Julie Clark
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Raspberry Almond Thumbprint Cookies
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With crushed almonds in the cookie dough, these Raspberry Almond Thumbprint Cookies are infused with almond flavor. Top with raspberry jam or your favorite jam flavor.
Thumbprint cookies are classic cookies that are so versatile. Fill them with chocolate, caramel or Nutella…or in the case of these, your favorite jam.
Raspberry Almond Thumbprint Cookies
Have you ever made thumbprint cookies? I haven’t made them too much in the past, but we’ve really been enjoying them lately. They’re an easy old fashioned cookie that really have endless flavor combinations. Raspberry and almond is one of my favorite fruit flavor combinations. (Have you seen our almond raspberry bars?). These cookies have ground almonds baked right inside!
How to Make Thumbprint Cookies
Thumbprint cookies start just as any other cookie does. Mix up the brown sugar, butter, egg and almond extract. (Feel free to use vanilla extract if you’d like.) There’s no need to use 2 bowls for this recipe, so once the wet ingredients are creamed, add the almonds and flour right into the same bowl. Mix well and then shape the dough into balls.
Bake the cookies for 5 minutes, then use a teaspoon to make an indent in the cookies. Fill with jam and bake again. You don’t want the cookies to be browned much at all (especially if you like soft cookies), so just bake another 5-7 minutes or until it looks like the cookies are set.
Allow the cookies to cool on the pan for 2-3 minutes, then move them to a wire rack to cool completely.
How to Fill Thumbprint Cookies
Every recipe is just a little different, but these raspberry almond thumbprint cookies are filled in the middle of the baking process. Bake the cookies partially, press them, then use a small spoon to fill the cookies.
If you find a spoon to messy, place the jam in a zippered baggie. Seal the bag, then snip the very corner off the bag. Give the bag a very slight squeeze and let it drip down into the wells in the cookies.
Can you freeze thumbprint cookies?
Yes! Wrap the cookies in a zippered gallon size bag. Wrap them again in a second bag or place them in a plastic container to seal them again.
It’s important to defrost cookies in the original container to keep them fresh. Don’t be tempted to unpackage the cookies until they are completely thawed. This will ensure the moisture stays in the cookies.
How long do thumbprint cookies last?
If stored in an airtight container, cookies will last at room temperature for about a week. We prefer to eat them as fresh as possible, so if we want to serve them at a later date, we freeze them to retain their freshness.
Other Almond Cookies
- Almond Sugar Cookies
- Almond Joy Cookies
- Cranberry Almond Cookies
- Almond Joy Cookie Sandwiches
- White Chocolate Almond Cookies
TOOLS TO MAKE COOKIES
- Silpat: For all of your non-stick, cookie-making needs. You can use parchment paper or these non-stick mats. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
- Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
- Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
Raspberry Almond Thumbprint Cookies
With crushed almonds in the cookie dough, these Raspberry Almond Thumbprint Cookies are infused with almond flavor. Top with raspberry jam or your favorite jam flavor.
Servings 18 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 1/3 cup brown sugar
- ½ cup salted butter
- 1 large egg
- ½ teaspoon almond extract (or vanilla extract)
- 1 cup all-purpose flour
- ¾ cup ground almonds
- 1/3 cup raspberry jam (for filling)
Instructions
- Preheat oven to 350 degrees.
- Cream together first four ingredients. Stir in the flour and ground almond. Roll into 1 inch balls. Bake for 5 minutes and then quickly indent each center with your thumb. Fill the center with a small spoonful of jam or lemon curd.
- Bake for another 5-7 minutes or until the cookies are done. They should not be browned at all.
- Cool on a wire rack.
- Store in an airtight container. These cookies freeze well.
Notes
The calories shown are based on the recipe making 18 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 52mg | Potassium: 21mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 0.6mg | Calcium: 19mg | Iron: 0.6mg
Just made these last evening when I had guests on their way for coffee, and they were so easy and delicious. Everyone loved them! I only had apricot jam on hand and they were good with that, too. Next time I’ll do raspberry and lemon curd as well. I am NOT a baker in general and I was so happy to find this gem of a recipe. Dough was quick to put together and easy to work with. Also quick to bake! Love it! My new fave cookie recipe. Thank you!
I’m not sure what I did wrong but my dough was very sticky and watery:/
These sound delicious. My daughter as a nut allergy. I want to make these but without the crushed up almonds. Should I use extra flour? Thanks.
These are my favorite. Have made them multiple times and taste great with so many fillings.
Hi! If I don’t have salted butter, would unsalted butter + a pinch of salt give it the same taste? Just wondering.
Trying this recipe out right now, actually! Luckily i had some salted butter left so I was able to make a batch and they’re absolutely wonderful 🙂
Could you use lemon curd for the fillininthe thumbprint cookies
My cookies came out flat, I think it needs more flour.
Can you use pastry flour instead of all purpose flour?