Matcha Almond Butter Thumbprint Cookies
This fun play on the classic thumbprint recipe uses matcha almond butter to give it a nutty-earthy flavor that goes perfectly with the tart-sweetness of the raspberry preserves.
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(A festive twist on a holiday classic — earthy, nutty, and perfectly sweet.)
Christmas is on it’s way! With the cooler weather coming and snow falling, it feels like the perfect excuse to stay inside, crank up the oven, and bake something special. Thumbprint cookies have always been a favorite around here — soft, buttery sugar cookies filled with a pop of fruity jam. But this time, I wanted to give the classic a twist: matcha almond butter thumbprints filled with bright raspberry jam.
This cookie is just the right balance of nutty, earthy, and sweet — a little fancy, but still simple enough for a family baking day.
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About the Ingredients
Almond Butter with Matcha
The combination of almond butter and matcha gives these cookies a unique, subtly earthy flavor. It’s nutty, smooth, and not too sweet — just the right backdrop for that pop of raspberry in the center.
Why Raspberry Jam?
Raspberry preserves bring a slightly tart, vibrant flavor that pairs beautifully with the mellow, green-tea-meets-almond vibe of the cookies. It’s a match made in cookie heaven (and it makes them look extra festive too!).
Tips for Perfect Thumbprint Cookies
🧁 Use a Silicone Baking Mat
Trust me on this one — after decades of baking (and testing every trick in the book), silicone mats are the way to go. They keep cookies from sticking, prevent over-browning, and make clean-up a breeze.
👇 Expect a Few Cracks
This dough tends to be a little crumbly — you might notice a few cracks when pressing your thumbprint in. Don’t panic! It adds rustic charm. If it bothers you, just press the edges back together before baking.
🍓 Add the Jam Before Baking
It’s easier and less messy. If your jam feels too stiff, pop it in the microwave for 5–10 seconds — just enough to make it easier to stir and spoon.
🔥 Forgot the Jam?
You can still add it after baking — just re-press the centers gently with the back of a rounded teaspoon while the cookies are hot. (Careful though, they’re delicate… and fingers are important for future cookie-making!)
Tips to prevent spreading:
- Cooling the dough before baking helps with this, especially when using any kind of butter.
- Never place your cookies on a hot cookie sheet. Ensure your cookie sheet has cooled completely before placing your next batch of cookies on. If you don’t they’ll start melting before they can begin to baking and are much more likely to spread.
These cookies are also perfect for baking with little helpers — the kind of recipe that invites everyone to gather around the kitchen island on a snowy afternoon. The steps are simple enough for small hands to help, and the results are so cheerful that no one will mind a little extra flour on the floor (or a few giggles in between batches).
Cooking With Kids
Every child is different — even within my own crew of five — so I always say: these are just ideas, not rules. You know your kids best. Adjust based on their age, attention span, and how much mess you’re up for that day.
Here are a few ways little helpers can join in:
If you’re new to baking with kids, check out my Must-Know Tips for Baking with Kids post — it’s full of realistic, joy-centered ideas (and yes, a few sanity-saving ones too).
Thumbprint Cookie Storage
Once cooled, the jam will firm up enough for stacking — just make sure they’re completely cool before you do.
Store them in an airtight container:
To Freeze the Dough
Freeze shaped (but unbaked) cookies without jam for up to 4 months. When you’re ready to bake, just fill and pop them straight into the oven — no thawing required.
For more on this, see my post: The Ultimate Guide to Freezing Cookie Dough (for Fresh Cookies Anytime)
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Matcha Almond Butter Thumbprint Cookies
- Total Time: 1 hour 10 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
A cozy twist on the classic thumbprint cookie! These Matcha Almond Butter Thumbprint Cookies are nutty, earthy, and lightly sweet — filled with tart raspberry preserves that make each bite pop with flavor. Perfect for holiday baking or anytime you want a treat that’s as beautiful as it is delicious.
Ingredients
- 12 oz matcha almond butter
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar (tightly packed)
- 2 large eggs
- 3/4 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons tapioca starch (or cornstarch)
- 1/2 teaspoon sea salt
- 1/3 cup raspberry preserves (give or take)
Instructions
- Add the Matcha Almond Butter, the granulated sugar, and light brown sugar to a medium-sized mixing bowl. Beat on medium with a hand mixer until combined (about 30-60 seconds).
- Add eggs and almond extract, and beat with hand mixer until lighter in color.
- In a separate bowl, gently whisk together flour, tapioca starch, and sea salt.
- Gradually add dry ingredients to the wet mixture. Mix until combined — the dough will seem dry and crumbly. Use your hands to bring it together if needed.
- Scoop 1½ tablespoon portions and roll into smooth balls.
- Place 2 inches apart on a parchment or silicone-lined baking sheet. Press your thumb or the bakc of a rounded teaspoon into each cookie.
- Freeze the dough for 30 minutes while preheating the oven to 375°F (190°C).
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If jam has been in the fridge and firm, microwave 5–10 seconds until soft and stirrable.
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Fill each cookie indent with jam.
-
Bake 11–14 minutes, until edges are just turning golden.
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Cool completely on the baking sheet before serving and enjoying
Equipment
Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)
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Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)
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- Chill the dough before baking to reduce spreading.
- Never bake on a warm cookie sheet.
- Embrace a few cracks — they’re part of the cookie’s charm.
Storage:
Store in an airtight container:
- Room temp: 1 week
- Fridge: 10 days
- Freezer: 2 months
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (with Asian-inspired flavor)
Nutrition
- Calories: 2142
- Sugar: 194
- Sodium: 1352
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 460
- Fiber: 10
- Protein: 44
- Cholesterol: 327
Photo, Prop Styling, and Food Styling by Jenn Smith © 2023 Always Jenn Smith; Jenn Smith, LLC
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