These Raspberry Almond Thumbprint Cookies are a classic! Buttery shortbread cookies with a hint of almond and topped with sweet raspberry jam. Perfect for holiday baking!
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Raspberry Almond Thumbprint Cookies are a staple around the holidays for me. I love the combination of buttery shortbread cookies with the sweetness from the raspberry jam.
These cookies are made using only 6 ingredients & they take less than 30 minutes to whip up, NO chilling is needed.
This recipe is the same as my Thumbprint Cookies with Icing, just with almond extract and jam! If you love these, you should also try my favorite Snowball Cookies.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- almond extract- This really gives our shortbread cookie great flavor and pairs so well with the raspberry. If you don't want to use almond extract, you can subsitute for vanilla. I would sub ¾-1 teaspoon of vanilla in this recipe.
- seedless raspberry jam- I prefer seedles raspberry jam for these cookies but you can can use whatever jam you like! You can also use a different flavor.
Step by Step Instructions
Step 1: Make the cookie dough
In a large mixing bowl, cream the butter and sugar until smooth. Add in the almond extract and egg yolk, mixing until combined. Lastly, mix in the flour until a dough forms, scraping down the sides of the bowl as needed. It will seem crumbly at first but continue mixing and the dough will come together.
Step 2: Scoop and press
Scoop and roll 1 tablespoon of dough into balls and place onto the parchment paper-lined baking sheet. Gently press your thumb or the back of a measuring spoon into the middle of the ball. Scoop about ½ teaspoon of jam into each hole.
Step 3: Bake
Bake cookies for 13-15 minutes, until the cookies are set and the bottoms are lightly browned. Remove from the oven and allow to cool for 5 minutes on the pan, then carefully transfer to a wire cooling rack to cool completely.
Frequently Asked Questions
For this recipe, you should add the jam before baking the cookies. If you happen to forget, you can add it immediately after, you might just need to press the thumbprint indents back down while they are still warm. I use the back of a measuring spoon for this.
Yes! You can bake these ahead of time and store them in an airtight container at room temperature or in the refrigerator for up to 5 days. You can also prep the batter and keep it in the fridge overnight and bake the next day- allow the dough to come to room temperature before baking.
Chances are your butter was too warm! Make sure it's at room temperature before mixing for the dough. If your butter wrapper is greasy before using, that means the butter is already too warm. Pop it back in the fridge for a few minutes to firm up.
Tips and Tricks
- use room temperature butter- this is super important for these cookies. If your butter is too warm, then the cookies will spread in the oven.
- spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. That or you can measure the flour for the most accuracy!
- allow pans to cool before baking- a general rule of thumb in baking if you don't want your cookies to spread is don't put your dough on a warm baking sheet. Allow your sheet to cool completely in between batches or use a different one.
Storing & Freezing
Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. Baked cookies can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
You can also make this dough ahead of time and freeze it for up to 3 months. Thaw in the fridge overnight and bring to room temperature before baking.
Want to try more cookie recipes?
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📖 Recipe
Raspberry Almond Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- 1 egg yolk at room temperature
- 2 cups all-purpose flour spooned and leveled
- seedless raspberry jam
Instructions
- Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, cream the butter and sugar until smooth. Add in the almond extract and egg yolk, mixing until combined. Lastly, mix in the flour until a dough forms, scraping down the sides of the bowl as needed. It will seem crumbly at first but continue mixing and the dough will come together.
- Scoop and roll 1 tablespoon of dough into balls and place onto the parchment paper-lined baking sheet. Gently press your thumb or the back of a measuring spoon into the middle of the ball. Scoop about ½ teaspoon of jam into each hole.
- Bake cookies for 13-15 minutes, until the cookies are set and the bottoms are lightly browned. Remove from the oven and allow to cool for 5 minutes on the pan, then carefully transfer to a wire cooling rack to cool completely.
Notes
- use room temperature butter- this is super important for these cookies. If your butter is too warm, then the cookies will spread in the oven.
- spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. That or you can measure the flour for the most accuracy!
- allow pans to cool before baking- a general rule of thumb in baking if you don't want your cookies to spread is don't put your dough on a warm baking sheet. Allow your sheet to cool completely in between batches or use a different one.
Nutrition
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Mary Beth says
What a great tasting cookie! So easy to make too. Thanks for sharing.
Kelly Hamilton says
Thanks so much for trying these, Mary Beth! Glad you enjoyed them!
Debbie says
Can these be frozen before baking?
Kelly Hamilton says
Hi Debbie, I haven't tried freezing them but I don't see why not!
Nancy Doherty says
first batch baked flat, so I refrigerated them and they still baked flat. Maybe not enough flour?
Kelly Hamilton says
Hmm that is odd, Nancy! possibly! Did you weigh your flour or use the scoop and level method?
Susan M. says
Absolutely delicious. Super easy and amazing.
Kelly Hamilton says
So happy to hear you loved these cookies, Susan!
Linda says
OMG! These are SO good! I made them to give to family members as a Christmas gift and had to keep some for myself! I actually didn't have any raspberry jam so I used seedless strawberry jam and the combo with the almond extract was amazing! I also couldn't stop eating the dough - oops! Thanks so much for this recipe!
Kelly Hamilton says
Thanks so much for trying this recipe, Linda! So happy to hear you loved these cookies.
Lee says
omg i love these! We ate them all within a day, so good! Thanks for the recipe!
Kelly Hamilton says
Thanks for trying these cookies, Lee! Glad you enjoyed them so much!
Gayle says
Can I use any flavored jam in these cookies?
Kelly Hamilton says
Hi Gayle! You absolutely can use any flavored jam. It doesn't have to be seedless either, that's just a preference!