Easy Almond Thumbprint Cookies with Glaze

There’s nothing quite like a cookie that looks fancy but feels like home. Almond Thumbprint Cookies with Glaze are those kinds of holiday treats. They’re a soft, buttery shortbread cookie packed with nutty flavor, crowned with a sweet little well of glossy glaze. That little indentation in the center is the ‘thumbprint,’ a perfect pocket for holding a delicious dollop of icing. And while they might look like they came from a fancy bakery, I promise they’re one of the simplest Christmas desserts you can whip up. So good.

Why You’ll Love This Recipe

You’re going to adore these cookies. First off, they’re incredibly easy, which is a blessing during the hectic holiday season. The dough comes together in one bowl, and there’s no need for any fancy chilling time. The flavor is just incredible—toasty, buttery, and sweet all at once. They’re the perfect addition to your holiday baking lineup because they feel special without being a huge project. And honestly, I think pressing your thumb into the warm, soft dough is one of the most satisfying little kitchen tasks out there. They’re perfect for cookie swaps, holiday parties, or just treating your family.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened – creates a rich, tender cookie base.
• 2/3 cup granulated sugar – sweetens the dough perfectly.
• 1 large egg, separated – the yolk adds richness; the white helps the almonds stick.
• 1 teaspoon almond extract – gives that classic, wonderful almond flavor.
• 1/2 teaspoon vanilla extract – enhances all the other flavors.
• 2 cups all-purpose flour – the structure for our cookies.
• 1/2 teaspoon salt – balances the sweetness.
• 1 cup finely chopped almonds – for that delightful, toasty crunch on the outside.
• 1 cup powdered sugar – for the smooth, sweet glaze.
• 2-3 tablespoons milk or cream – thins the glaze to the perfect drizzling consistency.
• 1/4 teaspoon almond extract (for the glaze) – ties the whole cookie together.

Step by Step Method

1. Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer until it’s light and fluffy. This should take about 2-3 minutes.
3. Beat in the egg yolk and the 1 teaspoon of almond extract until everything is just combined. Don’t overmix!
4. Gradually add the flour and salt to the wet ingredients, mixing on low speed until a soft dough forms. It might be a bit crumbly, but it’ll hold together when you press it.
5. Place your egg white in a small bowl and give it a quick whisk until it’s a little frothy. Pour the chopped almonds into another small bowl.
6. Roll the dough into 1-inch balls. Dip the top of each ball into the egg white, then roll it in the chopped almonds to coat.
7. Place the almond-coated balls about 2 inches apart on your prepared baking sheets. Now, use your thumb or the back of a small measuring spoon to press a deep well into the center of each cookie.
8. Bake for 12-14 minutes, or until the edges are just starting to turn a light golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
10. While they cool, make the glaze: whisk the powdered sugar, 2 tablespoons of milk, and the 1/4 teaspoon of almond extract together. If it’s too thick, add more milk, a teaspoon at a time, until it’s a good drizzling consistency.
11. Once the cookies are completely cool, spoon or drizzle the glaze into the thumbprint wells. Let the glaze set for about 30 minutes before serving.

Equipment Needed

You don’t need any fancy gear for these easy Christmas treats. A good hand mixer or stand mixer will make creaming the butter and sugar a breeze. You’ll also need a couple of baking sheets, some parchment paper to prevent sticking, a couple of mixing bowls, and a wire rack for cooling. That’s it!

Flavor Twists for Custom Cookies

This dough is a fantastic blank canvas for all sorts of holiday desserts. Swap the almond extract for vanilla for a more classic shortbread flavor. Instead of the glaze, you could fill the thumbprints with a small spoonful of raspberry or apricot jam before baking. For a chocolate twist, try drizzling the finished cookies with melted chocolate instead of the almond glaze. A little orange zest mixed into the dough is also a beautiful, bright flavor for the season.

Storage Tips for Your Cookies

These cookies are best stored in a single layer in an airtight container at room temperature. If you need to stack them, place a sheet of parchment paper between the layers so the glaze doesn’t stick. They’ll stay fresh and delicious for up to 5 days. You can also freeze the unglazed cookies for up to 3 months. Just thaw and add the glaze before serving.

Serving Ideas & Pairings

These cookies are a star on any dessert platter. They pair beautifully with a hot cup of coffee or a cold glass of milk. For a festive Christmas party dessert spread, arrange them next to some fudge and gingerbread men. They also make a wonderful homemade gift—just pop a few into a cute cellophane bag tied with a ribbon. So simple, so thoughtful.

Budget-Friendly Tips for Holiday Baking

Holiday baking can get expensive, but a few smart swaps can help. Buy your almonds in the bulk bin section—you often get more for your money. A generic brand of butter and flour will work just as well as the name-brand stuff in this recipe. And if you’re making multiple batches of cookies for all your Christmas food ideas, double the recipe! It saves time and often uses ingredients more efficiently.

FAQs About Almond Thumbprint Cookies

• Can I make these cookies ahead of time? Absolutely! You can make the dough, roll the balls, and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time. This is a huge time-saver for holiday treats.
• My dough is crumbly and won’t hold a ball shape. What do I do? Don’t worry! This happens sometimes. Just add a teaspoon of cold water or milk to the dough and mix it in. Keep adding liquid a tiny bit at a time until the dough comes together when you squeeze it.
• What’s the best way to get a perfect thumbprint? The key is to make the impression as soon as the cookies come out of the oven. The dough is soft and pliable then. I like to use the back of a 1/4 teaspoon measure to get a nice, even well for all my Xmas desserts.
• Can I use a different nut? Of course! Finely chopped pecans or walnuts would be delicious alternatives for these holiday desserts Christmas edition. Just toast them lightly first for the best flavor.