These Easy Raspberry Almond Thumbprint Cookies are sweet little treats that are perfect for any occasion. With a tasty almond base and a dollop of fruity raspberry jam, they make dessert fun!
Making these cookies is such a breeze! I love how the jam gives them a pop of color. Plus, they’ll disappear fast—I’m pretty sure they’ll be the first to go on the cookie tray! 😊
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for a rich flavor. If you’re in a pinch, you can use margarine, but I find butter gives the best results! For a dairy-free option, coconut oil works well too.
Granulated Sugar: Regular sugar gives sweetness and helps with texture. You could try coconut sugar for a slightly different taste, or even a sugar substitute if needed.
Almond Extract: This gives the cookies their unique flavor. If you prefer, vanilla extract can be a great substitute, or you could mix both for a tasty twist!
Flour: All-purpose flour works perfectly here. If you need a gluten-free option, gluten-free all-purpose flour can be used, just check that it contains xanthan gum for texture.
Raspberry Jam: This is the star ingredient! Feel free to swap it with any berry jam you like, such as strawberry or blueberry, depending on what you have on hand. Homemade jams can also make these cookies extra special!
How Do I Make Sure My Cookies Are Soft and Chewy?
The key to achieving soft, chewy cookies lies in your mixing and baking methods. Follow these steps for the best results:
- Cream the butter and sugar until fluffy; this incorporates air, which helps them rise and stay soft.
- Don’t overmix the dough! Mix just until you don’t see flour, which keeps the cookies tender.
- Watch your baking time. Every oven is different; check your cookies at 12 minutes. They should be lightly golden at the edges.
- Let them cool on the baking sheet for a few minutes. This helps them set without becoming dry.
Following these tips should give you perfectly soft and delicious Raspberry Almond Thumbprint Cookies that everyone will love!
Easy Raspberry Almond Thumbprint Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- 1/4 cup sliced almonds (optional, for garnish)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon almond extract
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare and around 12-15 minutes to bake. Don’t forget to let them cool, which will take another 5 minutes. So altogether, you’ll spend about 40 minutes from start to finish before enjoying these tasty treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper or a silicone mat to prevent sticking. This makes cleanup a breeze!
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using a mixer or a wooden spoon. Beat until the mixture is light and fluffy. This step is essential for a lovely texture!
3. Add the Flavor:
Add the almond extract to the butter and sugar mixture. Mix it until it’s well combined. This is where your cookies start to smell delicious!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the ingredients are evenly distributed before mixing them into the wet ingredients.
5. Form the Dough:
Gradually add the dry ingredients to the butter mixture. Stir until a soft dough forms. Don’t overmix—just combine everything until you don’t see any dry flour.
6. Shape the Cookies:
Roll the dough into 1-inch balls. Place them on your prepared baking sheet, leaving about 2 inches of space between each ball to give the cookies room to spread.
7. Create the Thumbprint:
Use your thumb or the back of a small spoon to gently press a small indentation into the center of each dough ball. This is what will hold your raspberry jam!
8. Fill with Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Be careful not to overfill, as the jam will spread while baking.
9. Bake:
Bake the cookies in your preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them, as oven times can vary!
10. Prepare the Glaze:
While the cookies are baking, prepare the glaze. In a small bowl, mix the powdered sugar, milk, and almond extract to create a smooth glaze. Adjust the milk if necessary to get a nice drizzling consistency.
11. Cool and Drizzle:
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. Drizzle the almond glaze over the cooled cookies for a lovely finishing touch!
12. Enjoy!
Allow the glaze to set before you dive in! These cookies can be stored in an airtight container at room temperature for up to a week. Enjoy with a cup of tea or coffee!
Can I Use Different Fruit Jam for This Recipe?
Absolutely! While raspberry jam is delicious, you can substitute it with any fruit jam or preserves you prefer, such as strawberry, blueberry, or apricot. Just make sure to pick a flavor that complements the almond extract!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer and then transfer them to a freezer bag, where they’ll last for up to three months. Just thaw at room temperature before enjoying!
Can I Make These Cookies Vegan?
Yes! To make them vegan, substitute the unsalted butter with a dairy-free butter alternative or coconut oil, and use a vegan-friendly sugar. For the jam, just check that it doesn’t contain any animal products.
Why Are My Cookies Crumbling?
If your cookies are crumbling, it could be due to too much flour or not enough moisture. Make sure to measure the flour correctly (spoon it into the measuring cup instead of scooping it directly) and double-check that the butter is softened enough to blend well. If the dough feels dry, you can add a small amount of milk or water to help bind it together.
