Sesame Thumbprint Cookies

Sesame Thumbprint Cookies

12 Reviews 1 Pic
Recipe by  MIZAPRIL

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

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Adjust Servings

Original recipe yields 3 dozen



  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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Reviews (12)

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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 crumbly, let them sit for a minute or 2 on the cookie sheet before removing them, they will get firmer as they cool.



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 which made me a little nervous. I had tripled the recipe so I'm not sure if that had anything to do with it, but to be on the safe side, I added in two eggs which added enough moisture to work with the dough. Two tablespoons of sesame seeds wasn't nearly enough for even a single batch, so I increased that by quite a bit. The end result was a beautiful little festive looking cookie that just melted in your mouth. Delicious and thank you!



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 missing. Along with the butter, sugar, extract, and flour, try adding 2 egg yolks. I would also omit the 1/2 tsp salt. Chill dough about an hour. After shaping dough into balls, roll them in egg whites before rolling them in sesame seed. I think this recipe has potentials and would yield great cookies with some adjustments.

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Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet



previous recipe:

Aunt Anne's Sesame Cookies


next recipe:

Thumbprint Shortbread Cookies