These Easy Raspberry Almond Thumbprint Cookies are sweet little treats filled with fruity raspberry jam and topped with crunchy almonds. They’re perfect for sharing or simply enjoying with a cup of tea!
Don’t be surprised if they disappear quickly—everyone loves these simple cookies! I always stash a few away for a late-night snack. 😋 Plus, they’re super easy to whip up, so you can make them anytime!
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor and tender texture. If you’re looking for a dairy-free option, you can use coconut oil or a non-dairy butter alternative.
Granulated Sugar: Regular sugar sweetens the cookies nicely. For a healthier twist, you can substitute with coconut sugar or a sugar alternative like stevia, just be mindful of sweetness levels.
Raspberry Jam: While raspberry is delightful, feel free to swap it for any fruit jam like apricot, strawberry, or even lemon curd for a zesty flavor.
Sliced Almonds: They add a great crunch! If you have nut allergies, consider using sunflower seeds or simply omitting them.
How Do You Ensure Perfect Cookie Indentations?
Creating the right indentation is crucial for holding the jam. To make it easier, try lightly flouring your thumb or spoon before pressing into the dough. This prevents the dough from sticking and helps maintain that perfect shape:
- Press gently but firmly into the center of each cookie ball without pushing all the way through.
- If the dough cracks a bit, just reshape it lightly around the edges.
- Make sure the indentation is deep enough to hold the jam without overflowing.
These tips will help you create beautiful cookies ready to be filled with deliciousness!
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling and Topping:
- 1/2 cup raspberry jam or preserves
- 1/4 cup sliced almonds
Optional Frosting Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. Including cooling, you’ll want to set aside about 30-45 minutes before you can enjoy your delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together using a hand mixer or a whisk until the mixture is light and fluffy, which should take about 2-3 minutes. Then mix in the vanilla extract for that extra flavor.
3. Prepare the Dough:
Slowly add the flour and salt to the buttery mixture. Stir well until everything is combined and you have a nice, soft dough that you can manage easily.
4. Form the Cookies:
Use a tablespoon to scoop out the dough and roll it into small balls. Place each ball about 2 inches apart on the prepared baking sheet to give them room to spread while baking.
5. Make the Indentations:
Using your thumb or the back of a spoon, gently press down in the center of each cookie ball to create a small well for the jam.
6. Fill with Jam:
Take about 1/2 teaspoon of raspberry jam and fill each indentation. Don’t be afraid to be generous; the jam will meld beautifully with the cookie!
7. Add the Almonds:
Sprinkle sliced almonds around the edge of each cookie, pressing them in gently so they adhere when baking.
8. Bake!
Put the baking sheet in the oven and bake for about 12-15 minutes, or until the edges of the cookies are lightly golden. The centers will puff up slightly, which is perfect!
9. Prepare the Frosting (Optional):
While the cookies cool, you can make a simple frosting. In a small bowl, whisk together the powdered sugar and enough milk or lemon juice until you reach a smooth, drizzlable consistency.
10. Drizzle the Frosting:
Once the cookies are cool, use a spoon or a piping bag to drizzle the frosting over the tops for a sweet finishing touch!
11. Cool and Serve:
Let the cookies cool completely on a wire rack. Store any leftovers in an airtight container at room temperature for up to a week—if they last that long!
Enjoy these tender, buttery thumbprint cookies bursting with raspberry flavor and a nutty almond crunch! Perfect for any occasion, or just because!
Can I Substitute the Raspberry Jam?
Absolutely! While raspberry jam is delicious, you can use any flavor you prefer, such as strawberry, apricot, or even lemon curd for a zesty twist. Just make sure the jam is a similar consistency for the best results.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them between parchment paper to prevent sticking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine if you prefer! Just make sure it’s a stick variety for best results, as tub margarine may have added moisture that can affect the texture of the cookies.
What If My Dough Is Too Sticky?
If your dough seems too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will make it easier to roll into balls and help maintain the shape while baking.
