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    Home » Cookies » Jam-Filled Thumbprint Cookies with Almond Glaze

    Jam-Filled Thumbprint Cookies with Almond Glaze

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    6 words. Jam-Filled. Thumbprint. Cookies. With. Almond. Glaze. That is all.

    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com

    This year we are ringing in the new year with warm tea, jam-filled thumbprint cookies and a marathon of movies. This is my happy place! I am filling these cookies up with my favourite: raspberry jam. Plus, it is the only flavour of jam I currently have in my home. But you can use any flavour jam that you like. If you are looking to lighten this recipe, you can skip the glaze entirely.

    I made a big batch so that I would have lots to take in to work and share with my co-workers. That was wishful thinking. It is so hard to resist these soft, buttery, melt-in-your mouth thumbprint cookies! At the rate I am going, this stuff is going to get eaten up in the next 2 days...

    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com
    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com

    The good thing is that despite how gorgeous and sophisticated these cookies look, they are soo simple to make! All you need is a handful of ingredients and less than 20 minutes to prepare (although note that a 1-hour cooling time is required for the dough). I guess will just have to make another batch! 🙂

    With a cookie this easy, they are basically a go-to for any holiday! Enjoy!

    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com

    How to Make the Best Jam Thumbprint Cookies

    1. Use a stand mixer (or hand mixer) and cream the butter and sugars together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes.
    2. Add vanilla and salt, and continue to beat on medium until fully incorporated.
    3. Gradually add the dry ingredients until just combined, and the mixture has formed a dough.
    4. Use your hands to shape the dough into a ball (it will be a little crumbly). 
    5. Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
    6. Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
    7. Use a cookie scoop or spoon to take 1 tablespoon of dough at a time, and roll into 1-inch balls. Place on the lined cookie sheet.
    8. Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball. The edges may crack slightly.
    9. Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
    10. Place the cookie sheet into refrigerator to chill while the oven preheats.
    11. Bake the cookies for 13-15 minutes or until edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely. 

    How to Make Almond Glaze

    1. In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
    2. Add remaining milk, 1 teaspoon at a time, until you reach the desired consistency. If the mixture is too thick, add more milk. If it is too thin, add more sugar.
    3. Using a spoon or a piping bag fitted with a fine round tip to drizzle the glaze over the cooled cookies. Let set for 1-2 hours.
    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com

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    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com

    Jam-Filled Thumbprint Cookies with Almond Glaze


    ★★★★★

    4.8 from 4 reviews

    • Author: Sam | Ahead of Thyme
    • Total Time: 1 hour 35 minutes
    • Yield: 24 cookies
    • Diet: Vegetarian
    Print Recipe
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    Description

    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make.


    Ingredients

    For the cookies:

    • 1 cup unsalted butter, softened
    • ⅔ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon salt
    • 2 cups all-purpose flour
    • ⅓ cup jam, raspberry or strawberry

    For the glaze:

    • 1 cup confectioners' sugar
    • 1 teaspoon almond extract
    • 1-2 tablespoons almond milk

    Instructions

    Make the thumbprint cookies:

    1. Use a stand mixer (or hand mixer) and cream the butter and sugars together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes.
    2. Add vanilla and salt, and continue to beat on medium until fully incorporated.
    3. Gradually add the dry ingredients until just combined, and the mixture has formed a dough.
    4. Use your hands to shape the dough into a ball (it will be a little crumbly).
    5. Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
    6. Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
    7. Use a cookie scoop or spoon to take 1 tablespoon of dough at a time, and roll into 1-inch balls. Place on the lined cookie sheet.
    8. Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball. The edges may crack slightly.
    9. Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
    10. Place the cookie sheet into refrigerator to chill while the oven preheats.
    11. Bake the cookies for 13-15 minutes or until edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.

    Make the glaze:

    1. In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
    2. Add remaining milk, 1 teaspoon at a time, until you reach the desired consistency. If the mixture is too thick, add more milk. If it is too thin, add more sugar.
    3. Using a spoon or a piping bag fitted with a fine round tip to drizzle the glaze over the cooled cookies. Let set for 1-2 hours.

    Notes

    You can use any jam that you have. I made my own small batch strawberry jam with no pectin that pairs really nicely in these cookies. I highly recommend making your own if you have the time.

    You can store these cookies in an airtight container for up to 3 days at room temperature.

    • Prep Time: 20 minutes
    • Chill Time: 1 hour
    • Cook Time: 15 minutes
    • Category: Cookies
    • Method: Bake
    • Cuisine: American

    Keywords: jam thumbprint cookies with almond glaze, jam thumbprint cookies, thumbprint cookies with raspberry jam, shortbread thumbprint cookies, christmas cookies

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Soft, buttery, melt-in-your mouth jam-filled thumbprint cookies with almond glaze are the cutest, festive treat to make. | aheadofthyme.com
    Jam-Filled Thumbprint Cookies with Almond Glaze
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    Reader Interactions

    Comments

    1. Joyce says

      December 18, 2021 at 11:24 am

      Can I use salted butter.?

      Reply
      • Sam Hu | Ahead of Thyme says

        December 19, 2021 at 10:16 am

        I wouldn't recommend it. It will make the cookies too salty.

        Reply
    2. Rose says

      December 14, 2021 at 11:04 pm

      Hi I'm going to use my all purpose gluten free self raising flour in your thumb print cookies because I'm g/f

      Reply
      • Sam Hu | Ahead of Thyme says

        December 19, 2021 at 10:11 am

        Hi Rose, let me know how it turns out! I have never made them with GF flour.

        Reply
    3. Jan Stevens says

      December 11, 2021 at 8:50 am

      Very easy recipe. I filled mine with lemon curd and they were a great hit!!

      ★★★★★

      Reply
      • Sam Hu | Ahead of Thyme says

        December 19, 2021 at 10:03 am

        Thank you! What a great idea!

        Reply
    4. Peg Bonnevier says

      December 03, 2021 at 1:13 pm

      Can the dough be made ahead and frozen? Same with your orange cranberry shortbread cookies?

      ★★★★★

      Reply
      • Sam Hu | Ahead of Thyme says

        December 19, 2021 at 9:52 am

        Absolutely! Wrap the dough tightly in plastic cling wrap and then store in a freezer bag for up to 2 months. When ready to bake, allow the dough to defrost overnight in the refrigerator.

        Reply
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