These Easy Raspberry Almond Thumbprint Cookies are delightful little treats! With a buttery almond flavor and a sweet raspberry center, they are perfect for any occasion.
Making them is a breeze! Just roll, press your thumb for the jam, and bake. I always have fun letting the kids help, and they get extra messy—just how we like it! 😄
I love serving these with tea or coffee for a cozy snack. They also look lovely on a plate for guests. Plus, who can resist a cookie that looks this cute?!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for a balanced flavor. If you’re in a pinch, you can use salted butter but reduce the added salt in the recipe. It helps to make your cookies nice and rich!
Almond Extract: This gives a lovely nutty flavor. If you or someone has a nut allergy, you can substitute with more vanilla extract or use coconut extract for a unique twist.
Flour: All-purpose flour is perfect for these cookies, but if you need a gluten-free version, a gluten-free flour blend will work too. Just check that it has xanthan gum for better texture.
Raspberry Jam: If raspberry jam isn’t available, use other fruit jams like strawberry or apricot. You can also make your own quick jam by cooking fresh or frozen fruit with sugar!
How Do You Ensure Perfectly Shaped Thumbprints?
Creating those perfect thumbprints is key! Here are some tips to get it right:
- Use a light touch when pressing your thumb into the dough; you want a well, not a hole.
- Consider using the back of a rounded teaspoon if your thumb is too big. It can give a neat shape.
- Don’t be afraid to reshape the edges after you make the indent if they get a bit messy!
What’s the Best Way to Glaze the Cookies?
Glazing can enhance the look and flavor of your cookies. Here’s how to do it well:
- Wait until the cookies are completely cool before glazing; this prevents melting and makes for a prettier finish.
- Use a fork or small whisk to drizzle the glaze evenly over the cookies. You can also use a piping bag for more control.
- Adjust the glaze’s thickness with more milk or powdered sugar until you get the desired consistency. A thicker glaze will sit more on top, while a thinner one will dribble down the sides.
Enjoy making your Easy Raspberry Almond Thumbprint Cookies! They’re sure to be a hit.
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves (seeded or smooth)
- 1/4 cup sliced almonds
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/4 teaspoon almond extract (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and another 12-15 minutes to bake. You’ll want to let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely. In total, you should plan for about 40 minutes to have these yummy cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While your oven warms up, line your baking sheets with parchment paper. This makes for easy cleanup and helps prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar. Beat them until the mixture is light and fluffy—this usually takes about 2-3 minutes. It helps to make your cookies nice and tender!
3. Add the Wet Ingredients:
Next, add in the egg, vanilla extract, and almond extract. Beat everything together until it’s well combined, and it should look smooth and creamy.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. This step makes sure everything is evenly mixed and ready to join the wet ingredients.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the butter mixture. Mix gently until a soft dough forms. Don’t overmix—just combine until you see no more flour!
6. Shape the Cookies:
Scoop out tablespoon-sized balls of dough and place them on the prepared baking sheets about 2 inches apart. This gives them room to spread during baking.
7. Create the Thumbprint:
Using your thumb (or the back of a spoon), gently press down in the center of each cookie dough ball to create a small well. Be careful not to press all the way through!
8. Fill with Jam:
Now the fun part—spoon about 1/2 teaspoon of raspberry jam into each well you just made. Don’t overfill it, or it might spill over while baking.
9. Add Sliced Almonds:
Sprinkle sliced almonds around the edges of the jam on each cookie. This adds a lovely crunch and makes them look fancy!
10. Bake Your Cookies:
Bake in the preheated oven for 12-15 minutes. The cookies should be lightly golden around the edges when they’re done. Your kitchen will smell amazing!
11. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the sheet for 5 minutes before moving them to a wire rack to cool completely. This keeps them from breaking apart.
12. Prepare the Glaze:
While the cookies are cooling, whisk together the powdered sugar, milk (or water), and almond extract to make the glaze. Adjust the consistency to your liking—add more milk for a thinner glaze or more powdered sugar for thickness.
13. Drizzle the Glaze:
Once the cookies are completely cooled, drizzle the glaze over each cookie. You can use a spoon or a piping bag for more control.
14. Let It Set:
Allow the glaze to set before serving. This way, you won’t smudge the beautiful glossy topping!
Enjoy your delightful Easy Raspberry Almond Thumbprint Cookies! They’re perfect for sharing or just treating yourself—happy baking!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is traditional, feel free to substitute with any fruit jam you prefer, such as strawberry, apricot, or even mixed berry. Just ensure that the consistency is similar to jam for the best results.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. Just make sure they’re completely cooled before sealing to avoid sogginess!
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Bake them according to the recipe, then let them cool completely. Layer them with parchment paper in an airtight container or freezer bag, and they’ll keep well for up to 2 months. Thaw at room temperature before enjoying!
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, don’t worry! Simply add a tablespoon of flour at a time until it reaches a softer, workable consistency. Remember, a little stickiness is normal, especially with butter-rich doughs!
