Thumbprint 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.
