• 25 Ratings

Get into the holiday spirit with these thumbprint cookies filled with red or green jalapeno jelly. The recipe makes a large batch to share with family.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
1 min
10 mins at 350°


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Instructions Checklist
  • Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.

Instructions Checklist
  • Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 96 cookies.


Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.



25 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I made these with hot raspberry and hot pineapple jelly, and they are delicious. I used light brown sugar, and reduced the amount to 3/4 cup. I also reduced the vanilla to 1/2 tsp. I tried jalapeno jelly, and it was just too hot for a cookie (for me.) I didn't get anywhere near the 8 dozen cookies the recipe says; I got 56 the 1st time and 65 the 2nd time I made them.
Rating: Unrated
I like this recipe, but made some changes. First, I tried to substitute blue cornmeal for yellow....I wouldn't recommend this, it made it hard to tell when they were done and so I ended up over-baking them not burnt just way too crisp...after I ran out and got some yellow cornmeal we were off and running again. Second, I cut down on the vanilla, using only about 3/4 teaspoon. Third, use salted butter...the recipe didn't specify, so I started out with unsalted considering it was baking, but that was a mistake way too sweet a cookie. Fourth, I mixed some cream cheese with powdered sugar and piped a small dollop into the "thumbprint" first then topped with red pepper jelly. This added an excellent creaminess and tanginess from the cheese. Also, I don't think the recipe stressed how small to make these....I tried to make them small but I still only ended up with about 60 cookies, not 96...also, I noticed the cookies that were the smallest seemed to hold their shape the best and look the prettiest after baking....so I would suggest if you think they are the right size - make them smaller :). Fifth, it took me more like 18 minutes a batch instead of 10-12, maybe I just have a crummy oven, but if it takes you longer to get that golden brown don't fret just keep an eye on them and add a couple minutes on the timer. I also would recommend using a piping bag or the ol' zip lock with the corner cut off to pipe in cream cheese and pepper jelly...made it much neater and faster than with a spoon. I used the handle tip of a wooden spoon to help me make the wells so the walls would be higher and the jelly wouldn't leak out. The first batch (unsalted butter/blue cornmeal) I trashed, but the second batch are delicious!!!