This recipe landed on my holiday baking list years ago and instantly became one of those traditions that feels like a warm kitchen hug. These jelly thumbprint cookies are buttery, nutty, and cheerful with just a teaspoon of jewel-toned jam tucked into each little well. I first made them on a snowy afternoon while listening to holiday music; my kids insisted on helping press each thumbprint and chose the jelly colors. The hands-on nature of these cookies makes them a perfect family activity, and the result is a tray full of treats that disappear faster than I can box them up for neighbors.

The texture is what keeps me coming back: slightly crisp edges, a tender buttery center, and the crunch of chopped peanuts coating the outside. The almond extract whispers in the background and complements both the peanut and jam flavors without stealing the show. They’re festive, portable, and surprising because the small spoonful of jelly melts into the center rather than overpowering the cookie. I love to bake a double batch for cookie swaps—people often ask for the recipe after the first bite.

Ingredients

• Unsalted butter, 1/2 cup (1 stick), softened: Room-temperature butter creates a tender crumb and allows even creaming with the sugar. I prefer European-style butter for a slightly richer flavor; if using salted butter, omit additional salt.
• Light brown sugar, 1/4 cup, packed: Adds a touch of molasses flavor and chewiness. Pack it into the measuring cup so the cookies have consistent sweetness and texture.
• Large egg, 1 (divided): Use the yolk in the dough for richness and the white for egg-wash to help nuts adhere. If you only have one egg, separate it carefully—the yolk goes in the batter.
• Almond extract, 1/2 teaspoon: A small amount brightens the cookie and pairs beautifully with peanut and fruit flavors. Do not overdo it—extracts are potent.
• All-purpose flour, 1 cup: Provides structure; spoon into the cup and level with a knife for accuracy. For a slightly softer cookie, replace 1 tablespoon of flour with cornstarch.
• Kosher salt, 1/4 teaspoon: Balances sweetness and enhances the peanut flavor.
• Chopped peanuts, 1 cup: Dry-roasted or roasted unsalted peanuts are ideal. Chop coarsely so you get pleasant crunch without overpowering each bite.
• Red and green jelly, 3 tablespoons each (total 6 tablespoons): Use your favorite brand—seedless preserves, currant jelly, or holiday jellies. You only need about 1 teaspoon per cookie, so brighter, not overly runny jams work best.

Instructions

Make the dough: In a large mixing bowl, cream 1/2 cup softened unsalted butter with 1/4 cup packed light brown sugar until light and fluffy, about 2 minutes with a hand mixer. Add the egg yolk and 1/2 teaspoon almond extract and beat until combined. Scrape the bowl, then fold in 1 cup all-purpose flour and 1/4 teaspoon kosher salt until just combined—you want a cohesive dough without overworking it, which keeps the cookies tender. Portion the dough: Use a tablespoon or a 1-inch cookie scoop to portion dough into uniform 1-inch balls. For even baking, aim for 24 balls. If the dough is sticky, chill it 10–15 minutes; cold dough rolls more cleanly and holds shape better in the oven. Prepare coatings: In a small bowl, whisk the reserved egg white until frothy. Place chopped peanuts in a separate bowl. Dip each dough ball into the egg white, then roll in chopped peanuts, pressing lightly so the nuts adhere. Transfer to a parchment-lined baking sheet, spacing the balls about 1 inch apart. Make the thumbprints: Using your thumb (or the end of a wooden spoon handle), gently press a shallow well into the center of each ball. Aim for a 1/4–1/3 inch indentation—too deep and the cookie may collapse, too shallow and the jam won’t sit snugly. Spoon about 1 teaspoon of jelly into each well, alternating red and green for a festive look. Bake and cool: Preheat the oven to 350°F. Bake the sheet for 12–14 minutes, rotating halfway through if needed, until the edges of the peanuts begin to brown and the cookie bottoms are set. Avoid over-baking; the centers should still look soft. Cool completely on the pan before transferring to a rack—the jam firms as it cools.

Storage Tips

Store completely cooled cookies in a single layer or with parchment between layers in an airtight tin or container at room temperature for up to five days. For longer storage, freeze in a single layer on a sheet tray until firm, then transfer to a freezer-safe container for up to three months. To thaw, leave at room temperature for about 30 minutes; reheat gently in a 300°F oven for 3–5 minutes if you want the peanuts crisped up again. Avoid refrigerating—cold air dries these cookies faster and can make them crumbly.

Ingredient Substitutions

If you need a nut-free version, substitute crushed pretzels or toasted coconut flakes for the chopped peanuts—the texture will change but you’ll keep the extra crunch. For a gluten-free option, use a one-to-one gluten-free flour blend and add 1 teaspoon of xanthan gum if your blend lacks it. Swap almond extract for vanilla if nut extract is a concern, or use natural peanut butter (dehydrated style) mixed with crumbs to create a peanut coating when whole nuts aren’t allowed. For a lower-sugar option, use a reduced-sugar jam and reduce the brown sugar by 1 tablespoon, though texture will shift slightly.

Serving Suggestions

Serve these on a holiday cookie platter alongside spiced cookies, shortbread, and chocolate-dipped treats for a beautiful mix of textures and colors. Garnish the tray with fresh rosemary sprigs and pomegranate seeds for an elegant holiday presentation. These are perfect with a small cup of strong coffee, a glass of cold milk, or mulled cider. Make mini versions by rolling smaller 3/4-inch balls and using 1/2 teaspoon jam for bite-sized delights at parties.

Cultural Background

Thumbprint-style cookies have European roots and are often associated with Scandinavian baking traditions, where jams and preserves play a central role in sweet biscuits. Over time, the thumbprint evolved across countries to include diverse fillings—lemon curd, chocolate ganache, and nut pastes. The combination of peanut coating and colorful jelly is a distinctly modern, American holiday twist that nods to peanut butter and jelly flavors while maintaining the classic thumbprint silhouette.

Seasonal Adaptations

In winter, use cranberry-orange jam or spiced cherry preserves for a festive flavor; in summer, try apricot or raspberry for a brighter note. For Thanksgiving, swap green jelly with apple butter in a small spoon to echo autumn flavors. During cookie exchanges, use a variety of jams so your platter offers different tastes—consider labeling each jar so guests know which flavor they’re sampling.

Meal Prep Tips

Form the cookie dough and portion it into 24 balls, then freeze or refrigerate. When you’re ready to bake, roll in egg white and peanuts and add jam to the wells. This streamlined approach makes it easy to bake fresh cookies for company while spending minimal time on the day of. Use clear, labeled freezer bags and store prepped balls flat to save space; bake directly from frozen, adding a minute or two to the bake time.

These little cookies are more than a sweet bite—they’re a way to make memories. Whether you’re baking with friends, teaching kids a new skill, or making tins for neighbors, these jelly thumbprint cookies are reliable, delicious, and endlessly adaptable. Happy baking!