These Easy Raspberry Almond Thumbprint Cookies are sweet little treats! They have a soft almond flavor and a delicious raspberry jam center that makes them extra special.
Baking these cookies always brings out my inner child, especially when I get to make those cute little indents. They are perfect for sharing or just enjoying all by yourself! 😄
I love how quick they are to whip up—just mix, press, and bake! They make a great snack with tea or coffee, adding a sweet touch to your day.
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. If you’re out of unsalted butter, you can use salted butter but reduce the added salt in the recipe.
Sliced Almonds: These add crispness and a lovely nutty flavor. If you need a nut-free version, you can swap them with sunflower seeds or omit them altogether.
Raspberry Jam: While raspberry is classic, feel free to use other jams like strawberry or apricot. Just ensure it’s thick enough to hold its shape in the cookie.
Almond Extract: This adds a wonderful depth of flavor. If you’re looking for something different, vanilla extract will work as a substitute, though it will slightly change the flavor profile.
What’s the Best Way to Form the Cookie Indentations?
Making perfect indentations can be a bit tricky! Here’s how to do it right:
- Use an ungreased tool like your thumb or the back of a measuring spoon to make the dent.
- Press gently to create a well that’s deep enough for jam but be careful not to break the cookie.
- If the dough is sticking, you can slightly wet your thumb or spoon to prevent it from adhering.
This technique is crucial as it ensures each cookie has enough space for that delicious jam filling! Happy baking!
How to Make Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/3 cup raspberry jam or preserves
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon almond extract (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation and 12-15 minutes for baking. Plus, don’t forget cooling time! Overall, you’ll have delicious cookies ready to enjoy in about 35-40 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line two baking sheets with parchment paper or silicone baking mats—this helps prevent sticking!
2. Make the Cookie Dough:
In a large bowl, combine the softened butter and granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, add in the egg, vanilla extract, and almond extract. Beat again until everything is nicely combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix just until everything is combined—be careful not to overmix as this can make the cookies tough!
5. Shape the Cookies:
Roll the dough into 1-inch balls. Then, roll each ball in the sliced almonds, pressing them slightly into the dough so they stick.
6. Create Indentations and Fill:
Place the almond-covered dough balls on the prepared baking sheets, making sure to leave about 2 inches of space between them. Now, using your thumb or the back of a small spoon, make a nice indentation in the center of each ball. Fill each indent with about 1/2 teaspoon of raspberry jam.
7. Bake and Cool:
Put the baking sheets in the oven and bake for 12-15 minutes until the edges are lightly golden. Once done, take them out and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze:
While the cookies are cooling, mix the powdered sugar, milk, and optional almond extract in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.
9. Drizzle and Enjoy:
Once the cookies are cool, drizzle the glaze over them using a spoon or a small piping bag. Let the glaze set for a bit, then enjoy your delightful homemade Raspberry Almond Thumbprint Cookies!
These cookies are perfect for sharing or enjoying as a sweet little treat anytime. Happy baking!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with other flavors like strawberry, apricot, or even blueberry. Just be sure the jam is thick enough to hold its shape in the cookie indent.
What If I Don’t Have Almond Extract?
If you don’t have almond extract, you can simply replace it with an equal amount of vanilla extract. While it will change the flavor slightly, your cookies will still be delicious!
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature for about 15 minutes before rolling and baking.
