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)

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.

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

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.

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

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.

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: 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.

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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 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

raspberry thumbprint cookies - Serving Suggestion

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:

Can I use other jam flavors instead of raspberry?

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.

Why do I need to chill the dough for so long?

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.

Can I make these cookies gluten-free?

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.

How should I store these cookies to keep them fresh?

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.