Spring holidays call for bright, cheerful desserts that everyone loves. This thumbprint cookies recipe delivers buttery flavor and colorful fruit centers. You can make these in about 30 minutes with simple pantry staples.
These cookies look like little jewels on your dessert table. They are soft, sweet, and perfectly bite-sized for kids and adults. You will love how the creamy almond drizzle ties everything together.
Why This Recipe Is a Winner
This recipe is a winner because it is incredibly versatile. You can use any jam you have in your pantry right now. It is perfect for Easter brunch or a simple weekend treat.
The shortbread base is sturdy enough for little hands to help. Your kitchen will smell like warm vanilla and sweet fruit. It is a budget-friendly dessert that looks very impressive to guests.
Simple Method
Making these cookies is a breeze even for beginner bakers. You just cream the butter, mix the dough, and roll. There is no chilling required for this specific dough recipe. You can go from mixing to eating in a flash.
Ingredients You’ll Need
These cookies use basic ingredients you likely already have at home.
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons raspberry jam
- 2 tablespoons apricot preserves
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon almond extract
Step-by-Step
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually stir in the flour and salt until a cohesive dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press a thumb or the back of a small measuring spoon into the center of each ball to create an indentation.
- Fill half of the centers with 1/2 teaspoon of raspberry jam and the other half with 1/2 teaspoon of apricot preserves.
- Bake for 12 to 15 minutes or until the edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Whisk together powdered sugar, milk, and almond extract in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies.
Best Ways to Enjoy It
Serve these cookies on a pretty white platter to show off the colors. They look beautiful next to fresh spring flowers. Pair them with a hot cup of herbal tea or coffee.
These are great for a Mother’s Day tea or a school bake sale. Pack them into a decorative tin for a sweet neighbor gift. They are always the first to disappear at parties.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay fresh and soft for up to 5 days. If you want them longer, freeze the baked cookies without the glaze.
When you are ready to eat, thaw them at room temperature. Add the fresh almond drizzle just before serving. This keeps the glaze looking bright and professional.
Tips for Best Results
- Don’t skip softening your butter for a smooth, creamy dough.
- Avoid over-filling the centers so the jam doesn’t spill over.
- Use a 1/2 teaspoon measuring spoon for perfectly even thumbprint holes.
- Make the dough ahead and keep it in the fridge for 2 days.
- For Easter, use bright lemon curd as a seasonal filling swap.
- Add a pinch of lemon zest to the dough to elevate the flavor.
Ways to Switch It Up
- Swap the almond extract for lemon juice for a citrus twist.
- Use gluten-free 1-to-1 baking flour to make these allergy-friendly.
- Replace raspberry jam with strawberry or blackberry preserves.
- Add finely chopped pecans to the dough for a crunchy texture.
Common Questions
Can I make these ahead of time?
Yes, you can bake these a day early. Just wait to add the glaze until you are ready to serve. This keeps the cookies from getting soft.
Why did my cookies crack?
Cracking usually happens if the dough is too cold or dry. Gently smooth any large cracks with your damp finger before filling. A tiny crack is totally normal and adds charm!
Will kids enjoy making these?
Absolutely, kids love rolling the balls and pressing the thumbprints. It is a fun, hands-on kitchen activity for the whole family. Just supervise the oven part!
I hope these colorful cookies bring a little extra joy to your kitchen this season. They are so simple to make and always bring a smile to everyone’s face. Happy baking!
— Alex
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all -purpose flour
- 1/4 teaspoon sal t
- 2 tablespoons raspberry jam
- 2 tablespoons apricot preserves
- 1/2 cup powdered sugar
- 1 tablespoon mil k
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until well combined.
- Gradually stir in the flour and salt until a cohesive dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press a thumb or the back of a small measuring spoon into the center of each ball to create an indentation.
- Fill half of the centers with 1/2 teaspoon of raspberry jam and the other half with 1/2 teaspoon of apricot preserves.
- Bake for 12 to 15 minutes or until the edges are lightly golden.
- Allow cookies to cool completely on a wire rack.
- Whisk together powdered sugar, milk, and almond extract in a small bowl until smooth.
- Drizzle the glaze over the cooled cookies.
