There's nothing quite like the sweet, nutty aroma filling your kitchen as these little delights bake. The Raspberry Almond Thumbprint Cookies Recipe perfectly blends buttery shortbread with a tangy raspberry center and a delicate almond touch that makes every bite unforgettable.
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 can’t tell you how many times I’ve gone back to this Raspberry Almond Thumbprint Cookies Recipe whenever I want to impress guests or just treat myself. It’s classic, comforting, but with that little raspberry zing that truly makes it special.
- Perfectly Balanced Flavors: The almond extract adds a subtle depth that lifts the buttery cookie and tart raspberry jam.
- Simple Prep, Big Impact: Few ingredients and easy steps yield a bakery-worthy cookie right at home.
- Versatile and Customizable: You can swap out jams or add creative icings to fit your mood or occasion.
- Make-Ahead Friendly: The dough chills well, so you can prep ahead and bake when ready — a lifesaver for busy days.
Ingredients & Why They Work
Each component in this Raspberry Almond Thumbprint Cookies Recipe plays a key role, from richness to texture, and flavor. Good-quality ingredients will really shine here, especially that raspberry jam and almond extract.
- Unsalted Butter: Room temperature butter creates a smooth, creamy dough and rich flavor.
- Granulated Sugar: Adds sweetness and helps with cookie texture without overpowering.
- Vanilla Extract: A classic base flavor that balances almond and raspberry notes.
- Almond Extract: Essential for that signature nutty, slightly floral taste that pairs so well with raspberry.
- Salt: Enhances all the flavors and balances sweetness.
- All-Purpose Flour: Provides structure; spooned and leveled for precise measurement helps avoid dense cookies.
- Raspberry Jam: Use a thick, quality jam for the best burst of fruitiness.
- Confectioners’ Sugar: For the delicate icing glaze that adds shine and a touch of sweetness.
- Heavy Cream or Milk: Helps thin the icing to just the right drizzling consistency.
Make It Your Way
I love how forgiving this Raspberry Almond Thumbprint Cookies Recipe is. I’ve personally swapped jams depending on the season and even tried a little lemon zest in the dough for a citrusy twist. You can easily make it your own!
- Variation: One time, I replaced raspberry jam with apricot preserves for a sunnier flavor that brightened up the cookies perfectly.
- Diet-Friendly: You can swap out regular butter for a vegan alternative and use gluten-free flour—though texture might vary slightly.
- Textural Twist: Try adding chopped toasted almonds around the jam center for extra crunch and a nutty pop.
Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
Step 1: Cream the Butter and Sugar Until Silky
Start by beating the softened butter on high speed until it’s nice and creamy — this usually takes about a minute. Then, turn to medium speed and mix in the sugar along with vanilla and almond extracts. Scraping the bowl as you go ensures every bit blends evenly. This step sets the scene for tender cookies with a melt-in-your-mouth texture.
Step 2: Add Flour and Salt Gently
Switch to low speed and gradually fold in the salt and flour. Be careful not to overwork the dough; you want it soft and just combined. If it feels too sticky for rolling, add a tablespoon more flour. The key here is a soft but manageable dough that holds its shape when chilled.
Step 3: Shape and Chill the Dough
Line a baking sheet with parchment or a silicone mat. Scoop a tablespoon-sized piece of dough, roll it into balls, and place on the sheet. Press your thumb gently into each ball to create that classic thumbprint. Don’t worry if the dough cracks—just smooth it out with your fingers. Now, this step needs patience—refrigerate the whole batch for at least 4 hours (or overnight) to help cookies keep their shape.
Step 4: Fill with Raspberry Jam & Bake
Preheat your oven to 350°F (177°C). Place the chilled cookies on a prepared baking sheet, evenly spaced. Fill each thumbprint with about ½ teaspoon raspberry jam—just enough for a bright pop of flavor without spilling over. Bake for 13 to 15 minutes until the edges are lightly browned. Remember, the cookies will puff and spread slightly, so resist the urge to overbake!
Step 5: Cool and Drizzle with Icing
Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely (at least 30 minutes). Then whisk up the glaze with powdered sugar and a splash of cream or milk, adding your preferred extract if you like. Drizzle it over the cooled cookies and let it set for about an hour. That delicate sweetness on top is what makes these cookies truly irresistible.
Top Tip
From my experience baking these Raspberry Almond Thumbprint Cookies Recipe several times, some little tricks make a big difference. They help you get that perfect texture and gorgeous presentation every time.
- Chill Thoroughly: Don’t skimp on chilling the dough — it’s essential to prevent spreading and cracking during baking.
- Measure Flour Properly: Spoon and level your flour instead of scooping directly from the bag to avoid dense, dry cookies.
- Use a Silicone Mat or Parchment Paper: It ensures cookies bake evenly and release easily without sticking.
- Fill Jam Carefully: Use just enough jam to fill the indent but not overflow — piping bags or a small spoon work wonders here.
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Garnishes
When I serve these cookies, I love adding a few fresh raspberries or slivers of toasted almonds on top of the icing drizzle—that touch adds elegance and a hint of freshness that pairs wonderfully with the jam.
Side Dishes
Pair your Raspberry Almond Thumbprint Cookies with a cup of hot tea for cozy afternoons or a light latte when you want a café vibe at home. They’re also fantastic alongside a simple bowl of fresh berries or a small scoop of vanilla ice cream for a dessert twist.
Creative Ways to Present
For a special occasion, I like to arrange these cookies on a pretty platter lined with parchment and sprinkle edible rose petals or powdered sugar over the top. You can also stack them in a clear jar tied with a ribbon to gift friends and family—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I've found that storing these cookies in an airtight container at room temperature keeps them tasty for about two days. If they start to soften or lose crispness, moving them to the fridge extends their life up to a week, though I suggest letting them come to room temp before enjoying.
Freezing
You can freeze both the shaped dough (after chilling and thumbprinting) and the baked cookies. Just wrap them tightly, freeze for up to three months, and thaw in the fridge before baking or eating. This trick is perfect for holiday prep or unexpected guests.
Reheating
To revive their fresh-baked charm, I warm leftover cookies for a few seconds in the microwave or a couple of minutes in a low oven (about 300°F). This re-softens the butter and refreshes the jam without melting the icing.
Frequently Asked Questions:
Absolutely! While raspberry jam is classic, you can substitute with strawberry, apricot, blackberry, or even marmalade depending on what you enjoy or have on hand. Just choose a thicker jam to avoid spreading too much.
Chilling the dough firms it up, which prevents the cookies from spreading too much during baking and helps keep the thumbprint indentation intact for holding the jam perfectly. It also improves flavor and texture.
If the dough cracks when pressing your thumb, don’t worry! Just gently smooth the edges with your fingers. Also, make sure the dough isn’t too cold or dry before shaping – letting it warm up slightly or adding a bit more flour if needed can help.
Definitely! You can shape and chill the dough up to 3 days in advance or even freeze the shaped dough for up to 3 months. Bake and add icing just before serving to keep them fresh and stunning.
Final Thoughts
This Raspberry Almond Thumbprint Cookies Recipe holds a special place in my baking repertoire—it’s the kind of cookie that brings back warm memories and creates new ones with every batch. I hope you enjoy making them as much as I do and share them with friends who appreciate a little homemade love. So grab your butter, jam, and that almond extract, and let’s make some magic in your kitchen!
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
Description
These Raspberry Almond Thumbprint Cookies are buttery shortbread treats filled with sweet raspberry jam and topped with a smooth icing glaze. Perfectly crisp at the edges and soft in the center, flavored with almond extract and vanilla, these cookies make a delightful dessert or snack for any occasion.
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 to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. Add the salt and flour. Turn mixer to low and slowly beat until a very soft dough forms. If dough is too sticky for rolling, beat in an additional 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 into balls about 1 tablespoon (18–20g) each, placing them on the prepared sheet. Press an indentation into each ball with your thumb. If cracks appear, smooth them out gently with your fingers.
- Chill the dough: Place the baking sheet in the refrigerator and chill the shaped dough for at least 4 hours to firm up.
- Preheat and prepare baking sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Fill the cookies: Arrange chilled cookie dough on prepared sheets spaced 2–3 inches apart, about 12 cookies per sheet. Fill each indentation with a scant ½ teaspoon of raspberry jam.
- Bake the cookies: Bake for 15 minutes or until edges are very lightly browned. Cookies will puff and spread slightly. Do not overbake. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Let cool at least 30 minutes before icing.
- Make the icing: Whisk together confectioners’ sugar and 1–2 tablespoons of cream, half-and-half, or milk until smooth. Add vanilla or almond extract if using. Adjust consistency by adding more liquid to thin or more sugar to thicken.
- Glaze the cookies: Drizzle icing over cooled cookies. Allow icing to set for about 1 hour before serving or storing.
- Store the cookies: Keep cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: Shaped dough (rolled and indented) can be frozen up to 3 months; thaw in refrigerator before baking. Baked cookies with or without icing freeze well up to 3 months; thaw at room temperature or in refrigerator.
- Jam: Use a thick, high-quality raspberry jam or preserves. Seeded or seedless versions both work. Other jams like strawberry, apricot, or blackberry are good alternatives.
- Keep dough cold and firm before baking to prevent spreading. If dough softens while filling with jam, refrigerate to firm back up.
- When baking in batches, keep remaining shaped cookies refrigerated to maintain firmness.
- Use silicone baking mats or parchment paper to prevent sticking and ease cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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