Bird’s Nest Cookies

Bird's Nest Cookies

Bird's nest cookies (thumbprint cookies) filled with jam are classic holiday baking cookies. Delicious butter cookies rolled in ground walnuts or hazelnuts.
Course Snack
Category Baking
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 180 kcal
Autor elle


  • 1 cup butter (227 g)
  • 1/2 cup soft brown sugar (I use GEPA organic raw cane sugar Mascobado) (80 g)
  • 2 egg yolks
  • 2 cups all-purpose flour (Type 550) (260 g)
  • 2 teaspoons phosphate-free baking powder
  • 2 egg whites, lightly beaten
  • 1 cup ground walnuts or hazelnuts (sometimes you need a bit more) (100 g)
  • raspberry jam, or other favorite jam (about 1/2 a teaspoon or more per cookie)


  1. Preheat the oven to 350°F / 175°C. Grease or line a cookie sheet with parchment paper.
  2. Using a mixer, cream together the butter and sugar in a large bowl. Add the egg yolks and cream some more. Add the flour and baking powder and mix until combined.

    NOTE: I whisk the flour and baking powder together in a small bowl before adding to the butter mixture.

  3. Pinch off the dough in pieces and roll into 2.5cm (1 inch) balls. Dip in the egg white, then in the ground nuts.
  4. Place the balls on the prepared cookie sheet. Using a floured thumb, create an indent by pressing into the centre of the ball.
  5. Bake for 12-13 minutes.
  6. Cool completely. Drop a bit of raspberry jam into the dent in the cookie and enjoy!