Raspberry Almond Thumbprints
These buttery almond cookies with jammy raspberry centers are a holiday cookie tray staple that taste as elegant as they look.
The dough comes together quickly, and the almond flavor pairs perfectly with the bright tartness of raspberry preserves.
Why You’ll Love It
Simple ingredients with impressive results.
The almond extract gives these a distinct, bakery-quality flavor.
Beautiful presentation that stands out on cookie platters.
Can be filled with any flavor jam you prefer.
No chilling required – mix, shape, and bake.
Makes about 36 cookies, perfect for gifting or sharing.
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 cup finely chopped almonds or sliced almonds
1/2 cup raspberry jam or preserves
For the Glaze (optional):
1 cup powdered sugar
2-3 tablespoons milk
1/4 teaspoon almond extract
Steps
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, sugar, and salt with a hand mixer until light and fluffy, about 3 minutes.
3. Add the egg yolks, vanilla extract, and almond extract, beating until combined.
4. Gradually add the flour, mixing on low speed until a soft dough forms.
5. Place the chopped almonds in a shallow bowl.
6. Roll the dough into 1-inch balls using your hands.
7. Roll each ball in the chopped almonds, pressing gently so they adhere.
8. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Use your thumb or the back of a round 1/2 teaspoon measuring spoon to make a deep indent in the center of each cookie.
10. Fill each indent with about 1/2 teaspoon of raspberry jam – don’t overfill or it will bubble over.
11. Bake for 12-15 minutes until the edges are lightly golden and the cookies are set.
12. If the indents have puffed up during baking, gently press them down again with the measuring spoon while still warm.
13. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
14. For the optional glaze, whisk together the powdered sugar, milk, and almond extract until smooth, then drizzle over cooled cookies.
Helpful Tips & Substitutions
Use seedless jam for a smoother appearance, or preserves with seeds for more texture.
Any flavor jam works – apricot, strawberry, blackberry, or even lemon curd are excellent options.
Make the thumbprint deep enough to hold the jam without it spilling over the edges.
If you don’t have almond extract, increase the vanilla to 2 teaspoons – the flavor will be different but still delicious.
Finely chopped pecans or walnuts can substitute for almonds.
For nut-free cookies, skip the chopped nuts and roll the dough balls in coarse sugar instead.
Store jam separately and fill cookies just before serving if you want the crispiest texture.
Serving Ideas
Arrange on a tiered cookie stand for holiday dessert tables.
Package in small boxes with tissue paper for elegant homemade gifts.
Include on cookie exchange platters alongside chocolate and spiced varieties for contrast.
Serve with afternoon tea or coffee.
Pair with a glass of dessert wine for an after-dinner treat.
Make-Ahead & Storage
Store baked cookies in an airtight container at room temperature for up to 1 week.
Layer cookies between sheets of parchment paper to prevent the jam from sticking.
Unbaked dough balls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months.
Bake frozen dough balls directly from the freezer – make the indent, add jam, and bake for 14-17 minutes.
Baked cookies without glaze freeze well for up to 2 months.
Add the glaze after thawing for the freshest appearance.
A Holiday Favorite
Thumbprint cookies have been a holiday tradition for generations, and this version shows why they’ve earned that status.
The buttery almond dough and bright raspberry filling create a cookie that’s both classic and special.
They take a bit more effort than drop cookies, but the beautiful results are worth every minute.
