There is something irresistibly charming about thumbprint cookies, and this cherry almond version is the one I make again and again. A tender, buttery almond cookie cradles a glossy pool of tart cherry jam, giving you the perfect balance of rich and fruity in every little bite. They look like they came from a bakery, but they could not be easier to pull together at home.
This recipe carries a bit of nostalgia for me, the kind of cookie made for slow afternoons and a hot cup of tea. Whether you are building a holiday cookie platter or just want a sweet treat to keep on the counter, these thumbprints deliver comfort and elegance with a very short ingredient list.
Why You’ll Love This Recipe
These cookies use just five simple ingredients you likely already have on hand, so there is no special shopping trip required. The dough comes together quickly and is forgiving enough for bakers of any level, from curious beginners to seasoned pros.
They are also wonderfully versatile and make-ahead friendly. Swap the cherry jam for raspberry, apricot, or strawberry, add a drizzle of melted chocolate for flair, or freeze the dough to bake fresh whenever a craving strikes. However you serve them, they are always a hit.
Ingredients
The cookie base starts with 1 cup (2 sticks) of room-temperature unsalted butter and 1/2 cup of powdered sugar, which together create a tender, melt-in-your-mouth texture with just the right sweetness. One teaspoon of almond extract delivers that signature nutty, aromatic flavor, so do not skip it.
To bring the dough together you will need 2 cups of all-purpose flour, and for the filling, 1/2 cup of cherry jam adds a bright, tart contrast to the rich almond cookie. If your jam is very thick, give it a quick stir or warm it slightly so it is easy to dollop into each cookie.
Step-by-Step Instructions
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, beat the room-temperature butter and powdered sugar together until the mixture is light and fluffy, then mix in the almond extract until well combined.
Gradually add the 2 cups of flour, mixing just until a soft dough forms. Be careful not to overmix, which can make the cookies tough. Scoop out about 1 tablespoon of dough at a time, roll it into a ball, and place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie. Spoon roughly 1/2 teaspoon of cherry jam into each well, being careful not to overfill so the jam does not spill over as it bakes.
Bake for 12 to 15 minutes, until the edges are just lightly golden. Let the cookies cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. This recipe makes about 24 cookies in roughly 30 minutes.
Tips for the Best Thumbprint Cookies
Room-temperature butter is essential, since it creams smoothly with the sugar and helps the dough come together without overmixing. Keep a close eye toward the end of baking, because these cookies are best when the edges are just lightly golden and the centers stay tender.
If the dough cracks as you press the thumbprints, simply smooth the edges with your fingers before filling. For a well-rounded cookie tray, pair these with buttery shortbread cookies and classic sugar cookies for a mix of flavors and textures.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I freeze these cookies?
Yes. Freeze the unbaked dough balls or the fully baked cookies. For baked cookies, layer them with parchment paper in an airtight container before freezing.
How do I store thumbprint cookies?
Store them in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
Can I use a different flour?
Yes. You can swap about 1/4 of the all-purpose flour for almond flour to boost the nutty flavor.
What other jams work well?
Raspberry, strawberry, and apricot are all delicious. Choose a jam with good flavor since it is the star of each cookie.
Why did my jam bubble over?
Usually the wells were overfilled. Use about 1/2 teaspoon of jam per cookie and make a slightly deeper indentation to hold it.
Bake a batch and share the cookie love. For more wholesome inspiration, browse these healthy eating ideas, and tag @thekitchensaid on Instagram so we can see your thumbprints.
Cherry Almond Thumbprint Cookies
American · Dessert
Buttery almond thumbprint cookies filled with tart cherry jam - an easy, make-ahead cookie for tea time and holidays.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup cherry jam
Instructions
- Preheat oven to 350F (175C) and line two baking sheets with parchment paper.
- Beat butter and powdered sugar until light and fluffy, then mix in almond extract.
- Gradually add flour and mix just until a soft dough forms.
- Roll 1-tablespoon balls, space 2 inches apart, and press an indentation into each.
- Fill each indentation with about 1/2 teaspoon cherry jam.
- Bake 12-15 minutes until edges are lightly golden; cool 5 minutes then transfer to a rack.
Nutrition: 140 calories
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