These cozy Raspberry Almond Thumbprint Cookies are a treat everyone loves! With buttery dough and a sweet raspberry jam center, they’re cute and delicious. Perfect for sharing or keeping all to yourself!
Making these cookies is super fun! I love seeing that jam dollop in the middle. They are quick to whip up too—just mix, shape, and bake. Trust me, your kitchen will smell amazing!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the perfect base for a rich flavor. If you’re looking for a dairy-free option, coconut oil works well too! Just make sure it’s at room temperature.
Almond Extract: This gives the cookies a wonderful nutty flavor. If you don’t have it, vanilla extract is a great alternative, giving a different but still delicious flavor!
Raspberry Jam: You can switch this with any fruit jam, like apricot, blackberry, or even a chocolate spread for a twist!
Sliced Almonds: These add a nice crunch! If you’re nut-free, try sunflower seeds or just leave them out for a simpler cookie.
How Do I Get the Perfect Jam Indentation?
Making the thumbprint indentation is key for these cookies! The trick is to be gentle but firm. Here’s how:
- Roll the dough into balls and place them on the baking sheet.
- Use your thumb or the back of a teaspoon to press down in the center of each ball, but don’t press too hard! You want it to hold the jam without going all the way through.
- If the dough cracks a bit, just shape it back with your fingers. Get your desired shape before adding jam!
Perfecting this step ensures a beautiful presentation and a good balance between cookie and jam in each bite!
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup raspberry jam (or your favorite berry jam)
- 1/4 cup sliced almonds
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon almond extract (optional)
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare, plus around 12-15 minutes of baking time. After baking, let them cool for a bit, and then drizzle with glaze—so they’re ready to enjoy in about 40 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix until it’s light and fluffy, about 2-3 minutes. This will help create a soft texture in your cookies.
3. Add Egg and Almond Extract:
Beat in the egg and almond extract to the creamed butter and sugar mixture. Mix until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures your dry ingredients are evenly mixed, which helps the cookies rise properly.
5. Mix Dry Ingredients into Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir until everything is just combined—don’t overmix, or the cookies might become tough.
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. This spacing ensures they won’t stick together while baking.
7. Make Indentations:
Use your thumb or the back of a small spoon to create an indentation in the center of each dough ball. Be careful not to press too hard!
8. Add Jam and Almonds:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Next, sprinkle sliced almonds around the jam on each cookie for an extra crunch and flavor.
9. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes. You’re looking for lightly golden edges and set cookies. Keep an eye on them so they don’t brown too much!
10. Make the Glaze:
While the cookies are baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract (if using) until smooth and free of lumps.
11. Cool and Glaze:
Once done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. After they cool completely, drizzle the glaze over each cookie.
12. Serve and Enjoy:
Allow the glaze to set, and then your tasty cookies are ready to be enjoyed! Perfect for gatherings or a cozy treat to enjoy at home.
Enjoy your festive, buttery raspberry almond thumbprint cookies!
Can I Use Frozen Butter for This Recipe?
While it’s best to use softened butter for easier mixing, you can use frozen butter! Just grate it using a box grater and then let it sit at room temperature for about 15-20 minutes before using it in the recipe.
Can I Substitute the Almond Extract?
Absolutely! If you don’t have almond extract, you can substitute it with vanilla extract or even omit it entirely. Just keep in mind that the flavor will change slightly without the almond notes.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. They also freeze well! You can freeze them for up to 3 months—just place them in a freezer-safe container or bag.
Can I Make These Cookies Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend in place of all-purpose flour to make these cookies gluten-free. Ensure your other ingredients, like baking powder and jam, are also gluten-free for the best results.