Last Updated on January 1, 2022 by Kimberly Stroh

I absolutely love the texture and taste of traditional Greek Baklava. It’s a work of art to make and absolutely divine when done properly. As much as I love it, I know my limits in the kitchen (and I don’t have the proper heritage). These Shortcut Baklava Cookies are a modern twist on the classic flavors. The thumbprint cookies bake into a soft chewy texture and then they’re filled with a honey walnut filling. If you’re a fan of Baklava, you’ve got to give them a go!

I’ve always enjoy Baklava when we pick up Greek takeout, but these cookies are too good just to enjoy on occasion. I make them every holiday season, as part of my Christmas cookie trays. Neighbors and friends ask me for the recipe because they’re so unique. I love that the cookies are a break from more traditional chocolate varieties.

If you’ve never made thumbprint cookies before, they’re very easy to do. They have a nice dainty look after they’ve been baked. You create a pocket area, for filling, by pressing your thumb into the cookie. For this particular recipe – you use a spoon because the cookies will be warm. For the filling, use a spoon and carefully add the filling before baking them more.

I always let my kids help me in the kitchen, when I’m baking, and they love to do the thumbprint part. There’s no better way to bond with your kids then letting them help out in the kitchen and then enjoying a sweet treat together. I hope these Baklava Cookies are enjoyed by your family too! 

Looking for more cookie recipes? Here are some of my favorites (for Christmas too!):

• Raspberry Shortbread Thumbprint Cookie With Icing
• Soft Maple White Chocolate Chip Cookies
• Old-Fashioned Sour Cream Sugar Cookies

How To Make Thumbprint Baklava Cookies

The best baking investment you can make, for your kitchen, is a pair of great cookie trays. Parchment paper can be used on top of your cookie trays for non-stick purposes. Personally, I like to use silicone baking mats more than parchment paper. They’re re-usable and another great investment.

What To Serve With Baklava Cookies

I love placing these cookies on a big dessert tray that’s full of treats. Combine different textures and flavors for the ultimate sweet experience. Serve them anytime throughout the year – especially if you make a traditional greek dinner (I love Greek Gyros). If you’re just serving them as a dessert, make a fresh pot of coffee and let the kids have a cold glass of milk.

What Type Of Walnuts To Use In Your Filling

There are black walnuts and regular walnuts. Do not use black walnuts as they have a much stronger flavor. They’ll be too overpowering for these Baklava cookies. You can purchase walnuts that are already chopped at your local grocery store.

How To Keep Your Baklava Cookies Fresh

After the cookies have cooled, you can store them in an air-tight container. They’ll stay fresh for 4-5 days and there’s no need to refrigerate them. If they feel like they’ve hardened somewhat, add a slice of bread to the container to add moisture back to the cookies.

Can You Freeze Baklava Cookies?

You can freeze these cookies for up to three months in the freezer. Let them thaw again to room temperature before serving. 

What You’ll Need From The Grocery Store:

• Sugar
• Butter
• Eggs
• Almond Extract
• Vanilla Extract
• All-Purpose Flour
• Baking Powder
• Salt
• Ground Cinnamon
• Honey
• Chopped Walnuts

Step-By-Step Directions To Make Baklava Cookies

In a large bowl (or standing mixer), cream sugar and butter until blended. Beat in eggs, one at a time, scraping the sids. Add the extracts.

In separate bowl, whisk flour, baking powder and salt. Gradually add it into the creamed mixture, on a slow speed. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.

Preheat oven to 375°. For the 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 lined baking trays. 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.