I’m excited to share a truly delightful treat with you — the Raspberry Almond Thumbprint Cookies Recipe. These little beauties marry buttery richness with tangy raspberry jam and a subtle almond hint, making each bite irresistible and perfect for any occasion.
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
From the moment these cookies bake and fill your kitchen with that sweet almond scent, you’ll understand why I’m so fond of this recipe. The balance of flavors and textures is spot on, plus the little jammy centers bring a burst of freshness that just makes you smile.
- Buttery Soft Texture: This cookie dough is soft and tender, making the perfect crumb that melts in your mouth.
- Lovely Almond Notes: Just the right touch of almond extract complements the sweet raspberry jam beautifully.
- Easy to Customize: Whether you want to swap jams or add a drizzle of icing, this recipe is versatile and forgiving.
- Perfect Make-Ahead Option: The dough chills beautifully and can be frozen, so these cookies are great to prep ahead of time.
Ingredients & Why They Work
This Raspberry Almond Thumbprint Cookies Recipe uses simple, pantry-friendly ingredients that come together to make something quite special. Quality here really makes a difference, especially with the jam and butter.
- Unsalted Butter: It’s the base for the cookie’s tender crumb and rich flavor; softened to room temperature for easy creaming.
- Granulated Sugar: Adds sweetness without overpowering and helps create that great cookie texture.
- Pure Vanilla Extract: Complements the almond and raspberry flavors, rounding out the taste.
- Almond Extract: Just a small amount here brings that signature almond hint that pairs so well with raspberries.
- Salt: Enhances the sweetness and deepens the overall flavor.
- All-Purpose Flour: The structure of the cookie — spooned and leveled for accuracy.
- Raspberry Jam: Choose a thick, good-quality jam; I look for one that’s not too runny so the cookies don’t get soggy.
- Confectioners’ Sugar: For the icing, which adds a pretty and sweet finishing touch.
- Heavy Cream or Milk: Used to thin the icing to drizzling consistency — feel free to experiment with half-and-half too.
Make It Your Way
I love how adaptable this Raspberry Almond Thumbprint Cookies Recipe is — it’s a great base for getting creative. You can swap out the jam or try different nuts in the dough to suit your taste or occasion.
- Jam Swaps: I sometimes use apricot or blackberry jam for a different flavor profile, and honestly, each one brings its own charm.
- Nut Variations: Try finely chopped pistachios or walnuts in the dough for a bit more texture and flavor — just be sure to adjust the flour slightly if you add more dry ingredients.
- Icing Options: I’ve made these without icing or with a simple vanilla glaze, depending on how sweet I’m feeling. The icing adds a lovely finish but is totally optional.
- Dietary Tweaks: You can substitute gluten-free flour blends to make these gluten-free, though expect a slightly different texture.
Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter on high speed until it’s really creamy—about a minute. This step is key for that tender texture. Lower the speed, add sugar, vanilla, and almond extracts, then scrape the bowl to make sure everything mixes evenly. Don’t rush this; patience here really pays off.
Step 2: Add Dry Ingredients to Form Dough
Mix in the salt and flour on low speed until you have a soft dough. If it feels sticky, don’t hesitate to add an extra tablespoon of flour. Soft dough means tender cookies, but too sticky can get messy when rolling, so find that balance.
Step 3: Shape and Chill the Dough
Roll tablespoon-sized dough balls and place them on a lined baking sheet. Use your thumb to make an indentation in each — it’s okay if the dough cracks a bit; just smooth it out gently with your fingers. Then pop them in the fridge for at least 4 hours. Chilling is a crucial step to keep their shape and get that perfect crisp edge.
Step 4: Fill with Jam and Bake
Preheat your oven to 350°F (177°C). Place chilled cookies spaced on your lined baking sheets, then spoon about ½ teaspoon of raspberry jam into each thumbprint. Bake for 13–15 minutes until just golden on the edges. Watch closely—overbaking can dry them out.
Step 5: Cool and Ice
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool fully. Meanwhile, make the icing by whisking powdered sugar with your choice of cream or milk, adding vanilla or almond extract if you like. Drizzle over cooled cookies and let it set for about an hour.
Top Tip
Through many batches of these cookies, I’ve learned a few things that make the process smoother and the result tastier. Keeping the dough cold before baking is probably the biggest game changer.
- Chill Time is Key: Don’t skip the 4-hour chill — it helps the cookies hold their shape and prevents spreading.
- Don’t Overfill: Use just a scant ½ teaspoon of jam so it doesn’t bubble over during baking.
- Smooth Cracked Indents: If your dough cracks when you make the thumbprint, gently smooth it with your fingers instead of trying to remake the whole ball.
- Watch Your Bake Time: Browning edges mean you’re done — pull the cookies out just before they brown too darkly to keep them tender.
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Garnishes
I usually stick with a simple icing drizzle because it adds a nice sweetness and looks beautiful, but for a more festive touch, I’ve dusted with finely chopped toasted almonds or a little powdered sugar before serving — lovely for gifting too.
Side Dishes
These cookies are a perfect match with a hot cup of tea or coffee. I also love serving them alongside fresh fruit or a mild cheese platter for brunch or afternoon snack gatherings.
Creative Ways to Present
For holidays, I arrange them in a pretty circle on a cake stand with edible flowers or fresh raspberries scattered around. Sometimes I package them in clear boxes with ribbons as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container at room temperature for a couple of days. The cookies stay soft yet crisp around the edges — just the way they should be.
Freezing
One of my favorite tips is to freeze the shaped dough after making the thumbprints, so I can bake fresh cookies anytime. Baked cookies freeze nicely too; just thaw at room temperature and they’re ready to enjoy.
Reheating
To refresh leftover cookies, I gently warm them in a 300°F oven for 5 minutes. This perks them up without drying them out, especially if they've lost a bit of their fresh-baked softness.
Frequently Asked Questions:
Absolutely! While raspberry jam is classic, I’ve happily swapped in strawberry, apricot, or blackberry jams with fantastic results. Just make sure the jam isn’t too runny to avoid soggy bottoms.
Chilling the dough for at least 4 hours is essential for this recipe. It firms up the dough so your cookies keep their shape, don’t spread too much, and develop that perfect shortbread texture we all love.
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Keep in mind, the texture might be slightly different but still delicious. You may need to adjust the flour amount slightly to get the right dough consistency.
Using a thick, high-quality jam helps prevent leaks. Also, fill each thumbprint with just a scant half teaspoon, so it doesn’t bubble over. Chilling the dough before baking also keeps the cookies firm and helps minimize jam leakage.
Final Thoughts
This Raspberry Almond Thumbprint Cookies Recipe is one I come back to again and again — not just for the flavor but for the joy of making something simple that feels special. I hope you enjoy baking them as much as I do, and that they become a treasured part of your cookie rotation too!
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
These Raspberry Almond Thumbprint Cookies feature a tender, buttery shortbread base infused with almond extract and filled with luscious raspberry jam. Finished with a sweet glaze, they offer a perfect balance of nutty and fruity flavors, ideal for gifting or enjoying with tea.
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 bottom of the bowl as needed. Add the salt and flour, then turn the mixer to low and beat slowly until a very soft dough forms. If the dough feels 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 about 1 tablespoon (18–20g) of dough each and roll into balls. Place them on the prepared sheet and press an indentation into each ball with your thumb. Smooth out any cracks with your fingers.
- Chill the dough: Refrigerate the shaped cookies until firm, at least 4 hours.
- Prepare to bake: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. Place chilled cookies about 2-3 inches apart on the prepared sheets, about 12 per sheet. Fill each indentation with a scant ½ teaspoon of raspberry jam.
- Bake: Bake for 15 minutes or until the edges are very lightly browned. The cookies will puff and spread slightly. Do not overbake. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool at least 30 minutes before icing.
- Make the icing and glaze: Whisk together the confectioners’ sugar, heavy cream (or substitute), and optional extract until smooth. Adjust consistency with more liquid or sugar as needed. Drizzle icing over cooled cookies. Let icing set about 1 hour.
- Store: Keep cookies in an airtight container at room temperature up to 2 days, or refrigerate up to 1 week.
Notes
- Make Ahead & Freezing: Shaped dough can be frozen up to 3 months, thaw in fridge before baking. Baked cookies freeze well for 3 months; thaw at room temperature or in fridge.
- Special Tools: Electric mixer with paddle attachment, baking sheets, silicone mats or parchment paper, cooling rack, glass bowl, whisk.
- Jam Choice: Use thick, high-quality raspberry jam or preserves; seeded or seedless both work. Other jams like strawberry, apricot, or blackberry are great alternatives.
- Keep Dough Cold: Chill shaped dough at least 4 hours or up to 3 days to keep cookies from spreading too much. If dough softens when filling with jam, refrigerate again before baking.
- Baking in Batches: Keep remaining shaped dough refrigerated while baking the first batch. You can shape multiple trays and bake sequentially.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg

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