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Thumbprint Cookies

Nigella's Thumbprint Cookies

Brought to you by: Nigella
5.0 1 ratings Review this recipe

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“Like an easy biscuit version of jam tarts with a hint of melting moments, these were a favourite when my children were little. Inspired by The Cherry Tree curd and preserves, I recently made them again – and will again and again! This recipe makes 26 cookies.”
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  • 225g Ocado Own Range Plain Flour
  • 50g M&S Cornflour
  • 150g Ocado Own Range Salted Butter, softened
  • 100g Ocado Own Range Caster Sugar
  • 2 tsp vanilla extract
  • 1 large egg, at room temperature
  • 110g The Cherry Tree Passion Fruit Curd
  • 110g The Cherry Tree Cherry with Amaretto Extra Jam


Step 1

Preheat the oven to 180°C/160°C fan/gas 4 and line a baking sheet with baking paper.

Step 2

Put the flour and cornflour into a small bowl.

Step 3

Put the butter into the bowl of a food processor; add the sugar, the flour mixture, vanilla and egg, and process to form a smooth dough. Or, cream the butter and sugar (by hand or with an electric whisk) until pale and fluffy, then beat in the vanilla extract, then the egg. Once that is incorporated, gradually add the flour mixture to form a smooth dough.

Step 4

Pinch out small clumps slightly bigger than a cherry tomato – each clump should be about 22g. Roll into balls, stopping when you’ve got to 13, and place on the lined baking sheet, spaced 2½ cm apart. If you do have 2 baking sheets, then by all means form all 26 cookies now.

Step 5

For the ‘thumbprint’, press down on each ball with a rounded 1 tsp measuring spoon to make an indent, flattening into fat patties around the dip as you do so. The sides might crack a little, but this doesn’t matter, and you can smooth any large fissures with your fingers.

Step 6

Bake for 15 mins until just gold around the edges but still pale on top for the melting texture of shortbread, or – for more of a crunch – cook for 18 mins until they’re pale gold on top, and slightly deeper gold at the edges.

Step 7

As soon as they come out of the oven, fill the indent with ½ tsp - 1 tsp of curd or jam. You may need to help it off the spoon with a palette knife. Transfer the filled cookies to a cooling rack to cool completely. Repeat with the leftover dough or keep it wrapped airtight in the fridge for up to 4 days, or in the freezer for up to 2 months (thaw in the fridge overnight before use). Rest at room temperature until soft enough to pinch out clumps.

Tips or serving suggestions

Makes: 26

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