Sesame Thumbprint Cookies

Sesame Thumbprint Cookies


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


servings 195 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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  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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  1. 18 Ratings


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 crumb...

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 ...

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 m...

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 supp...

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

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 t...

Yummy cookies!

this is an easy 1-bowl & eggless cookie recipe. these are definitely crumbly (eat-over-the-sink) style cookies but they are very delicious. if you like a strong almond taste then you might wan...

These cookies rock! I will be defentily making them again