These easy raspberry almond thumbprint cookies are a treat! With sweet raspberry jam in the middle and a nutty almond taste, they make for a perfect snack or dessert.
I love how simple they are to make. Just shape the dough, add some jam, and bake! They always disappear fast at home—it’s like magic! 🍪✨
Key Ingredients & Substitutions
Unsalted Butter: The butter adds richness to the cookies. If you need a dairy-free option, substitute with coconut oil or a dairy-free butter alternative. Just ensure they are softened for easy mixing.
Almond Extract: This gives the cookies that lovely almond flavor. If you’re allergic, vanilla extract can be a great substitute for a different, yet still delightful taste.
Almond Meal: This adds a nice texture and taste. If you don’t have almond meal, you can finely grind whole almonds in a food processor. You can also use ground nuts like hazelnuts for a twist!
Raspberry Jam: Seedless raspberry jam keeps the filling smooth. Any flavor of jam, like strawberry or apricot, works well too if you want to switch things up!
How Do I Make the Perfect Indentation in the Cookies?
Creating the right indentation in your cookies is key for holding the jam. Here’s how to do it right:
- Roll your dough into balls first. Make sure they are evenly sized for uniform cooking.
- Use your thumb for a gentle press, but don’t push all the way through; you want a nice dip, not a hole.
- If you find the dough is sticky, lightly dust your thumb with flour. This will help it to slide easily without sticking!
These steps will ensure the jam sits perfectly in each cookie, making them not just tasty, but also visually appealing!
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
- 1/2 teaspoon almond extract
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds (almond meal)
- 1/4 teaspoon salt
For the Filling and Garnish:
- 1/2 cup raspberry jam (seedless preferable)
- 1/4 cup sliced almonds, for garnish
How Much Time Will You Need?
This delightful recipe will take about 20 minutes to prepare and 15 minutes to bake, with an additional cooling time of about 10 minutes. In total, you can have these yummy cookies ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Creaming the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Adding Flavor:
Now, mix in the almond extract and the egg yolk until everything is well combined. This mixture will smell wonderfully aromatic!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, almond meal, and salt. This will ensure even distribution of the dry ingredients.
5. Forming the Dough:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Don’t overmix; just combine until everything is incorporated.
6. Shaping the Cookies:
Scoop tablespoon-sized portions of the dough and roll them into balls. Arrange the balls about 2 inches apart on the prepared baking sheet.
7. Creating Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each cookie ball to create an indentation for the jam.
8. Filling with Jam:
Carefully fill each indentation with about ½ teaspoon of raspberry jam. Be sure not to overfill, or it may overflow while baking!
9. Adding Almonds:
Sprinkle sliced almonds around the edges of the cookies, gently pressing them in so they stick well to the dough.
10. Baking:
Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent overbaking!
11. Cooling Time:
Once done, take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Serving Time:
Now it’s time to enjoy your homemade Raspberry Almond Thumbprint Cookies! They’re perfect with a cup of tea or coffee and make great gifts too. Enjoy!
These cookies have a delicate crumb with a nutty almond flavor, complemented by the tart-sweet raspberry jam filling and the crunch of sliced almonds on the edges. Perfect for holidays or any time!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is delicious, you can substitute it with any flavor you prefer, such as strawberry, apricot, or even blackberry. Just ensure it’s seedless for a smoother filling!
How Should I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to layer parchment paper between cookies if stacking, so they don’t stick together!
Can I Make the Dough in Advance?
Yes! You can prepare the dough ahead of time. Just wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, let it sit for about 15 minutes at room temperature before rolling into balls.
What If My Dough Is Too Sticky?
If your dough seems sticky, you can chill it in the refrigerator for about 30 minutes to make it easier to handle. You can also dust your hands with a bit of flour while rolling the dough into balls to prevent sticking!
