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    Home » Recipes » Cookies

    Raspberry Almond Thumbprint Cookies

    December 1, 2021 | Heather Warburton

    Jump to Recipe Print Recipe
    Close up view and top view of Side view of raspberry almond thumbprint cookies piled on plate.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.

    These Raspberry Almond Thumbprint Cookies are classic shortbread cookies with sweet raspberry jam and drizzled with a yummy almond glaze. A delicious holiday cookie all your friends and family will love!

    Do not fret, these cookies are incredibly easy to make. It's a very simple dough that comes together nice and quick. Plus, I use already prepared jam to make it even easier. They are a classic but easy holiday cookie that you'll want to make and share again and again.

    Side view of raspberry almond thumbprint cookies piled on white round plate.

    Raspberry Thumbprint Cookies Recipe Ingredients

    • Salted Butter
    • Sugar
    • Pure Vanilla Extract
    • Pure Almond Extract
    • Unbleached All Purpose Flour
    • Seedless Raspberry Jam
    • Powdered Sugar
    • Water

    Substitution Suggestions:

    • Salted Butter: I prefer to use salted butter in my cookies and baked goods. You can use unsalted butter and add ¼ teaspoon of salt to the cookie dough.
    • Pure Extracts: It is so important to use pure vanilla and almond extracts. The imitation ones leave an unwanted after taste to the cookies.
    • Seedless Raspberry Jam: My family prefers the seedless raspberry jam, but you can use any jam you like. Strawberry, blueberry, triple berry, even marmalades are delicious with this recipe!
    Close up top view of raspberry almond thumbprint cookies.

    How to Make Thumbprint Cookies

    1. In a stand mixer or with hand beaters, beat together the butter, sugar, vanilla extract and almond extract until creamy.
    2. Add the flour and mix on low until fully combined.
    3. Cover and chill the dough for 1 hour.
    • Raspberry almond thumbprint cookies ingredients.
    • Complete cookie dough in mixing bowl.
    1. Using a small cookie scoop, scoop the dough and place 2 inches apart on parchment lined cookie sheets.
    2. Roll the scoops into smooth balls.
    3. Using your thumb, make an indent in the center of the ball. If the cookie cracks, smooth it out with your fingers or just let there be cracks.
    • Cookie dough rolled into balls and placed on parchment lined cookie sheet.
    • Cookie balls with thumbprints on cookie sheet.
    1. Add a heaping ¼ teaspoon of jam to each indentation.
    2. Bake the cookies in a preheated 350°F oven for 14-16 minutes until the edges are set and very lightly browned.
    • Raspberry jam added to thumbprints in cookies on cookie sheet.
    • Baked cookies on parchment lined cookie sheet.
    1. Let cookies cool on pan for 2 minutes then remove to wire rack to cool completely.
    2. Once cooled, make the glaze. Whisk together the powdered sugar, almond extract and water together until smooth.
    3. Drizzle or pipe glaze over cooled cookies. Let sit until the glaze has hardened.
    • Almond glaze in white round bowl drizzling off of small whisk.
    • Raspberry almond thumbprint cookies drizzled with glaze on cookie sheet.

    Tips for Thumbprint Cookies

    • Always fluff your flour and then spoon and level it to measure. Doing this will prevent you from adding too much flour to your recipe and ultimately making the cookies too dry.
    • If you are getting too much cracking when making the indents, re-roll the dough into a smooth ball. The warmth of your hands will help keep the dough smooth around the edges. Although, a few cracks in the cookies make them unique.
    • Stir the jam well so it's easier to spoon into the cookies.
    • Keep the dough in the fridge between baking so the dough stays chilled. This helps minimize spreading while baking.
    • If using cookies sheets more than once during baking, make sure the cookie sheet is completely cooled before adding dough on it.
    • Don't over bake the cookies. Over baking will cause the cookies to be dry and crumbly. The edges should look set and not glossy and just be very lightly browned.

    Storing Raspberry Thumbprint Cookies

    Storing: Store these cookies in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last a few weeks.

    Freezing: These cookies freeze well! You can freeze them with or without the glaze. Place the cookies in a freezer safe air tight container between layers of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.

    Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours. If the cookies are glazed, I like to take them out of the container and place them in a single layer on a plate to thaw. This will help the glaze stay adhered to the cookie and not melt away.

    Top view of raspberry almond thumbprint cookies piled on white round plate in front of cookie sheet of cookies.

    FAQs About Thumbprint Cookies

    Should you fill thumbprint cookies before or after baking?

    Thumbprint cookies should be filled before baking. It helps set the jam so it stays in the cookie.

    Can raspberry thumbprint cookies be frozen?

    Absolutely! These cookies freeze very well. Place the cookies in a freezer safe air tight container between layers of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer. To thaw, simply let them sit at room temperature for a few hours.

    How do I keep my thumbprint cookies from cracking?

    The cookies are going to crack a little bit when you make your thumbprint. To eliminate some cracks, only push the cookie down about half way and then smooth out any cracks with your hands. If they are cracking too much, re-roll the cookie and then press down again. The warmth of your hands will help stop some of the cracking.

    How long will thumbprint cookies last?

    If the cookies are stored in an air tight container they'll last a few weeks at room temperature. The cookies will last 3-4 months in the freezer.

    Raspberry almond thumbprint cookies on cookie sheet.

    Other Delicious Holiday Cookies:

    • Gingerbread People
    • Peanut Butter Temptations
    • Frosted Pumpkin Drops
    • Italian Almond Cookies
    • Chewy Molasses Cookies
    • Sugar Cookie Cut Outs
    • Butter Spritz Cookies
    • Chocolate Peppermint Drop Cookies
    • Confetti Sugar Cookies
    Side view of raspberry almond thumbprint cookies piled on white round plate.
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    Raspberry Almond Thumbprint Cookies

    These Raspberry Almond Thumbprint Cookies are classic shortbread cookies with sweet raspberry jam and drizzled with a yummy almond glaze. A delicious holiday cookie all your friends and family will love!
    Course: Dessert
    Cuisine: American
    Keyword: raspberry almond thumbprint cookies, raspberry thumbprint cookies recipe
    Prep Time: 1 hour 15 minutes
    Cook Time: 14 minutes
    Servings: 40 cookies
    Author: Heather

    Ingredients

    Cookies

    • 1 cup salted butter
    • ½ cup sugar
    • ½ teaspoon pure vanilla extract
    • ½ teaspoon pure almond extract
    • 2 cups all purpose flour
    • ½ cup seedless raspberry jam

    Glaze

    • 1 cup powdered sugar
    • 1 teaspoon pure almond extract
    • 1 tablespoon water

    Instructions

    • In a stand mixer or with hand beaters, cream together the butter, sugar, vanilla extract and almond extract until creamy.
    • Add the flour, mix on low until completely combined.
    • Cover and chill the dough for 1 hour.
    • Preheat oven to 350°F and line cookie sheets with parchment paper.
    • Using a small cookie scoop or rounded tablespoon, scoop dough and place it 2 inches apart on cookie sheets. Roll the dough into smooth balls.
    • Using your thumb, make an indent in the center of the ball. Smooth out any cracks with your hands.
    • Stir the jam and add a heaping ¼ teaspoon to each indentation.
    • Bake the cookies for 14-16 minutes until the edges are set and no longer look glossy and they are very lightly browned.
    • Let cookies cool on pan for 2 minutes and then remove to wire rack to cool completely.
    • Whisk the powdered sugar, almond extract and water until smooth. Drizzle or pipe the glaze over cooled cookies. Let cookies sit until glaze has hardened.
    • Store in an air tight container between layers of wax paper.

    Nutrition

    Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 12mg | Fiber: 1g | Sugar: 8g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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