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.
Adapted from Allrecipes.com
- 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!)
- 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)
- Line 2 baking sheets with parchment paper. Set aside.
- Beat butter in a large bowl. Add in sugar and mix until light and fluffly.
- Mix in almond extract.
- Add in flour and mix at low speed until it comes together. This may take a few minutes. Be patient.
- 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.
- Put dough balls in refrigerator for 30+ minutes.
- Preheat oven to 350 degrees.
- 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.
- 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.
- Drizzle generously over cookies. Store in the fridge and bring to room temperature for about 30 minutes before serving.