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
Scale
Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 cup (160g) raspberry jam
Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30g/ml) heavy cream, half-and-half, or milk
- 1/2 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 1/2 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
