These Easy Raspberry Almond Thumbprint Cookies are sweet little treats filled with delicious raspberry jam. They have a lovely almond flavor that makes them extra special!
When I bake these cookies, I can’t help but eat a few right off the cooling rack. They smell so good! Perfect for sharing or enjoying with a cup of tea after a long day.
Key Ingredients & Substitutions
Unsalted Butter: This is essential for the cookie’s rich flavor. If you need a dairy-free option, try using coconut oil or a plant-based butter alternative. Both give a nice texture.
Granulated Sugar: The sugar adds sweetness and also helps in creating a crispy edge. If you want a less sweet option, consider using coconut sugar or a sugar substitute like stevia, adjusting to taste.
Almond Extract: This brings a warm nutty flavor. If you’re allergic to nuts or prefer a different flavor, vanilla extract works beautifully too.
Raspberry Jam: While raspberry is perfect here, feel free to swap it out with other jams like strawberry or apricot if you’re in the mood for something different.
Why is Rolling in Sugar Important for These Cookies?
Rolling the dough balls in granulated sugar before baking is key! It not only adds sweetness but also creates a lovely crunchy texture on the outside. Here’s how to do it correctly:
- After forming the dough balls, simply roll them in sugar until fully coated.
- Make sure to shake off any excess sugar before placing them on the baking sheet.
This little trick makes a big difference in how the cookies turn out! They will have a delightful sweetness that contrasts perfectly with the tart jam filling.
How to Make Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- 2 teaspoons pure almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam
- 1/4 cup sliced almonds
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 14-16 minutes to bake. Once cooled, these cookies are perfect for enjoying right away, but you’ll want to let them cool on the rack for better texture. Altogether, set aside about 45 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
First, preheat your oven to 350°F (175°C). This will ensure your cookies bake evenly. While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and 2/3 cup of granulated sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes!
3. Mixing in the Egg and Flavor:
Add the egg yolk and almond extract into the butter mixture. Mix well until everything is combined and smooth.
4. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps to evenly distribute the salt and ensures no lumps remain in the flour.
5. Forming the Cookie Dough:
Slowly add the dry mixture into the wet mixture, stirring gently until a soft dough forms. Don’t over-mix; just combine until it all comes together!
6. Shaping the Cookies:
Roll the dough into small balls about 1-inch in diameter. Next, coat each ball in granulated sugar for a nice sweet crust, and then place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Making the Thumbprints:
Here comes the fun part! Press your thumb (or the back of a spoon) into the center of each dough ball to create a small well for the raspberry jam. This is where the delicious filling will go!
8. Filling with Raspberry Jam:
Spoon about 1/2 teaspoon of raspberry jam into each depression. Don’t worry if it looks like a lot; the jam will melt slightly during baking for a gooey center.
9. Adding Almonds:
Gently press a few sliced almonds around the jam on each cookie for that lovely crunch and nutty flavor.
10. Baking the Cookies:
Place the cookies in the preheated oven and bake for 14-16 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking!
11. Cooling:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up and keeps the bottoms from getting soggy.
12. Optional Dusting:
If you’re feeling fancy, dust the cooled cookies with a sprinkle of powdered sugar before serving. It adds a nice touch!
These raspberry almond thumbprint cookies are a delightful treat with their buttery texture and sweet filling. They make a perfect snack any time of day. Enjoy them with a warm cup of tea or coffee!
Can I Use Other Fruit Jams in Place of Raspberry?
Absolutely! Feel free to swap out raspberry jam for any fruit jam you prefer, like strawberry, apricot, or even blueberry. Each will give the cookies a unique flavor!
Can I Make These Cookies Gluten-Free?
Yes, you can replace the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it’s a blend that includes xanthan gum for the right texture.
How Do I Store Leftovers?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky to handle, you can chill it in the refrigerator for 15-30 minutes. This will make it easier to roll into balls and shape for baking!
