Go Back
+ servings

Thumbprint Cookies

rate this recipe:
5 from 28 votes
Prep Time: 30 mins
Cook Time: 15 mins
Serves 30 cookies
These easy thumbprint cookies are perfect for the holidays! I love to make them with apricot and raspberry jam, but feel free to substitute any flavor of jam you like.


  • 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


  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flours and salt.
  • In the bowl of a stand mixer, cream the butter, sugar, vanilla, and almond extract until fluffy. Gradually add the flour and mix until combined.
  • Scoop rounded tablespoons of the dough, roll into balls, and place on the prepared baking sheets. Gently press down to form disks and use your thumb, or the back of a 1 teaspoon measuring spoon, to make an indentation in the middle of the cookies. Spoon ½ teaspoon of jam onto each cookie.
  • Bake for 12 to 15 minutes, until the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.