These buttery Hazelnut Thumbprint Cookies are filled with luscious salted-caramel infused with a hint of coffee, offering a perfect balance of nutty richness and sweetness. Ideal for any occasion, they pair beautifully with an espresso or as a decadent treat.
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Introduced to me by the cookbook author Susan Spongen of the New York Times, I discovered this mouth-watering nutty twist of thumbprint cookies. Using toasted nuts in the cookie dough, this transformative thumbprint cookie recipe presents endless possibility of luscious fillings. An unorthodox filling such as coffee-salted caramel, elevates this classic cookie to a whole new level.
Hazelnut Thumbprint Cookies at a Glance
- Cuisine: American Cuisine
- Primary Cooking Method: Oven and Stove Top
- Key Flavor: Sweet and Hint of Saltiness
- Skill Level: Beginner-Intermediate
Why You Will Love Hazelnut Thumbprint Cookies
- Holiday-Ready Elegance: These cookies add a touch of festive charm to any dessert tray, making them perfect for holiday gatherings.
- Irresistibly Nutty Flavor: Made with toasted hazelnuts, these cookies deliver a rich, earthy taste that’s both comforting and indulgent.
- Luxurious Filling: Filled with a luscious Coffee-Infused salted caramel spread , they offer a sophisticated twist on the classic thumbprint cookie.
- Perfect Balance: The buttery cookie base and gooey filling create a delightful contrast of textures and flavors.
- Versatile Pairing: Ideal alongside a cup of coffee, tea, or hot cocoa, they make a satisfying Christmas treat at any time of day.
- Easy to Make: Despite their gourmet appeal, these cookies are simple enough for bakers of all skill levels to create. For a shortcut, use any store-bought filling.
- Crowd-Pleasing Appeal: Their inviting aroma and melt-in-your-mouth texture make them a guaranteed hit for all ages.
Ingredients of Hazelnut Thumbprint Cookies
Unsalted Butter
All-purpose White Flour
Vanilla Pods
Homemade Salted Caramel Sauce
Hazelnuts
vanilla Extract
Egg Yolks
Fine Sea Salt
Light Brown Sugar
Granulated Coffee
- Hazelnuts: Toasted and ground hazelnuts add a nutty, rich flavor and a delightful texture to the cookie dough.
- All-Purpose Flour: The foundation of the cookies, ensuring a tender and buttery texture.
- Butter: Provides richness and ensures a soft, melt-in-your-mouth bite.
- Light Brown Sugar: Adds a hint of molasses sweetness and a chewy texture.
- Egg Yolks: Contribute to the cookies’ structure while enhancing their richness.
- Vanilla Extract: Infuses the dough with warm, aromatic notes for a classic flavor.
- Cinnamon Powder: Adds a subtle, cozy spice that complements the nutty and caramel flavors.
- Himalayan Salt: Enhances the cookies’ sweetness and balances the flavors with a mineral-rich touch.
- Salted Caramel Spread: Use store-bought salted caramel or my easy homemade version. The luxurious filling that elevates these cookies with a sweet-salty complexity.
- Coffee Granules: Use Instant coffee granules to infuse the salted caramel.
- Sea Salt: Sprinkled on top for a final flourish, balancing sweetness and adding a satisfying crunch. Use fine salt to add a hint of saltiness to the caramel sauce.
How to Make Hazelnut Thumbprint Cookies
- Heat a cast iron or a frying pan on medium heat, and dry toast the hazelnuts until they are fragrant and tanned.
- Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to overprocess.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
- Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
- Heat oven to 350 degrees. Use a cookie scoop of 1.6 inch/4 cm to shape equal small pieces of dough. Place a few inches apart on parchment. Chill in the freezer until firm, about 10 minutes.
- Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt. Cookies will keep in an airtight container at room temperature for up to 1 week.
For the Coffee Infused Salted Caramel
- Pound with a pestle 1/2 teaspoon of instant coffee granules in a mortar and add the ground coffee powder to 1/3 cup of salted caramel sauce. Stir well to incorporate the coffee powder throughly into the caramel sauce.
Tips to Make the Ultimate Hazelnut Thumbprint Cookies
- Use high-quality butter: Butter is the base of the flavor. Ensure it’s unsalted and at room temperature.
- Chill the dough: After mixing, refrigerate the dough for at least 30 minutes to make it easier to handle and to prevent spreading.
- Uniform size: Use a small ice cream scoop or a tablespoon for evenly sized cookies. This ensures they bake evenly.
- Form a deep indentation: Use your thumb, the back of a teaspoon, or the end of a wooden spoon to create a well for the filling. Make it deep but not too wide to hold the filling securely.
- Add filling before or after baking: For jams or preserves, add them before baking. This allows the filling to set slightly and blend with the cookie.
- Prevent Cracks: If the dough cracks when forming the indent, gently pinch and smooth the edges with your fingers. Working with slightly warm dough (after chilling) can reduce cracking.
-
Toast nuts: If rolling the dough in chopped nuts, toast the nuts first for an enhanced nutty flavor.
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Bake to Perfection: Bake at 325°F (165°C) to ensure the cookies don’t over-bake or brown too quickly.
Possible Substitutions and Variations
- The Nuts of Your Choice: You can swap in pistachios or pecans in place of hazelnuts.
- Variety of Fillings: Jam, Biscoff spread, dulce de leche, Nutella or plain salted caramel are all excellent alternatives.
Frequently Asked Questions
1. Why do my thumbprint cookies crack when I make the indentation?
Cracking often happens when the dough is too cold or dry. To prevent this:
- Let the dough sit at room temperature for a few minutes after chilling.
- Roll the dough balls smoothly before making the indentations.
- If cracks form, pinch and smooth the edges gently with your fingers.
2. How can I stop thumbprint cookies from spreading while baking?
To prevent spreading:
- Chill the shaped cookies (with indentations) for 10–15 minutes before baking.
- Use parchment paper or a silicone baking mat to help maintain their shape.
3. What are the best fillings for thumbprint cookies?
Popular fillings include:
- Jams and preserves: Raspberry, apricot, or strawberry.
- Chocolate spread: Such as Nutella
- Salted-Caramel: Store-bought or homemade.
- Biscoff spread: Or any cookie spread of your choice.
4. How do I store thumbprint cookies, and how long do they last?
- Storage: Place cookies in an airtight container. Use parchment paper between layers to prevent sticking.
- Shelf Life: They stay fresh for up to 1 week at room temperature or up to 2 weeks in the refrigerator. Unfilled cookies can be frozen for up to 3 months.
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Hazelnut Thumbprint Cookie Recipe
These buttery Hazelnut Thumbprint Cookies are filled with luscious caramel infused with a hint of coffee, offering a perfect balance of nutty richness and sweetness. Ideal for any occasion, they pair beautifully with an espresso or as a decadent treat.
Do you like this recipe? Please click here to rate it 🙏
Ingredients
- ½ cup plus 2 tablespoons whole hazelnuts, blanched and shelled
- 2 ¼ cups all-purpose flour, plus 2 teaspoons
- 1 cup unsalted butter, 2 sticks, softened
- ⅔ cup light brown sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon vanilla extract
- ⅓ teaspoon cinnamon powder
- ½ teaspoon kosher salt
- ⅓ cup Coffee-Infused Salted Caramel , jam, Biscoff spread, or Nutella spread
- Flaky sea salt, for sprinkling
Instructions
- Heat a cast iron or a frying pan on medium heat, and dry toast 1/2 cup plus 2 tablespoons whole hazelnuts until they are fragrant and tanned. Once cooled, transfer the nuts to a food processor, preferably a mini one. Add 2 teaspoons flour and pulse just until nuts are finely ground, being careful not to over process.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup butter and 2/3 cup light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping bowl as needed. Add 2 egg yolks and vanilla, and beat on medium-high speed until well combined, about 2 minutes, scraping the bowl a few times as needed.
- Add 1/2 cup ground nuts, the salt and the remaining 2 1/4 cups flour; beat on low speed just until combined, then increase speed and beat until dough starts to clump together. Scrape the bowl and fold a few times to make sure everything is well mixed. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour and up to 3 days.
- Heat oven to 350 degrees. Use a cookie scoop of 1.6 inch/4 cm to shape equal small pieces of dough. Place a few inches apart on parchment. Chill in the freezer until firm, about 10 minutes.
- Bake for 8 minutes, remove from oven and make a thumbprint in each cookie. Bake until golden brown on the bottom, and nuts are looking toasty but not burned, 6 to 8 minutes longer. Let cool a few minutes on the baking sheets and transfer to wire racks to cool further. While the cookies are still a little warm, fill each one with about 1/2 teaspoon of filling, and cool completely. Sprinkle with flaky sea salt.
- Store cookies in airtight container at room temperature for up to 1 week.
Nermine's Notes
- Use high-quality butter: Butter is the base of the flavor. Ensure it’s unsalted and at room temperature.
- Chill the dough: After mixing, refrigerate the dough for at least 30 minutes to make it easier to handle and to prevent spreading.
- Uniform size: Use a small ice cream scoop or a tablespoon for evenly sized cookies. This ensures they bake evenly.
- Form a deep indentation: Use your thumb, the back of a teaspoon, or the end of a wooden spoon to create a well for the filling. Make it deep but not too wide to hold the filling securely.
- Add filling before or after baking: For jams or preserves, add them before baking. This allows the filling to set slightly and blend with the cookie.
- Prevent Cracks: If the dough cracks when forming the indent, gently pinch and smooth the edges with your fingers. Working with slightly warm dough (after chilling) can reduce cracking.
- Toast nuts: If rolling the dough in chopped nuts, toast the nuts first for an enhanced nutty flavor.
- Bake to Perfection: Bake at 325°F (165°C) to ensure the cookies don’t over-bake or brown too quickly.
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Am I missing something? Where are the extra 2 tablespoons of nuts used? Do you put a nut in the thumbprint?
Yes! You are right. Thank you for pointing at the mistake.