Naturally, when having a good-natured debate about the best cookies, I have yet to hear anyone champion the good ole thumbprint cookie– an oldie, but an absolute goodie.
I was guilty as well, turning a blind eye to this cookie. After all, who would go against the chocolate chip chompers, ready to defend their reign, no matter how personal their argument became. I have witnessed, and even taken the brunt of the chocolate chip chompers’ defense, with remarks going as far as being classified as an old lady for even suggesting any cookie beyond chocolate chip to compete in the championship. But after a while, the gooey chocolate chips, chewy oatmeal raisin, and almost-churro-but-not really snickerdoodles, start to become, dare I say… boring.
Lo and behold, thumbprint cookies– scrumptious cookies with jam in the middle that make you feel like royalty as you sip on tea at high noon.
Why Thumbprint Cookies?
If you never tried a thumbprint cookie, they are essentially almond-flavored shortbread cookies with a center filled with fruit jam. The chocolate chip chompers have attempted to infiltrate this classic delight by adding chocolate to the center, but the jam-filled centers have continued to prevail and are honestly my personal favorite way to enjoy them. The delicate balance of an almond flavor profile with naturally sweetened fruit jam creates a light cookie recipe that is slightly crispy on the outside and chewy in the center.
The Best Recipe for Thumbprint Cookies
I was never one to enjoy thumbprint cookies because the one time I had the ‘pleasure’ of trying, I did not even swallow the first bite. To be fair, it was a packaged thumbprint cookie that came in an assorted mix and the flavoring was way too almond-y for my preference, and the fruit center tasted old.
So, what is a self-proclaimed baker to do? Well, test and develop a 5-star thumbprint cookie recipe that has the perfect blend of the almond flavor without overpowering the true star of the show: the jam center.
This easy recipe for jam thumbprint cookies is:
- Gluten-Free
- Egg-Free
- Dairy-Free
- Grain-Free
- Oil-Free
- Vegan
Almost 5 Ingredient Thumbprint Cookies are made with:
- Almond Flour
- Liquid Sweetener of Choice
- Oil (see below for oil-free version!)
- Jam Filling of Choice
- Almond Extract
The other ingredients are vanilla extract, salt, baking powder, and lime juice, all of which should hopefully be in your pantry. Cross your fingers that the baking powder is not expired.
Breakdown of Recipe Ingredients and Substitutions
Almond Flour: Made from very finely ground blanched almonds to replace standard flours in this gluten-free baking delight.
Liquid Sweetener of Choice: I have tested this recipe with both honey and maple syrup, and both work delightfully. If you are seeking a vegan version, opt for the maple syrup.
Oil: Any oil will do; be sure to check the smoke point of choice to ensure it can withstand baking at 350F. If you are seeking an oil-free version, opt for full fat coconut milk from a can. When removed from the oven, these cookies will be very soft but will firm up as they cool.
Jam Filling of Choice: Apricot jam, raspberry jam, blueberry jam, blackberry jam, cherry jam, cranberry jam, strawberry jam– the options are endless for your fruit-filled centers. Use any jam you have on hand, or if you have overripe fruit, whip up a quick fruit jam recipe.
Almond Extract: I find a touch of almond extract helps add to the overall flavor profile of these cookies, adding depth and helping to meld all the other flavors together. If you are not a fan, simply leave out.
Vanilla Extract: A dash of this helps round out the almond extract flavor and is the unsung hero in pulling all these flavors together. Highly recommend adding, but if you do not have any on hand, simply leave out.
Salt: Just a tad to enhance the flavor of the other ingredients.
Baking Powder: For a light, airy texture and puffy cookies.
Lime Juice: To activate the baking powder. You can substitute with apple cider vinegar if needed.
Almond Flour Thumbprint Cookie Recipe with Raspberry Jam Recipe
Prep Time: 15 Minutes | Cooking Time: 15 Minutes | Total Time: 30 Minutes
Servings: 12 Cookies
Ingredients
- 2 Cups Almond Flour
- ¼ Tsp Salt
- ¼ Tsp Baking Powder
- ¼ Cup Honey (Substitutions: Maple Syrup)
- ¼ Cup Oil (Substitutions: Full Fat Coconut Milk)
- ¼ Tsp Almond Extract (Optional)
- 1 Tsp Vanilla Extract
- 1 Tsp Lime Juice (Substitutions: Apple Cider Vinegar)
- ½ Cup Jam of Choice
Instructions
- Preheat the oven to 350F: Line a baking pan with parchment paper.
- Add dry ingredients to a bowl: Mix almond flour, salt, baking powder.
- Add wet ingredients: Pour in honey, oil, almond extract, vanilla extract, and lime juice. Mix until well combined.
- Scoop balls of cookie dough: Scoop about two tablespoons of dough and form into a ball. The dough is crumbly, but by pressing and forming, the dough will keep its shape. If you are using coconut milk, scoop about one tablespoon of dough so the cookie can bake thoroughly.
- Press thumbprint into dough: Use a ½ tsp measuring spoon or any tool that will help you gently press thumbprints into the dough. The dough will crack as you press, but simply reshape dough as you press your thumbprint.
- Fill the holes with jam: Use a ¼ tsp measuring spoon to fill holes with jam of choice. Set some jam aside to top cookies after they are removed from the oven, as some of the contents will be reduced from the baking process.
- Pop into the oven: Bake for about 10-15 minutes. You are looking for slightly golden edges for doneness. Remove from the oven and allow to cool on the baking pan for about 5 minutes before transferring to a cooling rack.
- Enjoy: Top thumbprints with additional jam and serve with coffee or tea!
These cookies keep for about a week. Store in an airtight container and leave on the counter or in the fridge.
Reflections by Sarah
Like I said, an oldie, but an absolute goodie. This is a simple recipe that can be whipped up when you are in the mood for something light and sweet. I adore this recipe because of its simplicity, in both preparing and enjoying, and the many ways you can make adjustments to the ingredients and still have a delightful dessert.