Why You’ll Love This Recipe

Buttery, soft cookie base with a sweet jam center
Uses almond flour for a subtle nutty flavor and tender crumb
Simple ingredients and quick preparation
Perfect for gifting, holidays, or everyday snacking
Customizable with any fruit preserves or jam

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
½ cup granulated sugar
1 cup all-purpose flour
1 cup almond flour (or finely ground almonds)
1 teaspoon vanilla extract
½ teaspoon salt
½ cup fruit preserves or jam (your choice)
Optional: powdered sugar for dusting

Directions

Preheat the Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar:
Beat softened butter and sugar together until light and fluffy.
Add Ingredients:
Mix in vanilla extract and salt until combined.
Combine Flours:
Gradually stir in all-purpose flour and almond flour until a dough forms.
Chill Dough:
Cover dough and refrigerate for 30 minutes to firm up.
Shape Cookies:
Scoop tablespoon-sized dough balls and place on the baking sheet, spacing them apart.
Create Indentations:
Press your thumb or spoon into the center of each ball to make a well.
Fill with Preserves:
Spoon a small amount of jam into each indentation, avoiding overfilling.
Bake:
Bake for 10-12 minutes or until edges are lightly golden.
Cool:
Let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: About 24 cookies
Preparation Time: 15 minutes
Chilling Time: 30 minutes
Baking Time: 10-12 minutes
Total Time: 55-60 minutes

Variations

Use different jams like raspberry, apricot, or strawberry for variety.
Add a sprinkle of coarse sugar on top before baking for crunch.
Drizzle melted chocolate over cooled cookies for extra indulgence.
Substitute almond flour with all-purpose flour for a simpler dough.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months, thaw before serving.
No reheating needed; serve at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, dough can be refrigerated for up to 24 hours before baking.

What if I don’t have almond flour?

You can use all-purpose flour alone, but the texture and flavor will differ slightly.

Can I use homemade jam?

Absolutely! Homemade or store-bought jams both work well.

How do I prevent the jam from overflowing?

Fill the indentations with a small amount of jam and avoid overfilling.

Are these cookies gluten-free?

Not as written, but you can substitute all-purpose flour with a gluten-free blend.

Can I use frozen fruit preserves?

Thaw the preserves to room temperature before using.

How do I keep cookies soft?

Store in an airtight container with a slice of bread to maintain moisture.

Can I make these vegan?

Use vegan butter and substitute egg replacers if needed.

Can I add nuts to the dough?

Yes, finely chopped nuts can add texture and flavor.

How do I make the cookies prettier?

Dust with powdered sugar or drizzle with chocolate once cooled.

Conclusion

These Thumbprint Cookies are a timeless and versatile treat, offering a perfect balance of buttery dough and sweet fruity filling. Easy to make and delightful to share, this recipe is sure to become a staple for celebrations or everyday enjoyment.

Thumbprint Cookie: An Amazing Ultimate Recipe for Everyone

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Buttery and tender Thumbprint Cookies filled with your favorite fruit preserves, featuring a subtle nutty flavor from almond flour. Perfect for gifting, holidays, or everyday snacking.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 55-60 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened

½ cup granulated sugar

1 cup all-purpose flour

1 cup almond flour (or finely ground almonds)

1 teaspoon vanilla extract

½ teaspoon salt

½ cup fruit preserves or jam (your choice)

Optional: powdered sugar for dusting

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Beat softened butter and sugar together until light and fluffy.
Mix in vanilla extract and salt until combined.
Gradually stir in all-purpose flour and almond flour until a dough forms.
Cover dough and refrigerate for 30 minutes to firm up.
Scoop tablespoon-sized dough balls and place on the baking sheet, spacing them apart.
Press your thumb or spoon into the center of each ball to make a well.
Spoon a small amount of jam into each indentation, avoiding overfilling.
Bake for 10-12 minutes or until edges are lightly golden.
Let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely.