Description
Delight in these classic Raspberry Almond Thumbprint Cookies featuring a tender buttery shortbread base filled with sweet raspberry jam and topped with a smooth, sugary glaze. Perfect for special occasions or an everyday treat, these cookies combine the rich flavor of almond extract with the bright tartness of raspberry jam, finished with a delicate drizzle of icing.
Ingredients
Cookie Dough
- 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)
Filling
- 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 cookie dough: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Reduce speed to medium and add granulated sugar, vanilla extract, and almond extract, mixing well. Scrape down the bowl sides as needed. Add salt and flour; mix on low speed until a soft dough forms. If the dough feels too sticky, incorporate an extra tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with parchment paper or a silicone baking mat. Scoop about a tablespoon (18–20g) of dough and roll into balls. Place on the prepared sheet and press an indentation into the center of each ball with your thumb, smoothing any cracks gently with fingers.
- Chill the dough: Refrigerate the shaped cookies on the baking sheet for at least 4 hours until firm, allowing them to hold their shape during baking.
- Prepare for baking: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Space cookies 2–3 inches apart, fitting about 9–12 cookies per sheet. Fill each thumbprint indentation with approximately 1/2 teaspoon of raspberry jam.
- Bake the cookies: Bake for 13–15 minutes, or until edges are very lightly browned and cookies have puffed slightly. Avoid overbaking. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes.
- Prepare the icing: Whisk together the confectioners’ sugar and your choice of heavy cream, half-and-half, or milk until smooth. Adjust liquid to thin or add sugar to thicken for desired consistency. Optionally add 1/2 teaspoon of vanilla or almond extract for extra flavor.
- Glaze the cookies: Drizzle the icing over the cooled cookies. Allow the icing to set for about 1 hour before serving.
- Store properly: Keep cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- For best results, use softened butter but avoid melting it to maintain the cookie texture.
- Chilling the dough is essential for preventing spreading and achieving defined thumbprint shapes.
- You can substitute raspberry jam with other fruit preserves based on your preference.
- If the dough is too sticky to handle, add flour gradually until manageable.
- The icing is optional but adds a lovely finishing touch and extra sweetness.
- Store cookies in an airtight container to maintain their freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
