Easy Thumbprint Cookie Recipe - C & H Light Sugar #CHLight

Easy Thumbprint Cookie Recipe

I have a recipe binder I put together in the early 80’s when I was a young bride. It’s old and yellowed now and it’s faded with age. In the binder are recipes I wanted to save, torn from the pages of magazines, and a few I copied at the library at 10 cents a copy. This was long before home printers, copiers, and computers and unlike the electronic versions of saved recipes, these have my handwritten notes about what worked, what didn’t, and what I’d change next time.

My oldest son recently pulled out my book and took a picture with his cellphone of the sugar cookie recipe I use. That made my day. First because he knew about my recipe book and second that the cookie recipe reminded him of his youth and his favorite cookie, and it’s the recipe he wanted to use when he and his girlfriend baked cookies together this holiday season. What a gift for me.

My book of favorite recipes started in the 80's when I was in my early 20's

My book of favorite recipes started in the 80’s when I was in my early 20’s – I used to type my recipes like the one on the top on an electric typewriter – we thought we were so technically advanced 🙂

I pull the book out a few times a year and did just a few days ago when I decided it was time to make some Thumbprint cookies. They’re my favorite year round and not just during the holiday because they’re so versatile and so delicious. I decided to do a traditional cookie for the holidays – rich buttery cookie rolled in chopped nuts and filled with jam, but this year I’m changing up the recipe to try out the new C&H® Light. The new sugar includes Stevia, an all-natural sweetener that’s sweeter than sugar, but has  about 350 less calories savings in each cup (it has just 5 calories per serving).

To make the sugar substitution, I had to do a little reformulation. The new sugar requires half the amount so if you recipe calls for 1 cup, you use 1/2 cup of the C&H® Light. I realized that while the sweetness would remain the same, the volume would change so I decided to replace the volume with 1/4 of ground walnuts. That would also allow me to infuse the cookie with even more walnutty goodness.

Here’s my updated and revamped version of my favorite Thumbprint Cookies recipe which I apologize I don’t know the origins of (a commenter has said the original recipe is from a Betty Crocker cookbook. When I copied in 1980, blogs didn’t exist and I had no foresight that I’d be someday sharing it online. 🙂

Recipes: My Thumbprint Cookies Recipe Updated with C&H Light Sugar @CandHSugar #CHLight
Rolled in chopped walnuts and filled with even more walnuts and then jam, these buttery cookies are good anytime of year and can be made so many different ways. Using C&H Light reduces the calories which makes more room both physically and in calories for more walnuts! These were by far the best Thumbprints we've ever had. Two THUMBS up!
Yield: 18
Prep Time: 
Cooking Time: 
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  • 2-1/2 cups walnuts divided - ¼ ground, 2-1/4 cups finely chopped
  • 1 cup all-purpose flour
  • Pinch salt
  • ½ cup butter, at room temperature
  • ¼ cup C&H® Light sugar or ½ cup granulated sugar
  • 1 egg, separated
  • ½ tsp good vanilla extract
  • ⅓ cup jam
  1. Preheat oven to 350°F.
  2. In a small bowl, mix flour, ground walnuts, and salt - set aside.
  3. In a large bowl mixing bowl, beat butter, sugar, egg yolk, and vanilla until light and fluffy; about 2 minutes.
  4. Gradually add flour mixture, mixing just until blended. Scrape down the sides of the bowl and finish mixing by hand.
  5. With small cookie baller, shape the balls into 1" balls. Refrigerate if necessary.
  6. Line a cookie sheet with a silicone mat, parchment paper, or coat it with a vegetable oil spray.
  7. In a small but deep bowl, whisk the egg white with a fork until foamy.
  8. Dip each dough ball first into the egg white and then roll in chopped walnuts pressing the nuts firmly into the dough ball (hint: I re-chop the nuts after every other ball or as necessary and scoop up the nuts and ball together to keep the dough from sticking to my hands).
  9. Place the balls approximately 1"apart on the baking sheet. To make the "thumbprint," gently place your thumb in the center of the cookie and with your other fingers squish the cookie back into shape fixing any cracks along the way as you press your thumb into the dough - be careful not to go too deeply.
  10. Filling - you can fill your cookies prior to baking for a baked jam taste (this makes stacking the cookies easier) or immediately after cooking for a fresher jam taste. I prefer after. Use approximately 1 tsp of jam per cookie - mix the jam in the jar prior to using and then using two spoons, one to scoop out the jam and the other to ease it off the spoon and into the cookie indentation made with your thumb, fill all of the cookies.
  11. Bake 12-15 minutes or until golden brown. Allow the cookies to cool on the pan for approximately 5 minutes before transferring them to a cooling rack. Trying to move them too soon will result in them falling apart.
  12. Store in an airtight container for up to 5 days (if they last that long!) or freeze up to 2 months.
  13. Alternatives - skip the nuts and fill with chocolate, Nutella, frosting, or anything else you can think of. Or try different nuts like pecans with caramel filling. These are a really delicious butter cookie you can make any way you like.

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