Name: Raspberry Almond Thumbprint Cookies
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 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; 1/2 cup (160g) raspberry jam; 1 cup (120g) confectioners’ sugar; 1-2 tablespoons heavy cream, half-and-half, or milk; Optional: 1/2 teaspoon additional vanilla or almond extract for glaze

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There’s something magical about the scent of freshly baked cookies wafting through the house. The cozy warmth envelops you like a hug, inviting you to take a moment to indulge. Imagine buttery, crumbly cookies with a bright pop of raspberry jam nestled in the center, their aroma mingling with hints of almond. These Raspberry Almond Thumbprint Cookies are just the treat you need for any occasion, whether it’s a quiet evening at home or a celebration with friends and family. They’re not just cookies; they bring back fond memories of baking with my grandmother, where we’d share laughs and secrets in the kitchen, the sweet smell of her creations becoming the backdrop to our cherished moments.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Almond Thumbprint Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Almond Thumbprint Cookies

As you embark on this sweet adventure, let your heart fill with joy. Each bite provides a little surprise with the tangy jam and nutty flavor that dances on your palate. These cookies are perfect for any season, whether you’re bundling up in winter or enjoying a sunny spring afternoon. I can’t wait for you to bake these beauties, so gather your ingredients and let’s dive in together!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under 5 hours, with minimal hands-on time.
Irresistible Flavor: Buttery cookies combined with tart raspberry make a mouthwatering duo.
Eye-Catching Appeal: Their lovely thumbprint makes them a delight to show off at gatherings.
Flexible Serving: Perfect as a snack, dessert, or a sweet addition to brunch.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets.

Ingredients You’ll Need

Unsalted Butter: You’ll need 1 cup (or 226g) of softened butter. This gives the cookies their flaky texture and rich flavor. If you’re in a pinch, you can use margarine, but the flavor might not be quite the same.
Granulated Sugar: Use 2/3 cup (or 133g) for that perfect level of sweetness, balancing the tartness of the jam. Brown sugar adds a richer flavor if you want to experiment.
Pure Vanilla Extract: 1 teaspoon of this aromatic extract elevates the cookie’s flavor with warmth. Make sure to use pure over imitation for the best taste.
Almond Extract: Just 1/2 teaspoon of almond extract brings out that nutty, rich essence; this is key for that classic thumbprint taste. Be cautious using more, as it can be quite strong.
Salt: A pinch (1/4 teaspoon) enhances all those sweet notes and balances the flavors.
All-Purpose Flour: Use 2 and 1/4 cups (or 281g) of this staple for the dough. Spoon and level it in your measuring cup to avoid making the cookies too dense.
Raspberry Jam: About 1/2 cup (or 160g) for that delicious and vibrant filling. Feel free to swap it out for your favorite fruit jam or even homemade preserves!
Confectioners’ Sugar: You’ll need 1 cup (or 120g) for the glaze, adding that gorgeous finish and sweetness to the cookies.
Heavy Cream, Half-and-Half, or Milk: Use 1-2 tablespoons for thinning the glaze. Just grab whatever you have on hand.
Optional Extracts: You can add another 1/2 teaspoon of vanilla or almond extract to the glaze for extra flavor.

How to Make Raspberry Almond Thumbprint Cookies

Beat the Butter: Begin by using a handheld or stand mixer fitted with a paddle attachment. Beat 1 cup of softened unsalted butter on high until creamy, which should take about one minute. Then, switch your mixer to medium speed to incorporate 2/3 cup of granulated sugar along with the vanilla and almond extracts. Remember to scrape down the sides of the bowl to mix thoroughly. This step is crucial for a uniform texture and flavor.

Add Dry Ingredients: Once the butter mixture is light and fluffy, sprinkle in 1/4 teaspoon salt and 2 and 1/4 cups of all-purpose flour. Turn the mixer to low speed to avoid a powdery mess. Mix until a very soft dough forms, keeping an eye on the texture. If the dough feels sticky and hard to roll, add 1 more tablespoon of flour—this ensures easy handling.

Chill the Dough: Prepare your baking sheets by lining them with parchment paper or a silicone baking mat. Scoop and roll the dough, about a tablespoon (18-20g) for each cookie, into balls. Gently press your thumb in the center of each ball, forming an indentation, and if it cracks, smooth it out carefully with your fingers. Now, place the baking sheet in the refrigerator for at least 4 hours; this helps the cookies keep their shape while baking.

Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (or 177°C) and prepare two baking sheets with parchment paper or silicone mats. These little cookies will puff up, so space them out 2-3 inches apart on your sheets.

Fill the Cookies: After chilling, remove the cookies from the fridge and use the back of a teaspoon to press down gently, further deepening the indents if necessary. Then, fill each thumbprint with a scant 1/2 teaspoon of raspberry jam, letting it sit snugly in there.

Bake to Perfection: Place the baking sheets in the oven and bake the cookies for 13-15 minutes. Keep an eye on them; you want the edges to be just barely golden and the cookies to have spread slightly. Avoid overbaking to maintain that buttery texture. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They need at least 30 minutes to cool completely!

Whisk the Glaze: While your cookies are cooling, whisk together the icing ingredients. Start with 1 cup of confectioners’ sugar and add 1-2 tablespoons of heavy cream, half-and-half, or milk, along with a splash of almond or vanilla extract if you’re feeling adventurous. Adjust the glaze to your preferred consistency by adding more cream to thin or more sugar to thicken.

Drizzle and Set: Once your cookies are fully cooled, drizzle the icing over them, allowing a little artistry in your design. The glaze will set in about 1 hour, making them photo-ready for any special occasion—or just for your own devouring!

Storing & Reheating

These Raspberry Almond Thumbprint Cookies are best stored in an airtight container at room temperature, where they’ll stay fresh for up to 2 days, or in the refrigerator for about a week. If you want to keep them for longer, feel free to freeze them with parchment paper between layers for up to 3 months. To enjoy again, simply thaw them at room temperature or warm them briefly in the microwave. Keep in mind the texture may change slightly, but a quick reheat will help them regain some of their fresh-baked goodness.

Chef’s Helpful Tips

Avoid overmixing after adding the flour, as it can lead to tough cookies.
Let your butter come to room temperature before creaming; this creates a fluffy texture.
If your dough is too crumbly, it may need a touch more moisture—try adding another teaspoon of cream.
For perfect thumbprints, press firmly but gently to avoid cracking.
Experiment with different jams; raspberry is delightful, but try apricot or strawberry for a fun twist!
These cookies can be made ahead of time and enjoyed at your leisure, perfect for holidays or surprise guests.

There’s just something about cookies that brings a smile to everyone’s face, and these Raspberry Almond Thumbprint Cookies are sure to do just that. Their combination of flavors and textures is irresistibly delightful, making them a perfect choice for treating yourself or sharing with loved ones. Feel free to get creative with the jam fillings and icing flavors. Enjoy each bite and make wonderful memories along the way!

Recipe FAQs

Can I use another flavor of jam?

Absolutely! While raspberry is a classic choice, you can substitute it with any fruit jam you prefer, such as strawberry, apricot, or even orange marmalade. Each variation will create a distinctly delicious cookie.

Do I have to chill the dough?

Yes, chilling the dough is essential for these cookies. It helps them maintain their shape during baking and results in a more tender texture. If you’re short on time, aim for at least 30 minutes in the refrigerator.

Can I make these cookies gluten-free?

Definitely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that your jam is also gluten-free if that’s a concern.

How do I keep the cookies from spreading too much?

The key to preventing spreading lies in chilling the dough and using the right amount of flour. Ensuring your butter is not too soft and chilling the formed cookies before baking will help maintain their cute thumbprint shape!