I’m so excited to share this almond thumbprint cookie recipe with you all. This classic cookie has been a family favorite for years, and I’m not sure where it originated from, but I’ve seen it on many a holiday cookie plate.
The first time I made these cookies was for my daughter’s birthday party, and they were a huge hit. My kids loved helping me shape the dough into balls and making the thumbprints with their fingers.
It’s such a fun and easy recipe to make with kids, and they love getting their hands messy. As for the taste, these cookies are crunchy on the outside and chewy on the inside, just like my grandmother used to make.
They’re perfect for dunking in milk or enjoying on their own. One of the best things about this recipe is that it’s relatively healthy compared to other cookie recipes.
The almond butter and honey add natural sweetness, and the oats provide a good dose of fiber. Plus, you can customize the filling with your favorite jam or Nutella for added fun.
I love making these cookies during the holidays, but they’re also perfect for a quick snack or dessert any time of year.
Almond Thumbprint Cookies
4.6 from 1700 votes
These buttery almond thumbprint cookies are filled with a sweet jam center and topped with sliced almonds. They are a classic treat that is perfect for holiday cookie trays or afternoon tea.
1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
3Add the egg yolk and almond extract to the butter mixture and beat until well combined.
4In a separate bowl, whisk together the all-purpose flour and salt, then gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
5Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
6Use your thumb or the back of a small spoon to make an indentation in the center of each cookie, pressing gently until the edges crack slightly.
7Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
8Sprinkle a few sliced almonds over the top of each cookie for added crunch and flavor.
9Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden brown.
10Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
For a different flavor, try using apricot or strawberry jam. Make sure the butter is properly softened for the best texture. Store cookies in an airtight container at room temperature for up to one week.
Watch Video Of How Almond Thumbprint Cookies Works
These almond thumbprint cookies are a reliable recipe that works for any occasion, from holiday cookie exchanges to casual afternoon tea with friends. I love that they look impressive but are simple enough to make with my kids on a weekend afternoon.
The combination of buttery almond dough and fruity jam center never fails to please a crowd. For storage, keep them in a tin or container with a tight lid at room temperature for up to a week.
If you want to serve them warm, pop them in a 300 degree oven for five minutes before serving. They pair beautifully with a cup of black tea or coffee, and you can also serve them alongside vanilla ice cream for a simple dessert.
I always bring these to family gatherings because they travel well and everyone from my grandmother to my toddler loves them.
❓ Frequently Asked Questions About Almond Thumbprint Cookies
Q: What type of flour should I use?
A: You can use either all-purpose flour or whole wheat flour for this recipe. If you choose to use whole wheat flour, keep in mind that it may affect the texture of the cookies slightly.
Q: Can I substitute almond butter with peanut butter?
A: While you can use peanut butter as a substitute, it will change the flavor profile of the cookies slightly. Almond butter has a richer, nuttier taste that pairs well with the honey and oats.
Q: How do I store leftover cookies?
A: You can store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, consider freezing them. Simply place them in a single layer in a freezer-safe bag or container and store in the freezer for up to 3 months.
Q: Can I make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free 1:1 baking flour blend. Keep in mind that gluten-free flours may behave differently than traditional flours.
Q: What’s the best way to transport these cookies?
A: These cookies are best stored in an individual serving container or plastic bag to prevent them from breaking apart during transport.
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