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

Jam-Filled Thumbprint Cookies with Almond Glaze

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4.8 from 5 reviews

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


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


For the cookies:

  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/3 cup jamraspberry or strawberry

For the glaze:

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


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.


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