Description
Delightfully buttery and tender, Raspberry Almond Thumbprint Cookies feature a soft shortbread base flavored with vanilla and almond extracts, filled with sweet raspberry jam, and topped with a smooth, optional glaze. These classic cookies are perfect for any occasion and easy to prepare with chilling and baking steps that bring out their crumbly texture and fruity burst.
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
- 1–2 Tablespoons (15–30g/ml) heavy cream, half-and-half, or milk
- optional: 1/2 teaspoon pure vanilla or almond extract
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 the bottom of the bowl as needed. Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed. If the dough seems too sticky for rolling, 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 the dough, about a Tablespoon (18–20g) each, into balls, and place on the prepared baking sheet. Press an indentation with your thumb in each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can.
- Chill the dough: Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 4 hours.
- Preheat the oven: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Fill cookies with jam: Place the cookies on prepared baking sheets spaced 2–3 inches apart, about 12 cookies per sheet. Fill each cookie indentation with a scant 1/2 teaspoon of raspberry jam.
- Bake the cookies: Bake the thumbprint cookies for 15 minutes or until edges are very lightly browned and cookies have puffed and spread slightly. Do not overbake. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely, at least 30 minutes.
- Make the icing: Whisk together confectioners’ sugar with 1 to 2 tablespoons of heavy cream, half-and-half, or milk until smooth. Add vanilla or almond extract if desired. Adjust consistency by adding more liquid to thin or more sugar to thicken as needed.
- Glaze the cookies: Drizzle the icing over cooled cookies. Let the icing set for about 1 hour before serving.
- Store the cookies: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Shaped shortbread dough (rolled and indented) can be frozen for up to 3 months. Thaw in the refrigerator before baking. Baked cookies (with or without icing) can also be frozen for up to 3 months and thawed at room temperature or in the refrigerator.
- Use a thick, high-quality raspberry jam or preserves. Both seeded and seedless varieties work well, or try other flavors such as strawberry, apricot, or blackberry.
- Keep the dough cold and firm before baking by chilling for at least 4 hours or up to 3 days. If dough softens while filling with jam, refrigerate again to firm up.
- When baking in batches, keep remaining shaped dough refrigerated. Consider shaping multiple trays beforehand and refrigerate to bake sequentially.
- Optional icing adds sweetness and an elegant finish but cookies are delicious without it as well.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
