These pepper jelly cornmeal thumbprints twinkle with spicy heat, in the jalapeño jelly centers and from a bit of cayenne in the dough. Honey sweetens these cookies, but it’s modest—all the better to keep them distinctively different. You’ll love the surprise in your first bite.
Really, the heat doesn’t overwhelm. If you don’t tell them, the unsuspecting cookie muncher might not even figure it out—they’ll enjoy the unique flavor but they may not know why. Or they’ll ask, “What’s the spice in these cookies?” It’s not like they need a gulp of milk or beer to tone down the pepper.
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To appreciate their spicy zing, understated sweetness and cornmeal grain, serve these cookies separate from a crowd of sugar cookies—shining by themselves, instead of in an assortment.
My pepper jelly cornmeal thumbprints using honey, cornmeal and whole wheat flour reflect Letty’s Kitchen’s focus on desserts made with whole grains and natural sweeteners. I’m posting this recipe as part of a virtual Christmas cookie exchange—a group of bloggers sharing cookie recipes all on the same day, today. Be sure to scroll down to the bottom of this post and check out the other recipes!
Happy baking! ‘Tis the season.
Pepper Jelly Cornmeal Thumbprints recipe details:
- Avoid honey’s sticky mess by coating your measuring cup first with oil. I pour it from the bottle, swirl the oil around, and pour it right back into the bottle.
- Save time forming the 1-inch balls, by using a small scoop, like this one—it’s much easier than dropping the dough from a spoon. I use my little scoop to portion lots of different batters, like gluten-free chocolate mint cookies and vegan chocolate to-die-for truffles.
Wishing you a holiday season filled with joy and peace. Be sure to get in the kitchen and bake some delicious cookies!
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Follow these links to a generous baker’s dozen of creative cookie recipes. I know you’ll find a cookie or three to tempt you into holiday baking!
Caramel Filled Chewy Ginger Cookies from 365 Days of Slow Cooking
Italian Anisette Cookies from A Family Feast
Cranberry Orange Nut Cookies from Apron Strings
Orange Cranberry White Chocolate Stuffed Cookies from Barbara Bakes
Soft Pumpkin Cookies + Pumpkin Spice Kisses from Bless this Mess
Soft Maple Sugar Cookies from Crumbs and Chaos
Graham Cracker Log from Hoosier Homemade
Rugelach Bars from Let’s Dish
Chocolate Peanut Butter Cup Cookies from Love from the Oven
Linzer Cookies from Mandy’s Recipe Box
Surprise-inside Christmas Stocking from Munchkin Munchies
Chocolate M&M Cookies from Oh, Sweet Basil
White Chocolate Pecan Snowball Cookies from Rose Bakes
Chocolate Toffee Cranberry Cookies from Taste and Tell
White Chocolate Cherry Almond Bars from Your Homebased Mom
Spiced Eggnog Cookies from Will Cook for Smiles
Pepper Jelly Cornmeal Thumbprints
Ingredients
- 4 ounces (1 stick) unsalted butter, softened
- ½ cup honey
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup cornmeal
- 1 ½ cups whole wheat pastry flour
- 1 teaspoon sweet paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- Pepper Jelly , as needed (I used a Utah made blood orange jalapeño marmalade)
Instructions
- In a large bowl, using an electric mixer, beat the butter and honey until they are well blended. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. (At this point the batter will look curdled—that is normal. It will come together when the cornmeal and flour are added.)
- Mix in the cornmeal. Whisk the flour, paprika, salt, nutmeg and cayenne in a bowl until the spices are well dispersed. Beat into the butter mixture until the dough comes together. Scape into a bowl. Chill 30 minutes, but not so long that the dough is difficult to scoop.
- Preheat the oven to 325° F. Line 2 large baking sheets with a silicone baking mat or parchment paper. Drop rounded teaspoons of the dough onto the prepared baking sheets, about 1-inch apart. Or scoop the dough into 1-inch balls using a small (#100) scoop.
- With your thumb or middle finger make an indent deep into the cookie ball. You may need to dip your finger in flour to keep the dough from sticking to your finger.
- Fill with pepper jelly.
- Bake 15 to 20 minutes, until the bottoms of the cookies are light golden.
What a fantastic idea! My husband love pepper jelly and he’s going to love these cookies! · 5 December, 2014
Thanks Martha! The pepper jelly is fun for sure. I sometimes make them with red and green fillings both… · 5 December, 2014
Thanks, Letty. I loved these at Thanksgiving and will try them at home! · 5 December, 2014
thanks back to you Judy–enjoy every bite. · 5 December, 2014
Everybody in my family LOVES pepper jelly but I’ve never thought to use it in a cookie!! Great idea!! · 5 December, 2014
Thanks Rose! btw–love your snowball cookies–and the hidden white chocolate filling idea! · 5 December, 2014
Hi Letty, I just made Ahbilashas’recipe for thumb cookies this Thanksgiving. Had one with tea this morning. They do look exactly the same though. . PC · 5 December, 2014
Oh I do love Abhilasha’s thumbprints too. And they are made without butter…. · 5 December, 2014
Such a fun better-for-you cookie you can feel good about eating. · 5 December, 2014
Thanks Barbara. The recipe from Donna @ Apron Strings is up the “healthier” aisle too. I am mighty tempted with your stuffed cookie idea as well! · 5 December, 2014
I love pepper jelly! These cookies looks so yummy, and I love that they are so unique too! · 7 December, 2014
Thanks Danelle. Fun to see all the different cookies. I love rugelach but the crescent rolling is a bit of labor. Not so with your bars! · 7 December, 2014
Wow – I have been making thumbprint cookies since my junior high Home Ec days – but yours are such a fun twist! MUST make! · 12 December, 2014
thanks Donna–Did you receive my message that I made yours–the Orange Cranberry Nut ones? I made them with date sugar and some ww pastry flour. They are repeaters! · 13 December, 2014
Can these be frozen? With jelly? · 6 December, 2019
Merci, yes. They bake up nicely after being frozen jelly-filled before baking. You can also freeze them after baking. Make sure your container is airtight in both instances. · 7 December, 2019