There’s something truly magical about the combination of delicate almond-flavored shortbread paired with sweet, tart raspberry jam nestled in the center. This Raspberry Almond Thumbprint Cookies Recipe is a delightful treat that feels both classic and a little bit fancy, perfect for sharing or just savoring yourself.
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
This recipe has quickly become one of my go-to cookie recipes, especially when I want something that feels special but isn’t too complicated. The tender almond-infused dough melts in your mouth, and the raspberry jam adds just the right fruity burst.
- Perfect balance: The almond flavor complements the raspberry jam perfectly without overpowering it.
- Simple ingredients: You probably have everything you need already, making it easy to whip up anytime.
- Make ahead friendly: You can prep the dough in advance, which means less stress on baking day.
- Beautiful and versatile: These cookies look great on a cookie platter and make a thoughtful homemade gift.
Ingredients & Why They Work
The beauty of this Raspberry Almond Thumbprint Cookies Recipe lies in its simplicity—each ingredient plays an important role, blending to create that tender texture and irresistibly nutty flavor with fruity jam. Quality ingredients will really shine here.
- Unsalted Butter: Using room temperature butter helps achieve that tender, slightly crumbly texture essential for shortbread cookies.
- Granulated Sugar: Just the right amount to provide sweetness without overpowering the almond and raspberry flavors.
- Pure Vanilla Extract: Adds warmth and depth to the cookie dough.
- Almond Extract: This is the star supporting flavor that pairs perfectly with the raspberry jam.
- Salt: Balances the sweetness and enhances all the flavors.
- All-Purpose Flour: Carefully measured for the right cookie structure—too much and they’ll be hard; too little and they might spread too much.
- Raspberry Jam: Use a thick, quality jam for that vivid fruity pop in the center. I usually pick seeded or seedless depending on preference.
- Confectioners’ Sugar & Cream/Milk (for Icing): The simple icing adds a lovely shine and subtle sweetness finishing touch without overwhelming.
Make It Your Way
I love making this Raspberry Almond Thumbprint Cookies Recipe my own by tweaking the jam and extracts. Sometimes I swap raspberry jam for apricot when I want a bit of a twist, or add a bit more almond extract for a stronger nutty punch. You can totally make it yours!
- Variation: One time, I added a tiny sprinkle of crushed toasted almonds on top before baking for extra crunch and it was a lovely surprise.
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 creamy—this usually takes about a minute. Then, on medium speed, add the sugar, vanilla, and almond extracts. Don’t forget to scrape the bowl down to mix everything evenly. This step ensures your cookies turn out soft and flavorful.
Step 2: Mix in the Dry Ingredients
Next, sprinkle in the salt and flour, then switch your mixer to low speed so the flour combines gently without overworking the dough. If it feels too sticky, add a tablespoon more flour—it's better to have a slightly firmer dough for those perfect thumbprints.
Step 3: Form the Cookies and Chill
Roll the dough into 1-tablespoon balls and arrange them on a lined baking sheet. Use your thumb to gently make an indentation in the center of each ball. If the dough cracks, just smooth it out with your fingers—that’s totally normal. Now, this part is key: chill the shaped dough for at least 4 hours. I often do this overnight—it really helps the cookies keep their shape and texture while baking.
Step 4: Add Jam and Bake
Preheat your oven to 350°F (177°C). Place the chilled cookies on lined baking sheets spaced a few inches apart. Fill each thumbprint with a scant ½ teaspoon of raspberry jam, then bake for 13–15 minutes until the edges are just lightly golden. Remember, they puff up and spread slightly, but don’t overbake or they’ll lose that tender texture.
Step 5: Cool and Ice the Cookies
Once baked, let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely for at least half an hour. Meanwhile, whisk up the icing by combining confectioners’ sugar with cream or milk until smooth. Drizzle it over cooled cookies for that pretty finishing touch. Give the icing about an hour to set before serving.
Top Tip
From my experience making these raspberry almond thumbprint cookies, a few small touches can make all the difference between good and amazing results—and keep the process stress-free.
- Keep the dough cold: Chilling your shaped dough for at least 4 hours is essential—it prevents the cookies from spreading too much and helps hold those cute little jam wells.
- Use quality jam: Thick, flavorful jam not only tastes better but also won’t run out of the indentation while baking.
- Watch your bake time closely: These cookies bake fast—pull them when edges just begin to turn golden for the most tender bite.
- Refrigerate leftover dough well: If you’re planning to bake in batches, keep the unbaked shaped dough refrigerated until you’re ready. This helps maintain consistent texture.
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Garnishes
I usually keep garnishes simple with these cookies — a light dusting of extra powdered sugar after the icing sets adds a charming snowy look. Sometimes, I sprinkle finely chopped toasted almonds around the jam centers for extra texture and visual appeal.
Side Dishes
These cookies pair beautifully with a cup of tea or a fresh latte. They’re perfect alongside soft cheeses or a light fruit salad at brunch, lending a sweet, nutty bite that complements fresher flavors well.
Creative Ways to Present
For special occasions, I love arranging these cookies on a tiered cake stand with small bowls of raspberry jam and almonds scattered around. It makes for a stunning dessert table centerpiece that invites guests to help themselves.
Make Ahead and Storage
Storing Leftovers
Once fully iced and cooled, I store leftover raspberry almond thumbprint cookies in an airtight container at room temperature for a couple of days. If you live somewhere warm or humid, refrigeration is better to keep the icing firm and the cookies fresh up to a week.
Freezing
I’ve frozen both shaped but unbaked dough and fully baked cookies with great results. Just freeze in an airtight container or zip-top bag for up to three months. When thawed, freshly baked cookies still taste like they just came from the oven.
Reheating
If you want to refresh frozen cookies, I pop them in a warm oven (about 300°F) for 5-7 minutes. This softens them up without melting the icing completely, giving that fresh-baked feel again.
Frequently Asked Questions:
Absolutely! While raspberry pairs beautifully with almond, apricot, strawberry, or blackberry jams also work wonderfully. Just be sure to use a thicker jam to keep the cookie center from spreading too much while baking.
Chilling the dough for at least 4 hours helps the cookies maintain their shape and prevents them from spreading too much in the oven. It also makes pressing the thumbprints easier and results in a more tender cookie.
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum or another binder. The texture might be slightly different but the flavor remains delicious.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Separating layers with parchment paper helps prevent them from sticking together.
Final Thoughts
This Raspberry Almond Thumbprint Cookies Recipe feels like a cozy tradition to me now, something I’ve made for holidays, gifts, and unexpected treat cravings. I love how it invites you to slow down a bit—rolling, chilling, and then savoring those buttery bites paired with fresh raspberry jam. I hope you enjoy baking and sharing them as much as I do—there’s a little joy in every thumbprint.
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
Delight in these classic Raspberry Almond Thumbprint Cookies featuring a buttery shortbread base, a sweet raspberry jam filling, and a smooth icing drizzle. Perfect for gifting or enjoying with a cup of tea, these cookies combine rich almond and vanilla extracts with a tender texture and vibrant raspberry flavor.
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. 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. If the dough cracks, smooth it out gently with your fingers.
- Chill the dough: Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 4 hours.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Fill cookies: Place the cookies on prepared sheets, spacing them 2–3 inches apart (about 12 per sheet). Fill each indentation with a scant ½ teaspoon of raspberry jam.
- Bake: Bake cookies for 15 minutes or until very lightly browned on the edges. The cookies will puff and spread slightly. Do not overbake. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
- Make the icing: Whisk confectioners’ sugar with 1–2 tablespoons heavy cream (or milk/half-and-half) and optional vanilla or almond extract until smooth. Adjust consistency by adding more liquid to thin or more sugar to thicken as needed.
- Glaze cookies: Drizzle icing over cooled cookies. Allow icing to set for about 1 hour before serving.
- Store: Store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Make ahead and freezing: Shaped unbaked dough (rolled and indented) can be frozen for up to 3 months. Thaw in refrigerator before baking. Baked cookies (with or without icing) freeze well for up to 3 months; thaw at room temperature or in refrigerator.
- Use a thick, high-quality raspberry jam or preserves; seeded or seedless both work. Other flavors such as strawberry, apricot, or blackberry can be substituted.
- Keep dough cold and firm before baking. If dough softens when filling jam, refrigerate shaped cookies again before baking.
- When baking in batches, keep extra shaped cookies refrigerated while the first batch bakes. Alternatively, prepare multiple trays and refrigerate them for consecutive baking.
- Use silicone baking mats or parchment paper to prevent sticking and facilitate easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 9 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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