I love making Raspberry Almond Thumbprint Cookies when I want a delicate, buttery treat that looks as beautiful as it tastes. The tender almond-flavored cookie base paired with sweet raspberry jam creates a classic combination that always feels special.
Why You’ll Love This Recipe
I appreciate how these cookies are simple to prepare yet elegant enough for holidays and gatherings. The almond flavor adds a subtle richness, while the raspberry jam provides a bright, fruity contrast. I also enjoy their soft, melt-in-your-mouth texture with just a slight crispness around the edges. They’re one of my favorite cookies to bake when I want something timeless and charming.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam
1/4 cup sliced almonds (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a large bowl, I cream together the softened butter and sugar until light and fluffy. I mix in the almond extract and vanilla extract.
In a separate bowl, I whisk together the flour and salt. I gradually add the dry ingredients to the butter mixture, stirring just until a soft dough forms.
I roll the dough into 1-inch balls and place them on the prepared baking sheets. Using my thumb or the back of a small spoon, I gently press an indentation into the center of each ball.
I fill each indentation with a small spoonful of raspberry jam. If I’m using sliced almonds, I gently press a few around the edges of each cookie.
I bake for 12–14 minutes, until the edges are lightly golden. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
I find this recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12–14 minutes
Total time: about 30 minutes
Variations
I sometimes substitute the raspberry jam with apricot or strawberry preserves for a different flavor. When I want extra almond flavor, I drizzle a simple almond glaze over the cooled cookies. I also enjoy rolling the dough balls in finely chopped almonds before baking for added texture.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. I allow frozen cookies to thaw at room temperature before serving.
FAQs
Can I chill the dough before baking?
Yes, I can chill the dough for 30 minutes if it feels too soft, which helps the cookies hold their shape.
Why did my cookies crack too much?
A few cracks are normal, but if they crack excessively, the dough may be too dry. I make sure to measure the flour accurately.
Can I use a different type of jam?
Yes, I can use any thick preserve or jam that I prefer.
Do I need to toast the sliced almonds first?
I don’t have to, but lightly toasting them beforehand enhances their flavor.
Can I make these gluten-free?
Yes, I can use a 1:1 gluten-free flour blend as a substitute for the all-purpose flour.
Conclusion
I love how Raspberry Almond Thumbprint Cookies combine buttery richness, subtle almond flavor, and sweet fruit filling into one elegant bite. They’re simple, beautiful, and always a crowd-pleaser. It’s a recipe I return to whenever I want a classic cookie that feels both comforting and special.
