12 Days of Christmas Cookies: #7 Thumbprint Cookies

Can you believe this is my first time making thumbprint cookies?!? It’s that chocolate curse of mine:) And I used to think they were complicated to make. But this year I decided I needed to tackle them!

And boy, was I wrong. These cookies are SO EASY to make! They look beautiful and fancy but they are a cinch! Heck- there’s only 5 ingredients in the cookie! It was very quick to throw them together. You do need to refrigerate them for about 30 minutes, but that’s the fridge doing all the work – not you:) The most time consuming part was scooping the balls and putting the thumbprints in each one.

A lot of the reviews I read used a creative trick to do that: chapstick container. Weird huh? But it was the perfect shape to make a small, but deeper indentation. Try it!

This cookie also has a delicious, light glaze over top. The almond is a must – don’t sub vanilla in this recipe! Good luck:)

Strawberry and Almond Shortbread Thumbprints w/ Almond Glaze

Adapted from Allrecipes.com

For Cookies:

  • 1 c. butter, softened
  • 2/3 c. white sugar
  • 1/2 t. almond extract
  • 2 cups all-purpose flour
  • 1/2 cup jam (I used seedless strawberry… however I think raspberry with seeds would be divine! Go crazy!)

For Glaze:

  • 1 c. confectioners’ sugar
  • 1 1/2 t. almond extract
  • 2 t. milk (You may need more milk – just add 1 more teaspoon at a time until it is a thin consistency that you can drizzle on)


  1. Line 2 baking sheets with parchment paper. Set aside.
  2. Beat butter in a large bowl. Add in sugar and mix until light and fluffly.
  3. Mix in almond extract.
  4. Add in flour and mix at low speed until it comes together. This may take a few minutes. Be patient.
  5. Scoop or roll dough into small balls and place on baking sheet. Use the tip of a chapstick and make small indents in the top of each ball. Use your fingers to smooth the outside of the cookies if desired.
  6. Put dough balls in refrigerator for 30+ minutes.
  7. Preheat oven to 350 degrees.
  8. Scoop about 1/4 t. to 1/2 t. jam in each cookie. Bake for about 10 minutes, then turn the cookie sheet around. Bake for 2-4 minutes more. Take the cookies out when the bottoms are just barely turning brown and the tops are beginning to set. These cookies are white and will be overcooked if you wait until they brown on top.
  9. Set on baking sheet for a few minutes to cool. Meanwhile, make glaze. Mix together powdered sugar, almond extract and milk. Stir together until smooth and thin. Add more milk to get the consistency you want if necessary.
  10. Drizzle generously over cookies. Store in the fridge and bring to room temperature for about 30 minutes before serving.

About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking, Holidays and tagged , , , , . Bookmark the permalink.

2 Responses to 12 Days of Christmas Cookies: #7 Thumbprint Cookies

  1. IamSimplyTia says:

    I have been saying I ought to make thumbprint cookies for the longest. I think your post is the impetus for me to just go and get it done! They look so delicious! Great job!

    Happy Holidays & Warm Wishes for a Peaceful & Prosperous 2012

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