Almond Thumbprint Cookies

Buttery almond thumbprint cookies filled with jam and drizzled with almond glaze make the sweetest Christmas cookie! Rolled in sliced almonds and sugar and baked until golden, jam thumbprint cookies are a holiday classic and perfect for gifting. Recipe yields 20 cookies.

Want to save this recipe?

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

With a soft and tender texture, these jam-filled thumbprint cookies are simple to make and incredibly delicious. The soft dough (very similar to shortbread cookie dough) comes together in minutes and is easy to shape into balls and indent without cracking.

I love to make a few batches each year and fill the cookies with raspberry jam or cherry preserves. The sparkling red color is a beautiful complement to the golden thumbprints and the sweet jam pairs nicely with the almond flavored cookies.

Success Tip: Many thumbprint cookie recipes fill the cookies with jam before baking. I prefer to bake the cookies without filling to retain the vibrant color of the jam (and ensure that none of the filling overflows in the oven!). Once the cookies are baked, fill the centers of the warm cookies with jam and let cool completely on baking sheets.

Thumbprint Cookie Ingredients

• Butter – Use unsalted, softened butter at cool room temperature.
• Sugar – The cookie dough uses granulated sugar, and you’ll use more granulated sugar to roll the cookies before baking.
• Extracts – Pure vanilla extract and pure almond extract flavors the dough. Almond extract adds delicious almond flavor to the cookies. If you don’t like almond extract (or have an allergy), increase the vanilla extract to 2 teaspoons.
• Large egg – A large egg adds moisture and holds the dough together.
• Flour – Use all-purpose flour in this recipe.
• Cornstarch – A touch of cornstarch keeps the cookies from overspreading in the oven.
• Sliced Almonds – Pulsed sliced almonds mixed with granulated sugar coat the cookies.
• Jam or Preserves – Use your favorite flavor jam or preserves to fill these cookies. I personally use and recommend Bonne Maman Four Fruits Preserves, Cherry Preserves, or Raspberry Preserves.

How to Make Almond Thumbprint Cookies

Make Dough – Beat softened butter, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy. Add vanilla, almond extract, and egg and beat until combined. Reduce speed to low and gradually add flour and cornstarch just until incorporated and dough comes together in large pieces.

Shape Cookies – Combine sliced almonds and sugar in a shallow bowl. Roll dough into 1-inch balls, then roll in almond-sugar mixture to coat. Place 2 inches apart on prepared baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon (or your thumb).

Chill Dough – Chill thumbprints for 45 minutes to prevent the cookies from overspreading in the oven. While the dough chills, preheat oven to 350°F.

Bake – Bake thumbprint cookies for 10 minutes, then rotate baking sheets and continue baking another 4 to 5 minutes, until light golden brown and set. While cookies are cooling on baking sheets, gently press the centers again to make an indentation.

Filling – Place jam or preserves in a small bowl and microwave for 10 seconds, whisking to loosen. Use a piping bag or a small spoon to fill the center of each cookie with 1 teaspoon preserves. Let cookies cool completely.

Glaze – To make the glaze, whisk together powdered sugar, salt, almond extract, corn syrup, and heavy cream until smooth. Drizzle glaze over cookies and let set before serving.

Make Ahead Tips

To make these thumbprint cookies in advance, make the dough and roll into 1-inch balls, then roll in almond-sugar mixture to coat. Place on a parchment-lined baking sheet and make an indentation in the center of each one with the back of a 1/2 teaspoon.

Freeze on the baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.

More holiday cookie recipes to try:

• Raspberry Linzer Cookies
• Easy Jam Crumb Bars
• Almond Jamaretti Cookies
• Jam Butter Cookies

Did you try this Almond Thumbprint Cookie Recipe? Let me know by leaving a comment and rating below!

Jam Filled Almond Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Laura Kasavan
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 20 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Buttery almond thumbprint cookies filled with jam and drizzled with almond glaze make the sweetest Christmas cookie! Rolled in sliced almonds and sugar and baked until golden, jam thumbprint cookies are a holiday classic and perfect for gifting. Recipe yields 20 cookies.

---

Ingredients

Cookies

• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp pure almond extract
• 1 large egg
• 1 3/4 cups all-purpose flour
• 3 tsp cornstarch

Rolling

• 1/3 cup sliced almonds, pulsed until coarsely chopped
• 2 Tbsp granulated sugar

Filling

• 1/2 cup raspberry or cherry preserves

Glaze

• 1 cup powdered sugar
• pinch of salt
• 1/8 tsp pure almond extract
• 1 Tbsp light corn syrup
• 3 Tbsp heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make cookies: Beat butter, sugar, and salt in a large mixer bowl at medium speed until light and fluffy. Add vanilla, almond extract, and egg and beat until combined. Reduce speed to low and gradually add flour and cornstarch just until incorporated and dough comes together in large pieces (scrape down bowl as needed).
2. Shape cookies: Line two baking sheets with parchment paper. Combine sliced almonds and sugar in a shallow bowl. Scoop out a rounded tablespoon of dough and roll dough into 1-inch balls. Roll each ball in almond-sugar mixture. Place 2 inches apart on prepared baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon.
3. Chill cookies: Chill thumbprints in the refrigerator  for 45 minutes. While dough chills, preheat oven to 350°F.
4. Bake cookies for 10 minutes. Rotate baking sheets and return to the oven, baking another 4 to 5 minutes, or until light golden and set.
5. While cookies are cooling on baking sheets, gently press the centers again to make an indentation.
6. Place preserves in a small bowl and microwave for 10 seconds; whisk to loosen. Fill the center of each cookie with 1 teaspoon preserves. Let cookies cool completely on baking sheets.
7. Make glaze: Whisk together powdered sugar, salt, almond extract, corn syrup, and heavy cream in a small bowl until combined. Microwave in 5 second bursts, whisking until smooth. Drizzle glaze over cookies and let set before serving.
8. Store cookies in a single layer in an airtight container at room temperature.

---

Equipment

Baking Sheets

Buy Now →

Stand Mixer

Buy Now →

---

Notes

Extracts: Use pure vanilla extract and pure almond extract to flavor the dough. If you don’t like almond extract (or have an allergy), increase the vanilla extract to 2 teaspoons.

Make Ahead: Make the dough and roll into 1-inch balls, then roll in almond-sugar mixture to coat. Place on a parchment-lined baking sheet and make an indentation in the center of each one with the back of a 1/2 teaspoon. Freeze on the baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. On baking day, bake as directed, adding 1-2 minutes to baking time.

The equipment section above contains affiliate links to products I use and love!