Hazelnut and Spice Jam Thumbprint Cookies

I don’t know about you, but winter is not generally “my jam” as they say. I’m someone who would rather be too warm than too cold…you’ll find me wearing at least two layers of pants for the next three-to-four months, thank you very much. What I do look forward to when the temperature drops is the fact that it is perfectly acceptable to turn my oven on every. single. day. After all, this cold and dark atmosphere can only mean one thing…it’s cookie season!

My mother has been making the same festive varieties of cookies to give away as gifts for longer than I’ve been alive, and I’ve happily picked up her tradition, generally opting for intricately decorated chocolate and vanilla iced sugar cookies. But this year, I wanted to work on developing something new. This recipe is decidedly unfussy, easily customizable with endless filling options, and they make wonderful little gifts.

I swapped out the more traditional almond flour in these thumbprint cookies for ground hazelnuts. If you have a large enough food processor, you can make the dough entirely in one work bowl, eliminating a ton of mess. If not, though, feel free to chop the hazelnuts as finely as possible before completing the dough in a regular mixing bowl or stand mixer.

In testing these cookies, I tried version both with egg and without. I landed on the eggless version, which leads to a sandier, more melt-in-your-mouth texture. I also added a hefty dose of spice to the dough, which plays so well with the different flavors of jam I tried. Test batches included strawberry, apricot, and fig jams, along with lemon curd and orange marmalade. I think the fig and lemon version are particularly lovely, but feel free to use whatever jam you want, as long as it’s very thick. I was fortunate enough to win a giveaway on Instagram from Bonne Maman—this post is not sponsored by them, but I did win about 15 jars of jam that I’ve been working through! Luckily, it’s been my favorite brand to bake with since childhood so I know it works well here.

One tip I can’t stress enough: make sure the butter is truly room temperature (65°F or warmer) before baking. It will make it much easier to form the cookies with their thumbprint divots without cracking. But, a little cracking is okay in the end. Just more space for the final dusting of powdered sugar land!

These cookies have a rich, spicy, and buttery flavor highlighted with fruity jam that will instantly transport you to a cozier place. I’ve got my oven preheating right now…

Looking for more holiday cookie ideas? Try my Cherry Pistachio Chocolate Oatmeal Cookies or my Ginger, Sesame, and Toasted Rye Chocolate Chip Cookies.

The folks at Jefferson Street Ceramics gave me this beautiful plate. I love how the raw edge contrasts with the matte speckled glaze.

Hazelnut and Spice Jam Thumbprint Cookies Recipe

Makes about 30 cookies

Method:

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In the bowl of a large food processor, pulse the hazelnuts until finely ground. If you do not have a food processor, chop by hand until they are very fine.
If using a food processor, add the flour, confectioner’s sugar, cinnamon, ginger, cloves, and salt and pulse to combine. Add the butter (it helps to cut it into tablespoon-sized pieces) and process until a stiff dough forms. You may need to use a spatula to incorporate all the dry bits.
If you do not have a food processor, use a hand mixer or stand mixer to blend together butter and confectioner’s sugar on medium speed until smooth. Turn the mixer to low and beat in flour, cinnamon, ginger, cloves, and salt until well-combined.
Form balls of cookie dough about 1 1/2 inches in diameter and place 2 inches apart on the cookie sheets. Use your thumb, or the back of a rounded teaspoon measure, to create a divot in each cookie, pressing together any cracks if desired. Fill each divot with 1 teaspoon of jam.
Bake cookies for 20-25 minutes, until bottoms are lightly browned. Cool on sheets for 5 minutes, then remove and place on cooling racks. When cookies are warm, but not completely room temperature yet, dust powdered sugar to lightly coat. Serve, or cool completely before storing.

Cookies can be kept in an airtight container for up to a week, though they will soften a bit from the jam.

Ingredients

1 cup toasted hazelnuts

3 cups all purpose flour

1 cup confectioner’s sugar, plus more for dusting

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1/4 tsp kosher salt

1 1/2 cups (three sticks) unsalted butter, softened to room temperature

1 cup of thick jam (such as raspberry, fig, orange, strawberry, or apricot) or similarly-textured curd such as lemon curd