Name: Apricot Almond Thumbprint Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup granulated sugar; 1/2 teaspoon almond extract; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup finely chopped sliced almonds; 1/2 cup apricot jam; Powdered sugar, for dusting (optional)

Delicate, buttery, and slightly nutty, these Apricot Almond Thumbprint Cookies are a charming treat I love to make for the holidays or when I’m hosting a cozy afternoon tea. The rich almond base and sweet apricot jam center come together beautifully in every bite, offering a simple yet elegant cookie that always disappears quickly.

Why You’ll Love This Recipe

I love how easy these cookies are to whip up with basic pantry ingredients. The dough is soft and buttery, with a lovely almond flavor that pairs perfectly with the bright, fruity jam. The thumbprint technique makes them feel special without any fuss, and they look gorgeous on a dessert table. Whether I’m baking for a holiday cookie exchange or just craving a homemade treat, this recipe never lets me down.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened

2/3 cup granulated sugar

1/2 teaspoon almond extract

1/2 teaspoon salt

2 cups all-purpose flour

1/2 cup finely chopped sliced almonds

1/2 cup apricot jam

Powdered sugar, for dusting (optional)

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I cream together the butter and sugar until light and fluffy.

I stir in the almond extract.

In another bowl, I whisk together the flour and salt, then gradually mix this into the butter mixture until just combined.

I roll the dough into 1-inch balls and dip the tops in chopped almonds.

I place the dough balls on the baking sheet about 2 inches apart.

Using my thumb or the back of a spoon, I press a small indentation into the center of each cookie.

I fill each indentation with about 1/4 teaspoon of apricot jam.

Then I bake the cookies for 12–14 minutes, until the edges are just starting to turn golden.

I let them cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Optional: Once cool, I dust the cookies lightly with powdered sugar before serving.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Calories per cookie: approximately 135 kcal

Variations

I sometimes swap the apricot jam for raspberry, cherry, or fig jam depending on what I have on hand.

For a more intense almond flavor, I add a bit of almond flour in place of some of the all-purpose flour.

If I want a chocolatey twist, I use chocolate hazelnut spread instead of jam.

For a gluten-free version, I use a 1:1 gluten-free flour blend.

A sprinkle of chopped pistachios instead of almonds adds a colorful, nutty alternative.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer, then transfer to a freezer-safe container for up to 3 months. I let frozen cookies thaw at room temperature. Reheating isn’t necessary, but I sometimes warm them in a 300°F oven for 3–5 minutes to refresh the texture.

Related Recipes:

Raspberry Thumbprint Cookies

FAQs

How do I prevent the cookies from spreading too much?

I chill the dough for 15–20 minutes before shaping the cookies if my kitchen is warm. This helps them hold their shape better while baking.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and store it in the refrigerator. I just let it sit out for a few minutes to soften slightly before shaping.

Can I use a different type of jam?

Absolutely. I’ve used raspberry, strawberry, and even lemon curd. Any thick jam or preserve works well.

Do I have to use almonds?

No, I can skip the nuts or replace them with finely chopped pecans or hazelnuts. I’ve even made a nut-free version that still tastes delicious.

Why are my cookies cracking when I press the thumbprint?

If the dough is too cold or too dry, it may crack. I make sure it’s soft and pliable, and if needed, I press gently to avoid splits.

Conclusion

These Apricot Almond Thumbprint Cookies are a personal favorite—elegant enough for special occasions but simple enough for everyday baking. I love their balance of buttery richness and fruity sweetness, and the way they dress up a dessert platter with minimal effort. Whether for gifting, entertaining, or just enjoying with tea, they always bring a touch of homemade charm.

📖 Recipe: