Today, we’re talking about thumbprint cookies. But not just any thumbprints, we’re talking about a healthier version of this classic treat. Yes, you heard it right! These No-Fail Healthy-ish Thumbprint Cookies are more than sweet on the outside, they’re the perfect combination of sweet, fruity, buttery and hold their shape beautifully! Not only are they delicious, these are so easy to whip up that I have no doubt you will make these again and again.
So, the next time you’re in the mood for a sweet treat, whip up a batch of these cute little cookies. Share them with friends and family, or make them for a holiday cookie swap and watch their faces light up!
What You’ll Need:
All-Purpose Flour
Almond Flour
Sugar
Butter- Use unsalted and make sure it is straight out of the fridge. Cold butter also helps these keep their shape.
Vanilla Extract- You can also use 1/2 teaspoon of almond extract OR 1 teaspoon vanilla and 1/4 teaspoon of coconut extract. Have fun with these cookies.
Jam, Jelly, Preserves, or Lemon Curd- Love blackberries? Try these cookies with my Fresh Blackberry Chia Jam.
Small or Medium Cookie Scoop- About 2 tablespoons of dough per cookie.
Hand or Stand Mixer
Large Baking Sheet
Parchment Paper
The Perfect Cookie Base
The key to a healthier thumbprint cookie is the base. I add a bit of almond flour, use real butter, and no eggs. This combination of simple ingredients also plays a big roll in being easy to bake without spreading because it has a little bit of a “drier” texture.
Also making sure that there are no “pockets” butter and the dough is mixed very well, helps them hold shape is very important to these types of cookies. If they spread out, so will the filling, loosing the classic “dot” of sweetness in the middle. Simple ingredients, simple steps, perfect cookies!
Shaping Your Cookies
Once your dough is ready, it’s time to shape your cookies. Take a small amount of dough, about a tablespoon, and roll it into a ball between your palms. Place the cookie balls on your prepared baking sheet, making sure to leave enough space between them for expansion.
Creating those iconic thumbprint indentations is as easy as using, you guessed it, your thumb. I also like to use the back of a measuring spoon (1/2 teaspoon). You make the indentation by gently pressing down in the center of each cookie ball, creating a little well for your jam. Make sure not to press too hard, or your cookies might lose their shape. You can also use a little non-stick spray to keep your thumb or the back of the measuring spoon from sticking too much.
Want to get creative? Make hearts! My daughter and I had fun with this part. She wanted to make heart shapes and I think her idea turned out perfectly. Just use your pointer finger to make two small wells at a slight angle to form the shape of a heart. Love getting her in the kitchen with me and seeing her ideas come to life.
The Fruit-Filled “Heart” of the Cookie
Remember when we mentioned fruit preserves or jam? Well, it’s time to let your creativity shine. Choose your favorite fruit preserves or jam– raspberry, strawberry, apricot, or any other flavor that have on hand. I love to use my Fresh Blackberry Chia Jam or an Easy Blender Lemon Curd. The filling is what makes this simple enough butter cookie extra special, so have fun mixing it up with your favorite flavors. The vibrant colors of the preserves will turn your thumbprint cookies into little edible pieces of art.
Into the Oven They Go
The dough should be cool to the touch and still fairly firm. If in doubt. Scoop the dough and press the indentation and then refrigerate for 30 minutes to one hour before filling and baking. However, I have never needed to. It may depend on how warm your kitchen is.
With your thumbprint cookies all filled up and ready to go, pop the baking sheet into your preheated oven. Bake for 12-15 minutes or until the edges turn a lovely golden brown.
Pro tip: Keep a close eye on them, as oven temperatures can vary. You don’t want to overbake these beauties and end up with cookies that are too crispy.
Storing Your Cookies
If, by some miracle, you have leftovers (highly unlikely, but it happens), store them in an airtight container at room temperature for up to five days. You can also freeze these cookies for a longer shelf life. Just make sure they’re well-wrapped to prevent freezer burn.
Love Baking? Check these out!
The Perfect Oatmeal Raisin Cookies
Meyer Lemon Drop Shortbread Cookies
Simple Strawberries & Cream Cookies
Chocolate Dipped Peanut Butter Cookies
If you try No-Fail Healthy-ish Thumbprint Cookies or any of my other recipes, comment & rate below.
You can also find me on Facebook & Pinterest!
Subscribe today for FREE weekly recipes sent directly to your inbox!
No-Fail Healthy-ish Thumbprint Cookies
Equipment
- 1 Large Baking Sheet
- Parchment Paper
- 1 Small or Medium Cookie Scoop optional
Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup almond flour
- 1/2 cup unsalted butter, chilled
- 1/8 teaspoon salt
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1/4 cup jam, jelly, preserves or lemon curd
Instructions
- Pre-heat the oven to 350 F and prepare the baking sheet with parchment paper, set aside.
- Add the butter to the bowl of your mixer along with the salt and sugar. Start beating slowly then pick up the speed for about 2 minutes. It will start to get fluffy.
- Scrape the sides and add the extract, mix to incorporate, then add the all-purpose and almond flour.
- Beat on low to medium until a dough forms, make sure the butter is well incorporated to help prevent spreading.
- Scoop onto a tray with a small or medium cookie scoop (2 tablespoons of dough) about 2 inches apart. These should not spread much at all, but if you find that your kitchen is on the warm side or that your butter was not chilled enough, place in the fridge for 30-60 minutes after you place the indentation with your thumb or measuring spoon (1/2 teaspoon).
- After the well has been made in all of your cookies, add a little less than one teaspoon of filling into all of them.
- Bake for 8-10 minutes on the middle rack. Remove and cool for 10 minutes before placing on a cooling rack.
- Store them in an airtight container at room temperature for up to five days. You can also freeze these cookies for a longer shelf life. Just make sure they're well-wrapped to prevent freezer burn.
Leave a Reply to ChristyCancel reply