Print

Raspberry Almond Thumbprint Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Nutrition

Find it online: https://cookibly.com/raspberry-almond-thumbprint-cookies/