Thumbprint cookies are buttery almond-flavored shortbread rounds topped with a jam center and powdered sugar glaze. They're simple to shape and bake, requiring just a thumb press to create the signature indent.
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Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, cream together the butter, sugar and brown sugar until smooth and fluffy.
Mix in the egg and almond extract. Add in the salt, mixing again.
Gradually add in the flour, mixing just until everything is combined into a smooth dough. The dough may be stiff but it should come together smoothly. If it is crumbly it should be mixed just a little longer.
Scoop the dough, using a 1 ½ tablespoon cookie scoop, into round balls and place on the prepared baking sheets.
Using a rounded 1 teaspoon spoon or clean thumb, indent the center of each cookie. You may need a small amount of flour to dust the back of the teaspoon so it doesn’t stick to the dough.
Fill each indentation with 1 teaspoon of jam, making sure that the jam rounds up slightly above the dough.
Refrigerate the cookies for 30 minutes before baking.
When ready to bake, preheat the oven to 350°F. Place the cookies in the oven and bake for 10-14 minutes or until set on the edges but not browned. Cooking times tend to vary greatly, so keep an eye on the first batch to gauge the others.
Allow the cookies to cool for 10 minutes and then move to a cooling rack to finish cooling completely.
To make the glaze, whisk together the powdered sugar, almond extract and 1 tablespoon of cream until smooth.
Slowly whisk in additional cream, 1 teaspoon at a time, until you reach your desired consistency. I recommend a thick glaze that runs slowly.
Drizzle the glaze over the cooled cookies and allow to set for 5-10 minutes before serving.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Store in an airtight container at room temperature for up to 5 days. Do not refrigerate; serve at room temperature.
Press your thumb into the center of each dough ball after placing it on the baking sheet, but before baking. Make the indent deep enough to hold jam without it flowing over the edges during baking.
Yes. Any jam or fruit preserve works—strawberry, apricot, or blackberry are popular choices. Use the same ⅔ cup measure.
Store in an airtight container at room temperature for up to 5 days. They're best eaten within 2–3 days for optimal texture and jam freshness.
Yes. Replace almond extract with vanilla extract (1 teaspoon in dough, ½ teaspoon in glaze) or omit it entirely for plain butter cookies.
Add jam after baking. Let cooled cookies sit for a few minutes, then spoon jam into each thumbprint indent.
