These delightful raspberry almond thumbprint cookies are a fruity treat! With a buttery base and a sweet raspberry jam, they’re perfect for any occasion.
I love how easy they are to make! Just roll, press, and fill—simple as that! Plus, the almond flavor makes them extra special. Who doesn’t love a cookie that’s both cute and tasty? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlled salt levels in cookies. If you’re dairy-free, try using a plant-based butter as a substitute.
Sugar: Granulated sugar sweetens your cookies, but for a richer flavor, you might use brown sugar instead. It can make the cookies a bit chewier!
Almond Extract: This adds a lovely nutty flavor. If you’re not a fan, you can substitute it with an extra splash of vanilla extract.
Flour: All-purpose flour is the main base, but you could use a gluten-free flour blend if needed. Just ensure it has a binding agent for the best results.
Raspberry Jam: Raspberry jam gives them their classic flavor. If unavailable, you can use strawberry or apricot jam as tasty alternatives.
How Do I Make the Perfect Thumbprint in My Cookies?
Creating the perfect thumbprint or well is essential for holding the jam. Here’s how to do it right:
- Make sure to press gently! Use your thumb or the back of a small spoon to create the well without flattening the cookie too much.
- Start with a small well! You can always add more jam later. Filling it like half-full is a good balance.
- If the dough sticks to your thumb, you might dampen it slightly with water or flour to prevent sticking.
Pressing correctly helps ensure that each cookie is perfectly proportioned and holds just the right amount of delicious jam!
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
- For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (optional, for rolling)
- 1/3 cup raspberry jam (seedless or with seeds based on preference)
- For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
How Much Time Will You Need?
This cookie recipe takes about 20 minutes for preparation and another 12-14 minutes for baking. After baking, allow an additional 5 minutes cooling time on the baking sheet, and then let them cool completely on a wire rack. In total, you can expect to spend about 40-45 minutes from start to finish, including time for the glaze to set. A fantastic treat in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, add the softened unsalted butter and granulated sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add the Extracts:
Pour in the vanilla and almond extracts into the butter mixture and mix well until evenly incorporated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt to make sure they are well mixed.
5. Mix Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture. Mix just until combined to create a soft dough. Be careful not to overmix!
6. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll each piece into a ball. If you’d like, you can roll the dough balls in sliced almonds to add a crunchy coating!
7. Prepare for Baking:
Place the dough balls on the lined baking sheet about 2 inches apart. This allows room for spreading while they bake.
8. Make the Thumbprint Wells:
Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create a small well for the jam.
9. Fill with Jam:
Carefully fill each well with about 1/2 teaspoon of raspberry jam. Don’t overfill or it may spill during baking!
10. Bake the Cookies:
Bake the cookies in your preheated oven for about 12-14 minutes or until the edges are lightly golden brown. Keep an eye on them to avoid overbaking!
11. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
12. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and milk until you achieve a smooth, pourable consistency. If it’s too thick, add another splash of milk until it’s just right.
13. Drizzle the Glaze:
Once the cookies have completely cooled, drizzle the glaze over them. Let the glaze set for a bit before serving.
14. Enjoy Your Cookies!
Your lovely raspberry almond thumbprint cookies are now ready to enjoy! Perfect with tea or coffee, or as a delightful treat any time of day!
Can I Use Different Jams for This Recipe?
Absolutely! While raspberry jam is traditional, feel free to experiment with other flavors like strawberry, apricot, or even mixed berry jams. Just ensure the jam is thick enough to hold its shape in the cookie well.
What Can I Use Instead of Almond Extract?
If you’re not a fan of almond extract or if you have a nut allergy, you can either skip it entirely or replace it with an extra teaspoon of vanilla extract. It will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for about 3 to 4 days. For longer storage, you can freeze them in a labeled freezer-safe bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, just let the dough sit at room temperature for about 10-15 minutes before shaping and baking.