Name: Raspberry Almond Thumbprint Cookies Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 5 h
Cuisine: American
Ingredients: 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; 1 cup (120g) confectioners’ sugar; 2 Tablespoons (30 ml) heavy cream, half-and-half, or milk; 1/2 teaspoon pure vanilla or almond extract (optional)

Nothing quite hits that sweet spot like buttery, tender cookies swirled with vibrant raspberry jam and a subtle almond hint. This Raspberry Almond Thumbprint Cookies Recipe is a beloved classic that’s as charming as it is delicious — perfect for sharing or savoring with your afternoon tea.

A white bowl holds nine round cookies with a light beige texture and a soft, slightly cracked surface. Each cookie has a circular red jam center, glossy and filled with small seeds, creating a strong contrast with the pale cookie dough. Thin white icing lines are drizzled diagonally across the top of each cookie, adding texture and shine. The bowl is set on a white marbled surface with a few crumbs around it, and parts of more cookies are visible on the edges. The overall look is warm and inviting, with soft natural light enhancing the colors and textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
Top Tip
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Almond Thumbprint Cookies Recipe

Why You'll Love This Recipe

I’ve made thumbprint cookies countless times, but this Raspberry Almond Thumbprint Cookies Recipe stands out for its perfect balance of textures and flavors — buttery dough with a burst of raspberry and a whisper of almond. They’re a surefire hit at any gathering.

Simple Ingredients: You probably have most of what you need right in your pantry or fridge.
Chill Time is Key: The long refrigeration makes these cookies maintain their shape beautifully and gives that melt-in-your-mouth texture.
Versatile Filling: Raspberry jam is classic, but you can easily swap flavors to mix things up.
Pretty Presentation: The icing drizzle makes these cookies look bakery-fresh — impressive but easy to do.

The image shows a group of round shortbread cookies with a smooth, pale golden dough base. Each cookie has a central well filled with bright red jam that looks shiny and slightly textured. Thin white icing lines are drizzled evenly across the top of every cookie, adding contrast and detail. The cookies are arranged closely in rows on a white marbled surface, with one cookie near the center missing a bite, revealing its soft interior with a crumbly texture. There are also small crumbs and drops of icing scattered around the bitten cookie, giving a sense of freshness. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in crafting these delightful Raspberry Almond Thumbprint Cookies Recipe treats. Knowing a bit about why they work together can help you substitute or tweak confidently.

Flat lay of a solid block of unsalted butter softened to creamy texture, a small pile of white granulated sugar, a tiny white bowl of clear pure vanilla extract, a tiny white bowl of almond extract, a few grains of sea salt scattered naturally, a small mound of pale all-purpose flour, a small white bowl filled with bright red raspberry jam, a small white bowl of fine white confectioners’ sugar, and a small white bowl with a splash of heavy cream placed neatly side by side on a simple white ceramic surface, perfect symmetry, natural fresh look, no duplicates, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened to room temperature for easy creaming, it gives these cookies that rich, tender base that melts in your mouth.
Granulated Sugar: Provides sweetness and helps with that slight crisp edge after baking.
Pure Vanilla Extract: Adds warmth and balances the almond and raspberry flavors beautifully.
Almond Extract: The star note of the recipe, it gives these cookies their signature subtle nutty aroma without overpowering.
Salt: Just a pinch enhances all the flavors, cutting through the sweetness and butteriness.
All-Purpose Flour: Forms the sturdy yet tender structure of the cookies; spooning and leveling the flour ensures you don’t accidentally add too much, keeping them soft.
Raspberry Jam: I love using a thick, high-quality jam here — it keeps the center moist and bursts with fruity goodness.
Confectioners’ Sugar: For a smooth, sweet icing that drizzles perfectly over cooled cookies.
Heavy Cream (or half-and-half/milk): Thins the icing just right without making it too runny.
Optional Vanilla or Almond Extract for Icing: Adds a final hint of extra flavor to tie everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I've found baking these cookies over the years is how much fun it is to personalize the jam and even the icing flavors. It’s such a simple recipe to adapt to your mood or season.

Variation: I sometimes swap raspberry jam for apricot or blackberry—it’s a subtle swap that changes the vibe but keeps that sweet-tart balance I love.
Dietary Modification: For a gluten-free twist, try using a blend like almond or oat flour, though results will be slightly different in texture.
Seasonal Switch: Adding finely chopped nuts like pistachios to the dough or using a sprinkle of coarse sugar on top before baking adds great crunch and visual appeal for holidays.

Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe

Step 1: Creaming Butter and Sugar

Start by beating your softened butter on high with your mixer until it turns creamy — about a minute. It’s amazing how that simple step creates the foundation of tender cookies. Then, switch down to medium speed and add in the sugar, vanilla, and almond extracts. Don’t skip scraping down your bowl’s sides to ensure everything mixes evenly. This little habit saved me from uneven cookies many times!

Step 2: Mixing Dough and Handling Sticky Texture

Add the salt and flour on low speed and blend until a soft dough forms. The dough will be quite soft and almost sticky — if it’s too sticky to handle, I usually add an extra tablespoon of flour. Just enough to make rolling manageable without drying the dough out.

Step 3: Shaping and Thumbprinting

Line a surface with parchment or a silicone mat, then scoop out about a tablespoon of dough and roll it into balls. Press your thumb gently but firmly into each ball to create the signature indent. Don’t worry if cracks appear; just smooth them with your fingers. The key is to keep the indentation distinct but not too deep.

Step 4: Chilling the Dough Before Baking

This is where patience pays off: refrigerate your shaped cookies for at least 4 hours, or even overnight if you have time. This step helps the cookies keep their shape and texture while baking, so don't skip it! When I’m in a rush, I find chilling them even an hour longer than 4 hours improves the crumb and firmness for filling.

Step 5: Filling and Baking

Preheat the oven to 350°F (177°C). Place your chilled cookies on a parchment-lined baking sheet, spacing them 2 to 3 inches apart. Add a scant ½ teaspoon of raspberry jam to each thumbprint — don’t overfill or it will spill during baking. Bake for about 13 to 15 minutes, just until the edges are lightly browned. The cookies will puff and spread just a bit, but this recipe holds shape beautifully.

Step 6: Cooling and Icing

After baking, let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely—at least 30 minutes before icing. I whisk together confectioners’ sugar with heavy cream and a touch of vanilla or almond extract for a delicate glaze. Drizzle over and let the icing set about an hour before diving in.

Top Tip

From my trials baking these Raspberry Almond Thumbprint Cookies Recipe, I’ve learned a few handy tips that really make the process smoother and the cookies more consistent:

Keep Dough Cold: The cookie dough must stay chilled; warm dough means flat cookies and jam spillover. I always chill shaped dough trays if I’m baking in batches.
Measuring Flour Correctly: Spoon and level your flour instead of scooping directly—it prevents heavy dough and tough cookies.
Jam Quantity: Use a scant ½ teaspoon jam per cookie; more can leak while baking.
Gentle Thumbprint: Press your thumb carefully; too deep and cookies bake unevenly, too shallow and the jam doesn’t settle nicely.

How to Serve Raspberry Almond Thumbprint Cookies Recipe

raspberry almond thumbprint cookies - Serving Suggestion

Garnishes

I like to keep garnishes simple — a little sprinkle of finely chopped toasted almonds on the icing adds a lovely crunch and complements the almond extract. For special occasions, a tiny fresh raspberry on each cookie looks gorgeous and fresh.

Side Dishes

Pair these cookies with a cup of Earl Grey tea or a mild coffee to balance the sweetness. They also make a charming addition to a brunch spread alongside fresh fruit and creamy cheeses.

Creative Ways to Present

For holidays or parties, I arrange the cookies in pretty tiers with edible flowers and seasonal greenery. You can also package them in clear boxes tied with ribbon for delightful homemade gifts.

Make Ahead and Storage

Storing Leftovers

Store your baked and iced cookies in an airtight container at room temperature to keep them tender and fresh for up to 2 days; I prefer to refrigerate if I want them to last about a week.

Freezing

I’ve frozen the unbaked, shaped dough for up to 3 months — just thaw in the fridge overnight before baking. The baked cookies freeze well too, with or without icing. I wrap them individually to prevent sticking, then thaw at room temperature when ready to enjoy.

Reheating

If you love that fresh-baked warmth, pop the cookies in a 300°F oven for about 5 minutes. This refreshes the texture without melting the icing or drying them out.

Frequently Asked Questions:

Can I use other jam flavors in this Raspberry Almond Thumbprint Cookies Recipe?

Absolutely! While raspberry is classic, strawberry, apricot, and blackberry jam work beautifully as well. Just pick a thick jam to prevent overflow during baking.

Why is chilling the dough necessary?

Chilling the dough firms it up so the cookies keep their shape and the thumbprint indentation stays intact during baking. It also improves texture, making the cookies tender and buttery.

Can I make this recipe gluten-free?

Yes! You can try a gluten-free all-purpose flour blend designed for baking. Keep in mind the texture might be a bit different, but many find it still delicious.

How long do the finished cookies last?

Stored in an airtight container at room temperature, these cookies keep fresh for about 2 days. Refrigerating extends their freshness up to a week. You can also freeze them for up to 3 months.

Final Thoughts

Sharing this Raspberry Almond Thumbprint Cookies Recipe always brings a smile to my kitchen and to my guests’ faces. They’re straightforward yet feel extra special—a perfect little treat to keep on hand or gift. I hope you enjoy baking and savoring them as much as I do. Give them a try with your favorite jam and make them truly your own!