Raspberry Almond Thumbprint Cookies
Raspberry Almond Thumbprint Cookies combine nutty almond flavor with sweet raspberry jam in a tender, buttery cookie that’s easy to make and perfect for any occasion.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds almond meal
- 1/4 teaspoon salt
- 1/2 cup raspberry jam make sure it’s free from non-permissible ingredients
- sliced almonds optional, for topping
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes with an electric mixer on medium speed. Add the egg and almond extract, mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft but manageable.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up the dough and prevent excessive spreading during baking.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Place the balls evenly spaced on the prepared baking sheets.
- Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie ball, being careful not to press too hard to avoid cracking the dough.
- Fill each indentation with about 1/2 teaspoon of raspberry jam. If the jam is too thick, warm it slightly so it’s easier to spoon.
- If desired, lightly press a few sliced almonds around the jam on each cookie for added texture and a decorative touch.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-browning.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy.
Equipment
- Large Mixing Bowl
- Electric Mixer
- Whisk
- Plastic Wrap
- Baking Sheets
- Parchment Paper
- Measuring cups and spoons
Notes
Use room temperature butter for easier creaming and better texture. Chilling the dough is essential to prevent spreading and enhance flavor. Toast ground almonds lightly for more intense almond flavor. If jam is too runny, strain or reduce it to thicken. Press thumbprint gently to avoid cracking; patch cracks with dough if needed. Use a small cookie scoop for uniform cookies. Store cookies in a single layer to avoid smudging jam. Variations include different jams, nut alternatives, chocolate drizzle, gluten-free flour, vegan substitutions, and adding citrus zest.