Raspberry Almond Thumbprint Cookies

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.

– 1 cup unsalted butter, softened – 2/3 cup granulated sugar – 1/2 tsp almond extract – 1/4 tsp salt – 2 cups all purpose flour – 1 tsp vanilla extract – 1/2 cup raspberry jam

Raspberry Almond Cookies


– 1 cup powdered sugar – 1 tsp almond extract – 1-2 tbsp milk

Almond Glaze


In a large bowl or stand mixer, cream butter, granulated sugar, almond extract, and vanilla extract until light and fluffy, about 3-5 minutes.

Step 1:

Mix in all purpose flour and salt until well combined. Cover and refrigerate for 1 hour.

Step 2:

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.

Step 3:

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.

Step 4:

Fill 1/4 to 1/2 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.

Step 5:

In a small bowl, whisk glaze ingredients: powdered sugar, almond extract and milk.

Step 6:

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. Allow glaze to set and enjoy!

Step 7:

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