Amazing Whole Wheat Thumbprint Cookies

Perfect Thumbprint Cookies

Tip: You can use a small measuring spoon to make uniform depressions in your thumbprint cookies.

For years I thought whole wheat thumbprint cookies were hard to make. All the recipes I’d tried turned out dry or just didn’t taste good. I finally found a recipe for a good soft and buttery thumbprint cookie that is so easy to make! Of course it used while flour, so I’ve modified it some, but because of the delicate nature of shortbread, I’ve decided not to try and change the sweeteners.

I think what makes these cookies especially fun for our family is the homemade jam. I used my blueberry refrigerator jam and peach refrigerator jam recipes to add a special touch to these family favorites.

My Favorite Flour

I use this Montana Wheat Prairie Gold flour for everything!

The secret to using whole wheat flour in delicate desserts is to use white or golden wheat. While still whole, natural and very good for you, the wheat berries this flour is made from are lighter in color and softer in texture, so the flour is much finer and lighter. It makes delicious pastries and I usually mix it half and half with my bread flour when I make bread.

Note for bakers who have toddlers in the house… If you say ‘no more cookies’ be sure to put the cooling cookies out of reach. Else your toddler may pull up a chair, climb up to the counter and dip his finger in the jam, lick, and dip again. Technically not eating anymore cookies, but providing you with a good giggle and everyone else an enthusiastic “ewww, gross!” moment.

Whole Wheat Thumbprint Cookies
A soft and buttery thumbprint cookie made with whole wheat flour, real butter and homemade jam.
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  1. 1/2 cup butter, softened
  2. 1/4 cup sugar
  3. 1/4 cup packed brown sugar
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1 egg
  7. 1 tablespoon milk
  8. 1 teaspoon vanilla
  9. 2 cups Montana Wheat Prairie Gold flour
  10. 1/4-1/3 cup seedless jam or jelly
  1. Beat together the butter, sugars, vanilla, milk and egg.
In a separate bowl mix together
  1. 1 1/2 cups of the flour, baking powder and salt.
Add the dry ingredients to the wet and mix well.
Gradually add the remaining 1/2 cup up flour, mixing by hand if needed.
  1. Roll into walnut sized balls and place and inch or two apart on an ungreased cookie sheet. Use your thumb or a small spoon to make a nice depression in each cookie.
  2. Bake at 375 degrees for 6-7 minutes. Cookies should not change color on top. They will feel soft to the touch and be barely golden on the bottoms. If you bake them too long they will be dry and will crumble.
  3. Remove from the oven and spoon your favorite jam into the depressions immediately. Let cool a few moments then move the cookies to a cooling rack or clean towel to cool. It may take a while for the jam to set up, but you don't have to wait that long to enjoy one. They're good warm!
Adapted from Midwest Living
Adapted from Midwest Living

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  1. says

    Question: If you use the measuring cup are you still allowed to call them thumb print cookies? :)

    Thanks for sharing another great recipe!

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