There’s something utterly charming about these little bites of buttery goodness filled with sweet, tangy raspberry jam and a hint of almond. I’m talking about the **Raspberry Almond Thumbprint Cookies Recipe**, a timeless treat that always gets rave reviews — and you’ll soon see why this classic cookie deserves a spot in your baking rotation!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
- Top Tip
- How to Serve Raspberry Almond Thumbprint Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Raspberry Almond Thumbprint Cookies Recipe
Why You'll Love This Recipe
I honestly can’t get enough of these Raspberry Almond Thumbprint Cookies — they’re not just cookies; they’re a little adventure in texture and flavor. The almond extract adds a subtle, sophisticated note that complements the raspberry jam perfectly. Plus, they make your kitchen smell amazing!
- Perfectly Balanced: The buttery shortbread cookie hugs the raspberry jam, creating a delightful sweet-tart contrast with a hint of almond.
- Simple Ingredients: You don’t need a pantry full of fancy stuff, just the basics you probably have on hand.
- Make-Ahead Friendly: The dough chills and freezes well, so you can prep in advance or save extras for later without sacrificing freshness.
- Customizable: You can switch jams or add a drizzle of icing to make these cookies truly your own.
Ingredients & Why They Work
It’s amazing how a few simple ingredients come together to create such a stunning cookie. I recommend using the best quality butter and jam you can find — it really makes a difference. And don’t worry if your dough seems shy at first; I’ll share tips to get it just right.
- Unsalted Butter: Room temperature but not melting—this gives the cookies their tender, crumbly texture.
- Granulated Sugar: Provides sweetness and helps with that light crunch on the outside.
- Pure Vanilla Extract: Rounds out the flavor beautifully, complementing the almond without overpowering it.
- Almond Extract: The star flavor that pairs perfectly with raspberry—just a little goes a long way.
- Salt: Enhances all the sweet flavors, making the cookie taste rich and balanced.
- All-Purpose Flour: Gives structure while keeping the cookies tender.
- Raspberry Jam: Use a thick, high-quality jam for that perfect, luscious filling.
- Confectioners’ Sugar: The base for that smooth, sweet icing finish, perfect for drizzling.
- Heavy Cream or Milk: Adjusts the icing’s consistency so it’s just right for drizzling or spreading.
Make It Your Way
I love experimenting with fillings and glazes for this Raspberry Almond Thumbprint Cookies Recipe. Sometimes I swap raspberry jam for apricot or even blackberry, depending on what’s fresh or in season. You can also skip the icing, or add a little sprinkle of chopped almonds on top for extra texture.
- Variation: Once, I swapped almond extract for lemon extract and topped with lemon icing—it was a bright, refreshing twist that everyone adored.
- Dietary Options: Try substituting gluten-free flour blends if you want to make these gluten-free-friendly (just watch for dough consistency).
- Jam Swaps: Strawberry, apricot, or even a savory jam like fig can be a surprising but irresistible change.
Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
Step 1: Cream Butter and Sugar to Perfection
Start by beating softened butter on high speed until it’s smooth and creamy—this takes about a minute and is worth the effort because it sets the stage for tender cookies. Then switch to medium speed and add your sugar, vanilla, and almond extracts. Don’t forget to scrape down the bowl—this ensures everything blends evenly, so your cookies have that perfect almond-vanilla flavor throughout.
Step 2: Add Flour and Salt Gradually
Next, add salt and flour slowly on low speed until your dough comes together. It should be a very soft dough—if it feels too sticky to roll, simply fold in a tablespoon more flour. This step is key; too much flour will make the cookies dry, but too little makes rolling tricky. Trust your hands here!
Step 3: Roll, Press, and Chill for Firmness
Roll the dough into tablespoon-sized balls and place them on a lined baking sheet. Use your thumb to gently press an indentation into each ball—don’t worry if it cracks a bit, just smooth it with your fingers. Now, here’s the important part: chill these shaped dough balls for at least 4 hours. This chilling step is a game changer for preventing spreading and tucking in that jam perfectly.
Step 4: Bake with Care
Preheat your oven to 350°F (177°C). Place the chilled cookies on parchment-lined sheets, spacing them 2–3 inches apart. Fill each thumbprint with a scant ½ teaspoon of raspberry jam—too much jam can spill over while baking. Bake for about 13–15 minutes — you’re looking for just a hint of golden edges. Let them cool on the sheet for a few minutes before transferring to a rack to cool completely.
Step 5: Whisk and Drizzle the Icing
Whisk confectioners’ sugar with heavy cream (or milk) plus an optional splash of vanilla or almond extract until smooth. Adjust with more liquid or sugar until the icing is just the right drizzling consistency. I find drizzling a thin icing over cooled cookies adds a beautiful finish and a touch of extra sweetness. Let it set for about an hour, and you’re ready to dig in!
Top Tip
From my experience making Raspberry Almond Thumbprint Cookies, the secret to that perfect shortbread texture lies in chilling the dough thoroughly. Here’s what I’ve learned the hard way so you don’t have to:
- Chill the Shape: Always chill the shaped dough balls with indentations—this prevents the cookies from losing their shape and keeps the jam nestled safely during baking.
- Don’t Overbake: These cookies are tender, so watch for just golden edges. Overbaking dries them out and makes the texture less melt-in-your-mouth.
- Handle Jam Gently: Use just a little jam so it doesn’t bubble over. If it starts to seep during baking, you can always blot gently with a paper towel after cooling.
- Customize the Icing: Thin your icing more for a drizzle or keep it thicker for a glaze—this small tweak changes the cookie’s finish entirely!
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Garnishes
I’m a big fan of keeping these cookies simple, but sometimes I sprinkle a few slivered roasted almonds on top of the icing for that extra crunch and nuttiness. A tiny dusting of powdered sugar over the completed cookies also adds a pretty snow-dusted look perfect for holidays.
Side Dishes
These almond-raspberry gems pair beautifully with tea or coffee—especially a robust black tea or a mild almond-flavored coffee. I also enjoy them alongside fresh berries or a simple fruit salad for a light touch at afternoon gatherings.
Creative Ways to Present
For a festive touch, arrange the cookies in a circle with a dollop of jam in the center, then place a sprig of fresh mint or edible flowers for color. I’ve also made cookie boxes with multiple jam varieties and iced colors for birthday parties—it’s always a hit and makes for a stunning gift!
Make Ahead and Storage
Storing Leftovers
I usually store these cookies in an airtight container at room temperature. They stay fresh and tender for about 2 days, perfect for enjoying within a cozy couple of days. If you want them to last longer, keeping them in the refrigerator can extend their life up to a week.
Freezing
One of the best things about this recipe is you can freeze both the shaped dough balls and the fully baked cookies. I like to freeze the dough on a baking sheet first, then transfer to a zip-top bag. When I’m ready to bake, I thaw them in the fridge and proceed with jam filling and baking. Baked cookies freeze well too, with or without icing—just thaw at room temperature before serving.
Reheating
If you want that fresh-baked warmth, pop a cookie in the microwave for 10-15 seconds. Be careful not to overheat or they get too soft. Alternatively, a quick warm-up in a 300°F oven for just a few minutes helps bring back that shortbread crumb with a slightly crisp edge.
Frequently Asked Questions:
Absolutely! While raspberry jam is classic, you can substitute strawberry, apricot, blackberry, or even mixed berry jams to suit your taste. Just make sure the jam is thick to avoid spreading too much during baking.
Chilling the dough solidifies the butter and firms up the dough, preventing the cookies from spreading too much when baked. It also helps keep the thumbprint indentation intact so you can fill them perfectly with jam.
Yes, you can substitute all-purpose flour with a gluten-free baking blend. Just be sure to check the dough consistency as gluten-free flours sometimes absorb moisture differently, and you may need to add a bit more flour or an extra binding agent like xanthan gum.
Stored in an airtight container at room temperature, these cookies stay fresh for about 2 days. Refrigerating them extends their freshness up to a week. They also freeze well for up to 3 months, so you can bake in batches to enjoy whenever the craving hits.
Final Thoughts
These Raspberry Almond Thumbprint Cookies hold a special place in my heart because they’re so easy to make yet impressively delicious. Whether you’re baking for a crowd or just treating yourself to a cozy afternoon, they bring that perfect balance of buttery crumb, fruity sweetness, and a whisper of almond aroma. I’m confident you’ll enjoy making and sharing them as much as I do—so grab your mixing bowl and let’s get baking!
Print
Raspberry Almond Thumbprint Cookies Recipe
- Prep Time: 4 hours 45 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully buttery and tender raspberry almond thumbprint cookies filled with vibrant raspberry jam and topped with a sweet glaze, perfect for any occasion or tea time treat.
Ingredients
Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ⅔ cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 and ¼ cups (281g) all-purpose flour (spooned & leveled)
- ½ cup (160g) raspberry jam
Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30g/ml) heavy cream, half-and-half, or milk
- ½ teaspoon pure vanilla or almond extract (optional)
Instructions
- Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed. If the dough seems too sticky for rolling, beat in another Tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop and roll the dough, about a Tablespoon (18–20g) each, into balls, and place on the prepared baking sheet. Press an indentation with your thumb in each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can.
- Chill the dough: Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 4 hours.
- Preheat the oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Fill and bake: Place the cookies on the prepared baking sheets, spacing them 2–3 inches apart, about 12 cookies per baking sheet. Fill each cookie with a scant ½ teaspoon of jam. Bake the shortbread thumbprint cookies for 15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
- Make the icing: Whisk the icing ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cookies. Icing will set after about 1 hour.
- Store the cookies: Store cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Shaped shortbread dough (rolled and indented) can be frozen for up to 3 months. Thaw in the refrigerator, and then continue with step 4. Baked cookies (with or without icing) can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator.
- Special Tools: Electric Mixer (Handheld or Stand), Baking Sheets, Silicone Baking Mats or Parchment Paper, Cooling Rack, Glass Mixing Bowl, Whisk.
- Jam: Use a thick, high-quality raspberry jam or preserves. Seeded or seedless both work—choose your preference. Other flavors such as strawberry, apricot, or blackberry also work wonderfully.
- Cold Dough: The shaped cookie dough must stay cold and firm before baking. After rolling and adding the thumbprint, chill the shaped dough for at least 4 hours (or up to 3 days). If the dough softens as you fill with jam, simply return the shaped cookies to the refrigerator to firm up again.
- Baking in Batches: When baking in batches, keep the remaining shaped cookies in the refrigerator while the first batch bakes. You can also shape and indent a second tray, refrigerate it, and bake it right after the first.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Leave a Reply