Raspberry Almond Thumbprint Cookies
The scent of warmth and sweetness fills the air as you walk into the kitchen, spurring a sense of nostalgia that takes you back to sunny afternoons spent baking with loved ones. Imagine cookie dough rolling between your hands, and the heady aroma of almonds swirling around you. These Raspberry Almond Thumbprint Cookies are not just treats; they are lifetime memories waiting to be created, perfect for any occasion. The vibrant raspberry jam peeking through the golden edges of the cookies invites you to indulge your senses.
Table of Contents
Fond memories of my grandmother’s kitchen always surface as I prepare these delightful gems, gathering around with family excited to savor something sweet. Whether it’s a holiday gathering or simply a cozy afternoon at home, there’s something so heartwarming about sharing cookies, especially when they’re as easy and fun to make as these Raspberry Almond Thumbprint Cookies. Let’s get those hands ready to create your own batch of childhood memories filled with love and sweetness!
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in just under 15 minutes (plus chilling time).
- Irresistible Flavor: The combination of buttery almond and tart raspberry is truly mouthwatering.
- Eye-Catching Appeal: Their cute little thumbprint shape makes them perfect for parties or family gatherings.
- Flexible Serving: Enjoy them fresh from the oven, alongside tea, or as a fun dessert any time of day!
- Diet-Friendly Options: Easily adaptable with gluten-free flour or dairy-free butter!
Ingredients You’ll Need
- Unsalted Butter (1 cup or 226g): Room temperature butter creates a creamy base for the dough. If you prefer, you can use dairy-free butter for a dairy-free version.
- Granulated Sugar (2/3 cup or 133g): This adds sweetness while contributing to the cookie’s lovely texture. You can substitute with coconut sugar for a less refined option.
- Pure Vanilla Extract (1 teaspoon): Vanilla enhances the flavors and rounds out the sweetness. Avoid imitation vanilla for the best flavor.
- Almond Extract (1/2 teaspoon): Just a bit adds a fragrant touch that’s simply delightful. Use pure almond extract for strong flavor; you can omit it for a milder taste.
- Salt (1/4 teaspoon): A little salt balances sweetness and enhances all flavors. Ensure it’s fine sea salt for uniform mixing.
- All-Purpose Flour (2 and 1/4 cups or 281g): This is the main structure for the cookies. For a gluten-free option, substitute with a 1:1 all-purpose gluten-free flour blend.
- Raspberry Jam (1/2 cup or 160g): Use your favorite brand or homemade jam for a fruity burst. Feel free to swap with another fruit jam like apricot or strawberry if you desire.
- Confectioners’ Sugar (1 cup or 120g): This is for the glaze, contributing sweetness and a lovely finish. It’s possible to make your own from granulated sugar if you have a blender.
- Heavy Cream, Half-and-Half, or Milk (1–2 tablespoons): This thins the icing. You can use a plant-based milk for a dairy-free version.
- Optional Vanilla or Almond Extract (1/2 teaspoon): This is for the glaze, ensuring every element of the cookie bursts with flavor.
How to Make Raspberry Almond Thumbprint Cookies
Beat the Butter: Start by beating the unsalted butter in a mixing bowl on high speed until it becomes creamy and smooth, about one minute. This step is crucial, as it incorporates air into the butter, allowing for a light texture in your cookies. Then, switch to medium speed and mix in the granulated sugar, vanilla, and almond extracts. Make sure to scrape the sides of the bowl as needed for even mixing.
Mix in Dry Ingredients: Once the sugar mixture is fully combined, add the salt and flour. Turn the mixer to low speed to gradually combine everything. Aim for a soft dough; if it feels a bit sticky, mix in an additional tablespoon of flour until it forms a nice, manageable dough.
Shape the Cookies: Line a baking sheet with parchment paper or a silicone mat. Scoop portions of dough—about a tablespoon each—and roll them into balls. Place them on the lined sheet, leaving some space between each. Use your thumb to gently press an indentation into each ball, creating the classic “thumbprint” look. If the dough cracks a bit, don’t worry; just smooth it out with your fingers.
Chill the Cookies: To ensure that your cookies keep their shape while baking, place the sheet in the refrigerator for at least four hours. This step is essential to allow the dough to firm up, which results in perfectly round cookies rather than flat ones.
Preheat and Prepare: When ready to bake, preheat your oven to 350°F (177°C). Prepare two additional baking sheets by lining them with parchment paper or silicone mats. This allows for an even bake and easy cookie removal!
Fill and Bake: Take your chilled cookies and space them out 2-3 inches apart on your prepared sheets, fitting about 9-12 on each sheet. Carefully spoon about 1/2 teaspoon of raspberry jam into each thumbprint, ensuring not to overfill. Bake for 13-15 minutes, or until the edges are just lightly golden. Keep an eye on them; overbaking can lead to dry cookies.
Cool and Glaze: Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool for at least 30 minutes before you drizzle on the icing. To make the glaze, whisk together confectioners’ sugar with cream and additional extract until smooth. Adjust the consistency to your liking by adding more liquid to thin or more sugar to thicken.
Storing & Reheating
Store your Raspberry Almond Thumbprint Cookies in an airtight container at room temperature for up to 2 days for the best freshness. If you need more time, you can refrigerate them for up to a week; just make sure they’re lined with parchment to maintain texture. For longer storage, freeze them in an airtight container for up to 3 months. When you crave a soft treat, simply reheat in the microwave for about 10-15 seconds to refresh their delightful softness.
Chef’s Helpful Tips
- Make sure your butter is properly softened; it should be pliable, not melted. Cold butter may lead to dense cookies.
- If you find the dough too sticky, mixing in flour gradually can help achieve the right texture.
- Don’t forget to chill your cookies before baking; this helps them stay pretty and not spread too much.
- Experiment with different jams or even fruit preserves for unique flavors!
- If you’re a fan of nuts, consider adding finely chopped almonds to the dough for an extra crunch.
Baking these Raspberry Almond Thumbprint Cookies not only fills your kitchen with delightful aromas but also creates sweet moments worth cherishing. Whether enjoyed alone with a cup of coffee or shared at gatherings, they’re bound to impress.
Recipe FAQs
Can I use another type of jam for the filling?
Absolutely! While raspberry jam brings a lovely tartness, feel free to swap it for your favorite jam or fruit preserves. Strawberry, apricot, or even a mixed berry jam can create delicious alternatives that cater to your taste buds!
How long do these cookies stay fresh?
These cookies are best enjoyed within two days when stored at room temperature. If you plan on keeping them longer, transferring them to the fridge or freezer helps retain their freshness, extending their shelf life up to a week or even three months.
Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 48 hours before baking. Just make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
What can I do if my cookies spread too much while baking?
If your cookies spread too much during baking, try chilling the dough a bit longer before baking next time. Also, making sure the butter is softened and not melted is key. Reducing the oven temperature slightly can also help prevent spreading.
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📖 Recipe Card
Raspberry Almond Thumbprint Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Almond Thumbprint Cookies offer a delightful blend of buttery almond and tart raspberry jam. They are simple to make and perfect for gatherings or a cozy treat at home.
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour
- 1/2 cup (160g) raspberry jam
- 1 cup (120g) confectioners’ sugar
- 1–2 tablespoons heavy cream, half-and-half, or milk
- 1/2 teaspoon optional vanilla or almond extract
Instructions
- Beat the unsalted butter until creamy and smooth, then mix in granulated sugar, vanilla and almond extracts.
- Add salt and flour gradually until a soft dough forms; adjust with more flour if necessary.
- Scoop and roll dough into balls, creating a thumbprint indentation in each.
- Chill the cookies for at least 4 hours to maintain shape while baking.
- Preheat oven to 350°F (177°C) and prepare baking sheets.
- Fill each thumbprint with raspberry jam and bake for 13-15 minutes until edges are golden.
- Cool cookies before glazing with a mixture of confectioners' sugar and cream.
Notes
Use dairy-free butter for a dairy-free version of the cookies.
Chilling the cookies is key to keeping them from spreading too much while baking.
Experiment with different fruit jams or preserves for unique flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
