Chewy Cherry Almond Thumbprint Cookies Easy Homemade Recipe with Toasted Slivers

Let me tell you, the aroma of toasted almond slivers mingling with sweet cherry jam wafting from my oven is enough to make anyone’s mouth water. The first time I baked these chewy cherry almond thumbprint cookies, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma used to make thumbprint cookies, but hers were more crumbly and plain. Years ago, I stumbled upon this recipe during a rainy weekend baking spree, trying to recreate a cookie that felt both nostalgic and fresh.

Honestly, my family couldn’t stop sneaking these cookies off the cooling rack (and I can’t really blame them). There’s something about that chewy texture combined with the tart cherry jam and the crunch of toasted almond slivers that feels like pure, nostalgic comfort. Let’s face it, thumbprint cookies can be a bit of a snooze sometimes, but these chewy cherry almond thumbprint cookies are dangerously easy and perfect for brightening up your Pinterest cookie board or bringing to potlucks and holiday gatherings.

I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. If you’re looking for a cookie recipe that’s both simple and irresistible, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

When it comes to chewy cherry almond thumbprint cookies, I’ve tried a lot of variations, but this one stands out for all the right reasons. Here’s why you’ll love making and eating these cookies:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cookie cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry, from almond extract to cherries.
• Perfect for Any Occasion: Great for holiday parties, afternoon tea, or sweet treats to pack in lunchboxes.
• Crowd-Pleaser: Kids and adults alike rave about the chewy texture and the perfect balance between tart cherry and nutty almond.
• Unbelievably Delicious: The chewy base with the slight crunch of toasted almond slivers on top makes every bite memorable.

What makes these cookies different? Well, it’s the little details—like toasting the almond slivers to bring out their natural oils and flavor, and using a touch of almond extract to amplify the nutty notes without overpowering the cherry jam. Plus, I blend in a bit of brown sugar for that extra chewiness and depth. This isn’t just another thumbprint cookie recipe; it’s the best version you’ll find around. Honestly, the first bite will have you closing your eyes and savoring the simple joy of homemade baking.

This recipe hits that sweet spot of comfort food with a twist, perfect for those moments when you want to impress guests without breaking a sweat or spoil yourself with a nostalgic treat that feels like a warm hug.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few seasonal touches really make a difference.

• All-purpose flour (2 ½ cups / 315g) – The base of the dough for structure.
• Unsalted butter (1 cup / 227g, softened) – Adds richness and moisture (I recommend Plugrá for best texture).
• Brown sugar (¾ cup / 150g, packed) – Gives chewiness and a subtle molasses flavor.
• Granulated sugar (¼ cup / 50g) – Balances sweetness and helps with browning.
• Large eggs (2, room temperature) – Bind the dough and add tenderness.
• Almond extract (1 teaspoon) – Provides that signature nutty aroma (use pure almond extract for best flavor).
• Baking powder (1 teaspoon) – Helps with slight rise and softness.
• Salt (½ teaspoon) – Enhances overall flavor.
• Cherry preserves or jam (½ cup / 160g) – The star filling, tart and sweet (I like Bonne Maman for its natural fruit flavor).
• Toasted almond slivers (½ cup / 50g) – Adds crunch and toasted nuttiness on top.

Substitution tips: Use gluten-free all-purpose flour blend for a gluten-free version, and swap unsalted butter with vegan butter or coconut oil for dairy-free adaptations. If almond extract isn’t your thing, vanilla extract works, but you’ll miss that nutty punch. In summer, swap cherry preserves with fresh berry jam for a fruity twist.

Equipment Needed

• Mixing bowls – I use a large glass bowl and a medium one for dry and wet ingredients.
• Electric hand mixer or stand mixer – Makes creaming butter and sugar much easier, but you can do it by hand if you’re patient.
• Baking sheet – A rimmed sheet works best to prevent any jams from sliding off.
• Parchment paper or silicone baking mat – For easy cleanup and to prevent sticking.
• Measuring cups and spoons – Precise measurements keep the cookies consistent.
• Small cookie scoop or tablespoon – For uniform cookie sizes.
• Spoon or your thumb – To create the thumbprint indent (using your thumb gives the best shape and control!).

If you don’t have a stand mixer, no worries—just give your butter and sugar a bit of elbow grease. For toasting almond slivers, a small dry skillet works wonders, and the aroma will fill your kitchen in no time. I also recommend keeping your baking sheets cool between batches to avoid spreading.

Preparation Method

1. Toast the almond slivers: Place ½ cup (50g) almond slivers in a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden and fragrant. Transfer to a plate to cool.
2. Preheat your oven: Set it to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
3. Cream the butter and sugars: In a large bowl, beat 1 cup (227g) softened unsalted butter with ¾ cup (150g) brown sugar and ¼ cup (50g) granulated sugar until light and fluffy, about 3-4 minutes. This step is key for that chewy texture.
4. Add eggs and extract: Beat in 2 large eggs, one at a time, then stir in 1 teaspoon almond extract until combined.
5. Mix dry ingredients: In a separate bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
6. Combine wet and dry: Gradually add the dry ingredients to the wet, mixing on low speed or folding with a spatula until just combined. Don’t overmix—you want a tender dough.
7. Shape the cookies: Using a small cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets about 2 inches apart. Gently press your thumb or the back of a spoon into the center of each ball to create an indentation.
8. Fill thumbprints: Spoon about ½ teaspoon of cherry preserves into each indentation. Don’t overfill, or the jam might spill over while baking.
9. Sprinkle toasted almonds: Top each cookie with a few toasted almond slivers, pressing lightly so they stick.
10. Bake: Place baking sheets in the oven and bake for 12-15 minutes, until the edges are golden but centers are still soft.
11. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips: If your dough feels too soft, pop it in the fridge for 10-15 minutes before shaping. Watch the cookies closely in the last few minutes to avoid overbaking, which can make them dry. The jam should be slightly bubbly but not burnt.

Cooking Tips & Techniques

Here’s what I’ve learned after baking these chewy cherry almond thumbprint cookies more times than I can count. First, the key to chewiness is creaming the butter and sugars thoroughly; it traps air and creates tender, moist cookies. Don’t rush that step. Also, using brown sugar adds moisture and chewiness thanks to its molasses content, so don’t swap it all out for granulated sugar.

When pressing the thumbprint, don’t go too deep or the cookie might crack around the edges. A gentle, firm press works best. Toasting the almond slivers isn’t just for flavor—it adds a satisfying crunch and prevents them from turning soggy on the warm jam.

One common mistake is overfilling the jam. Too much will spill over and cause a sticky mess. Keep it modest, about half a teaspoon per cookie. Finally, rotate your baking sheets halfway through baking for even cooking, especially if your oven has hot spots.

And here’s a personal tip: for extra almond flavor, sprinkle a tiny pinch of almond extract into the dough—don’t overdo it though, or it can get overpowering. Timing-wise, I usually prepare the dough in the evening and bake fresh the next day, which seems to improve the texture and flavor.

Variations & Adaptations

Want to mix things up? Here are some tasty ways to customize your chewy cherry almond thumbprint cookies:

• Chocolate Cherry Almond: Add mini dark chocolate chips to the dough and use chocolate cherry preserves for a rich twist.
• Gluten-Free Version: Use a 1:1 gluten-free baking flour blend and add ¼ teaspoon xanthan gum if your blend doesn’t contain it to maintain chewiness.
• Vegan Adaptation: Swap butter for vegan margarine or coconut oil, and replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, chilled).
• Seasonal Flavors: In spring or summer, swap cherry jam for apricot or raspberry preserves. Top with toasted pecans instead of almonds for a nutty surprise.
• Nut-Free Option: Skip the almond extract and toasted almonds and use sunflower seed butter in the dough for nut-free nutty flavor.

I once tried adding a sprinkle of sea salt on top before baking, and wow—the salty-sweet combo was addictive. Feel free to experiment and find your favorite combo!

Serving & Storage Suggestions

These chewy cherry almond thumbprint cookies are best served at room temperature, allowing the jam to stay soft and the cookies chewy. They’re perfect alongside a hot cup of tea or coffee, or even a glass of cold milk for the kids.

If you want to get fancy, dust the cookies lightly with powdered sugar right before serving—it adds a pretty touch and a little extra sweetness. These cookies make wonderful gifts, wrapped in parchment paper and tied with a ribbon.

To store, keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.

Reheat briefly in a 300°F (150°C) oven for 5 minutes to refresh the chewiness and warm the jam. Over time, the flavors meld together, making them even tastier the next day—if they last that long!

Nutritional Information & Benefits

Each chewy cherry almond thumbprint cookie roughly contains about 120-140 calories, with moderate fat from the butter and almonds and natural sugars from the cherry preserves. Almonds add a nice boost of healthy fats, protein, and vitamin E, which is great for skin and heart health.

This recipe is naturally free from artificial additives and uses wholesome ingredients. By swapping to gluten-free flour or vegan options, it can cater to various dietary needs. Just a heads up, these cookies do contain nuts and eggs, so keep that in mind for allergy considerations.

From a wellness perspective, these treats satisfy sweet cravings without going overboard on sugar, especially if you choose preserves with no added sugar. That balance makes them a smart choice for those who want a homemade cookie with a little more nutrition.

Conclusion

So there you have it—chewy cherry almond thumbprint cookies with toasted slivers that are easy to make, delightfully chewy, and bursting with flavor. This recipe is a keeper, perfect for customizing to suit your taste buds and impressing family and friends without fuss.

I love how this cookie brings back memories of cozy afternoons and family baking sessions, yet feels fresh and exciting every time I bake it. Honestly, once you try these, you’ll find yourself reaching for the recipe again and again.

If you give this recipe a whirl, I’d love to hear how it goes—drop a comment below, share your variations, or tell me your favorite jam combo. Happy baking, and may your kitchen always smell like toasted almonds and sweet cherries!

FAQs

Can I use frozen cherries instead of cherry preserves?

Frozen cherries can work if you make a quick jam or compote by simmering them with a bit of sugar until thickened. Just make sure the filling isn’t too runny to avoid spreading during baking.

How do I keep the cookies chewy and not dry?

Don’t overbake—remove the cookies when edges are golden but centers still look soft. Also, creaming the butter and sugar well and using brown sugar helps keep that chewy texture.

Can I make the dough ahead of time?

Yes! Chill the dough in the fridge for up to 24 hours before baking. It actually improves flavor and makes shaping easier.

What can I substitute for almond extract?

Vanilla extract is the closest substitute but will change the flavor profile. You could also try a tiny bit of amaretto liqueur if you want to keep the almond vibe.

How should I store leftover cookies?

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage. Thaw before serving, and warm slightly if you want that fresh-baked feel.

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