Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.
Thumbprint Cookies with Jam
There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.
These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche, chai, or a London Fog on a chilly afternoon.
Shortbread Thumbprint Cookies
With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.
Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.
Jam Thumbprint Cookies
I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. You can use whatever flavor of sweet preserves you like. I’ve made these cookies with several varieties of jam and the cookies turn out delicious every time.
I typically just use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.
How to Make Thumbprint Cookies
Chilling the dough for a solid hour in the refrigerator is an important step in this recipe. So even if you’re in a hurry to bake these cookies, don’t skip that step.
Chilling the dough helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven.
When it comes to filling thumbprints with jam, less is more. A quarter teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)
The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown.
Overbaking will result in a much harder cookie without that crumby delicate shortbread texture. If you love thumbprint cookies like we do, you’ll want to try Hazelnut Thumbprint Cookies and Marmalade Thumbprint Cookies too.
Almond Thumbprint Cookies
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto a parchment-lined baking sheet.
Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about ½ teaspoon of jam.
Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Shortbread Cookie Recipes
Shortbread cookies don’t get as much love as they deserve, in my opinion. Delicious, simple, and not-too-sweet, they appeal to the palettes of kids and adults alike.
If you’re looking for more great shortbread cookies, I recommend Sugared Shortbread Cookies for sure. They’re a simple cookie sprinkled with sugar crystals that you can bake and serve all year round.
If the perfect slice of cinnamon toast met Pecan Sandies, these Cinnamon Pecan Shortbread Bars would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar.
Espresso Chocolate Chip Shortbread is a flaky shortbread that is barely crisp on the outside. These shortbread bites melt in your mouth with chocolate and just a hint of coffee flavor.
Buttery and just barely sweetened, Brown Sugar Whole Wheat Shortbread is a delicious surprise. The addition of whole wheat changes the texture and adds a new dimension to the flavor as well.
For a seasonal shortbread treat, Chocolate Dipped Candy Cane Shortbread Cookies are delightful. They look impressive and festive but take hardly any time in the kitchen making them perfect to whip up during the busy holiday season.
Almond Shortbread Thumbprint Cookies
Ingredients
COOKIE INGREDIENTS
- 1 cup butter softened
- ⅔ cup sugar
- 2 cups all purpose flour
- 1 teaspoon almond extract
- approximately ½ cup any flavor jam I used our favorite peach jam
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon almond extract
Instructions
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
- When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment-lined baking sheet.
- Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about ½ teaspoon of jam.
- Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
- To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
- When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Notes
Nutrition
{originally published 8/12/11 – recipe notes and photos updated 12/13/23}
Caryl says
Make sure you use powdered sugar as recipe shows sugar.
Mary says
The cookies should be made with plain white granulated sugar. The glaze is made with powdered sugar. I hope that helps!
Bobbie says
These look delicious. I will be making these soon! Can you please tell me how these should’ be stored? Thank you!
Mary says
I typically store them at room temperature in an airtight container, either in a single layer or stacked with parchment paper in between the layers. If the house is very warm, you might place them in the refrigerator just to help the glaze stay nice, but you shouldn’t need to do that this time of year.
aziza says
Your recipes are easy and looks awesome will definitely try mwah
Veronica Schutte says
I would like to make these cookies but in a banting recipe. Can you help.
Im following the LCHF lifestyle.
Thank you
Veronica
Eileen Toohey says
Hi, I just came across your blog. It looks great!!! What is AP Flour?
Mary says
AP flour is all-purpose flour.
Darlene says
What is so flour
Mary says
AP flour is all-purpose flour. Happy baking.
Sandy M. says
My husband says I shouldn’t freeze them sine he will have them eaten before they can finish freezing!
But I do have a question. Can I use almond flour instead of AP flour and almond extract?
Thank you.
Mary says
Almond flour does not work with this recipe. They won’t have enough structure and they’ll be paper thin and fall apart. (I’ve tried it.)
Lisa Kyles says
Can I use all purpose gluten free flour for these cookies?
Mary says
If you’ve used that flour blend as a substitute for all purpose flour with success in the past, it should work for this recipe.
Paula says
As a baker, can I suggest freezing before icing, then ice while frozen, when needed.
Connie says
Sounds delicious.
Lee Chisale says
Love it
Julia says
Can these cookies do well in a cookie jar?
Debra says
Could you use apricot pie filling instead of jam?
Mary says
You’re only using a tiny amount, so it should work fine.
Tish says
is it possible to use vanilla extract in place of almond?? They sound yummy and easy to make!
Mary says
Sure, that will work fine.
April says
O~M~G I made these last night with some leftover cranberry sauce that I made for thanksgiving and holy yum!! Thanks for the amazing recipe!
George Bowers says
I think these recipes sound really tasty. I will like to try them.
Nicole says
Can anyone tell me if 350F is the right température? They Take à long time to cook!!
Earlene M Lapierre says
I feel that mine were undercooked at 12 minutes?