter and sugar together. Add the almond extract and the salt. Stir in the flour and mix well.
  3. Shape tablespoonfuls of the dough into walnut-sized balls then roll the balls in sesame seeds to cover completely. Place balls on ungreased cookie sheets and flatten slightly. With your thumb, indent the center of each cookie. Fill indentations with jam or preserves.
  4. Bake at 400 degrees F (205 degrees C) for 10 to 12 minutes. Remove cookies from baking sheets and let cool on a rack. Store cooled cookies in an air-tight container.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2006

My mother made these cookies every Christmas and I love them! The only difference is that we add the Jelly right after your remove them from the oven. As for people who said they are too crumbly, let them sit for a minute or 2 on the cookie sheet before removing them, they will get firmer as they cool.

Most Helpful Critical Review
Aug 29, 2002

This cookie was dry and crumbly - had to throw it out!!


18 Ratings

Dec 14, 2009

I've made many a thumb print cookie and thought these looked really yummy with the addition of the sesame seeds. However, while mixing I found that the dough appeared to be very dry and crumbly which made me a little nervous. I had tripled the recipe so I'm not sure if that had anything to do with it, but to be on the safe side, I added in two eggs which added enough moisture to work with the dough. Two tablespoons of sesame seeds wasn't nearly enough for even a single batch, so I increased that by quite a bit. The end result was a beautiful little festive looking cookie that just melted in your mouth. Delicious and thank you!

Jul 23, 2001

I have not tried using this recipe because I am afraid the cookies will not turn out. I think maybe the cookies were dry and crumbly for one reviewer because there are a couple of ingredients missing. Along with the butter, sugar, extract, and flour, try adding 2 egg yolks. I would also omit the 1/2 tsp salt. Chill dough about an hour. After shaping dough into balls, roll them in egg whites before rolling them in sesame seed. I think this recipe has potentials and would yield great cookies with some adjustments.

Dec 09, 2009

These are great and so easy to make! I use a little less salt and try to pack as much preserve in the middle as I can (love the fruit flavor!) They're shortbread-type cookies so they're not supposed to be moist per se, but they break apart smoothly and melt in your mouth. My Nana has been making them for Christmas for years. Shame on you, "mmmdessert" for reviewing a recipe without ever making it!!

Dec 10, 2003

Easy to make and very festive (particularly if you use rasberry or cherry jam)

Dec 08, 2009

Very Good! The only thing I do differently is use 1/2 cup of sugar and double the almond extract (I find that I lose some of the almond flavor during baking). Oh, and I always need more than 2 tbsp. of sesame seeds for rolling the dough balls in. I make these every year for Christmas and everyone absolutely LOVES them! :)

Aug 29, 2002

Yummy cookies!


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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