almond thumbprint cookies

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

Almond Thumbprint Cookies

I love to fill these cookies with raspberry jam or cherry preserves. The sparkling red color is a beautiful complement to the golden cookies, and the sweet jam pairs nicely with the almond flavored cookies. Simple to make and incredibly delicious, fill these cookies with any flavor jam or preserves that you love!

Almond Thumbprint Cookies

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 – 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.
  • 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.

Almond Thumbprint Cookies

How to Make Almond Thumbprint Cookies

Make Dough – Beat softened 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.

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.

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 golden 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.

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 Thumbprint Cookies

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.

Almond Thumbprint Cookies

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond Thumbprint Cookies

Almond Thumbprint Cookies

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

Description

Buttery almond thumbprint cookies filled with jam and drizzled with glaze make the sweetest holiday cookie!


Ingredients

Cookies

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

Rolling

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

Instructions

  1. 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. Line two baking sheets with parchment paper. Combine sliced almonds and sugar in a shallow bowl. Roll dough into 1-inch balls, then roll 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. Chill  thumbprints for 45 minutes. While dough chills, preheat oven to 350°F.
  3. 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.
  4. While cookies are cooling on baking sheets, gently press the centers again to make an indentation.
  5. 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.
  6. For the 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.
  7. Store cookies in a single layer in an airtight container at room temperature.


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!

Keywords: Thumbprint Cookies, Holiday Cookies, Almond, Jam

Almond Thumbprint Cookies

More holiday cookie recipes to try:

Raspberry Pecan Linzer Cookies
Jam Crumb Bars
Jamaretti Cookies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments

  1. Baked these cookies on Sunday and they are delicious. My kids asked me to double the recipe next time!

  2. I made five batches of these cookies over the holidays and filled them with raspberry preserves. Absolutely delicious!