Matcha Almond Butter Thumbprint Cookies

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Author: Jenn Giam Smith
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

Units Scale

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)

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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).
If jam has been in the fridge and firm, microwave 5–10 seconds until soft and stirrable.
Fill each cookie indent with jam.
Bake 11–14 minutes, until edges are just turning golden.
Cool completely on the baking sheet before serving and enjoying