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    Home » Baked Goods » Cookies

    Published: Dec 15, 2021 by Kelly Hamilton · This post may contain affiliate links

    Raspberry Almond Thumbprint Cookies

    Jump to Recipe

    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!

    stack of 3 cookies with the top one missing a bite, surrounding by other cookies and spoon of jam
    Jump to:
    • Recipe Ingredients
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more cookie recipes?
    • 📖 Recipe

    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.
    ingredients needed to make raspberry thumbprint cookies

    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.

    • butter and sugar creamed together
    • batter fully mixed together in a clear bowl

    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.

    • cookies on baking sheet with thumbprints pressed into it
    • raspberry jam being spooned into thumbprints

    Frequently Asked Questions

    Do you add the jam before or after baking?

    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.

    Can I make these ahead of time?

    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.

    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.

    overhead view of raspberry thumbprints with bites taken out and a spoonful of jam

    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.

    pile of cookies on a tan backdrop

    Want to try more cookie recipes?

    • Snowball Cookies (Russian Tea Cakes)
    • Thumbprint Cookies with Icing
    • White Chocolate and Raspberry Cookies
    • Small-Batch Sugar Cookies

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

    Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!

    Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!

    📖 Recipe

    Raspberry Almond Thumbprint Cookies

    Kelly Hamilton
    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!
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Dessert
    Cuisine American
    Servings 30 servings
    Calories 104 kcal

    Equipment

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

    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

    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.

    Nutrition

    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
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

    « Thumbprint Cookies with Icing
    Bacon Egg and Cheese Croissant Casserole »
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    Reader Interactions

    Comments

    1. Susan M. says

      December 26, 2021 at 11:13 am

      5 stars
      Absolutely delicious. Super easy and amazing.

      Reply
      • Kelly Hamilton says

        December 31, 2021 at 12:58 pm

        So happy to hear you loved these cookies, Susan!

        Reply
    2. Linda says

      December 24, 2021 at 11:58 am

      5 stars
      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!

      Reply
      • Kelly Hamilton says

        December 31, 2021 at 12:57 pm

        Thanks so much for trying this recipe, Linda! So happy to hear you loved these cookies.

        Reply
    3. Lee says

      December 17, 2021 at 9:44 am

      5 stars
      omg i love these! We ate them all within a day, so good! Thanks for the recipe!

      Reply
      • Kelly Hamilton says

        December 19, 2021 at 12:06 pm

        Thanks for trying these cookies, Lee! Glad you enjoyed them so much!

        Reply
        • Gayle says

          December 22, 2021 at 8:24 am

          Can I use any flavored jam in these cookies?

        • Kelly Hamilton says

          December 22, 2021 at 9:11 am

          Hi Gayle! You absolutely can use any flavored jam. It doesn't have to be seedless either, that's just a preference!

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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