If you have a soft spot for charming, bite-sized treats that pair buttery, tender cookie dough with vibrant bursts of fruity goodness, then you’re in for a real delight. The Thumbprint Cookies with Raspberry and Apricot Jam Recipe is a nostalgic favorite elevated with a luscious combination of raspberry and apricot jam nestled right in the center. These cookies carry a perfect balance of textures and flavors—crispy edges, a soft crumb, and just the right touch of sweetness from the jam—to make every bite unforgettable. Whether you’re baking for a special occasion or simply craving a homemade treat, this recipe is an absolute joy to make and share.
Ingredients You’ll Need
These ingredients are wonderfully simple but thoughtfully chosen to build a cookie that’s rich, flavorful, and visually appealing. From the combined flours that give the perfect crumb, to the harmony of vanilla and almond extracts that infuse warm undertones, each item plays a starring role in crafting your perfect thumbprint cookies.
- 2 cups all-purpose flour: The foundation of your cookie dough, providing structure and a tender crumb.
- 1 cup almond flour: Adds a subtle nutty flavor and a delicate texture to complement the all-purpose flour.
- ½ teaspoon sea salt: Enhances the sweetness and intensifies the other flavors in the dough.
- 1 cup (2 sticks) unsalted butter (room temperature): Creates richness and moisture for a melt-in-your-mouth bite.
- ½ cup granulated sugar: Sweetens the cookies without overpowering the natural flavors.
- 2 teaspoons pure vanilla extract: Imbues warmth and depth to the dough, balancing the fruitiness of the jam.
- ½ teaspoon almond extract: A subtle boost of nutty flavor that pairs beautifully with both the dough and the jams.
- ½ cup raspberry and/or apricot jam: The jewel-like centers that add bright color and a luscious burst of fruity sweetness.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Thumbprint Cookies with Raspberry and Apricot Jam Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by heating your oven to 350°F so it’s perfectly warm for baking. Line two baking sheets with parchment paper, which will prevent sticking and simplify clean-up later. Getting this prep done means your cookies bake evenly and come out looking flawless.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, and sea salt. This not only blends these essential dry ingredients evenly but also ensures that the salt is well distributed to balance the sweet flavors later in the recipe.
Step 3: Cream the Butter and Sugars
Using a stand mixer, beat the softened unsalted butter with the granulated sugar until the mixture is fluffy and light. This step is the secret to light, tender cookies as it incorporates air into the batter, helping the dough rise beautifully in the oven.
Step 4: Combine and Form the Dough
Gradually beat the flour mixture into the butter-sugar blend until a smooth dough forms. Then scoop out rounded tablespoons and roll each into a ball. Place the dough balls on your prepared baking sheets, gently flatten each to a disk shape, and create an indentation with your thumb or the back of a teaspoon. This little nest is where your jam magic happens!
Step 5: Fill with Jam and Bake
Fill the indentations with about ½ teaspoon of raspberry and apricot jam. The colorful jam isn’t just eye candy—it adds the perfect fruity burst that makes these thumbprint cookies truly stand out. Bake for 12 to 15 minutes, watching closely until bottoms turn a delicate golden brown. Afterward, allow the cookies to cool on the sheet briefly before transferring to a wire rack to cool completely.
How to Serve Thumbprint Cookies with Raspberry and Apricot Jam Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or finely chopped toasted almonds on top to add a touch of elegance and texture contrast. Fresh raspberry or apricot slices alongside can echo the jam’s flavor and give the presentation an inviting look.
Side Dishes
These cookies pair beautifully with a cup of freshly brewed tea or a rich latte, making them a perfect afternoon indulgence. You can also serve them alongside a small bowl of whipped cream or vanilla yogurt for dipping—turning every bite into a mini dessert experience.
Creative Ways to Present
Arrange the thumbprint cookies on a decorative platter, mixing those filled with raspberry jam and apricot jam for a vibrant spectrum of jewel tones. Gift them in a quaint tin or cellophane bags tied with a pastel ribbon for a heartfelt homemade present. You could even embed a small edible flower or a mint leaf on each cookie for creative flair.
Make Ahead and Storage
Storing Leftovers
Thumbprint Cookies with Raspberry and Apricot Jam Recipe cookies stay fresh when stored in an airtight container at room temperature for up to 5 days. Keeping them in a single layer will help maintain their shape and avoid smushed jam centers.
Freezing
For longer storage, freeze the baked cookies in an airtight container with parchment paper layers between them to prevent sticking. They’ll maintain their flavor and texture for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating
If you enjoy warm cookies, heat them gently in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. This brings back the buttery softness and slightly molten jam center, making them feel just freshly baked!
FAQs
Can I use only one type of jam in the Thumbprint Cookies with Raspberry and Apricot Jam Recipe?
Absolutely! While using both raspberry and apricot jam offers a beautiful contrast of flavors, you can choose just one according to your preference or what you have on hand. Both work wonderfully.
Is it possible to make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free blend designed for baking, but keep the almond flour as is. This should yield similar texture and taste, though always test small batches to fine-tune your results.
Do I have to use almond extract, or can I leave it out?
Almond extract adds a special nutty note that enhances the jam and dough flavors, but if you’re not a fan or have allergies, you can omit it or replace it with an equal amount of vanilla extract.
Can I make the dough ahead of time?
Yes! The dough can be prepared and refrigerated for up to 24 hours before shaping and baking. This can actually improve flavor and texture by allowing the ingredients to meld.
How do I prevent the jam from spilling over during baking?
Use a small spoon or piping bag to place just enough jam (around ½ teaspoon) into each cookie indentation. Avoid overfilling to keep the jam neatly contained as the cookies bake.
Final Thoughts
I truly hope you enjoy making and savoring this Thumbprint Cookies with Raspberry and Apricot Jam Recipe as much as I do. There’s just something so heartwarming about the blend of buttery dough and jewel-toned jam sitting like a little treasure in the center. These cookies are sure to bring smiles whether you’re sharing with loved ones or treating yourself. Happy baking!
PrintThumbprint Cookies with Raspberry and Apricot Jam Recipe
These classic Thumbprint Cookies feature a tender buttery base combined with almond and all-purpose flours, filled with sweet raspberry or apricot jam. Perfect for holiday treats or anytime you want a delicate, fruity cookie with a soft texture and a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup almond flour (spooned and leveled)
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter (at room temp)
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Filling
- ½ cup raspberry and/or apricot jam
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, and sea salt to ensure even distribution of the salt and blending of the flours.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the unsalted butter, granulated sugar, vanilla extract, and almond extract until the mixture is light and fluffy, which usually takes a few minutes.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the creamed butter and sugar, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Form and Fill Cookies: Scoop rounded tablespoons of dough and roll into balls. Place them on the prepared baking sheets, gently press the dough balls down to form flattened disks, then use your thumb or the back of a 1 teaspoon measuring spoon to create an indentation in the center of each cookie. Spoon about ½ teaspoon of raspberry or apricot jam into each indentation.
- Bake: Bake the cookies for 12 to 15 minutes, until the bottoms are lightly browned, indicating they are cooked through but still tender.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, ensuring they set properly and maintain their shape.
Notes
- Use room temperature butter for easier creaming and better texture.
- Feel free to use your favorite jam flavor, such as strawberry or blueberry, for variety.
- Make sure to spoon and level the flour instead of scooping it directly to avoid adding too much flour.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- For a festive touch, sprinkle a little powdered sugar on top before serving.
