There’s something about the simplicity of thumbprint cookies that makes them feel nostalgic, timeless, and utterly irresistible. These Raspberry Almond Thumbprint Cookies are a beautiful marriage of buttery shortbread and sweet, tangy raspberry jam, topped off with a drizzle of almond glaze. Perfect for the holidays, tea parties, or any day you want to make a moment feel special, this recipe holds a place in my heart—and I think it will in yours too.

Growing up, thumbprint cookies were a family staple, especially during the colder months. I remember my grandmother teaching me how to press my thumb just right into the dough, leaving the perfect little pocket for the jam. The warmth of her kitchen, the sweet scent of sugar and almond extract wafting through the air, and the joy of sneaking a taste of the raspberry filling made baking them feel like magic. This version of the classic cookie has been slightly updated, but it still delivers that same cozy charm.

Why You’ll Love This Recipe

• Classic yet elegant: These cookies are simple to make but look absolutely stunning on any cookie tray.
• Perfectly sweet and buttery: The combination of rich, buttery dough and bright raspberry jam creates a perfect balance of flavors.
• Customizable: Not a fan of raspberry? You can easily swap it for your favorite jam—apricot, strawberry, or even blueberry work wonderfully.
• Great for any occasion: Whether it’s a holiday gathering or just a quiet afternoon treat, these cookies fit right in.

Ingredients You’ll Need:

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 large egg yolk
• 1 teaspoon almond extract
• 1/2 cup (120g) raspberry jam

For the Glaze:

• 1/2 cup (60g) confectioners’ sugar
• 1–2 tablespoons milk
• 1/4 teaspoon almond extract

How to Make Raspberry Almond Thumbprint Cookies

Step-by-Step Instructions

1. Prepare Your Workspace
   Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. This will ensure your cookies bake evenly and don’t stick.
2. Make the Dough
   In a medium bowl, whisk together the flour and salt. Set aside. In a larger bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy. This step is key for achieving that melt-in-your-mouth texture.Add the egg yolk and almond extract, beating until well combined. Slowly mix in the dry ingredients, scraping down the sides of the bowl as needed. The dough will be soft but manageable.
3. Shape the Cookies
   Scoop out about 1 tablespoon of dough and roll it into a smooth ball. Place the balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a small spoon, gently press an indent into the center of each ball.
4. Fill with Jam
   Spoon about 1/2 teaspoon of raspberry jam into each indentation. Be careful not to overfill, as the jam can spill over during baking.
5. Bake
   Bake the cookies for 13–15 minutes, or until the edges are lightly golden. The centers will still look soft—that’s okay! Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Drizzle with Glaze
   While the cookies cool, whisk together the confectioners’ sugar, milk, and almond extract to create a smooth glaze. Drizzle it over the cooled cookies for an extra touch of sweetness and visual appeal.

Helpful Tips

• Chill the dough if it’s too soft: If your dough feels sticky or difficult to work with, pop it in the fridge for 20–30 minutes before shaping the cookies.
• Use a piping bag for the glaze: For a neater presentation, transfer the glaze to a piping bag or a small zip-top bag with the corner snipped off.
• Don’t overbake: These cookies are meant to be soft and tender, so keep an eye on them in the oven.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American

Notes

• These cookies keep well for up to a week when stored in an airtight container at room temperature. If you’re making them ahead, wait to add the glaze until just before serving.
• Want to try a twist? Experiment with different extracts in the dough or glaze—vanilla or lemon would work beautifully.

Nutritional Information (per cookie):

• Calories: 120
• Fat: 6g
• Carbohydrates: 16g
• Protein: 1g

Frequently Asked Questions

Can I freeze these cookies?
Yes! You can freeze the unbaked dough balls or the fully baked cookies (without glaze). Just let them thaw before baking or glazing.

What other jams work well in this recipe?
Apricot, strawberry, blueberry, or even fig jam are excellent choices. Feel free to get creative!

Do I have to use almond extract?
Almond extract adds a unique depth of flavor, but if you’re not a fan, vanilla extract is a great substitute.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 1 week. If you need longer storage, they can be refrigerated for up to 10 days or frozen for up to 3 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other sweet treats:

• Decadent Buckeye Brownie Cookies – A Chocolate and Peanut Butter Lover’s Dream
• Easy Peanut Butter Blossoms – Classic Cookies with a Chocolatey Twist!
• Homemade Samoas Girl Scout Cookies

Conclusion

There’s something undeniably satisfying about baking (and eating!) these Raspberry Almond Thumbprint Cookies. The buttery dough, tangy raspberry filling, and sweet almond glaze make them a true standout. Whether you’re sharing them at a holiday gathering, gifting them to friends, or enjoying them with a cup of tea, these cookies are sure to bring a little extra joy to your day. So, roll up your sleeves and give them a try—you won’t be disappointed!

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