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Jam Thumbprint Cookies with Almond Glaze Recipe

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4.1 from 8 reviews

Jam Thumbprint Cookies are soft, buttery shortbread cookies filled with a sweet and fruity jam center, finished with a delicate almond glaze drizzle. These classic cookies melt in your mouth and are simple to prepare, making them an ideal treat for any occasion or cookie platter.

Ingredients

For the Cookies:

  • 1 cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cups (280 grams) all-purpose flour
  • ⅓ cup jam (any flavor)

For the Glaze:

  • 1 cup confectioners' sugar
  • 1 teaspoon almond extract
  • 1-2 tablespoons milk

Instructions

  1. Cream Butter and Sugar: Use a stand mixer or hand mixer to cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
  2. Add Vanilla and Salt: Mix in the vanilla extract and salt, continuing to beat on medium speed until fully incorporated.
  3. Add Flour: Gradually add the all-purpose flour while beating on low speed until just combined and a dough forms.
  4. Form Dough Ball: Using your hands, gather the dough into a ball. It may be slightly crumbly at this stage.
  5. Chill Dough: Wrap the dough tightly with plastic wrap and refrigerate for at least one hour to firm up.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat.
  7. Shape Cookies: Using a cookie scoop or spoon, portion out 1 tablespoon of dough and roll into 1-inch balls. Place them evenly spaced on the prepared baking sheet.
  8. Make Thumbprints: Press your thumb or the back of a small spoon into the center of each cookie ball to create an indentation.
  9. Fill Indentations with Jam: Spoon about ⅓ cup of jam evenly into the indentations without overfilling.
  10. Chill Before Baking: Place the baking sheet with prepared cookies into the refrigerator while the oven preheats to help maintain shape during baking.
  11. Bake Cookies: Bake for 13 to 15 minutes, or until the edges are lightly browned. Remove from oven and let the cookies cool on the baking sheet for 5 minutes.
  12. Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely before glazing.
  13. Prepare Almond Glaze: In a medium bowl, whisk together the confectioners' sugar, almond extract, and 1 tablespoon of milk. Adjust consistency by adding remaining milk 1 teaspoon at a time until desired glaze thickness is achieved.
  14. Drizzle Glaze: Using a spoon or piping bag with a fine round tip, drizzle the almond glaze over the cooled cookies evenly.
  15. Set the Glaze: Allow the glaze to set for 1 to 2 hours at room temperature before serving.

Notes

  • Chilling the dough and cookies before baking helps them keep their shape and prevents spreading.
  • You can customize the filling with your favorite jam flavors such as raspberry, strawberry, apricot, or mixed berry.
  • Ensure the cookies are fully cooled before glazing to avoid melting the glaze.
  • The glaze consistency can be adjusted to be thicker or thinner depending on preference by varying the milk amount.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://recipeplenty.com/jam-thumbprint-cookies-with-almond-glaze-recipe/