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Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies: The Best Homemade Treat

Delight in these Raspberry Almond Thumbprint Cookies, perfectly soft and filled with luscious jam.
Prep Time 3 hours
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Equipment

  • Handheld or stand mixer
  • baking sheets
  • Silicone Baking Mats or Parchment Paper
  • cooling rack
  • Glass Mixing Bowl
  • Whisk

Ingredients
  

Cookies

  • 1 cup unsalted butter softened to room temperature
  • cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 2 and ¼ cups all-purpose flour spooned & leveled
  • ½ cup raspberry jam

Icing

  • 1 cup confectioners’ sugar
  • 1–2 Tablespoons cream or milk
  • 1 teaspoon pure vanilla or almond extract optional

Instructions
 

Preparation

  • This cookie dough requires at least 3 hours for chilling and cookies must cool before glazing. Don’t forget to plan ahead.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed. If the dough seems too sticky for rolling, beat in another Tablespoon of flour.
  • Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop and roll the dough, about a Tablespoon (18–20g) each, into balls, and place on the prepared baking sheet. Press an indentation with your thumb in each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can.
  • Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 3 hours.
  • Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
  • Place the cookies on the prepared baking sheets, spacing them 2–3 inches apart, about 9–12 cookies per baking sheet. Fill each cookie with a scant ½ teaspoon of jam.
  • Bake the shortbread thumbprint cookies for 13–15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
  • Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.

Notes

Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough can be frozen up to 2 months; baked cookies (without glaze) may be frozen up to 2-3 months. Thaw overnight in the refrigerator. Get creative with jam flavors! Any flavor you love works.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
Keyword almond extract, baking, homemade cookies, Raspberry Almond Thumbprint Cookies, raspberry jam, thumbprint cookies
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