Description
Delight in these classic Raspberry Almond Thumbprint Cookies featuring a buttery shortbread base filled with sweet raspberry jam and topped with a smooth glaze. Perfectly chilled and baked to a delicate golden edge, these cookies combine a tender crumb with rich almond and vanilla flavors, finished with a simple icing drizzle for a delightful treat.
Ingredients
Scale
Cookies
- 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)
Icing
- 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)
Instructions
- Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. Add salt and flour, then turn the mixer on low and slowly beat until a very soft dough forms. If too sticky for rolling, beat in an extra tablespoon of flour.
- Shape the cookies: Line a baking sheet with a silicone baking mat or parchment paper. Scoop and roll dough into about 1 tablespoon (18–20g) balls and place on the sheet. Press an indentation in each ball with your thumb, smoothing cracks with your fingers if needed.
- Chill the dough: Refrigerate the shaped cookies until firm, at least 4 hours.
- Preheat and prepare baking sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats. Arrange cookies 2–3 inches apart, about 12 per sheet. Fill each indentation with a scant 1/2 teaspoon of raspberry jam.
- Bake the cookies: Bake for 15 minutes or until edges are very lightly browned. The cookies will puff and spread slightly. Do not overbake. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool at least 30 minutes before icing.
- Make the icing: Whisk confectioners’ sugar with 1–2 tablespoons heavy cream (or alternative) and optional extract until smooth. Adjust consistency as desired. Drizzle over cooled cookies. Icing sets after about 1 hour.
- Store the cookies: Keep cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Shaped dough (rolled and indented) can be frozen for up to 3 months. Thaw in refrigerator before baking. Baked cookies, with or without icing, also freeze well for 3 months, thaw at room temperature or in refrigerator.
- Special Tools: Use an electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, cooling rack, mixing bowl, and whisk for best results.
- Jam: Choose a thick, high-quality raspberry jam or preserves. Both seeded and seedless jams work well. Other flavors like strawberry, apricot, or blackberry are great alternatives.
- Cold Dough: Keep the shaped dough chilled until firm before baking. If softening occurs while filling with jam, refrigerate again to firm. When baking in batches, keep remaining dough refrigerated between batches.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
