These healthy Jam Thumbprint Cookies have the flavors of a Linzer Torte (raspberry and almond) and make the perfect classic Christmas Cookie! I can’t wait for you to try them. Although they’re perfect for the holidays, they make a great summer cookie as well.

Jam Thumbprint Cookies on a platter

I originally shared this recipe on December 2, 2014. I have updated the images and some of the text today.

Why We Love This Recipe For Linzer Thumbprint Cookies

We all know how stressful the holidays can be, especially when we have a line-up of holiday parties to go to and host. So during that period, for the sake of time and saving my sanity, I love making these Jam Thumbprint Cookies. Not only are they simple, but they feed a crowd. And let’s be real, who doesn’t love a good jammy cookie!?

My inspiration for these cookies was a Linzer torte. A Linzer torte is a classic Austrian dessert made with a sweet jam filling and topped with a short lattice nut crust. Here in the states it’s common to find Linzer tortes made with raspberry jam and almond crust, though the more classic flavor is hazelnut and currant. Both sound pretty good if you ask me.

These delicious Jam Thumbprint Cookies come in at 110 calories each, so they are not exactly health food, but I think both groups will give them the okay. This is the holiday season after all!

Jam Thumbprint Cookies and raspberry jam with a spoon on a dark baking sheet

Ingredients for this Recipe

Almonds

For this cookie recipe, I made a super easy almond cookie dough by grinding almonds in the food processor. You could also use almond flour/meal if you have that instead. Ground almonds replace some of the flour in the ratio. Not only do the almonds give the cookies more flavor, but they add fiber and heart healthy fats.

Whole-wheat flour

To the flour mixture, I also added in some whole-grain flour for added fiber. The flavor of the almonds and jam help mask any wheaty flavor, and because I used white whole-wheat flour, the color was not affected.

Raspberry jam

Before baking the cookies, I added a dollop of seedless raspberry jam. The best way to do this was to stir the jam until it no longer held its own shape. I spooned the jam into a re-sealable plastic bag and cut just the very tip of the corner off. I gently piped the jam into the wells of each cookie.

Other Ingredients

  • 2 tablespoons plus ½ cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup turbinado sugar
Jam Thumbprint Cookies on a platter surrounded by baking ingredients, red and white twine and gift tags

Step by Step Instructions to Make These Healthy Thumbprint Cookies

Step 1: Preheat oven & prep baking sheets

Arrange two oven racks evenly spaced in the upper and lower third of the oven. Preheat oven to 350 degrees F. Coat two large rimmed baking sheets with nonstick cooking spray.

Step 2: Mix dry ingredients

Place the almonds and 2 tablespoons brown sugar in the food processor. Process until the nuts are finely ground, about 40 seconds. Add the whole-wheat flour, flour, baking powder and salt and pulse to combine.

Step 3: Make butter mixture

Beat butter in a mixing bowl with an electric mixture until smooth. Add the remaining ½ cup brown sugar and beat until combined. Scrape down the sides, then add the egg, vanilla and almond extract and beat until completely incorporated. Add the flour mixture and mix until the dough just forms (don’t overmix).

Step 4: Assemble cookies

Roll the dough into 24 balls. Roll the balls in turbinado sugar and place on the prepared baking sheets, spacing them evenly. Press gently down in the center with thumb or finger to create a slight indent. Whisk the jam in a medium bowl until smooth. Pipe from a resealable bag with corner cut off (or use a pastry bag or spoon), filling the wells in the center of each cookie with jam.

Step 5: Bake

Bake cookies, swapping the baking sheets half-way, until the cookies are just lightly golden and edges are set, 12 to 13 minutes total.

Jam Thumbprint Cookies on a platter with baking ingredients and cookies on a dark baking sheet in the background

FAQs and Expert Tips

Why did the thumbprint cookies spread?

Fat makes cookies and other baked good spread, so if your cookies spread out too much when baking, it could be because your butter is too warm. If you feel as though your butter is too soft when you add it, try chilling the cookie dough in the fridge for 15 minutes before assembling and baking.

Can you use other jam flavors?

Of course. I do recommend using raspberry jam as it pairs really well with the almonds, but you could use any jam you’d like. You could even fill them with other fillings instead such as Nutella if you’d like.

How long can you store these whole wheat thumbprint cookies?

Store the cookies in an airtight container or plastic Ziploc bag for up to 2 to 3 weeks at room temperature.

Can these Linzer thumbprint cookies be frozen?

Yes. Allow the cookies to sit out for a few hours so the jam dries, then stack them in an airtight container with parchment paper placed in between each layer. The parchment paper keeps the cookies from freezing stuck together.

Additional Healthy Christmas Cookies

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Jam Thumbprint Cookies on a platter surrounded by baking ingredients and cookies on a cooling rack

Healthy Linzer Thumbprint Cookies Recipe

  • Author: Katie Webster
  • Prep Time: 45 minutes
  • Cook Time: 12
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American

Description

Jam Thumbprint Cookies made with almond cookies and raspberry jam- flavors just like a Linzer Tart! They are made with whole-grain flour and just enough butter to make them rich and indulgent tasting for a Christmas cookie!


Scale

Ingredients

  • 3 ½ ounces almonds (about 3/4 cup)
  • 2 tablespoons plus ½ cup packed light brown sugar
  • 1 cup white whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup turbinado sugar
  • 3 tablespoons raspberry jam

Instructions

  1. Arrange two oven racks evenly spaced in the upper and lower third of the oven. Preheat oven to 350 degrees F. Coat two large baking sheets with cooking spray.
  2. Place almonds and 2 tablespoons brown sugar in food processor. Process until the nuts are finely ground, about 40 seconds. Add whole-wheat flour, flour, baking powder and salt and pulse to combine.
  3. Beat butter in a mixing bowl with an electric mixture until smooth. Add the remaining ½ cup brown sugar and beat until combined. Scrape sides, add egg, vanilla and almond extract and beat until completely incorporated. Add flour mixture and mix until dough forms.
  4. Roll dough into 24 balls. Roll balls in turbinado and place on the prepared baking sheets, spacing evenly. Press gently down in the center with thumb or finger to create a slight indent. Whisk jam in a medium bowl until smooth. Pipe from a resealable bag with corner cut off (or use a pastry bag or spoon) filling wells with jam into the center of each.
  5. Bake, swapping the baking sheets half-way, until the cookies are just lightly golden and set up, 12 to 13 minutes total.

Notes

Freezing Instructions:

Allow the cookies to sit out for a few hours so the jam dries, then stack them in an airtight container with parchment paper placed in between each layer. The parchment paper keeps the cookies from freezing stuck together.


Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 8 g
  • Sodium: 92 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 16 g
  • Fiber: 1 g
  • Protein: 2 g