Print

Irresistible Jam Thumbprint Cookies Recipe with Easy Almond Crunch

jam thumbprint cookies - featured image
Print Recipe

These jam thumbprint cookies feature a buttery dough with a delightful almond crunch coating and a sweet, fruity jam filling. Perfect for gifting, snacking, and any occasion, they combine soft texture with nutty crunch and vibrant jam centers.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250 g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon salt
  • 3/4 cup (90 g) almonds, finely chopped
  • 1/2 cup (160 g) fruit jam or preserves of choice (raspberry, strawberry, apricot)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, beat 1 cup softened unsalted butter with 2/3 cup granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.
  3. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Beat until combined, scraping down the sides occasionally.
  4. In a separate bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the dry mix to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing.
  5. Finely chop 3/4 cup almonds and pour into a shallow bowl.
  6. Using a cookie scoop or tablespoon, scoop dough balls about 1 inch in diameter. Roll each ball gently to smooth out cracks.
  7. Roll each dough ball in the chopped almonds, pressing lightly so nuts stick well all around.
  8. Place almond-coated dough balls on a lined baking sheet, spacing about 2 inches apart. Use your thumb or back of a teaspoon to press an indentation into the center of each ball.
  9. Spoon about 1/2 teaspoon of jam into each indentation without overfilling.
  10. Bake for 12-15 minutes or until edges are lightly golden and almonds are toasted. Jam should be set but not burnt.
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

If dough is too soft to shape, chill for 15 minutes before rolling. Use softened, not melted butter for best texture. Dip thumb in flour to prevent sticking when making indentations. Watch cookies closely near end of baking to avoid burning almonds. Cookies can be refrigerated up to 24 hours before baking. Store in airtight container at room temperature up to 4 days or freeze up to 3 months.

Nutrition

Keywords: jam thumbprint cookies, almond crunch cookies, holiday cookies, easy cookie recipe, jam-filled cookies, nutty cookies, baking with almonds

Find it online: https://tempotaste.com/irresistible-jam-thumbprint-cookies-recipe-with-easy-almond-crunch/