Name: Raspberry Almond Thumbprint Cookies Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 5 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature (16 Tbsp; 226g); 2/3 cup granulated sugar (133g); 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 2 and 1/4 cups all-purpose flour, spooned & leveled (281g); 1/2 cup raspberry jam (160g); 1 cup confectioners' sugar (120g); 2 tablespoons heavy cream, half-and-half, or milk (30 ml); 1/2 teaspoon pure vanilla or almond extract (optional)

There’s something truly delightful about a cookie that combines buttery, soft shortbread with the bright burst of raspberry jam and the subtle crunch of almonds. This Raspberry Almond Thumbprint Cookies Recipe is a classic treat that I always find myself coming back to, especially when I want to impress guests or just enjoy a little sweet moment at home.

A white bowl holds nine round cookies with a light beige texture and a soft, slightly cracked surface. Each cookie has a circular red jam center, glossy and filled with small seeds, creating a strong contrast with the pale cookie dough. Thin white icing lines are drizzled diagonally across the top of each cookie, adding texture and shine. The bowl is set on a white marbled surface with a few crumbs around it, and parts of more cookies are visible on the edges. The overall look is warm and inviting, with soft natural light enhancing the colors and textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
Top Tip
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Almond Thumbprint Cookies Recipe

Why You'll Love This Recipe

I genuinely love this Raspberry Almond Thumbprint Cookies Recipe because it's an easy, make-ahead cookie that tastes fancy but is really forgiving in the kitchen. Whether you’re baking for a holiday or just because, these cookies hold their own with delicious flavor and a gorgeous look.

Balanced Flavors: The almond extract complements the raspberry jam beautifully without overpowering the buttery cookie.
Make-Ahead Friendly: The dough chills overnight, so you can prep in advance and bake fresh when you’re ready.
Perfect Texture: Crispy around the edges and soft in the center, with that gooey jam surprise every bite.
Customizable: You can easily swap jams or add a simple glaze to up the cookie game.

The image shows a group of round shortbread cookies with a smooth, pale golden dough base. Each cookie has a central well filled with bright red jam that looks shiny and slightly textured. Thin white icing lines are drizzled evenly across the top of every cookie, adding contrast and detail. The cookies are arranged closely in rows on a white marbled surface, with one cookie near the center missing a bite, revealing its soft interior with a crumbly texture. There are also small crumbs and drops of icing scattered around the bitten cookie, giving a sense of freshness. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in these Raspberry Almond Thumbprint Cookies Recipe pieces together like a well-rehearsed band — each one critical to the overall harmony. Here’s why I love what goes inside:

Flat lay of a solid block of unsalted butter softened to creamy texture, a small pile of white granulated sugar, a tiny white bowl of clear pure vanilla extract, a tiny white bowl of almond extract, a few grains of sea salt scattered naturally, a small mound of pale all-purpose flour, a small white bowl filled with bright red raspberry jam, a small white bowl of fine white confectioners’ sugar, and a small white bowl with a splash of heavy cream placed neatly side by side on a simple white ceramic surface, perfect symmetry, natural fresh look, no duplicates, no packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: This is the star of the show giving the cookies their rich, tender crumb. Make sure it’s softened to room temp for smooth mixing.
Granulated sugar: Adds sweetness and helps the cookies get that slight crispiness on the edges.
Vanilla and almond extracts: Vanilla adds warmth and depth, while almond extract brings a subtle nutty fragrance that pairs beautifully with the raspberry.
Salt: Just a pinch to balance the sweetness and elevate flavors.
All-purpose flour: The foundation for sturdy yet tender cookies; spoon and level your flour to avoid dense cookies.
Raspberry jam: Choose a good quality, thick jam (seeded or seedless) so it holds its shape in the cookie and adds that bright fruity pop.
Confectioners’ sugar: For the icing — melts into a smooth glaze that adds a lovely finishing touch.
Heavy cream (or half-and-half, milk): Helps thin out the icing for drizzling.
Optional vanilla or almond extract: A splash in the icing can mirror the cookie flavors and tie everything together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding little twists to this Raspberry Almond Thumbprint Cookies Recipe depending on the occasion or my mood. It’s one of those recipes where you can easily grow confident enough to play around with flavors.

Variation: Sometimes I swap the raspberry jam for apricot or blackberry — both give a lovely tartness. I even tried a lemon curd once, which was a refreshing surprise!
Dietary tweak: For a dairy-free spin, use a plant-based butter and milk alternative — the texture holds up surprisingly well.
Almond addition: If you’re an almond fan like me, adding a sprinkle of sliced almonds around the jam indentation just before baking ups the nutty factor and adds a pleasant crunch.

Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe

Step 1: Creaming that butter to perfection

Start by whipping softened butter on high speed until it’s creamy and light — about a minute. This introduces air for a tender cookie. Then, switch to medium speed and add your sugar, vanilla, and almond extracts. It’s important to scrape down the bowl so everything blends evenly. The smell here is fantastic — that almond extract starts to hint at what’s to come!

Step 2: Bring in the dry and form the dough

Mix in your salt and flour on low speed until you have a soft dough. Watch out — it should be soft but not sticky. If it’s too wet to roll, just beat in an extra tablespoon of flour, and you’ll be set.

Step 3: Shape, press, and chill

Line your baking sheet with parchment or a silicone mat. Scoop roughly a tablespoon of dough and roll into balls. Now comes the fun part—use your thumb to press a neat indentation in each. Don’t worry if cracks form; a quick finger-smooth fixes that right up. The key is chilling these shaped cookies for at least 4 hours (I prefer overnight). It firms them up beautifully and helps preserve the shape while baking.

Step 4: Fill, bake, and enjoy the aroma

Preheat your oven to 350°F (177°C) and line baking sheets. Place your chilled cookies about 2–3 inches apart, then spoon just under ½ teaspoon of jam into each thumbprint. Bake for 13–15 minutes until the edges are lightly golden — keep a close eye so they don’t overbake! Once out, let them rest 5 minutes on the tray before moving to a wire rack to cool completely.

Step 5: Drizzle on the glaze and let it set

Whisk confectioners’ sugar with cream (or milk), adding just enough liquid to get a smooth, drizzle-able consistency. I sometimes stir in a little vanilla or almond extract here to mirror the cookie’s flavor. Drizzle over cooled cookies and let the glaze set for about an hour before digging in.

Top Tip

From countless batches baked, I’ve learned a few key tricks to guarantee your Raspberry Almond Thumbprint Cookies come out perfect every time.

Keep dough chilled: This is non-negotiable for neat, well-defined thumbprints that don’t flatten out while baking.
Don’t overfill: Use just a scant ½ teaspoon of jam per cookie—too much can make them ooze and get soggy.
Watch the baking time: Cookies should be pale with lightly browned edges for that tender, melt-in-your-mouth texture.
Use quality raspberry jam: I swear it makes all the difference—homemade or high-quality store-bought both work well.

How to Serve Raspberry Almond Thumbprint Cookies Recipe

raspberry thumbprint cookies - Serving Suggestion

Garnishes

I usually keep garnishes simple to let the cookie shine. A light dusting of powdered sugar or a few sliced almonds sprinkled on top before baking add a subtle elegance. For special occasions, a tiny fresh raspberry in the jam indentation makes these cookies look extra festive.

Side Dishes

These cookies pair beautifully with a cup of hot tea—Earl Grey or chamomile work great. For a more indulgent experience, serve alongside a rich coffee or a glass of cold milk. They’re also delightful as part of a dessert platter with other finger treats.

Creative Ways to Present

I love arranging these cookies on a pretty plate lined with doilies for a tea party or holiday gathering. Gift-wise, they look charming stacked inside a mason jar tied with a ribbon. For kids’ parties, I’ve piped a little whipped cream around the jam before serving, turning them into mini edible flower gardens!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies fresh in an airtight container at room temperature for up to two days. Beyond that, refrigeration helps preserve the icing and jam for about a week. Just be sure to let the cookies come back to room temp before enjoying; the flavors and textures blossom then.

Freezing

This Raspberry Almond Thumbprint Cookies Recipe is surprisingly freezer-friendly. I freeze both the shaped dough (indented and ready to bake) and the fully baked cookies (icing optional) for up to three months. Just thaw dough overnight in the fridge and proceed to bake; for baked cookies, thaw at room temperature before serving.

Reheating

To refresh frozen baked cookies, I pop them in a 300°F oven for 5 minutes to regain a slight crisp edge without melting the jam or glaze. If you have iced them, a gentle reheat keeps the icing intact while warming the cookie’s buttery texture.

Frequently Asked Questions:

Can I use other types of jam besides raspberry?

Absolutely! While raspberry jam gives a classic, bright flavor, you can swap in apricot, strawberry, or blackberry jam. Just make sure it's thick enough to hold its shape in the thumbprint indentation during baking.

Why is chilling the dough important?

Chilling the dough firms it up and prevents the cookies from spreading too much in the oven. It also helps maintain the shape of the thumbprint indentation, so your cookie looks beautiful and bakes evenly.

Can I make these cookies gluten-free?

You can try substituting the all-purpose flour with a gluten-free blend, but results may vary. Look for a blend that includes xanthan gum for structure, and be sure to chill the dough well to maintain shape.

How do I store leftover cookies with icing?

Store iced cookies in a single layer in an airtight container at room temperature for up to 1 day or in the refrigerator for up to a week. Make sure the icing has fully set before stacking or covering to avoid smudging.

Final Thoughts

I honestly can’t recommend this Raspberry Almond Thumbprint Cookies Recipe enough — it’s one of those simple pleasures that really makes your baking feel special. Whether you're making them to celebrate, gift, or just savor with a loved one, they deliver both in taste and charm. So go ahead, give yourself the gift of these tender, jammy little delights. Your kitchen and taste buds will thank you!