Almond Thumbprint Cookies

Adapted from Kelsey Banfield (The Naptime Chef)
31 Reviews 3.9 out of 5 stars

These soft almond thumbprint cookies are almost too pretty to eat — but eat you must! Almond flour lends richness and tenderness to the dough, while almond extract adds a nutty, sweet aroma. These picture-perfect cookies are easy to customize, too: Gather your favorite jam (we’re partial to raspberry, grape, and apricot) and pick the size you prefer. The larger cookies are quicker to shape and satisfying to devour, but the smaller, bite-size cookies are perfect for parties and cookie platters, plus they’re just outright adorable. Whichever path you choose, don’t forget the final dusting of confectioners’ sugar, which dresses up these simple cookies for a celebration.

In April 2026, we updated this recipe to produce softer, more flavorful cookies, and we introduced two size options.

Prep
15 mins
Bake
10 to 20 mins
Total
45 mins
Yield
two dozen 2" cookies or four dozen 1" cookies
Almond Thumbprint Cookies
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment.  

  2. Sift the almond flour into the bowl of a stand mixer. Add the all-purpose flour, granulated sugar, and salt and use the flat beater to combine the mixture on low speed, about 30 seconds.  

  3. Add the butter and mix on low speed until it’s completely coated in the dry ingredients and looks like fine crumbs, about 3 minutes. 

  4. Add the egg, milk, and almond extract and mix on low speed until the mixture comes together into a soft dough, about 1 minute. 

  5. Use a Tablespoon or Teaspoon Scoop to portion the dough onto the prepared baking sheet; you can make two dozen 2" cookies (24g each) using the Tablespoon Scoop or four dozen 1" cookies (12g each) using the Teaspoon Scoop.  

  6. Roll each piece of dough into a smooth ball, then use your thumb or index finger to press a deep well in each.  

  7. Fill each well with jam: use about 1/2 teaspoon for each of the larger cookies, 1/4 teaspoon for each of the smaller ones. 

  8. Bake the cookies until the bottoms are lightly browned (tops will still be pale), 16 to 20 minutes for larger cookies, 10 to 12 for smaller ones. 

  9. Let the Almond Thumbprint Cookies cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely. Dust with confectioners’ sugar before serving. 

  10. Store airtight at room temperature for up to 1 week; freeze for longer storage. 

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