Baklava Thumbprint Cookies

While certain cookies are expected on the annual Christmas cookie tray, it’s always nice to introduce something new to the lineup. These baklava thumbprint cookies are just that. Baklava certainly isn’t new, but its flavors and textures can be translated into all sorts of modern recipes, like the viral crinkle cake or our seriously impressive baklava cheesecake.

Now, we’ve reworked the baklava into cookie form. The quintessential honey-walnut filling replaces the jam in a thumbprint cookie, and the soft, buttery cookie base has flavors reminiscent of baklava’s phyllo exterior. Anyone who likes their desserts with a bit of texture will be reaching for these on the cookie tray.

Ingredients for Baklava Thumbprint Cookies

• Sugar: Granulated sugar sweetens the cookies. For a softer cookie, use light brown sugar. Make sure you have enough for the topping, too!
• Butter: Soften one stick of butter to room temperature by taking it out of the fridge 30 to 60 minutes ahead of time. You can quickly soften butter by cutting it into pieces or shredding with a cheese grater.
• Eggs: To bring eggs to room temperature, remove them from the fridge when you take out the butter. You can quickly bring eggs to room temperature by submerging them in warm (not hot!) water for 10 minutes.
• Extracts: We use both vanilla and almond extracts to flavor the cookies. If you don’t like the flavor of almond extract, reduce the amount to 1/4 or 1/2 teaspoon or omit it completely.
• All-purpose flour: No need for any fancy type of flour here. All-purpose flour is the best flour for cookies because it provides enough structure while maintaining a tender bite.
• Baking powder: We give these cookies a little lift with baking powder.
• Baklava topping: The best part of baklava is the topping! The cinnamon-sugar topping adds flavor and of crunch to the outside of the cookies, and the honey and walnut filling added to the thumbprint gives the cookies their baklava flavor.

Directions

Step 1: Make the cookie dough

In a large bowl, use a hand mixer or stand mixer to cream the sugar and butter until they’re light and fluffy.

Beat in the eggs, one at a time, and then add the extracts.

In another bowl, whisk together the flour, baking powder and salt. Gradually beat them into the creamed mixture.

Editor’s Tip: The creaming should take about five to seven minutes. When mixing, scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Step 2: Chill

Wrap the cookie dough in storage wrap. Refrigerate the cookie dough until it’s firm enough to be formed into balls, about 30 minutes.

Editor’s Tip: I always like to chill cookie dough for at least 24 hours. This gives the flour time to hydrate, concentrating the flavors and creating a much more tender cookie.

Step 3: Shape and parbake

Preheat the oven to 375°F. Make the topping by stirring together the granulated sugar and cinnamon, then set it aside.

Shape the cookie dough into 1-inch balls. If it becomes too warm, pop it back into the fridge. Place the balls 2-1/2 inches apart on parchment-lined baking sheets. Bake them for eight minutes.

Step 4: Fill the cookies

Take the half-baked cookies out of the oven and press a deep indentation in the center of each cookie with the back of a rounded teaspoon.

Fill each indentation with the honey and walnuts.

Sprinkle the cookies with the cinnamon sugar.

Editor’s Tip: One reviewer suggested running the teaspoon under hot water before pressing it into the cookie dough. This prevents the dough from sticking to the teaspoon!

Step 5: Finish baking

Return the cookies to the oven and bake them until the edges begin to brown, seven to nine minutes longer. Cool the cookies in the pans for one minute. Transfer them to wire racks to cool completely to room temperature.

Recipe Variations

• Try other kinds of nuts: Not a fan of walnuts? Try pecans, pistachios, almonds or hazelnuts.
• Add baking spices: Punch up the flavor by adding winter spices. Nutmeg and ginger would be great here.

How to Store Baklava Thumbprint Cookies

Baklava thumbprint cookies can be stored in an airtight container at room temperature for up to five days. If your cookies seem to be drying out, place a piece of bread in the container. The cookies will pull the moisture from the bread and soften back up.

Can you freeze baklava thumbprint cookies?

Yes, you can freeze baklava thumbprint cookies. Allow the cookies to cool completely to room temperature, then transfer them to an airtight container. Place pieces of waxed or parchment paper between each stack to prevent them from sticking together. Freeze them for up to two months. Thaw them on the counter before enjoying them.

Baklava Thumbprint Cookies Tips

Do you fill thumbprint cookies before or after baking?

It depends on the recipe, but most thumbprint cookie recipes require you to fill them before baking. This baklava thumbprint cookie recipe is an exception, since you fill them halfway through baking.

Can you roll the cookie dough balls in the cinnamon sugar instead?

Yes, feel free to roll the cookie dough balls in the cinnamon sugar before baking them instead of sprinkling it on in the middle of baking. Doing this beforehand gives the cookies an outer texture similar to that of snickerdoodles.

Can you make baklava thumbprint cookies gluten-free?

Yes, you can make baklava thumbprint cookies gluten-free. Replace the all-purpose flour with one of the best gluten-free flour blends. For anyone particularly sensitive, double-check all other packaged ingredients for a gluten-free label. Some products are naturally gluten-free but can be processed and handled in facilities that also handle wheat and gluten.