Peach Thumbprint Cookies

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These Peach Thumbprint Cookies are buttery, easy to make, flavored with almond extract and drizzled with a simple almond icing!

These Peach Thumbprint Cookies were inspired by the Blake Hill Preserves Naked Peach Spread that I received in the “Forever Grateful” June 2025 box from Fikabröd Box! They have a buttery shortbread cookie base flavored with almond extract, delicious peach filled centers and a simple almond icing drizzled on top. They’re so easy to make and require zero chill time!

Looking for more homemade thumbprint cookie recipes? Try my Pumpkin Pie Thumbprint Cookies, Lemon Curd Thumbprint Cookies or Apple Butter Thumbprint Cookies!

Ingredient Breakdown

All-purpose flour – this gives the cookies structure.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – sweetens cookies.

Almond extract and vanilla extract – enhances flavor. Always use pure almond and vanilla extracts instead of imitation for best flavor.

Peach filling – I used Blake Hill Preserves Naked Peach Spread but you can use any brand you prefer or even homemade peach preserves/jam!

How To Make Peach Thumbprint Cookies

1. Make the Shortbread Dough: In a small bowl whisk all-purpose flour and salt. Set aside.

2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter and granulated sugar until light and fluffy then add the almond extract and vanilla extract.

3. Add the dry ingredients all at once then mix on low speed until just combined.

4. Using a 1 tablespoon cookie scoop, scoop dough and roll into balls then place onto the lined baking sheets. Use the back of a 1/2 teaspoon to make an indent in each cookie dough ball then fill with peach spread.

5. Bake at 350°F for 15 minutes or until the bottoms of the cookies are lightly browned.

6. Make the Almond Icing: In a small bowl combine the confectioners’ sugar, water and almond extract then drizzle over cooled cookies. Store Peach Thumbprint Cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.

Pro Tips For Peach Thumbprint Cookies

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
• Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.

Frequently Asked Questions

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Can You Make Shortbread Cookie Dough In Advance?

Yes! Once you make this shortbread cookie dough you can either refrigerate it for up to 3 days wrapped tightly in plastic wrap or freeze it for up to 3 months wrapped tightly in plastic wrap and placed in a zip-top bag.

Why Is Shortbread called Shortbread?

Shortbread gets its name from its crumbly texture which is a result of the dough’s high fat content. The traditional ratio for shortbread is 1:2:3 (one part sugar to two parts butter to three parts flour).

What’s the difference between sugar cookies And Shortbread?

Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for sugar cookie recipes try my Chocolate Chip Sugar Cookies or Sugar Cookies with Hershey Kisses.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂