Go Back
Raspberry Almond Thumbprint Cookies are a delightful marriage of rich flavors and textures, making them a beloved treat for cookie lovers everywhere. These charming little cookies boast a buttery, melt-in-your-mouth base, punctuated by a luscious thumbprint filled with vibrant raspberry jam. Their unique combination of sweet and tart flavors, paired with the nutty essence of almond, makes these cookies not just a dessert but a heartfelt experience that evokes nostalgia and warmth.

Raspberry Almond Thumbprint Cookies

Discover the irresistible charm of Raspberry Almond Thumbprint Cookies! These delightful treats feature a buttery base with a vibrant raspberry jam filling and a hint of almond, making them perfect for any occasion. Their unique blend of sweet and tart flavors evokes warmth and nostalgia, ensuring they’ll become a beloved addition to your baking repertoire. Enjoy them as a snack, share with friends, or gift to loved ones – these cookies are sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

2/3 cup granulated sugar

1/2 cup almond flour

2 cups all-purpose flour

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup raspberry jam (seedless recommended)

Sliced almonds, for garnish (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

      Add the Extracts: Mix in the vanilla extract and almond extract. Combine well.

        Incorporate Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, salt, and baking powder. Gradually add this dry mixture to the creamed butter mixture, mixing until just combined.

          Shape the Cookies: Using a tablespoon or cookie scoop, form balls of dough and place them on the prepared baking sheets, leaving enough space between each cookie. Use your thumb or the back of a teaspoon to create an indentation in the center of each dough ball.

            Fill with Jam: Spoon approximately 1 teaspoon of raspberry jam into each indentation. If desired, sprinkle a few sliced almonds on top of the jam for added texture and flavor.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.

                Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                  Optional Garnish: Once cooled, dust the cookies lightly with powdered sugar for an elegant touch.

                    Enjoy: Share these delightful raspberry almond thumbprint cookies with friends and family, or indulge in them on your own!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies