Raspberry Almond Thumbprint Cookies
If you love buttery, melt-in-your-mouth cookies with a burst of sweet raspberry jam, these Raspberry Almond Thumbprint Cookies are for you! Made with a simple shortbread dough, a touch of almond extract for warmth, and a delicate drizzle of glaze, they’re as delicious as they are beautiful. Perfect for holidays, tea time, or a cozy treat anytime, these cookies are easy to make and even easier to love. Whether you stick with classic raspberry jam or try a new filling, one thing’s for sure—you won’t be able to stop at just one!
Equipment
- Mixing Bowls: For combining the dough ingredients.
- Hand Mixer or Stand Mixer: To cream the butter and sugar until light and fluffy.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Rubber Spatula: Helps scrape down the bowl and mix dough evenly.
- Baking Sheet: A rimmed, heavy-duty baking sheet works best for even baking.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and helps cookies bake evenly.
- Teaspoon or Thumb: To create the signature indentation in each cookie.
- Wire Cooling Rack: Helps cookies cool properly and prevents them from becoming soggy.
- Cookie Scoop (1 tbsp size): Ensures uniform cookie sizes for even baking.
- Small Saucepan: If you need to thicken runny jam before using it as a filling.
- Piping Bag or Zip-Top Bag: For drizzling the almond glaze neatly.
- Food Scale: If you want precision baking, especially when measuring flour.
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds or almond flour
- 1/3 cup raspberry jam seedless preferred
For the Glaze Optional, but Recommended!:
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk or heavy cream
- 1/2 teaspoon almond extract
Instructions
- Step 1: Prepare the Dough
- Cream the butter and sugar – In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy (about 2 minutes).
- Add flavorings – Mix in the salt, vanilla extract, and almond extract until well incorporated.
- Incorporate the dry ingredients – Gradually add the flour and ground almonds, mixing until the dough comes together. If the dough seems crumbly, keep mixing—it will eventually form a soft, cohesive dough.
- Chill the dough – Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling helps the cookies maintain their shape when baked.
- Step 2: Shape and Fill the Cookies
- Preheat the oven – Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll the dough – Scoop out about 1 tablespoon of dough per cookie, rolling it into smooth balls. Place them about 2 inches apart on the prepared baking sheet.
- Make the thumbprints – Use your thumb (or the back of a teaspoon) to gently press a small indentation in the center of each dough ball.
- Fill with jam – Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Step 3: Bake the Cookies
- Bake – Place the cookies in the preheated oven and bake for 12-14 minutes, or until the edges are lightly golden. Avoid overbaking, as these cookies should remain soft and delicate.
- Cool – Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 4: Add the Almond Glaze
- Prepare the glaze – In a small bowl, whisk together the powdered sugar, milk (or heavy cream), and almond extract until smooth.
- Drizzle over cookies – Use a spoon or piping bag to drizzle the glaze over the cooled cookies for an extra touch of sweetness and elegance.
Notes
Make-Ahead Options
✔ Refrigerate the Dough:- You can prepare the dough up to 3 days in advance and store it in the refrigerator.
- Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
- When ready to bake, let the dough sit at room temperature for about 10-15 minutes so it’s easier to work with.
- Roll the cookie dough into balls and place them on a parchment-lined baking sheet.
- Freeze for about 1 hour, then transfer the frozen dough balls into a zip-top freezer bag or airtight container.
- Dough can be frozen for up to 3 months.
- When ready to bake, let them sit at room temperature for 10-15 minutes, make the thumbprints, fill with jam, and bake as usual.
- These cookies stay fresh for days, making them ideal for holiday baking or events.
- If baking ahead, store them properly to maintain their texture and flavor (see below).
How to Store Baked Thumbprint Cookies
✔ At Room Temperature:- Store in an airtight container at room temperature for up to 5 days.
- Layer with parchment paper to prevent cookies from sticking together.
- If you live in a warm or humid climate, store the cookies in an airtight container in the fridge for up to 2 weeks.
- Let them come to room temperature before serving to soften up.
- Thumbprint cookies freeze beautifully for up to 3 months.
- Place cookies in a single layer on a parchment-lined baking sheet and freeze for 1 hour.
- Once frozen, transfer them to a freezer-safe container or zip-top bag, layering with parchment paper.
- To thaw: Let them sit at room temperature for about 30 minutes before serving.