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?
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.
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.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.