These cookies are a perfect blend of texture and flavor: soft, crumbly cookie dough paired with fruity jam and a light almond finish. They’re easy to prepare, look impressive, and can be customized with different jams. Whether you’re baking for the holidays or just craving something sweet and satisfying, these cookies always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter
Granulated sugar
Egg yolk
Vanilla extract
Almond extract
All-purpose flour
Salt
Raspberry jam (or preserves)
Powdered sugar (optional, for dusting)
Directions
Preheat your oven and line baking sheets with parchment paper.
In a bowl, cream together the butter and sugar until light and fluffy.
Mix in the egg yolk, vanilla extract, and almond extract until well combined.
Gradually add in the flour and salt to form a soft dough.
Roll the dough into small balls and place them on the prepared baking sheet.
Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
Fill each indentation with a small spoonful of raspberry jam.
Bake the cookies until the edges are just lightly golden.
Let cool on a wire rack. Optional: dust with powdered sugar before serving.
Servings and timing
This recipe yields approximately 24 cookies. Prep time is about 15 minutes, and bake time is 12–15 minutes per batch. Allow cookies to cool before serving.
Variations
Different jams: Substitute raspberry jam with apricot, strawberry, blueberry, or fig jam for a flavor twist.
Nut topping: Roll the cookie dough balls in finely chopped almonds before baking for extra crunch.
Gluten-free option: Use a gluten-free flour blend in place of all-purpose flour.
Lemon twist: Add a little lemon zest to the dough for a bright citrus note.
Chocolate center: Replace jam with a dollop of chocolate ganache or hazelnut spread.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 10 days or freeze them for up to 2 months. If frozen, let them thaw at room temperature before serving. These cookies do not require reheating and are best served at room temperature.
FAQs
Why did my cookies spread too much?
The dough may have been too warm. Chill it for 30 minutes before baking to help the cookies hold their shape.
Can I use a whole egg instead of just the yolk?
Using the yolk only gives the cookies a tender texture. A whole egg may change the consistency.
What kind of raspberry jam works best?
Use seedless raspberry jam for a smoother texture, but regular jam with seeds is also fine if you prefer.
Can I make these cookies ahead of time?
Yes, you can make the dough in advance and chill it for up to 48 hours, or freeze it for longer storage.
Can I use almond flour instead of all-purpose flour?
Almond flour can make the cookies crumbly and is not a direct substitute. A tested gluten-free blend is a better option.
Do I have to use almond extract?
No, you can skip it or replace it with more vanilla extract if preferred.
How do I keep the jam from running?
Don’t overfill the indentation with jam. A ½ teaspoon per cookie is usually enough to avoid overflow.
Should I chill the dough before baking?
Chilling helps the cookies hold their shape and prevents excess spreading, especially in warmer kitchens.
Can I freeze the baked cookies?
Yes, baked cookies freeze well. Store them in layers with parchment paper between to prevent sticking.
How do I make the thumbprint indentations even?
Use the back of a rounded teaspoon or a small measuring spoon to make uniform indentations in each cookie.
Conclusion
Raspberry Almond Thumbprint Cookies are a charming and tasty treat perfect for any occasion. Their buttery texture, fruity filling, and light almond flavor come together in a classic cookie that’s as beautiful as it is delicious. With simple ingredients and easy steps, this recipe is sure to become a staple in your baking repertoire.
Raspberry Almond Thumbprint Cookies are tender, buttery cookies filled with sweet raspberry jam and a hint of almond flavor. These classic cookies are perfect for holidays or everyday baking, offering beautiful presentation and delightful flavor in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Cookies
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1/2 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup raspberry jam or preserves
Powdered sugar, for dusting (optional)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg yolk, vanilla extract, and almond extract, and mix until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a small spoon to make an indentation in the center of each ball.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake for 12–15 minutes, or until the edges are just turning golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Once cooled, dust lightly with powdered sugar before serving.
Notes
Chill dough for 30 minutes if it becomes too soft before baking.Use seedless raspberry jam for a smoother texture.Do not overfill the jam to avoid overflow during baking.Try different jam flavors like strawberry or apricot for variety.Roll dough in chopped almonds before baking for extra texture.
