Name: Raspberry Almond Thumbprint Cookies Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 5 h
Cuisine: American
Ingredients: 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; 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)

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.

A white bowl holds nine round cookies with a light beige texture and a soft, slightly cracked surface. Each cookie has a circular red jam center, glossy and filled with small seeds, creating a strong contrast with the pale cookie dough. Thin white icing lines are drizzled diagonally across the top of each cookie, adding texture and shine. The bowl is set on a white marbled surface with a few crumbs around it, and parts of more cookies are visible on the edges. The overall look is warm and inviting, with soft natural light enhancing the colors and textures. photo taken with an iphone --ar 2:3 --v 7

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.

The image shows a group of round shortbread cookies with a smooth, pale golden dough base. Each cookie has a central well filled with bright red jam that looks shiny and slightly textured. Thin white icing lines are drizzled evenly across the top of every cookie, adding contrast and detail. The cookies are arranged closely in rows on a white marbled surface, with one cookie near the center missing a bite, revealing its soft interior with a crumbly texture. There are also small crumbs and drops of icing scattered around the bitten cookie, giving a sense of freshness. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a solid block of unsalted butter softened to creamy texture, a small pile of white granulated sugar, a tiny white bowl of clear pure vanilla extract, a tiny white bowl of almond extract, a few grains of sea salt scattered naturally, a small mound of pale all-purpose flour, a small white bowl filled with bright red raspberry jam, a small white bowl of fine white confectioners’ sugar, and a small white bowl with a splash of heavy cream placed neatly side by side on a simple white ceramic surface, perfect symmetry, natural fresh look, no duplicates, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

raspberry almond thumbprint cookies - Serving Suggestion

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:

Can I use a different type of jam in this Raspberry Almond Thumbprint Cookies Recipe?

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.

How important is chilling the dough before baking?

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.

Can I make these cookies gluten-free?

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.

How do I prevent the jam from leaking out while baking?

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!