Jam Thumbprint Cookies

A classic Jam Thumbprint cookie gets a gluten-free update with the use of almond flour which gives these cookies a nutty flavour. With the addition of raspberry and apricot jam, these cookies are the perfect nutty and sweet combination and look great for the holiday season!

Servings: 24 cookies

Difficulty: Easy

Prep Time:  20 minutes   |   Cook Time: 10 minutes   |   Total Time: 30 minutes


  • 2 1/4 cups almond flour
  • 1/2 cup white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 cup raspberry jam
  • 1/4 cup apricot jam


Preheat the oven to 350 degrees F.

In a large bowl, mix the almond flour, sugar, baking powder and salt until combined. Set aside.

In a separate bowl, combine the butter, egg and almond extract.

Add the flour mixture to the wet mixture using a spatula and stir until combined. The dough will be fairly sticky at this point, so let the dough sit for 5 minutes.

Scoop a heaping tablespoon of dough into your hand and roll it between your hands (like you are making meatballs) to get a smooth ball. The cookies should be just sightly smaller than the size of  a golf ball.

Place each rounded cookie on a parchment lined baking tray, at least 3-4 centimeters apart. Use your thumb to press down on the cookie to make an indentation in which you can fill with jam. I make sure to press at least halfway down into each cookie so that you get lots of jam in each one! The dough will likely crack a bit when you make your indentation- this is totally fine to have, but if you want, you can always pinch the dough back together to make them a bit prettier.

Fill each of these indentations with 1/2 teaspoon of the jam of your choice. I used raspberry and apricot jam to fill my cookies since those are my favorite jams!

Bake in the oven for 10 minutes, or until the bottoms have just started to turn a light golden brown. The cookies will be very delicate and crumbly once they come out of the oven so let the cookies cool on the tray for 15 minutes, then transfer them to a wire baking rack to cool.

You can make these cookies in advance and freeze them for when you need them.  I always make sure to freeze these cookies in layers with parchment paper between them so that they all don’t stick together. You can keep these cookies frozen for up to a month.