These almond thumbprint cookies with jelly are a staple on my Christmas cookie tray. They’re buttery and tender with just the right burst of fruity jelly in every bite. I make them every December without fail.
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Never Fails to Impress!
I’m so excited to share this almond thumbprint cookie recipe with you—one of those classic cookies that never fails to impress! The base is a soft, tender shortbread with just the right touch of almond flavor, and the addition of ground almonds makes them taste extra special. They’re simple, yet have that “wow” factor that keeps you reaching for another bite.
The real fun comes with the thumbprint center, filled with your favorite jam. I usually go for strawberry or raspberry, but truly any jelly you love will work—my strawberry freezer jam is a perfect choice! Once baked, the cookies turn golden around the edges while staying soft in the middle, and I like to dust them with a little sugar while they’re warm for a pretty sparkle.
These cookies are especially close to my heart during the holidays, right alongside my make-ahead Christmas cookies and candy cane cookies. They’re festive, flavorful, and exactly the kind of treat that makes a cookie platter feel complete.
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Key Ingredients and Substitutions
- Unsalted butter: Gives the cookies a rich, buttery flavor without added salt. If using salted butter, reduce the added salt slightly.
- Salt: Enhances the almond and buttery notes. Adjust if your butter is already salted.
- Almond extract: Adds a sweet, nutty flavor that pairs perfectly with the jelly. Vanilla extract can be used in a pinch, but it won’t have the same almond-forward taste.
- Granulated sugar: Sweetens the dough and adds a dusting finish. You’ll need a bit extra for sprinkling on top.
- Egg yolk: Adds richness and helps bind the dough for a tender, melt-in-your-mouth texture.
- All-purpose flour: Forms the base of the shortbread-style dough. Stick to regular flour for best results.
- Ground almonds: Bring a nutty texture and flavor to the cookie. You can use almond flour if you have it on hand, or grind your own raw almonds finely.
- Favorite jelly: Use any jam that complements almond flavor. Strawberry, raspberry, and blackberry are top picks, but apricot or apple butter also work well.
How to Make Almond Thumbprint Cookies
Preparation
Soften 1 cup of unsalted butter and set out 1 egg yolk at room temperature. Pulse whole raw almonds in a food processor until they resemble coarse crumbs, then measure out ½ cup. Line baking sheets with parchment paper or lightly grease them.
Step 1 – Make the Dough
In a stand mixer or large mixing bowl, beat the softened butter with salt, almond extract, ¼ cup sugar, and egg yolk until smooth and creamy.
Step 2 – Add Dry Ingredients
Mix in the all-purpose flour and ground almonds. Knead until a firm dough forms. Divide the dough into two logs, each about 3 inches in diameter.
Step 3 – Chill the Dough
Wrap each dough log in plastic wrap and refrigerate for at least 1 hour. This helps the cookies hold their shape while baking.
Step 4 – Slice and Shape
Preheat the oven to 320˚F. Slice each dough log into ½-inch thick rounds. Place on prepared baking sheets, then press your thumb gently into the center of each round to make an indent.
Step 5 – Fill with Jelly
Add about ½ teaspoon of jelly into each thumbprint indentation. Use any jam that pairs well with almond flavor, like raspberry, strawberry, or blackberry.
Step 6 – Bake and Dust
Bake for 12 minutes, or until the edges are lightly golden. While the cookies are still warm, dust them with the remaining 2 tablespoons of granulated sugar.
Lynette’s Tip
Chill the dough for at least an hour before slicing. This helps the cookies hold their shape and keeps the jelly from spilling over while baking.
More Cookie Recipes You’ll Enjoy
Almond Thumbprint Cookies
Ingredients
- 1 Cup unsalted butter softened
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/4 Cup granulated sugar plus 2 Tablespoons
- 1 egg yolk
- 2 1/2 Cups all-purpose flour
- 1/2 Cup ground almonds
- 1/2 Cup favorite jelly
Instructions
- Place whole, raw almonds into a blender or food processor and pulse until they have a fine, crumb-like texture, similar to breadcrumbs.
- In a mixing bowl, beat together the butter, salt, almond extract, sugar, and egg yolk until the mixture is smooth and creamy. Add the flour and ground almonds, mixing until it comes together into a firm dough.
- Divide the dough in half and shape each portion into a log about 3 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour to firm up.
- When ready to bake, preheat your oven to 320°F and lightly grease two baking sheets. Slice the chilled dough into ½-inch thick rounds and place them on the prepared baking sheets. Use your thumb (or the back of a small spoon) to gently press an indent into the center of each cookie. Fill each indent with about ½ teaspoon of your favorite jelly.
- Bake the cookies for 12 minutes, or until the edges are lightly golden. While they’re still warm, sprinkle the tops with the remaining 2 tablespoons of granulated sugar for a little extra sparkle. Let them cool before serving.
Notes
Variations:
- Different Jelly: I usually go with strawberry or raspberry, but any thick jam or fruit preserve works. You can try apricot, fig, or even apple butter for a fun change.
- Vanilla Extract: If you’re not a fan of almond extract, replace it with vanilla extract for a milder, buttery shortbread base.
Nutrition
Recipe FAQs
Any jam or jelly that complements the almond flavor will work nicely. Strawberry, raspberry, and blackberry are all great choices.
Make sure to chill the dough for at least an hour before baking. Keeping the unbaked dough cold helps the cookies hold their shape in the oven.
It’s normal for this dough to crack a little when you press the centers. To help minimize cracks, try rolling the dough into smooth, even rounds. If you spot a crack after baking, you can gently press it back together while they’re still warm.
Yes, pre-ground almonds (also called almond meal) will work if they’re finely ground. Just be sure they’re unsalted and unblanched for the best texture and flavor.
This recipe was originally shared in December 2015. The pictures have been updated to better reflect the recipe. The recipe itself remains the same.
These were delicious. I think the recipe is fine itself but maybe can we have the sizing of how large the logs should be before we cut them? I halved the batch and got 10 only instead of 18 and they were quite small still.. Other than that I loved the recipe. Thank you so much for sharing!! Will definitely make these all the time.
These turned out wonderful, it has the best flavor. A word to the wise, however, I had to make a few modifications. The suggested amount of almonds to ground for the recipe isn’t right. The suggested 2/3 cup of whole almonds is way too much. It would appear to be a 1:1 ratio; 1/2 cup whole almonds to get 1/2 cup ground almonds. Next, maybe don’t fix this on a cold day or in a cool kitchen. The butter kept not mixing well with the flour and almonds and it just acted like breadcrumbs. So I ended up microwaving it like 30-40 seconds at half power, stirring once in a while and that really helped. The butter finally softened up nicely and I was finally able to shape them into rolls. I put it in the fridge as recipe says but next time I’ll probably skip that and just start slicing. This is much more dense than sugar cookie dough. Also, I would go ahead and use 1/2 cup of sugar in the batter. That’s what I did and it came out nicely sweet, delicate even. I used peach preserves and it was excellent. I also cooked these at 350 for 12-15 minutes.