These Easy Raspberry Almond Thumbprint Cookies are a delightful treat! With a buttery base and a burst of sweet raspberry in the center, they’re perfect for any time of day.
They’re super fun to make—just roll, press, and fill! I like to serve them with a cup of tea for a cozy snack. Plus, who can resist those cute little thumbprints? 😋
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. If you prefer a lower-fat version, you could try using a half cup of unsweetened applesauce mixed with a quarter cup of butter.
Granulated Sugar: While granulated sugar gives the cookies a nice sweetness, you can substitute it with brown sugar for a deeper flavor. Honey or maple syrup can also work if you adjust the flour slightly to maintain the right dough consistency.
Raspberry Jam: Raspberry jam is traditional, but feel free to use other flavors like strawberry, apricot, or even a mix of berries. You can even make your own jam if you’re feeling adventurous!
Sliced Almonds: These provide a delightful crunch. If you’re nut-free or prefer something different, try using shredded coconut or sunflower seeds for a similar texture.
How Do I Achieve the Perfect Thumbprint in My Cookies?
The thumbprint is crucial for holding the jam and gives the cookies their charm. Here’s how to nail it:
- Roll the dough into uniform balls. This makes it easier to create consistent thumbprints.
- Lightly press your thumb into the center of each ball; if it sticks, you can lightly flour your thumb or use the back of a spoon instead.
- Don’t press too hard—just enough to make a dent. This keeps the edges of the cookies nicely shaped!
- If you find the cookies lose their shape while baking, you can reshape the thumbprint right after they come out of the oven.
Enjoy making these delightful cookies! They’re great for sharing or for a tasty treat at home.
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam (seedless or regular)
- 1/4 cup sliced almonds
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake, plus cooling time. Overall, you can whip up a batch of these delightful cookies in just over 30 minutes. Perfect for when you crave a sweet treat!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or use a silicone baking mat to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a wooden spoon to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 3-5 minutes.
3. Add Egg and Extracts:
Next, beat in the egg along with the almond and vanilla extracts. Continue mixing until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This step ensures the salt is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; you want the dough to be soft and smooth.
6. Shape the Cookies:
Roll the dough into 1-inch balls and space them about 2 inches apart on the prepared baking sheet. You should be able to fit about a dozen on each sheet, depending on its size.
7. Create the Thumbprint:
Using your thumb (or the back of a small spoon), gently press down in the center of each cookie ball to create an indentation. This is where the jam will go!
8. Fill with Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill, or the jam might bubble out during baking.
9. Add Almonds:
Press 3-4 sliced almonds around the edge of the jam in each cookie for an extra crunch and beautiful presentation.
10. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn lightly golden brown. Keep an eye on them to prevent burning!
11. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Enjoy!
Now it’s time to dig in! Serve these delightful raspberry almond thumbprint cookies with a warm cup of tea or coffee. Enjoy the burst of flavors in every bite!
Can I Use a Different Type of Jam?
Absolutely! If raspberry isn’t your favorite, feel free to substitute it with any other jam, such as strawberry, apricot, or even mixed berry. Just make sure the jam is thick enough so it holds its shape in the cookie!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. Just roll the balls, place them on a baking sheet, cover with plastic wrap, and refrigerate until you’re ready to bake. Add the jam and almonds right before baking for the best results!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Why Did My Cookies Spread Too Much?
If your cookies spread too much while baking, it could be due to soft butter that wasn’t creamed long enough or too much moisture in the dough. Make sure your butter is just soft (not melted) and measure your flour accurately. If it’s a warm day, refrigerating the dough for 30 minutes before baking can help the cookies hold their shape better.
