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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.
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. These cookies have ground almonds baked right inside!
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.
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.
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.
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.