Almond Raspberry Shortbread Thumbprint Cookies
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You won’t be able to stop at just one of these Almond Raspberry Shortbread Thumbprint Cookies! These cookies are buttery, sweet, light and flaky resembling little pastries. They are just perfect in every way!
Almond shortbread thumbprints, filled with raspberry jam and drizzled with almond glaze. One of my go-to cookie recipes year after year.
The first time I had these Raspberry Thumbprint Cookies was when my oldest son was in Pre-School, I made friends with the mom of one of the other students, her name was Andi. Andi used to host these amazing tea parties at her home.
Her house was all Victorian decorated and she had the most intricate tea sets! These tea parties have always been a cherished memory of mine. At one tea party, she made these almond shortbread cookies, and they were to die for.
Almond Raspberry Thumbprint Cookies
I make them at Christmas time every year, and they have become one of the most requested on my platters. They are my oldest son’s favorite cookies. But don’t just reserve these for cookie season, they are perfect for Valentine’s Day, or any day of the year!
I misplaced her recipe for a couple of years and searched for it on Google. Came to find out that the recipe for almond raspberry thumbprint cookies was on Kraft Recipes as well as on All Recipes.
If you are looking for more cookie recipes try these Gingerdoodle Cookies, these Cornflake Crispy Cookies, or these Cherry Wink Cookies.
Ingredients Needed To Make Raspberry Thumbprint Cookies
You will find the complete measurements and instructions at the bottom of this post in the printable recipe card.
Cookie:
Sugar – I used white granulated sugar to make these raspberry thumbprints
Butter – I used unsalted butter, softened at room temperature.
Almond extract – I use pure almond extract for these raspberry almond thumbprints
Flour – I use all-purpose flour.
Raspberry jam – I use seedless raspberry jam filling but if you don’t have any raspberry jam you could use whatever you have on hand, raspberry preserves work well too.
Glaze:
Powdered sugar – or confectioners sugar makes the glaze for these raspberry shortbread cookies
Almond extract – pure almond extract gives the best flavor
Milk – I used 1 tablespoon of milk to make the glaze. If you find the glaze is too thick you can add another tablespoon to thin it out.
How to make this recipe for raspberry jam cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Combine sugar and butter until creamy in a medium bowl. Add almond extract and flour and mix until smooth. The dough will appear crumbly.
With a cookie scoop, form a smooth ball of dough and place it on the baking sheet.
Make a well into the center of the cookie with your finger. I actually use the back of a measuring spoon, a small one, or my index finger to poke a hole. (Be careful to mend any cracks, or the jam will bubble out the side.)
Spoon the sweet raspberry jam into the center of each cookie.
Bake at 350 degrees for 12-14 minutes, or until the edges begin to brown slightly. Leave the almond thumbprint cookies on the cookie sheet for a couple of minutes before transferring them to a cooling rack.
Allow them to cool for about 10 minutes more.
While they are cooling, mix up the glaze.
Drizzle over the warm thumbprint cookies, the glaze will set like a glazed doughnut.
Makes about 2 1/2 dozen shortbread cookies with jam.
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FAQs About Thumbprint Cookies
- Why did my thumbprint cookies flatten? If your cookies turned out flat it could be because your oven was too hot. Or like me, maybe you forgot the flour. lol
- Can thumbprint cookie dough be refrigerated overnight? Yes, you can refrigerate the thumbprint cookie dough overnight.
- Why do my thumbprint cookies crack? If your cookies are cracking it could be because you didn’t roll the dough smoothly even to even out the cracks before you baked them.
- How do you keep thumbprint cookies from spreading? The best way to prevent the cookies from spreading is to refrigerate the dough.
- How many calories are in a raspberry thumbprint? It’s hard to say exactly how many calories are in a thumbprint cookie as the sizes will vary but as a rough guide, I’d say about 130 calories or so. Don’t quote me on this!
- What is another name for thumbprint cookies? It seems thumbprint cookies go by lots of other names. Some research I found told me they are also known as hallongrotta which translates into raspberry cave in Swedish. These cookies are also called bird’s nest cookies, butterballs, and Polish tea cakes. I personally think thumbprint sounds the best, don’t you agree?
- How much sugar is in thumbprint cookies? Not including the icing I estimate each cookie has about ¾ of a teaspoon of sugar.
Substitutions and Variations
Any kind of jam will for these thumbprint cookies. I, especially like raspberry but strawberry or blueberry will also work. I have also made these with peach jam!
If you don’t have almond extract for the almond flavor, substitute vanilla extract. The raspberry almond thumbprint cookies will taste slightly different but will still be delicious.
Tips & Tricks
Store these raspberry shortbread cookies in an airtight container for 3-4 days. Or you can cover them with plastic wrap. I prefer not to freeze these buttery shortbread cookies as they taste way better freshly made.
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Almond Raspberry Shortbread Thumbprint Cookies
Ingredients
- Almond Raspberry Shortbread Thumbprint Cookies
- Cookie:
- 2/3 cup sugar
- 1 cup butter softened
- 1/2 teaspoon almond extract
- 2 cups flour
- 1/2 cup seedless raspberry jam
- Glaze:
- 1 cup powdered sugar
- 3/4 teaspoon almond extract
- 1 T milk
Instructions
- Combine sugar and butter until creamy. Add almond extract and flour and mix until smooth.
- With a cookie 1 teaspoon sized cookie scoop, form balls. make a well into the center with your finger. I actually use a small measuring spoon or my index finger to poke a hole. (Be careful to mend any cracks, or the jam will bubble out the side.) Spoon jam into centers.
- They are not teeny tiny thumbprints!
- Bake at 350 degrees for 12-14 minutes, or until edges begin to brown slightly.
- Leave on cookie sheet for a couple minutes. Remove and cool for about 10 minutes more. While they are cooling, mix up the glaze. Drizzle over the warm cookies, glaze will set like a glazed doughnut.
- Makes about 2 1/2 dozen
Nutrition
OOh! These look really good!
~Melissa Placzek
http://www.ChinDeep.com
Can I use almond flour instead?
I don’t have much experience with almond flour, I use all purpose — if you have had success substituting before I am sure it would be fine.
Not new to this recipe. It is well lived. I have never frozen them (they don’t last that long!).
Do they hold to freezing?
The only time I have is when I have made them a couple of weeks early. I prefer NOT to freeze them though. They are so much better fresh.
Just as predicted these cookies were absolutely addictive. Will have to double the batch next time I make them.
These little cookies were so delicate and fun to make too! They turned out perfectly and my kids loved them!
So buttery and delicious! I ate 3 to start with and then 2 more for dessert tonight. So good!
Yum! Love the idea of the almond and raspberry combo, thanks for this great cookie recipe. Can’t wait to make it with my kids!
I love easy peasy recipes but sometimes the flavors suffers. Not with these babies. They really are perfect in every way!
Drooling over these thumbprint cookies. Looks fantastic. Thanks for sharing.
Whipped up a batch of these this weekend and they turned out perfect! Light, fluffy and delicious; exactly what I needed to cure my sweet tooth, indeed!
Made a double batch so we could use two different fruits, figs in the other and was such a hit with our friends.
Awesome!!