Description
These Raspberry Almond Thumbprint Cookies feature a buttery, crumbly texture with a tangy raspberry jam center. Perfect for any occasion, they are easy to make and delicious!
Ingredients
Scale
- 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
Instructions
- Beat softened butter until creamy.
- Incorporate sugar and extracts, mixing until fluffy.
- Add salt and flour, mixing until a soft dough forms.
- Chill formed dough balls on a baking sheet for at least 4 hours.
- Preheat oven to 350°F (177°C).
- Make indents in the dough balls and fill with raspberry jam.
- Bake for 13-15 minutes, cooling on a wire rack after.
- Prepare glaze and drizzle over cooled cookies.
Notes
These cookies can be stored in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator.
For freezing, layer cookies with parchment paper and store for up to 3 months.
Press gently but firmly when making indents for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg