Cherry Almond Thumbprint Cookie Recipe

Let’s talk cookies! These Cherry Almond Thumbprints are the perfect little treats to add a touch of sweetness to your day. The buttery almond cookie base combined with the pop of tart cherry jam is a flavor match made in dessert heaven. This recipe reminds me of afternoons spent baking with my grandma, who swore by thumbprint cookies as the ultimate tea-time snack. And trust me, they’re just as delightful today as they were back then!

If you’re craving a bite-sized dessert that’s as charming as it is delicious, these Cherry Almond Thumbprints are calling your name!

### Why You’ll Love This Recipe

• Simple Ingredients: Everything you need is probably already in your pantry and fridge.
• Easy to Make: These cookies are perfect for bakers of all skill levels, from beginners to experts.
• Perfect for Any Occasion: Whether it’s a holiday platter or a cozy snack, these are always a hit.
• Customizable: Swap the cherry jam for raspberry, apricot, or your favorite flavor for endless variations.

### Ingredients Breakdown

**Essentials:**

• All-Purpose Flour: The foundation of these cookies. For a nuttier flavor, you can swap in almond flour for a portion of it.
• Butter: Unsalted is best so you can control the saltiness. Make sure it’s room temperature for easy mixing.
• Almond Extract: The key to that signature almond flavor—don’t skip it!
• Powdered Sugar: Keeps these cookies tender with just the right level of sweetness.
• Cherry Jam: The star of the show, adding a bright, fruity contrast to the rich almond cookie.

**Pro Tips:**

• Jam Tip: If your jam is too thick, give it a quick stir or warm it slightly to make it easier to dollop.
• Butter Temperature: Room temperature butter ensures your dough comes together smoothly without overmixing.

### Step-by-Step Instructions

1. Preheat the oven: to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the dough: In a large bowl, beat the butter and powdered sugar until light and fluffy. Add the almond extract and mix again.
3. Combine the dry ingredients: Gradually add the flour, mixing just until it forms a soft dough. Avoid overmixing!
4. Shape the cookies: Scoop out 1 tablespoon of dough and roll it into a ball. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
5. Create the thumbprints: Use your thumb (or the back of a teaspoon) to gently press an indentation into the center of each cookie.
6. Fill with jam: Spoon about 1/2 teaspoon of cherry jam into each indentation. Don’t overfill to prevent spillage during baking.
7. Bake: For 12–15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

### Chef’s Tips and Tricks

• Avoid Overbaking: Keep an eye on the cookies—they should be just lightly golden on the edges for that perfect tender texture.
• Batch-Ready: Make the dough in advance and freeze it! Simply roll and bake as needed for fresh cookies anytime.

### Recipe Variations and Serving Suggestions

• Different Jams: Swap cherry jam for raspberry, strawberry, or apricot for a fresh twist.
• Drizzle Option: Add a drizzle of melted white or dark chocolate over the cookies once cooled for extra flair.
• Pairings: These cookies go perfectly with a cup of tea, hot cocoa, or even a glass of sparkling wine for celebrations.

### FAQs

• Can I freeze these cookies? Absolutely. 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 these cookies? Store them in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.
• Can I use a different type of flour? Yes! You can swap 1/4 of the all-purpose flour for almond flour to amp up the nuttiness.

### Recipe Card

Baking is always better when it’s shared—so I’d love to see how your Cherry Almond Thumbprints turn out! Snap a photo and tag me on social media with #TheKitchensAid. Let’s spread the cookie love!