Description
Delight in these classic Raspberry Almond Thumbprint Cookies featuring a buttery soft shortbread base filled with luscious raspberry jam and topped with a smooth vanilla almond glaze. Perfectly chilled and baked for a tender texture and subtle almond aroma, these cookies make an elegant treat for any occasion.
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
- 2 Tablespoons (30 ml) heavy cream, half-and-half, or milk
- 1/2 teaspoon pure vanilla or almond extract (optional)
Instructions
- Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. Add the salt and flour, then turn the mixer to low and slowly beat until a very soft dough forms. If sticky, beat in another tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop and roll about 1 tablespoon (18–20g) of dough into balls and place on the sheet. Press an indentation with your thumb into each ball. Smooth cracks with your fingers if needed.
- Chill the dough: Place the baking sheet with dough balls in the refrigerator and chill until firm, at least 4 hours.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Fill and bake cookies: Arrange cookies 2–3 inches apart on the prepared sheets, about 12 per sheet. Fill each thumbprint with a scant 1/2 teaspoon of raspberry jam. Bake for 15 minutes or until edges are very lightly browned. Allow cookies to cool on the sheets for 5 minutes before transferring to wire racks. Cool at least 30 minutes before glazing.
- Make the icing: Whisk together confectioners’ sugar, heavy cream (or milk), and optional vanilla or almond extract until smooth. Adjust consistency by adding more liquid to thin or more sugar to thicken. Drizzle over cooled cookies. Icing sets in about 1 hour.
- Store: Store cookies in an airtight container at room temperature up to 2 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Freeze shaped dough (rolled and indented) up to 3 months. Thaw in refrigerator and continue with filling and baking. Baked cookies freeze well up to 3 months; thaw at room temperature or in refrigerator.
- Special Tools: Electric mixer with paddle attachment, baking sheets, silicone baking mats or parchment paper, cooling rack, mixing bowl, whisk.
- Jam: Use thick, high-quality raspberry jam or preserves; seeded or seedless works well. Other flavors like strawberry, apricot, or blackberry also work.
- Cold Dough: Keep shaped dough cold and firm before baking. Chill at least 4 hours or up to 3 days. If dough softens when filling, refrigerate again before baking. When baking in batches, keep unbaked dough refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
