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Light, buttery, almond flavored shortbread thumbprint cookies have been the most requested cookie I make for almost as long as I can remember. My friend Augusta gave me this recipe years ago and it became a forever favorite at first bite.
Thumbprint Cookies with Jam
There’s something so endearing and adorable about jam thumbprint cookies. Fruity jam adds the perfect amount of sweetness to the flaky shortbread cookie. The easy glaze on top of these thumbprint cookies adds a beautiful touch.
These cookies are great as a snack, tucked into lunches, or when served as dessert. I especially enjoy them with cafe con leche, chai, or a London Fog on a chilly afternoon.
Shortbread Thumbprint Cookies
With just the right amount of sweetness, filled with jam, and then lightly drizzled with icing, these cookies are a hit with everyone who tries them. Don’t be fooled by their unassuming appearance. They’ll surprise you by just melting in your mouth.
Almond extract is what gives these cookies just a hint of almond flavor. It adds a nice layer of nuttiness that complements the buttery flavor of the shortbread cookie and the fruitiness of the jam.
Jam Thumbprint Cookies
I often reach for a jar of my family’s favorite homemade peach jam to use in these cookies. You can use whatever flavor of sweet preserves you like. I’ve made these cookies with several varieties of jam and the cookies turn out delicious every time.
I typically just use whichever flavors of jam I happen to have on hand at the time. For this last batch, I used apricot jam and a mixed berry jam. You really can’t go wrong with the jam choice. If you enjoy eating the jam, you’ll likely love it in the cookies.
How to Make Thumbprint Cookies
Chilling the dough for a solid hour in the refrigerator is an important step in this recipe. So even if you’re in a hurry to bake these cookies, don’t skip that step.
Chilling the dough helps keep the butter in this recipe solid. And the cold butter helps the cookies maintain their structure in the oven.
When it comes to filling thumbprints with jam, less is more. A quarter teaspoon or so should do it. Too much and you risk disrupting the structure of the cookie and the jam to cookie ratios. (Yes, jam to cookie ratios are a thing!)
The last thing to remember here is to be extra careful not to overbake these cookies! You want to take these cookies out of the oven before they are even slightly brown.
Overbaking will result in a much harder cookie without that crumby delicate shortbread texture. If you love thumbprint cookies like we do, you’ll want to try Hazelnut Thumbprint Cookies and Marmalade Thumbprint Cookies too.
Almond Thumbprint Cookies
Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1″ balls or use a 1″ scoop to place them onto a parchment-lined baking sheet.
Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Shortbread Cookie Recipes
Shortbread cookies don’t get as much love as they deserve, in my opinion. Delicious, simple, and not-too-sweet, they appeal to the palettes of kids and adults alike.
If you’re looking for more great shortbread cookies, I recommend Sugared Shortbread Cookies for sure. They’re a simple cookie sprinkled with sugar crystals that you can bake and serve all year round.
If the perfect slice of cinnamon toast met Pecan Sandies, these Cinnamon Pecan Shortbread Bars would be the result. This is a tender shortbread, filled with pecans, and then generously topped with cinnamon sugar.
Espresso Chocolate Chip Shortbread is a flaky shortbread that is barely crisp on the outside. These shortbread bites melt in your mouth with chocolate and just a hint of coffee flavor.
Almond Shortbread Thumbprint Cookies
Ingredients
COOKIE INGREDIENTS
- 1 cup butter softened
- ⅔ cup sugar
- 2 cups all purpose flour
- 1 teaspoon almond extract
- approximately ½ cup any flavor jam I used our favorite peach jam
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon almond extract
Instructions
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer until fluffy. Add the flour and almond extract. Beat again to combine. Chill the dough for 1 hour in the refrigerator.
- When ready to make the cookies, preheat the oven to 350°F. Roll the dough into 1" balls or use a 1" scoop to place them onto a parchment-lined baking sheet.
- Press down on the top of each cookie and use your thumb to create a small indent. After all the indents are made, fill the indents with about 1/2 teaspoon of jam.
- Bake for approximately 10 minutes. Remove from the oven before the cookies are browned. Let cool on the trays for 1-2 minutes and then remove to a wire cooling rack.
- To make the glaze, add the almond extract to the powdered sugar and then slowly add the milk. Stir constantly and stop adding milk when you reach the consistency of icing. It should drizzle off the tip of a spoon in a thin white stream.
- When the cookies are completely cooled, drizzle the icing over the tops. Allow them to sit until hardened and then store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/12/11 – recipe notes and photos updated 12/13/23}
Hi there I made your almond shortbread cookie, I followed everything exactly as you posted but they became flat. Can you explain?
It is always hard to troubleshoot without having been right there with you. If I had to take a guess though, your dough may not have chilled long enough. I do suggest at least an hour but it can take longer depending on the temp of the dough going in, your refrigerator, etc. This is truly just a guess though.
Mine were flat to
Hi,
These cookies look delicious! Can you use Vanilla extract instead? Almond is not a favourite in this house.
Thank you
Leeza
Hi, Leeza. You should be able to use vanilla extract instead. I hope you love the cookies; happy baking!
I used vanilla extract instead of almond extract because I Love the tast of vanilla and filled them with store bought Apricot preserve. DELICIOUS!!! Next time I will double the recipe as my family wolfed them down so fast… LOL
It sounds like the cookies turned out wonderfully, Debbie. Enjoy!
Hi Mary can I use gluten free flour in the thumb print cookies?
If you have a GF flour that is a reliable 1:1 conversion for baked goods, it should work fine, Mags.
My daughter asks me to make these every year for Christmas. They are so yummy. We use cherry preserves mixed with almond flavoring.
I’m so happy to hear that they are a favorite!
Want to try these .. can I use the solo filling for the jam ??
If the filling is tasty on its own, it should be good in the cookies.
these are excellent with great taste and don’t take long to make! love it and my family loves them too
I’m so glad that you like the cookies!
The cookies are very easy to make and they are delicious.
I’m so glad you like them!
Hi there,
Can I use your Gluten Free flour recipe found in the Melt in your Mouth Butter Cookie recipe for these cookies?
Thank you
I will admit that unfortunately these cookies have bested me when it came to a GF conversion. The butter quantity was simply too high to allow for it in my experience. I think I attempted it over 20x.
I assume there aren’t any eggs in this recipe?
No eggs needed at all, Jan.