These Apricot Almond Thumbprint Cookies are a perfect blend of almond and apricot flavors, creating a delicious, melt-in-your-mouth treat. With a buttery base and a tangy apricot jam center, these cookies are as beautiful as they are tasty. Whether you’re baking for a special occasion or a simple family treat, this cookie recipe is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Apricot Almond Thumbprint Cookies combine a delightful nutty flavor with the fruity sweetness of apricot jam. The buttery dough melts in your mouth while the apricot jam adds the perfect amount of tang, making these cookies both sophisticated and satisfying. They’re easy to make and even easier to enjoy, making them a fantastic addition to any dessert spread.

Ingredients

1/2 cup unsalted butter (softened)
1/4 cup powdered sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/3 cup finely ground almond flour
1/8 teaspoon salt
1/4 cup apricot jam
1 tablespoon powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 325°F (160°C) and line a cookie sheet with parchment paper.
Mix the Dough: In a large bowl, combine 1/2 cup of softened unsalted butter, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla. Mix with an electric mixer on medium speed until the mixture is creamy. Then, add in 1 cup of all-purpose flour, 1/3 cup of finely ground almond flour, and 1/8 teaspoon salt, mixing until the dough comes together.
Shape the Cookies: Shape the dough into 1 1/4-inch balls and place them on the lined cookie sheet, about 1 inch apart. Press your thumb gently into the center of each dough ball to create indentations, but don’t press all the way through.
Bake the Cookies: Bake for 15 to 17 minutes, or until the cookies are set but not browned. If needed, remake the indentation with the backside of a wooden spoon handle right after removing them from the oven.
Cool and Fill: Let the cookies cool on a rack for at least 20 minutes. Once cooled, fill each thumbprint with about 1/2 teaspoon of apricot jam. Dust with powdered sugar to finish.

Servings and Timing

This recipe yields about 24 cookies.

Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Variations

Different Jam: Try raspberry, strawberry, or peach jam for a twist on the traditional apricot filling.
Flour Substitutes: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Dairy-Free Option: Swap out the unsalted butter with coconut oil for a dairy-free version.

Storage/Reheating

Storage: Store your cookies in an airtight container at room temperature for up to one week.
Freezing: These cookies freeze well for up to three months. Layer them between parchment paper to prevent sticking.
Reheating: If desired, warm the cookies in a preheated oven at 300°F for 5-7 minutes.

FAQs

Can I use margarine instead of butter?

Yes, you can use margarine, but the flavor and texture may vary slightly. Butter typically provides a richer taste.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days before baking. Just let it come to room temperature before shaping.

What if I don’t have almond flour?

If you don’t have almond flour, you can use more all-purpose flour. However, the cookies will lose some of their nutty flavor.

Can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

How do I know when the cookies are done?

The cookies should be set but not browned. They will firm up as they cool.

What’s the best way to shape the thumbprint?

Use the tip of your thumb to create an indentation, but don’t press too deeply. If needed, you can re-press the indentation after baking.

Can I use a different nut flour?

Yes, you can substitute almond flour with hazelnut flour or cashew flour for a different nutty flavor.

How do I avoid overmixing the dough?

Mix the dough just until it comes together. Overmixing can make the cookies dense instead of light and crumbly.

Can I add chocolate chips to the dough?

Feel free to add a handful of mini chocolate chips for a chocolatey twist on these cookies.

How do I prevent the jam from leaking out?

Make sure the indentation is deep enough, but not all the way through, so the jam stays in place while baking.

Conclusion

Apricot Almond Thumbprint Cookies are a delightful treat that balances buttery richness with the sweet and tangy flavor of apricot jam. They are easy to make and perfect for sharing with friends and family. With a few simple ingredients, you can create a sophisticated dessert that’s sure to be a hit at any gathering. Enjoy baking these delicious cookies and get ready for compliments!