Raspberry Almond Thumbprint Cookies

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!

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 3/4-1 tsp 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 tbsp 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 tsp 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.

Why did my thumbprint cookie go flat?

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?

Snowball Cookies (Russian Tea Cakes)

Thumbprint Cookies with Icing

Chewy White Chocolate and Raspberry Cookies (Freeze-Dried Raspberries)

One Bowl Small-Batch Sugar Cookies

5 from 15 reviews

Raspberry Almond Thumbprint Cookies

Yield: 30 servings

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Author: Kelly Nash

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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Ingredients

 

½x1x2x

• ▢ 1 cup (227 g) unsalted butter, softened to room temperature
• ▢ ⅔ cup (133.33 g) granulated sugar
• ▢ ½ tsp (0.5 tsp) almond extract
• ▢ 1 (1) egg yolk, at room temperature
• ▢ 2 cups (250 g) all-purpose flour, spooned and leveled
• ▢ seedless raspberry jam

Equipment

• ▢
  Mixing Bowl Set
• ▢
  Electric Hand Mixer
• ▢
  Silicone Spatula
• ▢
  Parchment Paper Sheets
• ▢
  Baking Sheet Pan

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 tbsp 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 tsp 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

Storing and 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. 

• 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.

Calories: 104kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 1mg, Potassium: 12mg, Fiber: 1g, Sugar: 4g, Vitamin A: 198IU, Calcium: 4mg, Iron: 1mg

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