Thumbprint Cookies
These thumbprint cookies are sweet, nutty, and melt-in-your-mouth delicious! Soft, buttery, and bite-sized, they’re perfect for Christmas baking!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour or almond meal
- ½ cup oat flour OR whole wheat flour (or additional almond flour)
- ¼ cup butter, room temperature
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
- ¼ cup jam of choice
Instructions
- Preheat the oven to 350F.
- In the bowl of a stand mixer, use the paddle blade attachment to combine all of the ingredients except the jam until it becomes a cohesive dough, about 1-3 minutes.
- Using a small cookie scoop OR a tablespoon measuring spoon, scoop the dough onto a baking sheet lined with a silicone baking mat or parchment paper.
- Wet your hands just a little bit and roll the dough into balls. Using a ½ teaspoon measuring spoon (tip: re-use the one you used to measure the almond extract!), make a small well in the middle of each cookie.
- Fill the wells with about ¾ teaspoon of jam.
- Bake for 8-10 minutes, or until the edges are JUST slightly brown.
- Let the cookies cool on the baking sheet for about 10 minutes before removing to a wire rack to cool completely.
Notes
- Store the jam thumbprint cookies at room temperature for one day or in an airtight container in the refrigerator for up to 1 week.
- Freeze thumbprint cookies for up to 3 months.
Nutrition
- Serving Size: 2 cookies
- Calories: 160
