Description
These Raspberry Almond Thumbprint Cookies are buttery shortbread treats filled with luscious raspberry jam and topped with a smooth, sweet icing. Perfectly tender with a delicate almond aroma, they make a delightful snack or dessert for any occasion.
Ingredients
Scale
Cookies
- 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
Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30g/ml) heavy cream, half-and-half, or milk
- 1/2 teaspoon pure vanilla or almond extract (optional)
Instructions
- Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough forms. If the dough feels too sticky for rolling, beat in another tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop and roll the dough, about a tablespoon (18–20g) each, into balls. Place them on the prepared baking sheet. Press an indentation with your thumb into each ball. Smooth out any cracks with your fingers.
- Chill the dough: Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 4 hours.
- Preheat oven and prepare trays: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- Fill the cookies: Place the chilled cookies on the prepared baking sheets, spacing them 2–3 inches apart, about 12 cookies per tray. Fill each cookie's indentation with a scant 1/2 teaspoon of raspberry jam.
- Bake: Bake the cookies for 15 minutes, or until very lightly browned on the edges. They will puff up and spread slightly. Do not overbake. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool at least 30 minutes before glazing.
- Make the icing: Whisk the confectioners’ sugar with heavy cream (or half-and-half/milk) and optional vanilla or almond extract until smooth. Adjust consistency by adding more liquid to thin or more sugar to thicken.
- Glaze the cookies: Drizzle the icing over cooled cookies. Allow icing to set for about 1 hour.
- Store: Store the cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: Shaped dough (rolled and thumbprinted) can be frozen up to 3 months; thaw in refrigerator before baking. Baked cookies (with or without icing) can also be frozen for 3 months; thaw at room temperature or refrigerate.
- Special Tools: Electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, cooling rack, glass mixing bowl, whisk.
- Jam: Use thick, high-quality raspberry jam or preserves. Seeded or seedless jams both work, and other flavors like strawberry, apricot, or blackberry also work well.
- Cold Dough: Keep dough cold and firm before baking by chilling at least 4 hours. If dough softens when filling, return to refrigerator to firm up. When baking in batches, keep remaining shaped cookies refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
