Tender Strawberry Jam Thumbprint Cookies with Almond Glaze
These tender strawberry jam thumbprint cookies feature a buttery dough with a sweet-tart jam center and a smooth almond glaze, perfect for a nostalgic and delicious treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 3/4 cup (about 240 ml) strawberry jam
- 1 cup (120 g) powdered sugar
- 1/4 teaspoon almond extract (for glaze)
- 1–2 tablespoons (15–30 ml) milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg, vanilla extract, and almond extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together all-purpose flour and salt. Gradually add to the wet mixture and mix on low speed until dough comes together; it should be soft but not sticky.
- Portion dough into 1-inch (2.5 cm) balls and place 2 inches apart on the baking sheet. Press your thumb gently into the center of each ball to create a well.
- Spoon about 1/2 teaspoon of strawberry jam into each thumbprint indentation.
- Bake for 12-15 minutes until edges are lightly golden and jam is bubbling. Avoid overbaking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, almond extract, and milk until smooth and drizzle-able.
- Drizzle almond glaze over cooled cookies and let set for about 20 minutes before serving.
Notes
If dough is too soft, chill for 10 minutes before shaping. Use thick jam to prevent leaking. Do not overfill jam wells. Adjust milk in glaze for desired drizzle consistency. For dairy-free, substitute butter with plant-based alternative and use almond milk in glaze. Almond flour can replace half the flour for a nuttier bite. Gluten-free flour blend can be used as a substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11
- Sodium: 55
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1.5
Keywords: strawberry jam cookies, thumbprint cookies, almond glaze, homemade cookies, easy cookie recipe, holiday cookies, gift cookies