Cornmeal Thumbprint Cookies Recipe

Name: Cornmeal Thumbprint Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched, unsalted almonds; 1/2 cup confectioners sugar, sifted; 1 1/4 cups all-purpose flour; 1/2 cup yellow cornmeal; Zest of 1 lemon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces; 1 large egg; 1 teaspoon pure vanilla extract; 2/3 cup peach or your favorite fruit preserves

Servings: persons

1/2 cup blanched, unsalted almonds
1/2 cup confectioners sugar, sifted
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
Zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon pure vanilla extract
2/3 cup peach or your favorite fruit preserves

1
Combine the almonds and confectioners sugar in a food processor and pulse until the almonds are finely ground, about 1 minute.
2
Add the flour, cornmeal, lemon zest, salt, and nutmeg and pulse several times to mix.
3
Add the butter and pulse until the mixture resembles coarse meal.
4
Stir the egg and vanilla in a small bowl and add to the almond-butter mixture.
5
Pulse just until the dough begins to stick together.
6
Transfer the dough to a lightly floured work surface and knead several times to form a flat disk.
7
Wrap tightly in parchment paper or plastic and refrigerate for about 1 hour, until slightly firm.
8
When ready to bake, preheat the oven to 375F.
9
Pinch off small pieces of the dough and roll into 1-inch balls.
10
Place the balls on ungreased baking sheets, spaced about 2 inches apart.
11
Using your thumb, press the center of each cookie to form an indentation.
12
Spoon a heaping 1/2 teaspoon of preserves in the indentation of each cookie.
13
Bake for about 15 minutes, until golden brown around the edges.
14
Remove from the oven and let cool on the baking sheets for about 5 minutes.
15
Serve warm or transfer to a baking rack to cool completely.
16
Store in an airtight container until ready to serve, or for up to 4 days.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup blanched, unsalted almonds, 1/2 cup confectioners sugar, sifted, 1 1/4 cups all-purpose flour, 1/2 cup yellow cornmeal, and more.

Yes, Cornmeal Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal Thumbprint Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions