The best addition to any cookie platter this are these buttery, delicate, and tender Raspberry Almond Thumbprint Cookies! They are so cute and melt in your mouth scrumptious, with a wonderful texture and flavor combo.
These cookies have become a favorite in my house. The almond flavor and raspberry jam is melt in your mouth deliciousness. You will also find they can be a fun cookie to make with others. Have them help with making the thumbprints or filling them with jam or even with the glaze on top. Place them on cookie platters and they will be gone in no time!
Give them a try and let us know what you think in the comments!
Try some of our other favorite cookies, such as Easy Peanut Butter Blossoms, Peanut Butter Cup Cookies, Mexican Wedding Cookies, or Christmas Crack.
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Ingredients for Thumbprint Cookies
Raspberry Almond Cookies
- unsalted butter, softened
- granulated sugar
- almond extract
- salt
- all purpose flour
- vanilla extract
- raspberry jam
Almond Glaze - powdered sugar
- almond extract
- milk
FAQs
Raspberry Thumbprint Cookies are buttery shortbread cookies with a thumbprint indentation filled with raspberry jam. They are a classic and delicious treat, often enjoyed during holidays and special occasions.
Yes, you can use any type of jam or preserves you like, such as strawberry, apricot, or blackberry. You can even mix and match different jams for variety.
To keep the jam from spreading too much, use a thick jam or preserves. You can also chill the filled cookies for 10-15 minutes before baking to help the jam stay in place.
Top Tips
- Don't allow your butter to be too soft or the cookies will spread. You want cold and softened but not mushy.
- These cookies will do well with seeded or non-seeded preserves.
- Use a cookie scoop or a tablespoon, then roll in your hands to make the balls.
- Are your cookies spreading too much? The dough likely needs to be colder or you need a little more flour. On the other side, if your dough is too crumbly, keep mixing until it comes together or add a tiny bit of milk.
- To store, place in an airtight container for up to 4 days.
How to make Thumbprint Cookies
- In a large bowl or stand mixer, cream butter, granulated sugar, almond extract, and vanilla extract until light and fluffy, about 3-5 minutes.
- Mix in all purpose flour and salt until well combined. Cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone mats. Remove cookie dough from the refrigerator and roll into tablespoon sized balls. Place on baking sheet 2 inches apart.
- Using your thumb, back of a spoon or the end of a wooden spoon handle, make an indentation in the center of each cookie. If you get cracks, smooth them out with your finger.
- Fill ¼ to ½ teaspoon of jam into each cookie. Bake 13-15 minutes or until slightly golden on the edges. Cool about 5 minutes on baking sheet, then place on cooling racks. Cool completely before frosting.
- Gather your ingredients for the glaze.
- In a small bowl, whisk together powdered sugar, almond extract and milk.
- Drizzle over the cookies with a spoon. Or place glaze into a Ziploc bag or piping bag. I placed a piping bag into a glass and filled the bag.
- Cut the end so you have just a small hole.
- Drizzle over the cookies. Allow the glaze to set, then enjoy!
Raspberry Almond Thumbprint Cookies Recipe
Ingredients
Raspberry Almond Cookies
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
Almond Glaze
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1-2 tablespoon milk
Instructions
- In a large bowl or stand mixer, cream butter, granulated sugar, almond extract, and vanilla extract until light and fluffy, about 3-5 minutes.
- Mix in all purpose flour and salt until well combined. Cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper or silicone mats. Remove cookie dough from the refrigerator and roll into tablespoon sized balls. Place on baking sheet 2 inches apart.
- Using your thumb, back of a spoon or the end of a wooden spoon handle, make an indentation in the center of each cookie. If you get cracks, smooth them out with your finger.
- Fill ¼ to ½ teaspoon of jam into each cookie. Bake 13-15 minutes or until slightly golden on the edges. Cool about 5 minutes on baking sheet, then place on cooling racks. Cool completely before frosting.
- Gather your ingredients for the glaze.
- In a small bowl, whisk together powdered sugar, almond extract and milk.
- Drizzle over the cookies with a spoon. Or place glaze into a Ziploc bag or piping bag. I placed a piping bag into a glass and filled the bag.
- Cut the end so you have just a small hole.
- Drizzle over the cookies. Allow the glaze to set, then enjoy!
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