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Cozy Apricot Jam Thumbprint Cookies with Brown Butter & Almond Glaze

Apricot Jam Thumbprint Cookies - featured image
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These thumbprint cookies combine nutty brown butter, tangy apricot jam, and a delicate almond glaze for a comforting and delicious treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (for gluten-free, use almond flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup apricot jam
  • 1 cup (120g) powdered sugar
  • 2 tablespoons milk (or dairy-free milk like almond or oat milk)
  • 1/2 teaspoon almond extract

Instructions

  1. Brown the butter in a light-colored skillet over medium heat, stirring frequently until golden brown and nutty aroma develops (5-7 minutes). Remove from heat and cool for 10 minutes.
  2. In a large bowl, whisk together browned butter and granulated sugar until smooth. Add egg and vanilla extract, mixing until combined and slightly fluffy (2-3 minutes).
  3. In a separate bowl, sift or whisk together flour, salt, and baking powder.
  4. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Chill dough in fridge for 20 minutes if too sticky.
  5. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone mat.
  6. Scoop dough into 1-inch balls and place 2 inches apart on baking sheet. Press thumb or teaspoon into center of each ball to create a well.
  7. Fill each well with about 1/2 teaspoon apricot jam, avoiding overfilling.
  8. Bake for 12-15 minutes until edges are golden and jam is bubbly. Cool on wire rack.
  9. Whisk powdered sugar, milk, and almond extract until smooth to make glaze. Adjust milk for drizzle consistency.
  10. Drizzle glaze over cooled cookies and let set for 20 minutes before serving.

Notes

Use a light-colored pan to brown butter to avoid burning. Chill dough if sticky for easier shaping. For dairy-free glaze, substitute milk with almond, oat, or coconut milk. If dough is too soft after chilling, add a tablespoon of flour. Press thumb gently to avoid cracks. Store cookies in airtight container up to 4 days or freeze up to 3 months.

Nutrition

Keywords: thumbprint cookies, apricot jam cookies, brown butter cookies, almond glaze, easy cookies, cozy cookies, holiday cookies

Find it online: https://avabowls.com/cozy-apricot-jam-thumbprint-cookies-recipe-with-almond-glaze-easy-guide/