Thumbprint cookies are the perfect blend of buttery richness and sweet indulgence, ready in just 45 minutes. Each bite offers a crisp exterior that gives way to a tender, melt-in-your-mouth center. The jewel-like dollop of jam adds a burst of fruity brightness, creating a delightful contrast to the cookie’s subtle sweetness. Whether you choose raspberry, apricot, or strawberry, the flavors harmonize beautifully, making these treats irresistible.
These cookies are not only a joy to bake but also a feast for the senses. The golden edges and vibrant jam centers make them as visually appealing as they are delicious. With a prep time of 30 minutes and a quick 15-minute bake, they’re ideal for last-minute gatherings or a cozy afternoon treat. Share them with loved ones or savor them solo—either way, they’re sure to bring smiles.
What You’ll Need for Thumbprint Cookies?
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 1 cup almond flour (spooned and leveled; substitute with more all-purpose flour if needed)
- ½ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter (at room temperature for easy mixing)
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but adds a lovely flavor)
- ½ cup raspberry and/or apricot jam (or any jam of your choice)
How to Make Thumbprint Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, and sea salt.
- In the bowl of a stand mixer, cream the butter, sugar, vanilla extract, and almond extract until light and fluffy, about 2-3 minutes.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Scoop rounded tablespoons of the dough, roll into balls, and place them on the prepared baking sheets.
- Gently press down on each ball to form a disk, then use your thumb or the back of a 1 teaspoon measuring spoon to make an indentation in the center.
- Spoon ½ teaspoon of jam into the center of each cookie.
- Bake for 12 to 15 minutes, or until the bottoms are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Jam It Up: Creative Topping Ideas
While raspberry and apricot jam are classic choices, feel free to get creative with your fillings! Try lemon curd for a zesty twist, chocolate ganache for a decadent treat, or even caramel sauce for a gooey surprise. For a festive touch, sprinkle powdered sugar or drizzle melted white chocolate over the cooled cookies.
Perfect Pairings: Serving Suggestions
These cookies are delightful on their own, but they shine even brighter with a little company. Serve them alongside a cup of hot tea or coffee for a cozy treat. For a dessert platter, pair them with dark chocolate truffles or fresh fruit to balance the sweetness. They’re also a great addition to holiday cookie boxes!
Keep Them Fresh: Storage Tips
Store your thumbprint cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Let them thaw at room temperature before enjoying—no reheating needed!
Mix It Up: Recipe Variations
Want to switch things up? Swap the almond flour for hazelnut flour for a nutty flavor, or use gluten-free flour for a celiac-friendly version. You can also experiment with the dough by adding lemon zest or cinnamon for a unique twist. The possibilities are endless!
Quick Tips for Success
To save time, use a small cookie scoop to portion the dough evenly. If the dough feels sticky, chill it for 10 minutes before rolling. For perfectly shaped indentations, use the back of a 1 teaspoon measuring spoon or a rounded teaspoon. And don’t overfill the jam—just a ½ teaspoon is enough to keep it from spilling during baking.
Thumbprint Cookies
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 cup almond flour, spooned and leveled
- ½ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temp
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ½ cup raspberry and/or apricot jam
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flours and salt.
- In the bowl of a stand mixer, cream the butter, sugar, vanilla, and almond extract until fluffy. Gradually add the flour and mix until combined.
- Scoop rounded tablespoons of the dough, roll into balls, and place on the prepared baking sheets. Gently press down to form disks and use your thumb, or the back of a 1 teaspoon measuring spoon, to make an indentation in the middle of the cookies. Spoon ½ teaspoon of jam onto each cookie.
- Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.