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}
Sandra says
Tried these. Followed recipe exactly. Turned out hard as hockey pucks. So dissapointung. Since this is a shortbread should we have used confectioner sugar?
Mary says
I’ve never had this happen when I make these and I’m literally made them dozens if not hundreds of times over the years. This isn’t a traditional shortbread and it is a pretty delicate cookie. It should absolutely melt in your mouth. It doesn’t work the same way with powdered sugar. Did you possibly substitute another ingredient?
Sandra says
No instructions were carefully followed.. might try them again but hesitant to do so.
Crystal says
The same thing happened to me, and I followed the recipe to a T. The only thing that I can think is that mine may have been over baked, but mine were still raw after 10 minutes. I’m going to throw some bread in with them and hope they soften up overnight.
Baker999 says
I love these cookies, now making a batch for the family using peach and raspberry preserves.
Lou says
What is so flour?
Mary says
AP four is all purpose flour.
Katrina Cable says
Does it make a difference if you use salted vs unsalted butter?
Mary says
I’ve only ever made this with salted butter. Unsalted will work fine though. I’d add a tiny pinch of salt if using unsalted butter.
Brenda Church says
These sound great. Long time ago. I used to buy chocolate marble short bread cookies. They just melted in my mouth. No longer can I find them or know how to make them. Can you help? I think you might be the wizard of short bread. 🙂
Mary Younkin says
I’ve never made a shortbread like that one, but now I want to play with the recipe, Brenda. It sounds amazing.
BB Isselee says
Do you think I can make these with almond flour? Looking for lower-carb recipes.
Mary Younkin says
Unfortunately, this recipe will definitely not work with almond flour.
hethir says
a couple of people mentioned that theses came out really hard. i think they over baked. after 10 minutes, i too thought that they were now done. i removed from oven anyway and cooled on pan for 2 minutes. they were still a bit soft when i transferred to the cooking rack. now that they have cooled a bit, they have formed up. they are soft and perfect.
i rolled mine in chopped almonds prior to baking. i also made these using vegan butter and did not ice them. delicious!
Mary Younkin says
I’m so glad you like the cookies. Thanks for the feedback – and the tip regarding using vegan butter!
Cheryle says
Has anyone tried making these or experimented with making a gluten free version. I recently learned I am gluten intolerant and so miss out on Christmas cookies.
There was a time that these were my favorite cookie.
Perhaps a 1 to 1 flour product?
Mary Younkin says
If you have a GF flour blend that consistently works in 1:1 substitution, it could work. If you do try it, please let us know how it works out for you.
Bonnie Matthews says
I was wondering the same thing. If anyone has tried it, I would love to know what the results were. My granddaughter has celiac disease, and I know she would love these if they turn out good.
Mary Younkin says
Unfortunately, this is not a recipe that I’ve had great luck adapting for GF, Bonnie. I really tried my best, but it simply wasn’t forgiving at all.
Leslie says
A new favorite. I am going to do some experiments with the basic recipe and try different extracts. Going to give maple a try by request from my 23 year old son who loved the almond ones.
Mary Younkin says
I’m so happy to hear that you love the cookies, Leslie! Let me know how your maple version works out.
Giovanna says
Fabulous recipe! I cannot stop eating these cookies! I made them according to the directions and didn’t have any of the issues that others reported. I also used a gluten free flour blend and it worked perfectly, Thank you and happy holidays!
Mary Younkin says
Hi Giovanna, I’m so happy that the cookies worked well for you! I’d love to know which GF flour blend you used.
Peggy says
Yes me too
Suzie says
These almond thumbprint cookies sound wonderful. Is it possible to add a few chocolate morsels instead of jam in the center? My kids are chocolate fiends. Thank you!
Mary Younkin says
Sure, you can add chocolate chips, Suzie.
Donna says
Love these cookies! You can’t eat just one. Definitely do not overtake. After 10 minutes you think they are not done but they are. Elegant cookie great for displaying. Love this recipe!
Mary Younkin says
I’m so happy to hear that you love the cookies, Donna!
Rose C. says
Was wondering if I can use star anise ? I would have to fine grate it. Also don’t know how much to add?
Mary Younkin says
I have no idea how that might work, Rose. I’ve never baked with star anise.
Lori Garner says
Do you happen to know what the nutrition facts on these cookies are????
Mary Younkin says
There are approximately 100 calories in each cookie, Lori.
K says
My cookies came flatter than ones in photo. What can I do to avoid them flattening so much?
Mary Younkin says
It sounds like the butter might have been too soft. Or the flour measurement might have been slightly off. They shouldn’t have flattened out. Is it possible that the dough was warm by the time they went into the oven?
Kathy Davenport says
These were crumbly n couldn’t put a thumb print in they fell apart r all the ingredients listed correctly won’t make these again
Mary Younkin says
I’m so sorry they didn’t work for you. I’ve made these countless times exactly as written above. With so few ingredients, the recipe doesn’t allow for substitutions or changes. Did you use real butter and all of the ingredients listed?
Maura says
I have little thumb print cookie cutters that I bought from Williams & Sonoma, so I’d need to roll out the dough, can I still use this recipe?
Mary Younkin says
I’m honestly not sure if it will work the same way for that, Maura.
Cathy says
I do not indent or add jelly until they come out of oven. Indent cookies with a wine stopper while still hot, add jelly!! The cookies do not “spread out” and look great!!
Mary Younkin says
Thanks for the tip, Cathy!
Pam hurst says
These are BY FAR the best shortbread recipe!!
I made one foobab that actually gave it an amazing texture: I put 1 tsp of cream of tarter.
We used orange marmalade (my favorite) and rasberry jam(kids favorite) for the filling. Trust me, you WILL NOT go wrong using this recipe, and you will love my foobab added to it!:)
Pam hurst says
I meant to hit the 5 star!!! Dont know how that happened!
Mary Younkin says
I’m over here laughing because I do that kind of thing myself all the time, Pam. I’m thrilled that you like them so much. Pam!
Mary Younkin says
I’m so glad that you like the cookies, Pam!
Sheila Fulks says
I tried these cookies I had to add an extra 3/4 cup butter because the dough was so dry I could not make a ball out of it. In the baking process I think probably do to the extra butter a couple of them melted and spread out really thin. Waiting for them cool now. They look good.
Mary Younkin says
The extra butter definitely would cause them to spread more. Hopefully they were still tasty!