Jam-Filled Thumbprint Cookies with Almond Glaze

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

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...

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!

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.

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Jam-Filled Thumbprint Cookies with Almond Glaze

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★★★★★

4.8 from 4 reviews

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

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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.

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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

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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

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