Jam Thumbprint Cookies
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.
I originally shared this recipe on December 2, 2014. I have updated the images and some of the text today.
Table of contents
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!
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
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.
FAQs and Expert Tips
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.
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.
Store the cookies in an airtight container or plastic Ziploc bag for up to 2 to 3 weeks at room temperature.
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
- If you love decorating Christmas cookies, these Paleo Almond Flour Gingerbread Men Cookies are so adorable, aren’t they?
- Cranberry Crumb Bars, hands down one of my favorite baking recipes at Christmastime. They’re healthy enough to call them a snack too, if you want.
- If you grew up in New England, you’ve probably had a Soft and Spicy Hermit Cookies. The flavos of spice and molasses are just what this season ordered!
- These Apple Walnut White Chocolate Chip Oatmeal Cookies are like a chewy oatmeal cookie wearing it’s fancy Christmas dress!
- These Maple Hazelnut Thumbprint Cookies are another twist on classic jam thumbprints.
- Our chewy Buckwheat Gluten-Free Double Chocolate Cookies have a twist of orange or bergamont wich pairs so well with the flavor of the chocolate.
- These Raspberry Chocolate Chunk Cookies are perfect at any time of year!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
PrintHealthy Linzer Thumbprint Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 cookies 1x
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!
Ingredients
- 3 1/2 ounces almonds (about 3/4 cup)
- 2 tablespoons plus 1/2 cup packed light brown sugar
- 1 cup white whole-wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup turbinado sugar
- 3 tablespoons raspberry jam
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 45 minutes
- Cook Time: 12
- Category: dessert
- Method: baking
- Cuisine: American
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
Can’t beat the combination of almonds with raspberries! These are so easy to make and the flavours are perfect.
Great recipe and delicious cookies! I always have some homemade plum jam which goes perfect with these!
Great recipe. Easy to make and quick too! We always have homemade rhubarb jam at home, but I think these would work very well with other types of jam too. Thanks for the recipe.
So delicious! I made these with the raspberry jam I had jarred from last season. Yum. I followed the recipe to a t and it worked perfectly. Thanks!
These remind me of cookies my grandma made. Thanks for sharing and I will definitely be making these soon!
These were so fun to make with my kids. They loooved it. And loved eating them! Thanks
We’re lucky if we get our tree up by the weekend before Christmas… And it’s a miracle if it’s decorated by Christmas Eve! And I always drag out the Christmas carol season – my favorite time to sing them is in July! 😉 Especially if I could have some of these gorgeous cookies; they look fabulous! Pinned!
These cookies look so good! Thanks for the ingredient explanations; love reading through them 🙂
Linzer cookies have been on my cookie-baking list and I think I just found the perfect recipe! These are just too gorgeous! 🙂 Pinning.
This is like my MOST favorite time of the year and cookie baking happens almost every alternate day!!!!! These thumbprint cookies with the linzer twist look phenomenal!!!!! Pinned! 😀
These cookies look so delicious. Love you used almonds and whole-wheat flour!
Why thank you Olivia. That’s so nice of you.
Wondering is there any substitution to using all-purpose flour ? It does not agree with me at all !!
That’s too bad. Unfortunately, I have not tried testing this recipe with gf flours at all. Wish I could be of more help.
OH my goodness! These cookies are going to be a huge hit wherever you take them! You should have recipes printed so you can give it to everyone right then and there ;). Loving the addition of almonds! I’ve been baking a lot with almond and cashew flour, and I just can’t get enough. Pinned!
I haven’t tried cashew flour yet. Sounds awesome. Thank you so much Min.
These cookies look so good, and I loved that you used whole-wheat flour in this! They’ll make a great holiday gift.
Exactly Lisa, I’m looking forward to sharing these. Thank you so much.
Linzer cookies are one of my favourite holiday cookies. These look terrific, Katie. I love those pretty cranberry clementine bars too.
Thank you so much to both Angie.
110 calories times 15 cookies is…. not that much, right?!
Linzer tarts are one of my favorite cookies, so I adore this easy spin on them! A little classic, a little retro, and totally delicious 🙂
I love updating the retro classics! Yes eat 15 of these. I dare you! Lol.