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
- 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.
- Add vanilla and salt, and continue to beat on medium until fully incorporated.
- Gradually add the dry ingredients until just combined, and the mixture has formed a dough.
- Use your hands to shape the dough into a ball (it will be a little crumbly).
- Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- 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.
- 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.
- Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
- Place the cookie sheet into refrigerator to chill while the oven preheats.
- 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
- In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
- 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.
- 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.
More Cookie Recipes
- 50 Best Cookie Recipes
- Classic Shortbread Cookies
- Lemon Curd Cookies
- Almond Crescent Cookies
- Italian Ricotta Cookies
- Raspberry and White Chocolate Shortbread Cookies
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Recipe
Jam-Filled Thumbprint Cookies with Almond Glaze
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies
- Diet: Vegetarian
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:
- 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.
- Add vanilla and salt, and continue to beat on medium until fully incorporated.
- Gradually add the dry ingredients until just combined, and the mixture has formed a dough.
- Use your hands to shape the dough into a ball (it will be a little crumbly).
- Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.
- Preheat oven to 350 F. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- 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.
- 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.
- Use a small spoon to fill the indentation with jam — be careful that you do not overfill the indentations.
- Place the cookie sheet into refrigerator to chill while the oven preheats.
- 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:
- In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of almond milk.
- 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.
- 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
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Joyce says
Can I use salted butter.?
Sam Hu | Ahead of Thyme says
I wouldn't recommend it. It will make the cookies too salty.
Rose says
Hi I'm going to use my all purpose gluten free self raising flour in your thumb print cookies because I'm g/f
Sam Hu | Ahead of Thyme says
Hi Rose, let me know how it turns out! I have never made them with GF flour.
Jan Stevens says
Very easy recipe. I filled mine with lemon curd and they were a great hit!!
Sam Hu | Ahead of Thyme says
Thank you! What a great idea!
Peg Bonnevier says
Can the dough be made ahead and frozen? Same with your orange cranberry shortbread cookies?
Sam Hu | Ahead of Thyme says
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.