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You’re going to love these cherry almond thumbprint cookies!
They start with a buttery brown sugar cookie, which is truly delicious all on its own. Then, we’re filling the cookies with sweet tart cherry preserves and drizzling them with an almond icing that’s simply to die for.
These classic thumbprint cookies are the perfect addition to a cookie tray during the holiday season. Their pretty red centers are festive for other holidays like Valentine’s Day, and their flavors also lend to any time of year, making them a seasonless delight.
Ingredients for this Thumbprint Cookies with Icing Recipe
We’re using simple ingredients to create these tender cookies. Here’s what you’ll need:
For the simple almond icing, you’ll only need 3 ingredients:
How to Make this Thumbprint Cookies with Icing Recipe
Make the Cookie Dough
Then, beat in the egg yolks and almond extract.
Finally, beat in the dry ingredients (flour and salt) until the dough forms.
You’ll need to chill the dough, so wrap it in plastic wrap and place it into the refrigerator.
Form the Thumbprint Cookies
Once your cookie dough has chilled, it’s time to form the cookies.
The first step is to roll pieces of cookie dough in your hands so that they form a ball. Place the dough balls onto a cookie sheet.
Using your thumb or the back of a small measuring spoon, make a well in the center of each cookie. The cookie will probably crack, and don’t sweat it! Use your fingers to seal the cracks back together.
Now, put a tiny bit of cherry preserves into each well. Then, bake ’em up!
Bake the Thumbprint Cookies
The cookies only need about 15 minutes in the oven.
Watch their edges, and when the edges start to turn a golden brown color, they’re done.
Make the Sweet Icing
While your thumbprint cookies are cooling, whisk the icing ingredients together in a small bowl.
Add the heavy cream one tablespoon at a time until you get the consistency that you want. I typically use 3 tablespoons of cream for this recipe.
Be sure to wait until the cookies are completely cooled before drizzling on the icing.
Variations on this Thumbprint Cookies with Icing Recipe
- Fruit Variations: Experiment with different fruit fillings like raspberry jam or blackberry preserves to add a unique twist to the classic cherry version.
- Icing Flavors: Not an almond fan? Try vanilla extract instead. If you’re using blackberry preserves, a citrus extract in the icing would be a yummy complement.
- Gluten-Free Options: For those with gluten sensitivities, use a gluten-free flour blend instead of regular flour. Look for a one-to-one flour blend that can be used interchangeably with all purpose flour.
Tips for Success
- Room Temperature Ingredients: Ensure that you are starting with room temperature butter and eggs. This helps achieve a smooth and well-mixed cookie dough.
- Chill the Dough: After mixing the cookie dough, chill it in the refrigerator for at least 30 minutes. This not only makes the dough easier to handle but also enhances the flavor and texture of the cookies.
- Thumbprint Technique: Warm the dough slightly with your hands when you form it into balls, and be sure to squeeze the dough tightly together so it’s very cohesive. This will help to prevent the dough from cracking when you make a depression with your thumb or a small spoon. If the dough still cracks, gently press it back together using your fingers.
How to Store these Cherry Almond Thumbprint Cookies with Icing
Store these thumbprint cookies in a single layer in an airtight container or freezer bag laid flat. They will stay fresh at room temperature for several days.
If you’d like to store them for longer, place them into the freezer in a tightly sealed container or freezer bag.
You can also freeze the cookie dough for baking at a later time! Freeze the cookie dough by wrapping it in plastic wrap and sealing it in a freezer safe storage bag.
Frozen dough can last for months in the freezer. Thaw it at room temperature before using it.
When you make this cherry almond thumbprint cookies with icing recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cookie recipes, try these:
- Soft and Chewy Oatmeal Cookies (No Butter Recipe)
- Waffle Cookies with Buttercream Frosting
- The Best Cinnamon Chip Cookies
Cherry Almond Thumbprint Cookies with Icing Recipe
- 2 1/4 cups all purpose flour
- 1 cup unsalted butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 egg yolks
- 1/2 cup cherry preserves
- 1 tsp. almond extract
- 1/4 tsp. salt
- 1/2 cup confectioner's sugar
- 1 tsp. almond extract
- 2-3 Tbsp. heavy cream
- In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugars together at high speed until fluffy. Reduce to medium speed and beat in the egg yolks and almond extract.
- In a separate bowl, combine the flour and salt. Slowly beat into the wet ingredients.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Scoop 2 Tbsp. of dough (or use a small cookie scoop) and form into balls. Place the dough balls onto the prepared baking sheet. Using your thumb or the back of a small measuring spoon, make an indent in each ball. If the dough starts to crack, use your fingers to seal the cracks.
- Place a tiny bit of cherry preserves into the center of the cookie, taking care not to overfill. Bake 13-15 minutes, until the edges of the cookies are golden brown. Transfer cookies to a wire rack to cool.
- Make the icing: whisk together the powdered sugar, almond extract and heavy cream. Drizzle over cooled cookies.