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Thumbprint Cookies

Melt-in-Your-Mouth Thumbprint Cookies with Jam Delight

These Thumbprint Cookies are a melt-in-your-mouth treat filled with your favorite jam, perfect for sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-purpose flour Spoon and level for accuracy
  • 1 cup Almond flour Substitute with more all-purpose flour if necessary
  • 0.5 teaspoon Sea salt Kosher salt works great as an alternative
  • 0.5 cup Unsalted butter Ensure it is at room temperature for easy creaming
  • 0.75 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 0.5 teaspoon Almond extract Optional
For the Filling
  • 1 cup Jam (raspberry and/or apricot) Use your favorite jam flavor!

Equipment

  • Stand Mixer
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the all-purpose flour and sea salt.
  3. Cream the softened unsalted butter and granulated sugar together on medium speed until fluffy and pale.
  4. Mix in the pure vanilla extract and almond extract into the butter-sugar mixture.
  5. Gradually add the flour mixture to the creamed butter mixture until just combined.
  6. Using a cookie scoop, portion out and roll rounded tablespoons of dough into balls.
  7. Gently press down on each dough ball to flatten and create an indentation.
  8. Spoon about ½ teaspoon of jam into each indentation.
  9. Bake for 12-15 minutes, or until the bottoms are lightly browned.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 5IUCalcium: 1mgIron: 2mg

Notes

These cookies can be stored at room temperature for up to 1 week in an airtight container.

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