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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
graham cracker thumbprint cookies with apricot jam

Graham Cracker Thumbprint Cookies

Prep time:
1 hour 15 minutes
Cook time:
10 minutes
12 cookies
2 out of 5

The tasty tanginess of apricot jam brings out the best in these nutty and toasty graham cracker cookies. 


  • 15 graham crackers (or 2 cups graham cracker crumbs)
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon sea salt
  • 6 tablespoons (¾ stick) unsalted butter, room temperature
  • ⅓ cup granulated sugar, divided
  • 1 tablespoon packed brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ⅓ cup apricot jam


Pulse the graham crackers in a food processor until completely broken down with a sandy texture. Add the flour and salt, and pulse to combine.

Cream the butter, 2 tablespoons of the granulated sugar and the brown sugar in a stand mixer using the paddle attachment (or with a hand mixer), until light and fluffy. Mix in the egg and vanilla extract. Using a large spatula, fold in the graham cracker mixture until just combined. Cover and refrigerate for about 1 hour.

Position an oven rack in the center and heat your oven to 350°F. Line a large, rimmed baking sheet with parchment paper.

Place the remaining granulated sugar in a bowl. Scoop 1½ tablespoons of cookie dough and roll into a ball with your hands. Roll the ball in the sugar until fully coated and place on the prepared baking sheet, leaving 2 inches around. Using your thumb, press down the center of the ball and fill with ½ teaspoon of jam. Repeat with the remaining dough.

Bake until the edges are lightly browned, 8-10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

  • graham cracker thumbprint cookies with apricot jam