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These are the tastiest almond thumbprint cookies: perfectly chewy, made with almond flour and featuring a homemade jam and easy icing drizzle!
Are you a thumbprint fan? Alex and I have got a fresh spin on the classic that’s so delicious! These almond thumbprint cookies are made with almond flour, homemade berry jam, and sweetened with maple syrup.
If you’d like, add a powdered sugar glaze, which takes them from good to amazing! With just the right chewy texture from the almond flour, these cookies are a healthy spin on the traditional but taste even better.
A flavor secret: homemade berry jam
The highlight of these almond thumbprint cookies is the homemade jam. The flavor is incredible and it tastes like pure berry. You could substitute a store-bought jam, but we recommend making the homemade for the perfect sweetness and berry flavor. It takes only 15 minutes to whip up, and for easy prep you can make it in advance.
Frozen berries work well for making homemade jam: though you could use fresh if you have them! Any variety of frozen berries work, but these cookies work best with mixed berries or raspberries. Using raspberries would give them an even brighter red color, perfect for the holidays and Christmas cookie trays.
Almond flour makes the best texture
What makes for the best almond thumbprint cookies? Almond flour! Almond flour is finely ground blanched almonds: it’s often used as an alternative flour in gluten free baking. (Here are all our almond flour recipes: it’s perfect in cookies and cakes!) Be careful not to confuse it with almond meal, which is a coarser grind and contains the almond peels.
Almond flour makes for the perfectly-textured almond thumbprint cookie. It results in a chewy cookie texture, versus a crumbly shortbread. This recipe does not include almond extract so it doesn’t have an almond flavor: it’s simply made with almonds.
Gluten free and vegan variations
In these almond thumbprint cookies, we’ve used 2 cups almond flour and 1 cup all purpose flour. Using the mixture that includes all purpose flour makes for the perfect texture. Using 100% almond flour can result in a very dense, crumbly cookie.
If you’d like to make these gluten free, use your favorite 1 for 1 gluten free flour in place of the all-purpose flour. We wouldn’t recommend doing all almond flour.
For vegan, just substitute coconut oil or vegan butter for the butter. The texture is such that they’ll work the same way!
Powdered sugar icing—in 1 minute
To take these easy almond thumbprint cookies over the top, we’ve used our favorite trick: powdered sugar icing! I grew up eating a cookie called Swedish raspberry cookies that was iced in a similar way. Once we added the icing on top, we knew we had a hit.
We made these cookies with Alex’s mother in law. I mixed up the icing and was back in 1 minute ready to drizzle it on. “Wait, you already made it?” she exclaimed. She was excited about how easy this icing was to make! All you have to do is:
- Mix together ½ cup powdered sugar with 1 tablespoon milk.
- Whisk until all the lumps dissolve and the icing is smooth.
- Use a fork to drizzle on the cookies! Using a fork helps to get a thin drizzle, whereas a spoon can be too chunky.
And that’s it, the very best almond thumbprint cookies! Let us know if you try them out in the comments below. We usually make them as a Christmas dessert or for holiday cookie swaps, but they work any time of the year.
Dietary notes
This almond thumbprint cookies recipe is vegetarian. For gluten free, substitute 1-for-1 gluten-free flour for the all-purpose flour. For vegan, use vegan butter.
Almond Thumbprint Cookies
These are the tastiest almond thumbprint cookies: perfectly chewy, made with almond flour and featuring a homemade jam and easy icing drizzle!
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: Cookies
Ingredients
For the jam filling
- 1 ½ cups frozen raspberries or mixed berries
- ½ cup pure maple syrup
- ⅛ teaspoon cinnamon
- 2 teaspoons cornstarch
For the almond cookies
- 2 cups almond flour
- 1 cup all purpose or 1-for-1 gluten free flour
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup pure maple syrup
- 5 tablespoons melted butter (sub coconut oil or vegan butter for vegan)
For the glaze (you’ll use about ¾ of this)
- ½ cup powdered sugar
- 1 tablespoon milk (or oat or almond milk for vegan)
Instructions
- Make the homemade jam: Add the berries, maple syrup, and cinnamon to a small saucepan. Cook on low heat for 10 to 12 minutes until the berries break down. Run the mixture through a mesh strainer into a clean bowl, mashing the berries with a spatula. Return the sauce to the same saucepan, then add the cornstarch and heat on low 2 more minutes until bubbly and thick. Remove from the heat and allow to cool while making the cookies. (This step can be made ahead and refrigerated for up to 1 week before making the cookies.)
- Bake the cookies: Preheat the oven to 350 degrees.
- In a large bowl, mix the almond flour, all purpose flour, baking powder and kosher salt in medium bowl.
- In a separate medium bowl, whisk together the melted butter and maple syrup. Mix in the dry ingredients and stir with a spatula until well combined.
- Line two baking sheets with parchment paper. Take about 1 tablespoon of the dough and roll it into small balls, about 12 for one tray, 24 in all. Start with one tray only, then refrigerate the dough for the second tray. Gently press your thumb into the center of the ball. (You can re-form the cookie with your fingers if it cracks a little.) Then add about ½ teaspoon of jam into each cookie.
- Bake the first tray 13 to 15 minutes until browned on the bottom. Allow to cool on the tray for 5 minutes, then place on a baking rack to cool. Meanwhile, prepare and bake the second tray and allow it to cool (baking the trays separately allows for the most even bake).
- Ice the cookies (optional – if freezing, add after): Once the cookies have cooled to room temperature (about 20 to 30 minutes), make the powdered sugar icing. Stir together the confectioners’ sugar and milk (start with a little less if using non-dairy milk) until a smooth sauce forms and all lumps are dissolved. Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 15 minutes.
- Store at room temperature for 3 days or refrigerated for 1 week. To freeze, place baked cookies without icing in an airtight container and freeze for 2 to 3 minutes. Add the icing after thawing to room temperature.
More great cookie recipes
If you’re looking for more cookie recipes, here are some of our favorites:
- These traditional Linzer cookies feature almond shortbread and a jam cutout.
- These no bake chocolate oatmeal cookies are a step above the rest!
- These amazing hot chocolate cookies have a melty marshmallow center.
- Our oatmeal chocolate chip cookies are chewy and packed with chocolate, and a hint of molasses makes them utterly irresistible.
- Our gluten free snowball cookies are made with almond flour and heightened with cozy chai spices.
Yum! Thumbprints are my favorite, but I don’t make them often because sometimes the jarred jams comes out chewy after baking. Can’t wait to try this recipe with the homemade jam!
Have made these several times with varying ratios of vegan butter and coconut oil, and whatever jam I happen to have… they always come out great!
I was wondering, do you think swapping butter/oil for peanut butter would work to make a pb version?
Can an egg be added for stability?
I’m not sure! We haven’t played around with that so I’m not sure what it would do to the texture.
Unfortunately, something went terribly wrong with mine. I used coconut oil instead of butter and everything else was exactly according to recipe. The dough was to dry and wouldn’t hold together so I added one more tablespoon of oil, 2 tablespoons of honey and two splashes of milk. I probably ended up overmixing it in process so they were very hard and raw in the middle, under the jam. Kids were very disappointed bacause we made them together.
I’m so sorry it didn’t work out!
I made these as christmas cookies yesterday and they are sooo delicious. Used homemade red and black current jam and it is amazing :) Thank you so much for the recipe
These cookies were AMAZING. They held together just fine, no clue what that post is about. Made a batch and they were gone overnight … my five kids loved them and they can be picky about ingredients with a distinct flavour like almond. Thanks for such good recipes that I know I can count on to be awesome. Keep it up!
could I use coconut flour for that gluten-free flour ingredient??
I don’t think they would stay together, sorry!
Are the instructions correct? When do you combine the dry and wet ingredients?
Yes, that part is in Step 4!