Save on Pinterest

Baklava Thumbprint Cookies

The topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe, then decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min./batch
  • Makes
    2 dozen


  • 1 cup sugar
  • 1/2 cup butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup honey
  • 3/4 cup chopped walnuts


  • In a large bowl, cream sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
  • Preheat oven to 375°. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-in. balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges begin to brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 168 calories, 7g fat (3g saturated fat), 26mg cholesterol, 106mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Carolyn
    Mar 17, 2021

    Time consuming...cookie itself needs some bolder flavor, was rather bland...I rolled the balls in cinnamon and sugar before the first baking...After the first 8 minute bakins, I combined the honey and ground walnuts, then added to the prepared "well" in the cookie and baked for second round of 8 minutes. The cinnamon, sugar, honey and nuts were great, but cookie itself need something more.

  • A
    Dec 21, 2020

    Let me help you get this perfect. It’s the details that make the difference with this one. After three batches the best version were baked on silicone mats! The bottoms were perfect and not overdone. I refrigerated the dough for much longer as suggested. Then rolled into balls and refrigerated again. Roll your dough balls in the cinnamon sugar or just sprinkle on. Both works. I used a round back of tablespoon for the “thumbprint” did a drop of honey in each, pinch of walnuts then topped off with honey. Most important is do not over bake. Amazing recipe! So excited to use for my cookie trays.

  • Renie
    Dec 8, 2020

    I would like the recipe!!!!! I think it would be a very good dish!!!

  • Kara
    Dec 7, 2020

    This is a tasty cookie! However, it seems there is one glaring error in the recipe. To get the cookie to look like the picture, one must roll the dough balls in cinnamon sugar before baking. This is not mentioned in the directions. Also a 30 minute chill is not nearly enough to prevent the cookie from spreading. I needed to roll, then chill before baking to get enough close to what is pictured. I liked the teaspoon of almond extract in the dough. Overall, a very good cookie, almost a version of snickerdoodles.

  • suefalk
    Dec 1, 2020

    Wow! Wonderful! Another cookie to add to the Christmas cookie tray. All the elements of baklava, but not as sweet. Imagine ‘butter cookie’ mashed with ‘baklava.’ Such a great idea!

  • Dan
    Dec 18, 2019

    As a tip to styrocam who asked about printing, right underneath the picture of the cookies is a row of icons - rate, comment, save, share, print. Clicking that print icon reorganizes the page for better printing.

  • Tash
    Dec 17, 2019

    These were quite nice and I would consider making them again for the right occasion. However, I can't imagine using all of the almond essence in the recipe. I halved it because almond essence is extremely strong and I'm glad I did because they still had a really strong almond flavour. They would have been inedible if I put in the whole teaspoon.

  • helavagoodcook
    Dec 6, 2019

    I love making baklava and this is a sweet alternative. They turned beautifully. I doubled the recipe and added 1/4 tsp ground clove to the sugar/cinnamon mixture and also to the honey/nut mixture. I also added 1/2 tsp orange extract to the honey/nut mixture as my homemade baklava has these flavors. I used the top of the extract bottle to make my holes in the center as I felt my spoon handles were too small. I filled each hole with 1 tsp of filling. It made 5 dozen. I will be making these again, although, I feel like real Baklava is much less work. Lol. They were delicious. Thank you for sharing!

  • styrocam
    Dec 7, 2018

    Why can't I print it - it doesn't show the recipe. It sounds so good I would like to print it out.

  • vky
    Dec 2, 2018

    Update to my previous review - I took these cookies to a family luncheon yesterday and everyone loved them. Actually, I had a few people tell me that it was the "best cookie I've ever had!!!" My grown kids asked me to "please" make them for Christmas. So, they will definitely be one of the cookies I make when it's time to bake for any occasion.