Raspberry Almond Thumbprint Cookies

These Raspberry Thumbprint Cookies have a buttery almond shortbread based cookie filled with raspberry jam, and drizzled with a sweet almond glaze. The cookies practically melt in your mouth, and are such a beautiful bite sized cookie.

These raspberry almond thumbprint cookies are a classic holiday cookie every Christmas season. When you make them once you’ll be making them every Christmas season after that. They’re such a great cookie for your cookie exchange parties, neighbor cookie plates, or anytime the sweet tooth craving strikes.

You’ll have delicious buttery shortbread cookies, filled with sweet and tangy raspberry jam. They’re like a homemade version of Knott’s Berry Farm Bite Size Raspberry Cookies, but even better!

The Best Raspberry Thumbprint Cookies

• Perfect for all Occasions: These are great for an afternoon tea party, holiday dessert table, cookie exchange – you name it!
• So Quick and Easy: These cookies are surprisingly easy to make with a 5 simple ingredient shortbread cookie base.
• Beautiful Cookies – These cookies are beautiful, with their bright red raspberry filling, and the white almond glaze drizzled over the top.
• Perfect Flavor Combination: You’ll love the delicious flavor blend of tart raspberries and rich almonds in every bite.

Raspberry Thumbprint Cookie Recipe Ingredients:

This is a quick overview of the ingredients you’ll need for this Raspberry Thumbprint Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• unsalted butter – this adds a nice buttery flavor to the cookie base, do not substitute shortening or margarine
• granulated sugar – to sweeten the cookies
• almond extract – adds a nice almond flavor to the cookie base, and to the icing
• all purpose flour – this is the structure of the cookie
• salt – to balance the flavors
• raspberry jam – you can use seedless, or with seeds. And you can use your favorite homemade jam, or grab a jar from the store
• powdered sugar – adds sweetness to the icing glaze
• heavy cream – to thin out the glaze

How to make Raspberry Thumbprints

1. Beat together the butter and sugar. Add the butter and sugar to a large bowl and beat them together with a paddle attachment for a couple of minutes until smooth and creamy. Scrape the sides and bottom of the bowl down as needed. Add in the almond extract and stir it into the mixture.
2. Add in the dry ingredients. Add the flour and salt and mix them into the dough at low speed until just combined and you have a nice soft dough. Work the last bit together with your hands if needed, and they won’t mix with your mixer.
3. Shape the cookies. Scoop the shortbread cookie dough into 1 Tablespoon of dough and roll it into a ball. Repeat with all the dough. Place the small balls onto two parchment paper lined baking sheets about 2 inches apart. Gently indent the center of each cookie with your thumb, or the back of a measuring spoon. Cover the pans with plastic wrap and place them in the fridge for 1 hour.
4. Add the sweet raspberry jam. Carefully spoon a half teaspoon of jam into the center of the cookies, making sure to not go above the edge of the cookie to avoid them from overflowing. Bake the cookies until the bottoms are just turning golden. Remove them from the oven and let them cool completely.
5. Make the glaze. Whisk the powdered sugar, heavy cream, and almond extract in a medium bowl.
6. Drizzle the glaze. Add the icing to a plastic bag and snip the end and drizzle over the top of the cookies. Let them sit until the glaze is set.

Tips and Tricks:

• Use Real Butter – Only use real butter. Do not substitute for shortening, or margarine in this recipe. It will change the texture and flavor of the cookies.
• You must chill the dough. This will enhance the flavor of the cookies, but also keep them from spreading too much while baking. Keep one tray of cookies in the fridge while the other bakes, so they stay chilled until ready.
• Experiment with different fillings: You can use any flavor jam you like best. Try strawberry jam, blueberry compote, peach jam, etc. Any flavor works.

Storage Instructions:

After adding the icing let it set for about 1 hour, then you can stack the cookies as needed. Store the cookies at room temperature in an airtight container for up to 1 week.

You can also freeze the cookies in a freezer safe container for up to 3 months. Thaw them at room temperature for a couple of hours before enjoying.

Raspberry Thumbprint Cookie FAQs

Can I make these cookies ahead of time?

You can make these cookies ahead of time. They will stay good in an airtight container at room temperature for up to 1 week. But I recommend serving them a day or two after they are made for the very best results.

Why Are My Cookies Spreading Too Much?

If your cookies are spreading too much you either need a little more flour, or a colder dough. Try chilling your dough a little longer before baking, or try adding 1 to 2 extra Tablespoons of flour to the dough.

Why is my dough crumbly?

If your cookie dough feels too crumbly, you should be able to work the dough together with your hands, and it will warm up and come together just fine. Do make sure to weigh out the flour, or use the spoon and level method to scoop the flour to make sure you are not getting too much. If your dough is still crumbly you can add a teaspoon at a time of milk to bring it together.

Can I leave out the almond extract?

The flavor of the almond extract is very delicious in these cookies, but if you don’t like it, or if there is an almond allergy in your home you can replace the almond extract with vanilla extract instead.

With their blend of raspberry sweetness, and almond flavoring, these cookies are such a delight. They’re perfect for gifting to friends, enjoying with a cup of tea, and definitely need a place on your cookie trays during the holiday season.

More Thumbprint Cookies

• Lemon Thumbprint Cookies
• Turtle Thumbprint Cookies
• Chocolate Thumbprint Cookies // In Bloom Bakery
• Strawberry Jam Cookies // Dessert for Two