Apricot Almond Thumbprint Cookies
These apricot almond thumbprint cookies bring together a tender, buttery base and a glossy pocket of fruit jam. The dough comes together quickly, rolling easily into neat portions before receiving a gentle press in the center. As they bake, the edges turn lightly golden while the jam warms and settles into a rich, sweet filling.
Why this one works
- Short prep time with straightforward mixing steps
- Buttery cookie base with a distinct almond aroma
- Bright fruit center that holds up nicely during baking
- Bakes in just 12 minutes at 350F
What you’ll need
- 1 1/2 cups (190g) all-purpose flour Provides the structure for a soft, workable dough that holds its shape when indented.
- 1/2 cup (115g) unsalted butter Room temperature butter creams easily, creating a light texture throughout the cookie.
- 1/3 cup (65g) apricot jam A smooth or finely textured jam spoons cleanly into the center of each round.
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What to have nearby
- Mixing bowl
- Electric hand mixer or stand mixer
- Baking sheet
- Measuring spoons
Step-by-step instructions
The preparation moves smoothly from creaming the base to shaping and filling the rounds before a quick turn in the oven.
- 1Step 1
Cream butter and sugar until light and fluffy.
- 2Step 2
Stir in flour and almond extract until a soft dough forms.
- 3Step 3
Roll dough into small balls and press a thumbprint into the center of each.
- 4Step 4
Fill each indentation with a small spoonful of apricot jam.
- 5Step 5
Bake at 350F for 12 minutes until edges are golden.
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A few things worth knowing
- Cream the butter thoroughly until light and airy before adding dry ingredients.
- Press the center gently with your thumb or the back of a rounded measuring spoon to avoid cracking the edges.
- Keep the jam portion modest so it does not bubble over the sides during baking.
- Watch the edges closely near the 12-minute mark to pull them right as they turn pale golden.
Ways to make it your own
- Dust the cooled cookies lightly with powdered sugar before serving.
- Garnish the top of each baked cookie with a tiny pinch of toasted sliced almonds.
Serving suggestions
Set these cookies out alongside hot black tea, espresso, or a glass of cold milk. They make an inviting addition to an afternoon dessert platter or a simple sweet bite after dinner.
Storage & reheating
Store completely cooled cookies in a single layer or separated by parchment paper inside an airtight container in a cool, dry spot. Handle gently so the jam centers stay neat.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
What should I do if the dough cracks when pressing the center?+
Smooth the edges gently with your fingers after forming the indentation to keep the cookie intact before filling.
Can I use a spoon instead of my thumb to make the indentation?+
Yes, the back of a rounded half-teaspoon measuring spoon works well to create a uniform well.
With minimal prep and a brief bake time, these thumbprint cookies offer a classic balance of rich butter and sweet apricot preserve.
Apricot Almond Thumbprint Cookies
Bake delicate apricot almond thumbprint cookies featuring buttery dough, a hint of almond, and sweet apricot jam centers baked to golden perfection.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (115g) unsalted butter
- 1/3 cup (65g) apricot jam
Instructions
- Cream butter and sugar until light and fluffy.
- Stir in flour and almond extract until a soft dough forms.
- Roll dough into small balls and press a thumbprint into the center of each.
- Fill each indentation with a small spoonful of apricot jam.
- Bake at 350F for 12 minutes until edges are golden.
Nutrition
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