Raspberry Almond Thumbprint Cookies
There’s just something irresistible about a soft, buttery cookie with a ruby-red center that sparkles like a little edible gem.
These Raspberry Almond Thumbprint Cookies are the ultimate mix of cozy and elegant—perfect for holidays, bake sales, or a Tuesday that needs sweetening up.
With only a handful of pantry staples and a few clever shortcuts, these cookies bring maximum flavor with minimal fuss.
Let’s bake joy into every bite, shall we?
How to Make Raspberry Almond Thumbprint Cookies
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Cream the butter and sugar.
Start by beating together softened butter and granulated sugar until the mixture is light, fluffy, and irresistible-looking. This gives you that melt-in-your-mouth texture we’re after.
Add almond extract and egg yolk.
This combo brings rich flavor and helps the dough hold its shape. Almond extract is our little flavor bomb here—don’t skip it!
Fold in the flour.
Slowly mix in the flour until a soft dough forms. Don’t overmix—we want tenderness, not toughness. You can chill the dough for 10 minutes if it feels too sticky.
Shape and press.
Roll dough into small balls and place them on your baking sheet. Use your thumb (or the back of a spoon) to gently press a well into each one—this is your jam’s happy place.
Fill with jam and bake.
Spoon a bit of raspberry jam into each thumbprint and bake until the edges are just golden. The cookies will set as they cool, so don’t overbake.
Glaze and finish.
Drizzle with a quick almond glaze once cooled for that extra touch of bakery-style magic.
Maggie’s Pro Tips
- Use seedless raspberry jam for the smoothest bite (but if seeds don’t bother you, go wild!).
- Chill the dough briefly if it’s warm in your kitchen—cool dough holds its shape better when baked.
- Don’t overfill the thumbprints. A little jam goes a long way and keeps things tidy.
- Want picture-perfect glaze? Use a spoon or a zip-top bag with the corner snipped off.
Storage Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked (un-glazed) cookies for up to 2 months. Thaw and glaze when ready to serve.
- Make-Ahead Dough: You can make the dough ahead and refrigerate it for up to 3 days.
Raspberry Almond Thumbprint Cookies
Description
These thumbprint cookies combine almond-kissed shortbread with a fruity jam center and a simple drizzle for a cookie that looks fancy but takes no time at all.
Ingredients
For the glaze:
Instructions
Preheat and prep.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugar.
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In a medium bowl, beat together softened butter and sugar until light and fluffy—about 2 minutes.
Mix in yolk and extract.
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Add egg yolk and almond extract, mixing until smooth and fully combined.
Add flour.
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Gradually add in the flour and mix until a soft dough forms. Chill for 10 minutes if needed.
Form and press cookies.
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Roll dough into 1-inch balls and place on the baking sheet. Gently press a thumbprint or the back of a spoon into each.
Fill and bake.
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Spoon about ½ teaspoon of raspberry jam into each indentation. Bake for 11–13 minutes or until edges are lightly golden.
Cool and glaze.
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Let cookies cool completely. Mix glaze ingredients until smooth, then drizzle over cooled cookies.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 14g5%
- Sugars 8g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can swap raspberry jam for strawberry, apricot, or even lemon curd!
- Use parchment paper for easy cleanup and perfect bottoms.
- Double the batch—these go fast!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
