Description
Delight in these classic Raspberry Almond Thumbprint Cookies featuring a buttery shortbread base filled with luscious raspberry jam and topped with a smooth vanilla or almond glaze. Perfect for teatime or gifting, these cookies combine a soft, crumbly texture with a sweet and tangy jam center, finished with a delicate icing drizzle.
Ingredients
Scale
Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 cup (160g) raspberry jam
Icing
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons (15–30g/ml) heavy cream, half-and-half, or milk
- optional: 1/2 teaspoon pure vanilla or almond extract
Instructions
- Make the dough: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Switch to medium speed and add sugar, vanilla extract, and almond extract. Scrape down sides and bottom of the bowl as needed. Add salt and flour, then turn mixer to low and slowly beat until a very soft dough forms. If dough is too sticky to roll, incorporate an additional tablespoon of flour.
- Shape the cookies: Line a baking sheet with parchment paper or silicone mat. Scoop and roll approximately one tablespoon (18–20g) of dough into balls and place on the sheet. Press an indentation into the center of each ball with your thumb. If cracks appear, smooth them with your fingers.
- Chill the dough: Refrigerate the shaped cookies for at least 4 hours or up to 3 days until firm.
- Preheat oven: Set oven temperature to 350°F (177°C). Prepare two baking sheets with parchment paper or silicone mats and space cookies 2–3 inches apart, about 12 per sheet.
- Fill with jam: Spoon a scant 1/2 teaspoon of raspberry jam into each thumbprint indentation.
- Bake the cookies: Bake for 15 minutes or until edges are very lightly browned. Cookies will puff and spread slightly. Avoid overbaking. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely for at least 30 minutes before icing.
- Make the icing: Whisk together confectioners’ sugar with 1–2 tablespoons cream or milk and optionally vanilla or almond extract until smooth. Adjust consistency with more liquid or sugar as needed.
- Glaze the cookies: Drizzle icing over cooled cookies and allow it to set for about 1 hour before serving.
- Store: Keep cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 1 week.
Notes
- Make Ahead & Freezing: Shaped cookie dough can be frozen up to 3 months; thaw in fridge before baking. Baked cookies freeze well for 3 months, thaw at room temperature or chilled.
- Jam Options: Use thick, quality raspberry jam or any preferred flavor such as strawberry, apricot, or blackberry.
- Keep Dough Cold: Maintain dough firmness by chilling after shaping and before baking; re-chill if dough softens while adding jam or baking in batches.
- Use parchment or silicone mats to prevent sticking and promote even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
