Best 9 Almond Thumbprint Cookies Recipes

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Almond thumbprint cookies, also known as butter cookies or snowball cookies, are a classic holiday treat that is as delicious as it is elegant. These bite-sized cookies are made with a simple dough that is pressed into balls, then rolled in sugar and filled with a sweet jam or jelly. The result is a tender, buttery cookie with a chewy center that is sure to please everyone at your holiday gathering.

This recipe includes three different variations on the classic almond thumbprint cookie:

* **Traditional Almond Thumbprint Cookies:** These cookies are made with a simple dough that is flavored with almond extract. They are rolled in sugar before being filled with a tart raspberry jam.
* **Chocolate Almond Thumbprint Cookies:** These cookies are made with a chocolate dough that is filled with a rich chocolate ganache. They are then dipped in melted chocolate and sprinkled with chopped almonds.
* **Pistachio Almond Thumbprint Cookies:** These cookies are made with a pistachio dough that is filled with a sweet pistachio filling. They are then rolled in chopped pistachios.

No matter which variation you choose, these almond thumbprint cookies are sure to be a hit at your next holiday party. They are easy to make and can be customized to your liking, making them a perfect treat for any occasion.

Let's cook with our recipes!

RASPBERRY-ALMOND THUMBPRINT COOKIES



Raspberry-Almond Thumbprint Cookies image

These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.-Lana White, Roy, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam
GLAZE:
1/3 cup confectioners' sugar
1/2 teaspoon almond extract
1 teaspoon water

Steps:

  • In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour., Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely., For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.

Nutrition Facts : Calories 94 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES



Chewy Almond and Cherry Thumbprint Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 8

4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
  • Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

ALMOND AND APRICOT THUMBPRINT COOKIES



Almond and Apricot Thumbprint Cookies image

Smooth and creamy almond butter provides a rich, nutty backdrop for dollops of tart apricot jam in these crowd-please thumbprint cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 11

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup smooth almond butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup granulated sugar, for rolling
1/2 cup apricot jam

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, using an electric mixer, beat almond butter and butter on medium until smooth. Add brown sugar and beat until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat just until combined (dough will be slightly crumbly).
  • Place granulated sugar in a small bowl. Roll level tablespoonfuls of dough into balls and gently roll in sugar to coat. Place on two parchment-lined rimmed baking sheets, 1 1/2 inches apart. Bake until cookies are puffed, 8 minutes. Remove sheets from oven and, with the bottom of a round 1/2 teaspoon measuring spoon, make an indentation in center of each cookie. Bake until set, 5 to 7 minutes. Let cookies cool on wire racks, 20 minutes. Stir jam and spoon 1/2 teaspoon into each indentation.

Nutrition Facts : Calories 264 g, Fat 16 g, Fiber 1 g, Protein 4 g

ALMOND JOY COOKIES (CHOCOLATE MACAROON THUMBPRINT)



Almond Joy Cookies (Chocolate Macaroon Thumbprint) image

My love of chocolate and my husband's of macaroons resulted in this cookie. An intense chocolate cookie topped with an almond coconut macaroon.

Provided by curly top

Categories     Drop Cookies

Time 20m

Yield 30 serving(s)

Number Of Ingredients 14

1 cup butter
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup cocoa
4 ounces semisweet chocolate, melted
1 teaspoon vanilla
2 eggs
2 cups flour
1 cup shredded coconut
1/2 cup sliced almonds
1/3 cup condensed milk
1/4 teaspoon almond flavoring
1/2 cup semi-sweet chocolate chips, melted
2 teaspoons shortening

Steps:

  • Beat butter, sugar and salt.
  • Add cocoa, melted chocolate and vanilla.
  • Add eggs and beat until creamy.
  • Slowly add flour and blend only until combined.
  • Chill in refrigerator several hours.
  • Meanwhile combine macaroon ingredients by hand in a small bowl.
  • Form dough into balls using a small cookie scoop or tablespoon and drop onto cookie sheet lined with parchment paper.
  • Flatten each ball with your thumb, leaving a depression in the center of each.
  • Fill each depression with 1 tsp of macaroon.
  • Bake at 350 F for 8-10 minutes, until cookies no longer look wet on top.
  • Cool completely on wire rack.
  • When cookies are cool.
  • Melt chocolate for drizzle.
  • Add shortening and stir well.
  • Drizzle over cookies.

Nutrition Facts : Calories 176.3, Fat 12, SaturatedFat 7.1, Cholesterol 31.5, Sodium 101.2, Carbohydrate 17, Fiber 1.8, Sugar 8.2, Protein 2.9

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

A delightful almond flavored thumbprint cookie and very pretty if you tint the icing with a little food color!

Provided by Theresa P

Categories     Dessert

Time 40m

Yield 2 dozen

Number Of Ingredients 9

1/4 cup sugar
1 cup butter (do not substitute margarine)
2 cups flour
1 teaspoon almond extract
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup powdered sugar
1 teaspoon melted butter
1 teaspoon almond extract

Steps:

  • For cookies:.
  • Cream butter and sugar.
  • Beat in the flour, extract and salt.
  • Stir in the pecans.
  • Shape dough into 1-inch balls and place on ungreased cookie sheet.
  • Make thumbprint in each cookie.
  • Bake at 300°F for 20-30 minutes.
  • Let cool.
  • For Icing:.
  • Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.

ORANGE-ALMOND THUMBPRINT COOKIES



Orange-Almond Thumbprint Cookies image

These bright, cheery thumbprint cookies get their delicate crumb from a mixture of almond flour and confectioners' sugar. Fill their little wells with warm marmalade or the jam of your choice.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h40m

Yield Makes about 6 dozen

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1 cup superfine almond flour, such as Bob's Red Mill
1 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar, plus more for tossing and dusting
1/4 cup granulated sugar
1/2 teaspoon grated orange zest
3/4 cup orange marmalade or other fruit jam

Steps:

  • Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
  • Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
  • Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
  • Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

RASPBERRY - ALMOND THUMBPRINT COOKIES



Raspberry - Almond Thumbprint Cookies image

Delicious and so pretty, with just a hint of almond flavor. So good!! Taste of Home

Provided by Cassie *

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

1 c butter. softened
2/3 c sugar
1/2 tsp almond extract
2 c all purpose flour
1/2 c seedless raspberry jam
GLAZE
1 c confectioners' sugar
1/2 tsp almond extract
2 - 3 tsp water

Steps:

  • 1. In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour. Roll into 1 in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each; fill with 1/4 teaspoon jam. Bake at 350 for 13 - 16 minutes or until the edges are lightly browned. Remove to wire racks to cook completely.
  • 2. For glaze, in a small bowl, combine the confectioners' sugar, extract and water. Drizzle over cookies.

HONEY ALMOND THUMBPRINT COOKIES



Honey Almond Thumbprint Cookies image

These healthy cookies are delicious! I adapted this recipe from the Almond Honey-Butter Recipe from Eating Well Magazine. I made a few changes and made these allergy-friendly and gluten-free!

Provided by TheFitCookie

Categories     Dessert

Time 12m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 12

1/2 cup whole almond, toasted
1 cup brown rice flour
2 tablespoons brown rice flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons ground flax seeds
3 tablespoons water
1/3 cup honey
1/4 cup oil
1 teaspoon vanilla
2 tablespoons honey
1 tablespoon almond butter

Steps:

  • Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
  • Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
  • Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
  • Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
  • Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
  • Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!

ALMOND THUMBPRINT COOKIES



Almond Thumbprint Cookies image

Categories     Cookies     Fruit     Bake     Kid-Friendly     Almond     Jam or Jelly     Bon Appétit     Small Plates

Yield Makes about 30

Number Of Ingredients 8

1 cup whole almonds, toasted, cooled (about 5 ounces)
2/3 cup (packed) golden brown sugar
1 1/3 cups unbleached all purpose flour
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces, room temperature
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup (about) apricot or peach preserves

Steps:

  • Preheat oven to 325°F. Blend 1 cup toasted almonds and 2/3 cup golden brown sugar in processor until almonds are finely chopped. Blend in flour and salt. Add butter and process using on/off turns until mixture resembles coarse crumbs. Whisk egg yolk and 1/2 teaspoon vanilla extract in small bowl to blend. Add mixture to processor and blend until moist clumps form. Transfer dough to bowl. Knead briefly in bowl to bind dough. Form dough into 1 1/4-inch balls. Place balls on 2 ungreased baking sheets, spacing 2 inches apart. Using thumb, make deep indentation in center of each ball (if edges crack, push together to smooth).
  • Bake cookies until firm to touch and golden on bottom, about 15 minutes (indentations will close up slightly). Remove from oven. Using back of small spoon, immediately press indentation of each cookie to enlarge. Transfer cookies to racks and cool completely. Spoon generous 1/2 teaspoon preserves into indentation of each cookie. (Can be prepared 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)

Tips:

  • Use a cookie scoop to ensure uniform cookie sizes, resulting in even baking and visually appealing cookies.
  • Chill the cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents spreading.
  • To achieve a perfectly round shape, roll the cookie dough balls between your palms.
  • Make a small indentation in the center of each cookie using your thumb or a spoon handle. This creates a well for the jam filling.
  • Do not overfill the thumbprint indentations with jam, as it may overflow during baking.
  • If you like a crispier cookie, bake for a few minutes longer. For a softer cookie, reduce the baking time slightly.
  • Allow the cookies to cool completely before filling them with jam. This prevents the jam from seeping into the cookie and making it soggy.

Conclusion:

Almond thumbprint cookies are a delightful combination of sweet and nutty flavors, perfect for any occasion. With their simple ingredients and easy-to-follow instructions, these cookies are a must-try for bakers of all skill levels. Experiment with different jam flavors to create a variety of delicious variations. Whether you enjoy them as a mid-day snack, a dessert treat, or a gift for loved ones, these cookies are sure to bring joy and satisfaction. Happy baking!

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