Poppy Seed Thumbprints

  • 30 mins total
  • 15 mins prep
  • 15 mins cook
  • serves 24 servings
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Poppy Seed Thumbprints

All year round cookie that gets all the attention during the holiday season. May it be because of the colorful display of the jam against the sparks of poppy seeds. Or may it be the small bite-size, I have made those little delights every Holiday season as far back as I can remember.  One thing for sure, they are highly addictive. The best part: they take no time to have a fresh batch made.

Excellent for an afternoon tea, or morning coffee. How about with a cup of hot chocolate for the little one?  Pretty table set up and all of a sudden you are transported to a fun afternoon.

TIPS:

Make sure that the butter is a room temperature so you will be able to work it better with the sugar.

To have even baked poppy seed thumbprints, ensure all the small dough balls are the same size.

The end of a wooden spoon will give you the perfect indentation. I tried the back of the spoon and that was a disaster.

I love raspberry preserve. However,  do use whichever preserve you have on hand. They are delicious with peach and apricots preserve and make a pretty color presentation with the dark raspberry.

Giangi's Kitchen Signature
Nutrition Facts
Poppy Seed Thumbprints
Amount Per Serving
Calories 133 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 33mg11%
Sodium 31mg1%
Potassium 25mg1%
Carbohydrates 12g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 255IU5%
Calcium 21mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Poppy Seed Thumbprints

  • 30 mins total
  • 15 mins prep
  • 15 mins cook
  • serves 24 servings

Ingredients

Original recipe yields 24 servings

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  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup poppy seeds
  • 1 cup unsalted butter, slightly firm
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • raspberry preserve

Instructions

  1. Preheat oven to 350F.

  2. In a large bowl sift together the flour and the salt. Whisk in the poppy seeds and set aside.

  3. In a large bowl of an electric mixer fitted with the paddle attachment, mix the butter until smooth. Pour in the sugar and mix until well incorporated. Add the egg yolks and vanilla. Mix well. 

  4. With the electric mixer speed at low, add the dry ingredients until well combined together. Do not overmix.

  5. Roll the dough into small balls and place them 2 inches apart on a parchment line cookie sheet. Using a wooden spoon with a rounded handle no wider than ½ inch, make a deep indentation with the tip of the handle in the center of the cookie.

  6. Place the cookies in the oven and bake for 10 minutes. Remove from the oven and re-press each indentation if needed it. Then fill the center with the raspberry preserve using a small spoon. Do not over fill it as it will run over.
  7. Return the cookies to the oven and bake for another 5 minutes or until the cookies are golden brown around the edges. Cool on a wire rack. 

poppy seed thumbprintspoppy seed thumbprints
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Comments (2) Post a Reply

  1. Mayuri Patel says:

    The teeny weeny bite of poppy seeds with each bite..that is awesome. Thumbprint cookies are perfect for any celebration or festival.

    1. Giangi Townsend says:

      I could not agree more. An all-year-round dessert. Fun, light, and delicious.
      Enjoy!!

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