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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 104kcal

Author Kelly Hamilton

Cost $5

Equipment

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

US Customary - Metric

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