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
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 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 1/2 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
