There is nothing quite like a homemade batch of Thumbprint Almond Raspberry Cookies Recipe to brighten up any afternoon or special occasion. These delightful treats combine a tender, buttery almond-flavored cookie base with the bright, luscious burst of raspberry jam nestled right at the center, creating the perfect harmony of nutty richness and sweet-tart fruitiness. Whether you’re a seasoned baker or just looking for a charming, crowd-pleasing cookie to make your next gathering extra memorable, this recipe has the warmth and inviting taste that keeps everyone coming back for more.
Ingredients You’ll Need
Every ingredient in the Thumbprint Almond Raspberry Cookies Recipe plays a crucial role in building layers of flavor and texture. From the buttery softness of the base to the fragrant almond notes and the vibrant raspberry filling, each component ensures a mouthwatering experience that feels both classic and special.
- Salted butter (1 cup): Provides richness and moisture, creating that tender cookie crumb you’ll love.
- Granulated sugar (2/3 cup): Sweetens the dough and helps achieve a delicate golden color when baked.
- Almond extract (1 teaspoon + 1 1/4 teaspoons): Imparts the signature nutty aroma and taste that make these cookies unforgettable.
- Kosher salt (1/4 teaspoon): Balances the sweetness and enhances the overall flavor.
- All-purpose flour (2 cups + 3 tablespoons): The structure-builder that keeps cookies tender but perfectly shaped.
- Seedless raspberry jam (1/2 cup): Adds vibrant color and natural fruity sweetness right in the cookie’s center.
- Powdered sugar (1 cup): Used for a smooth, glossy glaze that adds a subtle extra sweetness.
- Milk (2-3 teaspoons): Adjusts the glaze to the perfect pourable consistency for drizzling or dipping.
How to Make Thumbprint Almond Raspberry Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the softened salted butter together with the granulated sugar until your mixture is light and fluffy. This step is key for achieving a soft texture in the final cookies. Next, stir in the almond extract and kosher salt for those essential flavor notes that make this recipe stand out. Gradually incorporate the all-purpose flour until the dough comes together smoothly, but don’t overmix to keep the texture tender.
Step 2: Shape and Fill the Cookies
Once your dough is ready, roll it into walnut-sized balls. Place each on a baking sheet lined with parchment paper. Use your thumb or the back of a teaspoon to gently press an indentation into the center of each ball—this is where the magic happens. Fill each indentation generously with seedless raspberry jam, making sure the jam doesn’t overflow but fills the cavity nicely for that luscious raspberry hit in every bite.
Step 3: Bake the Cookies
Pop the cookies into a preheated oven at 350°F (175°C) and bake for about 12-15 minutes, or until the edges just begin to turn a light golden color. The scent of almond and raspberry filling will start to fill your kitchen, signaling that these beauties are nearly ready. Once baked, allow them to cool completely on a wire rack before moving on to the glaze.
Step 4: Make and Apply the Almond Glaze
Mix the powdered sugar with almond extract and 2 to 3 teaspoons of milk to create a smooth, slightly runny glaze. Drizzle this over the cooled cookies for an elegant finishing touch that adds sweetness and a delicate sheen. Let the glaze set for a few minutes before serving for that perfect presentation.
How to Serve Thumbprint Almond Raspberry Cookies Recipe
Garnishes
To make your cookies even more irresistible, sprinkle a few finely chopped toasted almonds over the glaze before it sets. Not only does this add texture, but it also intensifies the almond flavor profile you already adore in the cookie. Fresh raspberries on the side make for a pretty and delicious garnish as well.
Side Dishes
Thumbprint Almond Raspberry Cookies Recipe pairs beautifully with a hot cup of tea, rich coffee, or a glass of cold milk. If serving at a brunch or dessert table, consider complementing the cookies with fresh fruit salad or a light lemon sorbet to balance their sweetness and add another refreshing element to the meal.
Creative Ways to Present
For parties or gifting, arrange these cookies in a decorative tin lined with parchment paper, adding a touch of festive ribbon. You can also place them on a tiered cake stand along with an assortment of nuts and berries for a gorgeous cookie platter that will wow your guests. Experiment by dipping half of each cookie in melted white or dark chocolate for an extra special touch everyone will rave about.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully at room temperature in an airtight container for up to 5 days. The almond flavor stays fresh, and the jam filling remains pleasantly soft. Be sure to store them away from direct sunlight or heat to prevent any melting of the glaze or jam.
Freezing
If you want to make Thumbprint Almond Raspberry Cookies Recipe well in advance, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They freeze beautifully for up to 3 months without losing their texture or flavor. Just thaw at room temperature before serving.
Reheating
To enjoy them warm, pop cookies in a low oven (around 300°F or 150°C) for about 5 minutes. This revives the buttery softness and slightly warms the raspberry filling, creating an experience like fresh-baked, perfect for cozy treat times.
FAQs
Can I use other types of jam instead of raspberry?
Absolutely! While raspberry jam is classic here, feel free to experiment with strawberry, apricot, or even blueberry jam for a different fruity twist. Just make sure the jam isn’t too runny to avoid soggy cookies.
Is it necessary to use almond extract in this recipe?
Almond extract is key to delivering the distinct flavor that defines these cookies, but if you have a nut allergy or prefer a different taste, vanilla extract can be a good substitute. Just know that almond extract adds that signature nutty-sweet aroma you won’t want to miss.
How do I make sure the thumbprint indentation holds during baking?
Press firmly enough to create a nice well but avoid flattening the cookie too much. Also, chilling the dough before shaping helps maintain the shape, and don’t press again after adding the jam to keep a perfect thumbprint look.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend that bakes well in cookies, you can enjoy these treats gluten-free. You might need to test bake a small batch to adjust for texture, as gluten-free dough can behave differently.
What’s the best way to transport these cookies without ruining the jam filling?
Transport cookies in a single layer using a sturdy container. If stacking is necessary, place parchment paper between layers to prevent sticking and smudging of the jam. Keeping them cool during transport also helps maintain their shape and appearance.
Final Thoughts
Making the Thumbprint Almond Raspberry Cookies Recipe is a joyful experience from start to finish, and the delicious results never fail to impress. Their tender almond-scented crumb paired with vibrant raspberry jam is a winning combination that feels like a warm hug in every bite. I encourage you to bake a batch soon—they’re perfect for sharing or simply indulging yourself with a sweet moment of homemade happiness.
Print
Thumbprint Almond Raspberry Cookies Recipe
Delight in these Thumbprint Almond Raspberry Cookies, a perfect blend of buttery, almond-flavored cookie dough with a sweet and tangy raspberry jam center. Finished with a light almond glaze, these cookies are a classic treat ideal for holidays, tea time, or any occasion that calls for a charming homemade dessert.
- Total Time: 35 minutes
- Yield: About 24 cookies
Ingredients
For the Cookies
- 1 cup salted butter, softened (2 sticks)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 cups all purpose flour + 3 tablespoons, spooned and leveled
- 1/2 cup seedless raspberry jam
For the Glaze
- 1 cup powdered sugar
- 1 & 1/4 teaspoons almond extract
- 2–3 teaspoons milk
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened salted butter and granulated sugar until light and fluffy. Add the almond extract and kosher salt, mixing well to combine. Gradually add in the all-purpose flour (2 cups plus 3 tablespoons), mixing until a soft dough forms. Avoid overmixing to maintain tenderness.
- Shape and Fill Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet spaced about 2 inches apart. Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball to create a well for the jam.
- Add Raspberry Jam: Spoon approximately 1/2 teaspoon of seedless raspberry jam into each indentation carefully, ensuring the jam stays within the well without spilling over the sides.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies appear set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Almond Glaze: While the cookies cool, mix together powdered sugar, almond extract, and 2 teaspoons of milk in a small bowl. Add additional milk 1/2 teaspoon at a time if needed to reach a smooth, drizzleable consistency.
- Glaze the Cookies: Once cookies are completely cool, drizzle the almond glaze over the tops using a spoon or a piping bag. Allow the glaze to set before serving or storing.
Notes
- Use seedless raspberry jam to avoid seeding in the cookies for a smoother texture.
- Make sure the butter is softened, not melted, for the best cookie texture.
- The indentation for the jam should be firm but not too deep to prevent spilling during baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a different flavor, you can substitute raspberry jam with other fruit preserves like apricot or strawberry.
- Almond extract can be strong; measure carefully to avoid overpowering the flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
