My favorite new Christmas cookie of 2025, the almond thumbprints from Kathryne Taylor of Cookie + Kate! Delicious and they happen to be gluten free which is a major plus for holiday gatherings. Her original recipe is jam packed with great tips, but if you just want the basics, here you go!
If you don’t have a gram scale, make sure you whisk the almond flour then spoon it into the measuring cup and level with a table knife to ensure the proper ratios.
Almond Thumbprint Cookies
makes 24 cookies; adapted from Kathryne Taylor of Cookie + Kate
Ingredients
- 6 tablespoons unsalted butter (80 grams), melted and cooled slightly
- 2¼ cups fine blanched almond flour (190 grams) 365 brand or Bob's Red Mill
- ¼ cup maple syrup (80 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- granulated sugar for rolling
- jam or jelly for filling, about ¼ cup
Instructions
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Whisk the almond flour then stir in the melted butter, maple syrup, vanilla extract, and salt. Refrigerate for 15 minutes, this will make the dough easier to roll.
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Preheat oven to 350°F.
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Using a small 2-teaspoon cookie scoop, portion the dough and using your hands, roll each into a smooth ball. Place granulated sugar in a shallow bowl, roll each cookie in the sugar, then place on Silpat or parchment-lined cookie sheet pan, one dozen at a time.
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Using a round ¼ teaspoon or your thumb, press an indent in the center of each cookie. Stir the jam or jelly to ensure it is smooth (gently heat it if it is too lumpy). Spoon a tiny amount into the indentation of each cookie. Bake for 13–15 minutes until the cookies begin to turn golden at the edges.
Allow cookies to cool on the pan for 10 minutes then transfer to a cooling rack.
