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Chewy Fig Preserve Thumbprint Cookies Recipe Easy Homemade Almond Delight

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These chewy fig preserve thumbprint cookies combine a tender cookie base with a sweet fig center and a crunchy almond topping, perfect for quick and delicious homemade treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (240g) fig preserve
  • 3/4 cup (90g) whole almonds, chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Toast the almonds in a dry skillet over medium heat, stirring often for 3-5 minutes until fragrant and lightly browned. Remove from heat and set aside to cool.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, mixing on low speed until just combined.
  6. Scoop roughly 1 tablespoon (15g) of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheet, making approximately 24 cookies.
  7. Using your thumb or a small spoon, gently press an indentation in the center of each dough ball.
  8. Spoon about 1/2 teaspoon of fig preserve into each indentation without overfilling.
  9. Lightly press the chopped toasted almonds around the edges of the thumbprint or sprinkle over the top.
  10. Bake for 12-15 minutes until the cookies are golden around the edges but still soft in the center.
  11. Remove from the oven and transfer cookies to a cooling rack after 5 minutes on the baking sheet to prevent sogginess.

Notes

Use softened butter, not melted, for best texture. Avoid overmixing the dough to keep cookies tender. Chill dough if too sticky. Toast almonds carefully to avoid burning. If preserve bubbles up during baking, dab with a paper towel after baking. Substitute almond flour for gluten-free and coconut oil for dairy-free versions.

Nutrition

Keywords: fig preserve cookies, thumbprint cookies, almond cookies, chewy cookies, homemade cookies, quick dessert, bake sale recipe

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