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A snow man figuring behind a plate of Matcha Almond Butter Thumbprints.

Matcha Almond Butter Thumbprint Cookies

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A fun play on the classic thumbprint cookie recipe. Made with matcha almond butter to give it a nutty and earthy flavor, then indented and filled with raspberry preserves to give you that little bit of sweetness you want in a cookie with a touch of tart!

  • Total Time: 1 hour 10 minutes
  • Yield: 30 cookies 1x

Ingredients

Units Scale
  • 1 [12 oz] bottle LASTO foods Almond Butter in Matcha
  • 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 corn starch)
  • 1/2 teaspoon salt
  • 1/3 cup raspberry preserves (give or take)

Instructions

  1. Place the LASTO foods Almond Butter in Matcha in a medium size mixing bowl and beat with both sugars until combined (about 30-60 seconds).
  2. Add the eggs and almond extract, and beat well.
  3. In a separate bowl, whisk together flour, cornstarch, and salt.
  4. Gradually add flour mixture to wet ingredients and mix on medium until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer, or doesn’t seem to be mixing together, you can use your hands to finish working the dough together (I did have to do this to get the cookies to really come together).
  5. Scoop cookie dough into 1-1.5 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough, this will help with cracking, although, mine did crack on the outside.
  6. Place at least 2″ apart on a parchment paper or silicone mat-lined cookie sheet. Use your thumb or the rounded back of a teaspoon/measuring spoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
  7. Freeze the dough for about 30 minutes (I essentially waited for the oven to preheat).
  8. While the dough is chilling, preheat the oven to 375°F
  9. If your jam is new and at room temp, skip this next step. If your Jam is refrigerated: Place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until the jam is not hot but is no longer firm and is easy to stir.
  10. Spoon jam into each thumbprint, filling each indent to the brim.
  11. Once the oven is preheated, Bake for 11-14 minutes or until the edges are just beginning to turn golden brown.
  12. Allow cookies to cool completely on the baking sheet before enjoying them.

Equipment

Notes

Tips for thumbprint cookies

  • Use a silicone mat: I’ve been baking cookies since I was 9 (I know this sounds young, but I’m an elder millennial-IYKYK). I’ve used everything from aluminum foil to non-stick spray and I mean it when I say Silicone Mats are the way to go. You won’t regret it.
  • Your thumbprints might crack: I found this dough is a bit crumbly and did crack a bit as I was pushing down on the cookies. It doesn’t bother me, so I tend to leave it be. If you see the dough starting to crack and it does bother you, you can usually press the dough back together successfully!
  • Add the jam before baking the cookies: It’s just easier. If the jam is too firm and isn’t easy to drop into the cookies (like it was in the fridge), then place it in a microwave-safe bowl and heat it in the microwave for just a few seconds, just until it is easy to stir (you don’t want the jam to be hot, just easy to work with).
  • If you forget you can add the jam before baking: It can be added afterward, but take care, you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon. The cookies will be hot and delicate burning yourself could happen. I’m just saying.
  • Tip 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, otherwise, they’ll start melting before they can begin baking, and they’re much more likely to spread.

Storage

  • You can stack the cookies after cooled: As the cookies cool the jam will settle and firm up, and it’ll remain slightly tacky even when cooled. I found that they were still firm enough that I stacked these thumbprint cookies on a platter to serve them and they were fine.
  • Store thumbprint cookies in an airtight container, they will last for:
  • 1 week at room temperature
  • up to 10 days in the fridge
  • up to 2 months in the freezer. If you choose to freeze them, I recommend laying them on a baking sheet, freezing them, then storing them in a freezer-safe container so they don’t stick to each other. When you’re ready to enjoy, Simply bring them back to room temperature and enjoy!
  • Author: Jenn Giam Smith
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Calories: 2142
  • Sugar: 194
  • Sodium: 1352
  • Fat: 12
  • Saturated Fat: 3
  • Carbohydrates: 460
  • Fiber: 10
  • Protein: 44
  • Cholesterol: 327

Find it online: https://www.jenn-smith.com/matcha-almond-butter-thumbprint-cookies/