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; 1–2 Tablespoons (15–30g/ml) heavy cream, half-and-half, or milk; optional: 1/2 teaspoon pure vanilla or almond extract

There’s something truly comforting about the blend of nutty almond and bright raspberry jam in a tender, buttery bite. This Raspberry Almond Thumbprint Cookies Recipe fills your kitchen with warm, inviting aromas and delivers a perfect combo of flavors and textures you’ll want to make again and again.

A white scalloped bowl filled with round thumbprint cookies, each cookie has a light golden base layer with a soft texture that looks slightly crumbly. In the center of each cookie is a bright red jam layer, smooth and shiny, sitting in a small well. The top layer features a thin drizzle of white icing in parallel lines across each cookie, adding a delicate decorative touch. The bowl is placed on a white marbled surface with cookie crumbs scattered around, showing a casual and inviting setting. 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 baked dozens of thumbprint cookies, but this Raspberry Almond Thumbprint Cookies Recipe stands out as a favorite. It’s simple yet special, nostalgic but fresh, and absolutely foolproof once you know the little tricks.

Perfect Texture: The dough bakes into tender, buttery cookies with a delicate crumb but enough structure to hold the jam perfectly.
Balanced Flavors: The almond extract pairs beautifully with the raspberry jam, offering a sophisticated twist on a classic.
Chill Time Magic: The long chilling step is key to better flavor and cleaner shaping, something I learned the hard way the first time around.
Customizable Icing: A simple glaze you can tweak for sweetness or flavor boosts the presentation and taste without fuss.

The image shows many round cookies arranged close together on a white marbled surface. Each cookie has a pale golden base with a soft texture and a circular indentation in the center filled with shiny dark red jam. The top of each cookie is decorated with thin white icing lines drizzled diagonally across, adding a smooth and glossy detail. One cookie near the middle has a small bite taken out, revealing a soft crumb inside with a few crumbs scattered nearby. The overall look is neat and inviting, with the contrast between the pale cookie dough, dark red jam, and white icing creating an appealing pattern photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Raspberry Almond Thumbprint Cookies Recipe plays a starring role, combining for a luscious, tender cookie with just the right hint of tartness from the raspberry jam. I always recommend using quality butter and jam for best results.

Flat lay of a small mound of soft unsalted butter, a small white ceramic bowl of granulated sugar, two whole brown eggs with clean shells, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of almond extract, a small pinch of salt scattered neatly, a simple heap of all-purpose flour, a small white ceramic bowl filled with vibrant raspberry jam, and a small white ceramic bowl of confectioners’ sugar arranged perfectly 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: Using room temperature butter ensures easy creaming which leads to light, tender cookies.
Granulated Sugar: Sweetens while helping with texture—makes the cookies crisp on the edges and soft inside.
Pure Vanilla Extract: Adds depth and warmth to the flavor base.
Almond Extract: The secret star that gives the cookies their signature nutty aroma and taste.
Salt: Enhances all the sweet and nutty flavors; crucial even in cookies.
All-Purpose Flour: Provides structure but keep it spooned and leveled to avoid dry, tough cookies.
Raspberry Jam: Pick a thick, high-quality jam (seeded or seedless) for that perfect burst of fruity flavor.
Confectioners’ Sugar: For smooth icing that adds a touch of sweetness and a glossy finish.
Heavy Cream (or Milk): Adjusts consistency of icing, making it drizzle-perfect or thick enough to set.

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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

I love experimenting with this Raspberry Almond Thumbprint Cookies Recipe, tweaking flavors and add-ins here and there. Playing with different jams or adding a sprinkle of sliced almonds on top can make each batch feel fresh and special.

Variation: For a festive twist, I sometimes swap raspberry jam for apricot or strawberry—both add a lovely tart contrast that pairs wonderfully with almond.
Dietary Swap: You can easily make these dairy-free by using vegan butter and plant-based milk in the icing without losing the texture or flavor.
Texture Tweak: Stir in chopped toasted almonds right into the dough for extra crunch—my family loves the added bite.

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

Step 1: Cream the Butter and Sugar Until Silky

Start by beating your softened butter on high speed until it’s creamy and smooth—about a minute. This is the key to light, tender cookies. Then add sugar, vanilla, and almond extracts, mixing on medium speed. Don’t skip scraping down the bowl; it helps everything combine evenly.

Step 2: Mix in Flour and Salt Gently

Slowly add the salt and flour, mixing on low to avoid overworking the dough. You want it soft but not sticky—if it feels too gooey for rolling, just toss in an extra tablespoon of flour. Perfect cookie dough consistency is everything here.

Step 3: Shape and Chill the Cookie Dough

Roll the dough into tablespoon-sized balls and place them on a parchment-lined tray. Press your thumb gently into each one to create the classic thumbprint. It’s normal if the dough cracks a bit—just smooth it out with your fingers. Then stick the tray in the fridge for at least 4 hours to firm up; chilling really improves texture and shape retention during baking.

Step 4: Fill the Indentations and Bake

Preheat your oven to 350°F (177°C). Fill each thumbprint with about ½ teaspoon of raspberry jam, then bake for 13–15 minutes until edges are lightly golden. Watch closely—overbaking dries these beauties out. After baking, let them cool for at least 30 minutes before moving to the icing step.

Step 5: Whisk Up and Drizzle the Icing

Mix confectioners’ sugar with a tablespoon or two of cream or milk until smooth and drizzle-able. A splash of vanilla or almond extract in the icing really amps up the flavor, so I usually include it. Drizzle the glaze over cooled cookies and let it set for about an hour for the perfect finish.

Top Tip

Over time, I’ve realized the single best trick that makes this Raspberry Almond Thumbprint Cookies Recipe shine is patience with chilling. Don’t rush the dough’s resting time—it transforms the cookies texture and makes shaping a breeze.

Chill the Dough Well: Keep the dough cold throughout shaping and before baking to avoid spreading and sticky messes.
Use a Small Cookie Scoop: For consistent sizes, which ensures even baking and a professional-looking batch.
Don’t Overfill: A scant ½ teaspoon of jam is plenty; too much can bubble over and affect texture.
Cool Completely Before Icing: Otherwise, the glaze melts and loses its pretty, finished look.

How to Serve Raspberry Almond Thumbprint Cookies Recipe

raspberry almond cookies - Serving Suggestion

Garnishes

I love to add a sprinkle of finely chopped toasted almonds over the icing before it sets — it adds a nice crunch and looks rustic-chic. Sometimes, a light dusting of powdered sugar after glazing also adds a delicate, snowy touch for guests.

Side Dishes

These cookies pair beautifully with a hot cup of tea or fresh coffee, making them a perfect afternoon treat. For holiday gatherings, serving them alongside a simple cheese plate or fruit salad balances sweetness with freshness.

Creative Ways to Present

For festive occasions, arrange the cookies on a tiered stand, alternating with fresh raspberries and sprigs of mint. Gift them in clear cellophane bags tied with ribbon for a homemade touch that family and friends truly appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to two days, but honestly, they rarely last that long. For longer storage, the fridge keeps them fresh for about a week—just let them come to room temperature before serving.

Freezing

I like to freeze the shaped dough with the thumbprints already pressed in for up to three months. When I’m ready, I thaw them overnight in the fridge, then bake fresh. Baked cookies freeze well too and thaw quickly at room temp for a quick treat anytime.

Reheating

To refresh slightly stale cookies, I pop them in a 300°F oven for about 5 minutes. That revives the crisp edges without drying them out. I avoid microwaving as it can make cookies too soft or chewy.

Frequently Asked Questions:

Can I use other types of jam in this recipe?

Absolutely! While raspberry jam pairs beautifully with the almond flavor, strawberry, apricot, or blackberry jams also work wonderfully. Just make sure the jam is thick so it doesn’t run during baking.

Why is it important to chill the dough before baking?

Chilling the dough firms it up, which helps the cookies maintain their shape during baking and prevents excessive spreading. It also improves the texture, resulting in a tender but sturdy cookie with concentrated flavors.

Can I freeze the dough or the baked cookies?

Yes! You can freeze the shaped but unbaked dough (with the thumbprints pressed) for up to 3 months. Thaw it in the fridge before baking. Baked cookies can also be frozen for 3 months and thawed at room temperature or in the fridge.

How do I know when the cookies are done baking?

Bake the cookies until the edges are very lightly browned and the cookies have just puffed up and begun to spread slightly—usually around 13 to 15 minutes. Avoid overbaking to keep them tender and moist.

Final Thoughts

This Raspberry Almond Thumbprint Cookies Recipe always takes me back to cozy afternoons baking with family. It’s a genuinely simple delight that’s impressive enough for guests but easy enough for a casual weekend indulgence. I hope you’ll enjoy making and sharing these cookies as much as I do—they really brighten up any moment.