Tender, buttery almond cookies with a thumb-pressed hollow filled with jewel-bright jam — one of the most beautiful and universally appealing simple cookies in any baking tradition
About This Recipe
Thumbprint cookies have a visual appeal that is entirely disproportionate to the effort they require. The combination of the golden, slightly crumbly butter cookie and the gleaming well of jam in the centre is genuinely beautiful, and the beauty is achieved through nothing more than pressing your thumb into a ball of dough. They are one of the most rewarding cookies to make for this reason — maximum visual impact, minimum technical demand.
The almond flavour in the dough sets this version apart from the standard butter cookie base. Almond extract, used in small quantity, provides a warm, marzipan-like fragrance that is simultaneously familiar and slightly exotic. Ground almonds — also known as almond flour — replace a portion of the plain flour to produce a dough that is slightly more tender and crumbly than an all-flour version, with a nuttiness that pairs naturally with almost any jam filling.
The choice of jam matters both for flavour and for visual impact. Raspberry, strawberry, and apricot are the classic choices and each produces a different result. Raspberry provides the sharpest, most dramatic flavour contrast with the sweet cookie base. Apricot provides the most elegant, golden finish. Strawberry sits between the two in both flavour and visual intensity. Using more than one jam on the same tray of cookies produces a beautiful, colourful result that is particularly suitable for platters and gift boxes.
History & Origins
Thumbprint cookies are found across Northern and Central European baking traditions under various names — Hallongrotta in Sweden, Guimauves in France, and Husarenkrapfen in Austria and Germany. The common thread is a butter cookie with an indented centre filled with jam or other sweet filling. The specific format of a round cookie with a jam-filled thumbprint centre became standard in American baking in the mid-20th century, where it has remained one of the most popular holiday and everyday cookies.
Why It’s Easy To Make
Simple dough with one technique step. Any jam works. Visually impressive with minimal effort.
Almond Thumbprint Cookies With Jam
Course: Baking, Cookies14
servings14
minutes50
minutes288-
kcalIngredients
•t175g unsalted butter, softened
•t100g icing sugar
•t1 large egg yolk
•t1 tsp vanilla extract
•t0.5 tsp almond extract
•t200g plain flour
•t80g ground almonds
•t0.5 tsp salt
•t150g good quality jam in two or three flavours
Directions
- Beat butter and icing sugar until light and fluffy.
- Add egg yolk, vanilla and almond extract. Beat until combined.
- Mix in plain flour, ground almonds and salt until a smooth dough forms.
- Roll into balls slightly smaller than a walnut. Place on lined trays.
- Press your thumb firmly into the centre of each ball to create a deep indentation.
- Refrigerate for 30 minutes.
- Preheat oven to 180°C.
- Fill each indentation with a small teaspoon of jam.
- Bake for 12 to 14 minutes until pale golden at the edges.
- Cool on tray completely.
Notes
- Press the thumbprint firmly enough to create a well deep enough to hold the jam — a shallow dent will allow the jam to run over the edges during baking.
Fill the well with jam after the second chill but just before baking, not earlier — jam can bubble over if the cookie is too warm before it goes in the oven.
Do not overfill with jam — a small, neat well of jam looks better than an overflowing, messy one.
The edges should be barely golden when done. These are meant to be pale, tender cookies.
Make Ahead Tips
Dough keeps refrigerated for 3 days or frozen for 3 months. Baked cookies keep at room temperature for 5 days. The jam may crystallise slightly after 3 days but remains delicious.
Storage & Serving
Store in an airtight container at room temperature for up to 5 days. The jam becomes slightly sticky on the surface after a day or two — this is normal. Layer with baking paper between cookies. Freeze unfilled cookies for 3 months and fill after thawing. These are one of the best cookies for gift boxes and holiday platters as the multiple jam colours create a beautiful visual arrangement.
Variations & Substitutions
Fill with lemon curd instead of jam for a sharper, more citrusy version. Use Nutella or salted caramel for an indulgent alternative. Add a tiny dot of melted dark chocolate on top of the jam after baking for a chocolate-fruit combination. Roll the dough balls in granulated sugar before pressing and baking for a sparkly, slightly crunchier exterior.
