Sheet Pan

Ricotta Thumbprint Cookies

March 17, 2011
0 Ratings
  • Makes 36
Author Notes

These cookies are fiendishly addictive, especially with the recommended fig jam/orange blossom honey/pistachio filling, but any good quality jammy filling would be excellent as well. —verysmallanna

What You'll Need
  • 4 ounces butter, unsalted
  • 1 cup sugar
  • 6 ounces ricotta
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fig jam or other fruit preserve
  • 1/4 cup orange blossom honey (optional)
  • 2 tablespoons pistachios or other nut, roughly chopped (optional)
  1. Preheat the oven to 350F.
  2. In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy.
  3. Beat in the ricotta, scraping down the bowl and ensuring that it is incorporated fully. Do the same with the egg and vanilla.
  4. Whisk together the flour, baking powder and salt. Gradually mix the dry into the batter, using a low speed and being sure not to overmix. The dough should be fluffy but not too airy.
  5. Scoop the dough by tablespoons onto parchment- or silicone-lined sheet pans. The cookies should be about 2" apart and you should be able to get about 12 on each sheet. Bake for about 15 minutes, until lightly browned on the bottom.
  6. Once you've removed the cookies from the oven, wait 30-60 seconds, then make an indentation with your thumb in the middle of each one. Move the cookies to a wire rack to finish cooling.
  7. Fill the middle of each cookie with a scant teaspoon of jam, then drizzle very lightly with honey and sprinkle with nuts.

See what other Food52ers are saying.

  • Nikki Christy
    Nikki Christy
  • Selina
  • Bevi

3 Reviews

Nikki C. November 1, 2018
How many cookies does this recipe make?
Selina April 12, 2014
These are really lovely, I made them for my husband's colleagues as a departure treat, (we're moving from Belgium to Canada.) In light of our current location, I made a thick milk chocolate ganache filling with toasted brazil nut bits on top to make them pretty. . . though I saved a few for myself with a ginger preserve filling instead and that was the real winner in my books.
Bevi March 24, 2011
Oh these look so luscious! What a nice departure from a typical thumbprint cookie!