Buttery Thumbprint Cookies with almond flour & no-chill dough! Easy, customizable, and perfect for holiday gifting. Includes gluten-free and vegan options.
Let’s talk about the cozy sweater of cookies: Thumbprint Cookies. These little butter-rich wonders with their jammy centers aren’t just treats—they’re edible therapy that somehow taste like childhood and sophistication all at once. They’re what happens when shortbread gets a glow-up and decides to cradle the perfect amount of fruit preserves in its tender center.
Move over, ordinary cookies—these almond-infused thumbprints are here to make your taste buds do the happy dance and your kitchen smell like a European bakery. Whether you’re stress-baking on a Tuesday or prepping for a holiday cookie exchange, these little gems deliver big time without demanding your entire afternoon.
What Makes These Thumbprint Cookies Special?
These aren’t your average mall cookie shop thumbprints. Here’s why these buttery beauties deserve VIP status in your recipe collection:
- Almond Flour Secret: Adds a delicate crumble and nutty depth you can’t get with regular flour.
- No Chill, No Problem: Skip the tedious waiting—this dough is ready to bake in minutes.
- Double Flavor Punch: Vanilla + almond extract = a dynamic duo that elevates every bite.
- Jam Flexibility: Use strawberry, apricot, or even spicy pepper jelly for a sweet-savory twist!
- Diet-Friendly Options: Gluten-free, vegan, and nut-free variations included.
Ingredients Notes:
Because great cookies start with understanding your squad:
- Almond Flour: Creates a melt-in-your-mouth texture. Don’t substitute coconut flour—it’s too absorbent!
- Unsalted Butter: Softened to room temperature for easy creaming.
- Pure Vanilla & Almond Extract: Imitation extracts lack depth—go pure for bakery-quality flavor.
- Jam or Curd: Opt for thick, quality spreads (like Bonne Maman or homemade) to prevent bubbling.
- Fine Sea Salt: Balances sweetness and enhances the buttery notes.
(Full measurements in the recipe card below.)
How To Make These Thumbprint Cookies
Let’s turn dough into gold, step by step:
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- Prep & Preheat: Heat oven to 350°F and line baking sheets with parchment paper.
- Whisk Dry Ingredients: In a bowl, whisk 1 cup almond flour, 1 ¼ cups all-purpose flour, and ¼ tsp salt. Spoon-and-level the flour to avoid dense cookies!
- Cream Butter & Sugar: Beat ½ cup softened butter and ⅓ cup sugar until fluffy (~2 minutes). Mix in 1 tsp vanilla and ½ tsp almond extract.
- Combine & Shape: Gradually add dry ingredients to the butter mixture until a dough forms. Roll into 1-inch balls, place on sheets, and press a ½-inch indentation (use your thumb, a spoon, or the back of a measuring spoon).
- Fill & Bake: Fill each indent with ½ tsp jam. Bake for 12-14 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring.
(Full Instructions in the recipe card below.)
Pro Tips for Success
- Room-Temperature Butter is Key: If it’s too cold, your dough will crumble; too warm, and cookies will spread.
- Prevent Jam Spillage: Avoid overfilling indentations, and use thicker jams or refrigerate filled dough for 10 minutes before baking.
- Air Fryer Hack: Bake at 325°F for 8-10 minutes for smaller batches with extra-crispy edges.
Storage, Freezing & Gifting
- Room Temperature: Store in an airtight container for up to 5 days (layer with parchment to prevent sticking).
- Freeze Dough or Baked Cookies:
- Unbaked dough balls: Freeze on a tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the time.
- Baked cookies: Freeze for up to 3 months. Thaw at room temp or warm in a 300°F oven for 5 minutes.
- Gift-Worthy Packaging: Stack cookies in a festive tin with parchment dividers, or tie bundles with twine and a recipe card!
Customizations for Every Craving
- Jam Alternatives: Lemon curd, Nutella, salted caramel, or even cranberry sauce post-Thanksgiving!
- Gluten-Free: Swap all-purpose flour with King Arthur 1:1 Gluten-Free Flour.
- Vegan Version: Use plant-based butter and replace the egg (if added) with 1 tbsp cornstarch + 2 tbsp water.
- Holiday Sparkle: Roll dough balls in sprinkles or crushed nuts before indenting.
FAQ
Why did my jam bubble over?
The jam was too runny or the indentations were too shallow. Thicken jam with a pinch of cornstarch or chill dough before baking.Can I use frozen butter?
No! Softened butter is non-negotiable for the right texture.How do I fix crumbly dough?
Add 1-2 tsp milk or cream until the dough holds together when pressed.Are these cookies kid-friendly?
Absolutely! Let little chefs help with rolling dough balls and filling jam.
If cookies had resumes, these thumbprints would list “professional crowd-pleaser” under skills. They’re buttery, just sweet enough, and packed with personality—like the friend who always knows the best gossip. Perfect for gifting, dunking in coffee, or eating straight from the tray while hiding in the pantry. Bake a batch, and prepare for requests to “bring those jammy things” to every event forever. You’ve been warned. 🍪✨
Thumbprint Cookies
Ingredients
- 1½ cups 190g all-purpose flour
- ½ cup 48g almond flour
- ¼ teaspoon sea salt
- 1 cup 226g unsalted butter, softened
- ⅔ cup 133g granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ⅓ cup strawberry jam
- ⅓ cup apricot jam
Instructions
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, almond flour, and salt.
- In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and almond extracts and beat until combined.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Roll dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Gently flatten each ball slightly with your palm.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of jam, alternating between strawberry and apricot.
- Bake for 12-14 minutes, until the bottoms are lightly golden but the tops still look pale.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
