Save Classic buttery thumbprint cookies flavored with almond and filled with budget-friendly cherry jam for a delightful, festive treat.
I first made these cherry almond thumbprint cookies for my family during our winter baking marathon. Their cheerful look and sweet aroma quickly made them a seasonal favorite.
Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 2/3 cup (130 g)
- Large egg yolk: 1
- Vanilla extract: 1 tsp
- Almond extract: 1 1/2 tsp
- All-purpose flour: 2 cups (250 g)
- Salt: 1/4 tsp
- Cherry jam: 1/2 cup (160 g), budget-friendly or homemade
- Water: 1 (or 2) tbsp, if jam is very thick
- Sliced almonds: 1/4 cup (25 g), optional garnish
Instructions
- Prepare oven and baking sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter and sugar:
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add yolk and flavorings:
- Beat in the egg yolk, vanilla extract, and almond extract until combined.
- Make the dough:
- Add the flour and salt; mix until a soft dough forms.
- Shape cookies:
- Roll dough into 1 inch (2.5 cm) balls and place them 2 inches apart on the prepared baking sheets.
- Form wells:
- Press your thumb or the back of a teaspoon into the center of each ball to create a well.
- Prepare and fill jam:
- If jam is thick, stir in 1 (or 2) tbsp water to loosen. Fill each well with about 1/2 teaspoon of cherry jam.
- Garnish:
- Sprinkle sliced almonds around the edges of the cookies, if using.
- Bake:
- Bake for 13–15 minutes, until the cookies are lightly golden around the edges.
- Cool:
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Save These cookies always remind me of my grandmother, who believed every holiday needed something sweet and jewel-toned on the dessert tray.
Required Tools
Mixing bowls, electric mixer or sturdy spoon, measuring cups and spoons, baking sheets, parchment paper, cooling rack
Nutritional Information
Each cookie contains approximately 105 calories, 6 g total fat, 12 g carbohydrates, and 1 g protein.
Notes
For a nut-free version, omit the almond extract and sliced almonds. Try with apricot, raspberry, or strawberry jam; drizzle with a simple icing using powdered sugar and milk for added sweetness.
Save With their cheerful color and nutty aroma, these thumbprint cookies add comfort to any celebration. Make an extra batch—they disappear fast!
Recipe FAQ
- → What’s the best way to make the jam less thick for filling?
Stir in 1–2 tablespoons of water to loosen the jam, making it easier to fill the thumbprint wells.
- → Can I substitute almond extract with another flavor?
Yes, vanilla extract works well as a substitute, or omit almond extract for a milder taste.
- → How do I prevent cookies from spreading too much while baking?
Chill the dough briefly before rolling and pressing to help maintain shape during baking.
- → Are sliced almonds necessary for the garnish?
No, they’re optional. They add a pleasant crunch but can be omitted for a nut-free option.
- → What’s the ideal baking temperature and time for these cookies?
Bake at 350°F (175°C) for about 13–15 minutes until edges are lightly golden.
- → Can I use other jams instead of cherry?
Absolutely, apricot, raspberry, or strawberry jams are delicious alternatives.