Description
These raspberry almond thumbprint cookies are buttery, nutty, and tender with a burst of raspberry jam in every bite. Made with simple ingredients, they are perfect for holiday trays, coffee dates, or anytime you want a cozy, homemade treat.
Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (70g) whole almonds, finely chopped and toasted
- ½ cup (160g) raspberry jam
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Spread whole almonds on a baking sheet and toast for about 5 minutes, stirring halfway through. Let cool and chop finely.
- In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Beat in almond extract until fully combined.
- In a separate bowl, whisk together all-purpose flour, salt, and chopped toasted almonds. Gradually add dry mixture to wet ingredients, mixing on low speed just until combined. Do not overmix.
- Roll dough into 1-inch (2.5 cm) balls. Place on a parchment-lined baking sheet about 2 inches (5 cm) apart. Press gently with thumb or back of a small spoon to create a ½ inch (1.3 cm) deep indentation in the center of each ball.
- Fill each indentation with about ½ teaspoon of raspberry jam. Avoid overfilling to prevent bubbling over during baking.
- Bake for 12 to 15 minutes, or until edges are golden and jam is bubbly. Watch closely after 12 minutes to avoid overbaking.
- Remove from oven and cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Once cool, dust with powdered sugar if desired.
Notes
Toast almonds for deeper flavor and crunch. Chill dough if too soft to roll. Use good-quality raspberry jam with real fruit pieces. Store cookies in an airtight container for up to 5 days or freeze for up to 3 months. You can freeze shaped dough balls and bake from frozen, adding a few extra minutes to baking time. For extra crunch and decoration, add sliced almonds on top of jam before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Sodium: 40
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
Keywords: raspberry almond thumbprint cookies, almond cookies, thumbprint cookies, raspberry jam cookies, easy cookie recipe, holiday cookies, simple ingredients cookies