These Easy Raspberry Almond Thumbprint Cookies are soft, sweet, and absolutely delightful! The combo of almond flavor and raspberry jam makes each bite a treat!
Baking these cookies always brings a smile. They’re super easy to make, and I can’t resist sneaking a few right off the tray. Who can? 😋
Enjoy them with a cup of tea or coffee for a cozy snack. Plus, they freeze well, so you can save some for later (if they last that long!).
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for the right texture. If you’re in a pinch, use margarine or coconut oil, but the flavor may change a bit.
Granulated Sugar: This adds sweetness and helps in creaming the butter. You can swap it for brown sugar for a slightly different flavor, but your cookies will be a bit more chewy.
Almond Extract: This gives the cookies a lovely nutty flavor. If you don’t have almond extract, vanilla extract works too, though the cookie won’t have that distinct almond taste.
Raspberry Jam: Seedless jam is preferable for a smooth texture. If raspberries aren’t available, feel free to use strawberry or apricot jam as tasty alternatives.
How Do I Get the Perfect Indentation for the Thumbprints?
Creating that perfect thumbprint is essential for these cookies! Here’s how to achieve it:
- Use your thumb or the back of a teaspoon to make the indentation gently. Press just enough to create a well without breaking the cookie.
- Don’t worry about being perfect! Each cookie will have its unique charm.
- If the dough cracks while pressing, just gently reshape around the edges to maintain the round cookie shape.
How Can I Make These Cookies Even More Delicious?
For an extra pop of flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture. Chopped pistachios or walnuts can replace almonds for a different crunch. These small tweaks can elevate the experience!
Enjoy baking these delightful cookies that are sure to impress family and friends!
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup raspberry jam (seedless preferred)
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons milk or lemon juice (for glaze)
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prepare and around 14 minutes to bake. Don’t forget to let them cool for about 20 minutes after baking and glaze them before diving in. In total, you’re looking at about 50-60 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Next, grab two baking sheets and line them with parchment paper. This will help prevent the cookies from sticking and make for easier cleanup!
2. Creaming Together Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a stand mixer to beat them together until the mixture is light and fluffy. This step is key for a chewy cookie!
3. Adding Wet Ingredients:
Now, it’s time to beat in the egg and almond extract to your butter-sugar mix. Make sure everything is well incorporated for a delicious flavor throughout your cookies!
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will help to ensure even distribution of the leavening agent.
5. Combining Wet and Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients. Do this slowly, and mix just until combined. You don’t want to overmix, or your cookies might turn out tough. Just stir until everything is together!
6. Shaping the Cookies:
Roll the dough into 1-inch balls, and place them on the lined baking sheets about 2 inches apart. They need space to spread!
7. Making the Thumbprint:
Here comes the fun part! Use your thumb or the back of a teaspoon to press a gentle indentation in the center of each cookie. Don’t press too hard; just enough to create a well for the jam.
8. Filling with Raspberry Jam:
Spoon about 1/2 teaspoon of raspberry jam into each indentation. The jam will get nice and gooey as the cookies bake!
9. Adding Sliced Almonds:
Sprinkle sliced almonds around the edges of each cookie. Press them lightly into the dough so they stick. This adds a lovely crunch and visual appeal!
10. Baking the Cookies:
Bake the cookies in your preheated oven for 12-14 minutes. They should be set and the edges lightly golden. Keep an eye on them towards the end!
11. Cooling Them Down:
Once they’re done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Preparing the Glaze:
While your cookies are cooling, prepare the glaze by mixing the powdered sugar with 1 tablespoon of milk or lemon juice until smooth. Add more liquid if necessary for a drizzle-able consistency.
13. Glazing the Cookies:
Once the cookies are fully cooled, drizzle the glaze lightly over the top of each cookie for that sweet finishing touch!
14. Letting it Set:
Allow the glaze to set for about 15-20 minutes before serving. This will ensure the glaze doesn’t smudge when you handle them.
Enjoy these soft and buttery almond-flavored thumbprint cookies bursting with fresh raspberry jam! They are perfect for sharing or savoring all to yourself!
Can I Use Different Jam for the Thumbprints?
Absolutely! While raspberry jam is traditional, feel free to use any flavor you prefer, such as strawberry, apricot, or blackberry. Just make sure it’s a seedless variety if you want a smooth texture!
How Can I Make This Recipe Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure it contains xanthan gum or add a small amount to help with texture.
Can I Store Leftover Cookies?
Yes! Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Just thaw before enjoying!
Is There a Vegan Option for This Recipe?
You can make a vegan version by substituting the butter with a plant-based butter and using a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of the egg. The cookies will still be delicious!