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Almond Thumbprint Cookies

Almond Thumbprint Cookies

Your kids will love to lend a hand (or a thumb!) when making these fun and delicious cookies. 

  • Duration
  • Cook Time
  • Prep Time
  • 36 CookiesServings


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 teaspoons grated lemon peel (optional)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 2½ cups all-purpose flour
  • ¼ cup plus 1 cup chopped almonds, roasted*
  • ½ cup apricot or raspberry preserves
  • Confectioners sugar (optional)


1. Preheat oven to 375°F. 

2. Cream butter and sugar using an electric mixer. Add egg yolks, lemon peel (if desired), vanilla extract, almond extract and salt; beat until smooth and fluffy.

3. Mix in flour and ¼ cup almonds, stirring just until blended. Gather into a ball; cover and refrigerate 1 hour. 

4. Lightly coat a baking sheet with non-stick spray or line with baking paper.

5. Shape dough to form 1-inch balls; roll into remaining 1 cup almonds to coat lightly.

6. Place 2 inches apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie.

7. Fill each with scant ½ teaspoon preserves. Bake in a 375°F oven for 20 to 25 minutes or until golden brown.

8. Cool on baking sheet 5 minutes; sprinkle with confectioners sugar, if desired. Transfer to wire racks; cool completely. Store in airtight container.

*To roast chopped almonds, spread in an ungreased baking pan. Place in 350°F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven. 

Source: Almond Board of California