Thumbprint Cookies
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(75)
Ingredients
30 cookies
- 2 cups all-purpose flour, spooned and leveled
- 1 cup almond flour, spooned and leveled
- ½ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temp
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ½ cup raspberry and/or apricot jam
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Preparation
Chef’s notes
Plan ahead. This recipe calls for room temperature butter, so when you make it, you’ll need to plan ahead. Remove the butter from the fridge or freezer a few hours before you start baking. Yes, a few hours. Don’t try to speed up the process in the microwave. If you do, there’s a good chance that the butter will start to melt, and your cookies will spread.
Don’t use your thumb. Maybe it’s just me, but whenever I press these cookies down with my thumb, I end up with funky-looking indentations. In order to get even indentations that can hold a good amount of jam, I like to press them down with the back of a 1-teaspoon measuring spoon instead. It creates a round, wide cavity for the jam, making for prettier and more evenly filled cookies.
Think about the jam:
cookie ratio. There’s nothing sadder than thumbprint cookies with a tiny smidgen of jam inside! When you’re considering the jam