Name: Raspberry Almond Thumbprint Cookies Recipe
Prep time: 4 h 45 min
Cook time: 15 min
Total time: 5 h
Cuisine: American
Ingredients: 1 cup (16 Tbsp; 226g) unsalted butter, softened to 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 (spooned & leveled); 1/2 cup (160g) raspberry jam; 1 cup (120g) confectioners’ sugar; 1–2 Tablespoons (15–30g/ml) heavy cream, half-and-half, or milk; Optional: 1/2 teaspoon pure vanilla or almond extract

There’s something truly comforting about these delicate, buttery treats that melt in your mouth, especially when paired with the sweet-tart burst of raspberry. The Raspberry Almond Thumbprint Cookies Recipe is one of those classic desserts that never fails to bring a smile—and once you make them, you’ll understand why.

A white scalloped bowl filled with round thumbprint cookies, each cookie has a light golden base layer with a soft texture that looks slightly crumbly. In the center of each cookie is a bright red jam layer, smooth and shiny, sitting in a small well. The top layer features a thin drizzle of white icing in parallel lines across each cookie, adding a delicate decorative touch. The bowl is placed on a white marbled surface with cookie crumbs scattered around, showing a casual and inviting setting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe
Top Tip
How to Serve Raspberry Almond Thumbprint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Almond Thumbprint Cookies Recipe

Why You'll Love This Recipe

I absolutely adore this Raspberry Almond Thumbprint Cookies Recipe because it strikes the perfect balance between rich almond flavor, buttery cookies, and bright raspberry jam. It’s not just a cookie—it’s a mini celebration in every bite!

Flavor Harmony: Almond extract paired with raspberry jam creates a sophisticated yet familiar taste that’s hard to resist.
Textural Delight: The buttery soft cookie contrasts beautifully with the sticky jam center.
Make-Ahead Friendly: The dough can be shaped and chilled in advance, which makes it convenient for busy days or holiday preparations.
Customizable Icing: A simple glaze adds a lovely touch, but you can tweak it to your liking or even skip it for a more rustic feel.

The image shows many round cookies arranged close together on a white marbled surface. Each cookie has a pale golden base with a soft texture and a circular indentation in the center filled with shiny dark red jam. The top of each cookie is decorated with thin white icing lines drizzled diagonally across, adding a smooth and glossy detail. One cookie near the middle has a small bite taken out, revealing a soft crumb inside with a few crumbs scattered nearby. The overall look is neat and inviting, with the contrast between the pale cookie dough, dark red jam, and white icing creating an appealing pattern photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe calls for everyday ingredients that come together beautifully to create cookies that are soft but hold their shape, with just enough sweetness to let the raspberry jam shine. Picking quality ingredients, especially the jam and extracts, makes a noticeable difference here.

Flat lay of a small mound of soft unsalted butter, a small white ceramic bowl of granulated sugar, two whole brown eggs with clean shells, a small white ceramic bowl of pure vanilla extract, a small white ceramic bowl of almond extract, a small pinch of salt scattered neatly, a simple heap of all-purpose flour, a small white ceramic bowl filled with vibrant raspberry jam, and a small white ceramic bowl of confectioners’ sugar arranged perfectly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened at room temperature, it adds richness and helps the dough hold moisture without being greasy.
Granulated Sugar: Provides sweetness while keeping the cookie texture just right—not too soft, not too crumbly.
Pure Vanilla Extract: Adds warmth and depth, balancing the almond flavor wonderfully.
Almond Extract: The star flavor here, lending a fragrant nuttiness that complements the raspberry jam perfectly.
Salt: Enhances all the flavors and cuts through sweetness for balance.
All-Purpose Flour: The structure builder, spooned and leveled to avoid tough cookies.
Raspberry Jam: Choose a high-quality, thick jam or preserves—seeded or seedless based on your texture preference.
Confectioners’ Sugar: For the icing, bringing that lovely sweetness and silky texture.
Heavy Cream or Milk: Used to thin out the icing to just the right drizzle consistency.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic raspberry and almond pairing, one of the best parts about this Raspberry Almond Thumbprint Cookies Recipe is how easy it is to customize. I’ve played around with different jams and icing flavors depending on the season and occasion.

Variation: Swap the raspberry jam for apricot or blackberry jam for a new twist. I tried strawberry once, and it was a hit at a garden party!
Diet-Friendly Modifications: Use a sugar substitute suitable for baking or a gluten-free flour blend to meet dietary needs—in my experience, chilling the dough a bit longer helps maintain structure.
Icing Options: Mix a little almond extract into the glaze for an extra flavor pop or drizzle melted dark chocolate over the cookies for a luxe finish.

Step-by-Step: How I Make Raspberry Almond Thumbprint Cookies Recipe

Step 1: Creaming the Butter and Sugar to Perfection

Start by beating your softened butter on high speed until it’s creamy and smooth—about a minute is usually perfect. Then reduce the mixer speed to medium and add the granulated sugar, vanilla, and almond extracts. Scrape down the bowl sides and bottom occasionally so everything blends evenly. This step is key because a smooth, fluffy base will give you tender cookies with great texture.

Step 2: Mixing the Dough Just Right

Next, add salt and your flour gradually while the mixer runs on low. You want the dough just soft enough to handle but not sticky. If it feels too wet, add an extra tablespoon of flour—it’s something I do almost every time to get the perfect consistency. Once the dough comes together, it’s ready to be shaped.

Step 3: Shaping and Indenting Your Cookies

Line a baking sheet with parchment paper or a silicone mat. Roll dough into tablespoon-sized balls and place them spaced comfortably apart. Use your thumb to gently press an indentation into the center of each ball—don’t worry if it cracks a little, just smooth it out with your fingers. This indentation is what holds the luscious jam, so make sure it’s distinct but not too deep.

Step 4: Chill Until Firm

This chilling step is crucial: pop your baking sheet into the fridge for at least 4 hours to firm up the dough. I usually do this overnight, and it really helps the cookies keep their shape and not spread when baking. If you're short on time, a good solid 4 hours works too.

Step 5: Fill and Bake with Care

Preheat your oven to 350°F (177°C). Arrange the chilled cookies 2-3 inches apart on lined baking sheets. Fill each thumbprint with about a scant ½ teaspoon of raspberry jam—don’t overfill or it will overflow while baking. Bake for 13-15 minutes or until the edges are a light golden brown. The cookies puff slightly but keep their shape. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Step 6: Glazing with a Simple Icing

Whisk confectioners’ sugar with 1-2 tablespoons of heavy cream or milk and a dash of vanilla or almond extract if you like. Adjust the consistency so it’s slightly thick but pourable—perfect for drizzling. Drizzle over cooled cookies and let the icing set for about an hour. This little extra step really elevates the look and taste.

Top Tip

Over the years, I’ve found a few little tricks that make all the difference when making the Raspberry Almond Thumbprint Cookies Recipe. They’ve saved me from lots of bake-time heartbreaks and will help you get bakery-worthy cookies every time.

Keep Dough Cold: This is non-negotiable—warm dough spreads too much. Chill your dough balls and shaped cookies well before baking.
Don’t Overfill the Jam: A scant teaspoon is best. Too much jam can bubble over and make your cookies sticky and uneven.
Use Room Temperature Butter: It creams more easily, creating the tender crumb this recipe is known for.
Try Different Extract Combinations: Experiment with vanilla and almond extract ratios until you find your perfect flavor balance.

How to Serve Raspberry Almond Thumbprint Cookies Recipe

raspberry thumbprint cookies - Serving Suggestion

Garnishes

I love to garnish these cookies with a light dusting of powdered sugar or a sprinkle of finely chopped toasted almonds—both add a little extra charm and texture without overwhelming the delicate jam inside.

Side Dishes

Serve alongside a hot cup of tea, coffee, or even a glass of cold milk. For a festive touch, I sometimes set up a dessert tray with fresh berries and whipped cream. These cookies really shine when shared during cozy gatherings or afternoon snacks.

Creative Ways to Present

For special occasions, I’ve arranged them on tiered dessert stands with edible flowers and fresh mint leaves. Another fun idea is to dip half the cookie in melted dark chocolate and let it harden for a stunning two-tone effect that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature for up to 2 days—this keeps them soft and fresh. If your kitchen’s warm, pop them in the fridge to extend shelf life up to a week, but bring them back to room temp before serving for the best flavor and texture.

Freezing

One of the best parts? You can freeze the shaped but unbaked dough for up to 3 months. When ready to bake, thaw in the fridge and add the jam before baking. Baked cookies freeze well too, with or without icing—just thaw them in the refrigerator overnight to keep that perfect crumb and jam consistency.

Reheating

If you want warm cookies, pop frozen or refrigerated ones in a 325°F oven for 5-7 minutes—it refreshes them without melting the jam or icing. Microwave reheating tends to soften them too much, so the oven is my go-to for maintaining texture.

Frequently Asked Questions:

Can I use a different type of jam besides raspberry?

Absolutely! While raspberry jam pairs beautifully with the almond flavor, strawberry, apricot, or blackberry jams also work wonderfully. Just be sure to use a thick jam to prevent it from running during baking.

How long should I chill the dough before baking?

The dough needs to chill in the refrigerator for at least 4 hours to firm up. Overnight chilling is ideal, as it helps maintain the cookie shape and prevents excessive spreading.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. I recommend adding an extra tablespoon or two of flour if the dough feels sticky and be sure to chill the dough well before baking for the best results.

Do I have to use the icing glaze?

Not at all! The icing glaze adds a pretty, sweet finish but is completely optional. The cookies are delicious on their own with just the jam center, especially if you prefer a more rustic style.

Final Thoughts

These Raspberry Almond Thumbprint Cookies hold a special place in my kitchen—not just because they’re absolutely delicious but because they’re simple enough to make any day feel special. Whether you’re baking for a crowd or just treating yourself, this recipe delivers charm, flavor, and comfort in every bite. I can’t wait for you to try it and make it your own little tradition!