Raspberry Almond Thumbprint Cookies are perfect buttery shortbread cookies filled with raspberry jam. They are one of the most popular Christmas treat recipes during the holiday season!
What are the most popular Christmas cookies in your house? In ours, it’s Raspberry Almond Thumbprint Cookies! They are popular for their buttery shortbread cookie filled with raspberry jam, and you can also drizzle them with vanilla glaze.
I love to make them for my cookie exchange party, along with:
- Orange Cranberry Biscotti
- Hello Dolly Cookies
- Chocolate Chip Pecan Cookies
- Amaretti Biscuits
- Pistachio Cookies
- Apricot Rugelach
- Danish Butter Cookies Recipe
- Bakery Style Chocolate Chip Cookies
- Best Cut Out Sugar Cookie Recipe
- Monster Cookies
- Sour Cream Cookies
How to make it
Using a hand or stand mixer, beat 1 cup butter and ⅔ cup granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add ½ tsp almond extract and mix again.
Add 2 ⅛ cups flour and ¼ tsp salt. Mix on low speed just until all ingredients are incorporated.
Using your hands, lightly knead the dough so it all comes together in a ball. Cover the dough with plastic wrap and refrigerate for 2 hours.
When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
NOTE: When you take the cookie dough out of the fridge, it will be quite hard. To warm it up and make it more flexible, I like to slice it with a knife into smaller pieces and lightly knead in hands. This way it will get “clay” texture and will be easy to shape.
Shape the dough into 1 ½-inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 15-20 minutes before baking.
Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then to a wire rack.
Tips for best results
- Cookie dough. After you refrigerate the cookie dough, it will be quite hard. To warm it up, I like to slice it into smaller pieces and lightly knead in my hands. This way it will get “clay” texture and will be easy to shape the cookies.
- Cracking. When you shape the cookies and make the thumb divot, the dough might have some cracks on the edges. You can easily fix it by smoothing the edges with a finger, like you would do with clay.
- Refrigeration. It is very important to refrigerate these cookies for about 15-20 minutes before baking, so they will keep the shape. If you skip this step, they will spread too much and lose the shape.
Frequently Asked Questions;
You can store these Thumbprint Cookies in an air tight container at room temperature for up to 3 days or refrigerate for up to 6 days.
You can make the cookies dough a night before and refrigerate it overnight.
The main reason why cookies spread too much is the dough was not refrigerated enough. For this reason, I like to refrigerate the dough for at least 2 hours before shaping and for additional 15-20 minutes before baking.
Most likely you put too much flour in the batter. When measuring the flour, make sure you level the measuring cups with a flat knife or a butter knife.
More Holiday Dessert Ideas:
- Cinnamon Muffins
- Baked Apples Recipe
- Cinnamon Baked Apples
- Apple Crumb Cake
- Chocolate Cake from Scratch
- Chocolate Chip Blondies
- Cheesecake Brownies Recipe
- Classic Apple Pie Recipe
- Classic Tiramisu Recipe
Raspberry Almond Thumbprint Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 ⅛ cups all-purpose flour
- ⅓ cup raspberry jam
Instructions
- Using a hand or stand mixer, beat 1 cup butter and ⅔ cup granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add ½ tsp almond extract and mix again.
- Add 2 ⅛ cups flour and ¼ tsp salt. Mix on low speed just until all ingredients are incorporated.
- Using your hands, lightly knead the dough so it all comes together in a ball. Cover the dough with plastic wrap and refrigerate for 2 hours.
- When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
- NOTE: When you take the cookie dough out of the fridge, it will be quite hard. To warm it up and make more flexible, I like to slice it with a knife into smaller pieces and lightly knead in hands. This way it will get “clay” texture and will be easy to shape the cookies.
- Shape the dough into 1 ½-inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 15-20 minutes before baking.
- Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then to a wire rack.
Notes
- Cookie dough. After you refrigerate the cookie dough, it will be quite hard. To warm it up, I like to slice it into smaller pieces and lightly knead in my hands. This way it will get “clay” texture and will be easy to shape.
- Cracking. When you shape the cookies and make the thumb divots, the dough might have some cracks on the edges. You can easily fix it by smoothing the edges with a finger, like you would do it with clay.
- Refrigeration. It is very important to refrigerate these cookies for about 15-20 minutes before baking, so they will keep the shape. If you skip this step, they will spread too much and lose the shape.
- How to store? You can store these Thumbprint Cookies in an air tight container at room temperature for up to 3 days or refrigerate for up to 6 days.
Nutrition
Update Notes: This post was originally published in 2017, but was republished with new photos, step by step instructions, tips, and FAQs in December of 2021.
I can’t get over how tiny and perfect these cookies are! They look super delicious and I love the color of the jam. Thank you for sharing this recipe, I cant wait to make these!
These cookies look so buttery and delicious! The raspberry topping is like a jewel on top of the treat. It’s such a beautiful holiday cookie!
Thumbprint cookies always nake ne smile. Your are just too cute!
The contrast from the melt in your mouth cookies and that luscious jam is making my mouth water! Well done, you gotta love Christmas!❤
I’ve always loved raspberry thumbprints and I’m thrilled I found your recipe! Easy to follow and tastes divine!
I have always loved thumbprint cookies but not brave enough to try and bake them. Your recipe makes it look so easy to bake and the cookies are beyond delicious!
A fun cookie to make with great texture and flavor. I couldn’t help imagining all the fruit flavors I can add.
Think this would work with other flavors of jam? I have a bunch of Bonne Maman little jars to use up from my advent calendar. Many different flavors.
Hi Kris! Absolutely! I love adding different flavors jams in these cookies. Apricot, peach, and red current are my favorite 😉
Thumbprint cookies are one of my favorite cookies to make during the holidays. I love the combination of raspberries and almond in these.
I’m obsessed with this recipe! Best thumbprint cookie recipe. So so good and easy to make!
Always a treat on the holiday tray. I love raspberry jam in cookies. These are getting made today!!
Any tips on making your thumbprint so perfect?
I made these and we refrigerated overnight. The dough was super hard though and when I baked them they spread out like little crepes. The dough was refrigerated overnight and the 1p minutes before baking. They taste delicious though! Any tips to get them to not spread.?
I had the same issue. I think I will shape the balls and the impression right after mixing, then refrigerate before cooking.
I also had a spreading issue, but I think I made them a little too big.
Will the cookies turn out the same if you do not have a paddle mixer?
Absolutely! You can use a hand mixer or just mix everything by hand! You will have the same results!
I made these cookies two days in a row—they were that good. The first day was to give away and I found myself wishing I hadn’t! This beats the traditional jam thumbprint cookie, hands down. I’ve already been asked twice for the recipe. This will become my holiday go-to.
Hi Veronica! I am so happy you liked the recipe! I made it myself last week again, and they were gone the same day 😉 Enjoy the holidays!)
Awww I love thumprint cookies! These looks so cute and delicious 🙂
Thank you, Andrea!
This Raspberry almond thumbprint cookies looks delicious, I think I need keep this recipe for my holiday baking. I like the way you used glazing on the top.
Thank you, Swathi)
Can you make them and freeze?
Thumbprint cookies are the best! These look delightful!
Thank you, Catherine!
I love these cookies. are the best!
These are the best cookies ever! Love the flavor combination!
These are one of the best cookies ever! I love the flavor combination!
Thank you, Catalina!
SOLD!! I’ll take a dozen, if you felt like delivering?! Lol. I love thumbprint cookies, and these look SO good – the glaze over the top is awesome!
Thank you, Kylee) Will Amazon prime delivery work?))
Great addition using the raspberry jam. That perfect amount of sweet-tart flavor with the cookies looks delicious.
Thank you, Teri)
These cookies bring me back! I’ve never had them with the added drizzle though… yum!
Thank you, Ashley!
These cookies look delicious. This recipe is just in time for the holidays that are about to start rolling quickly!!
These cookies look so yummy! This recipe is just in time for all of the holidays that are about to start rolling in quickly! Thanks for sharing!!
Thank you, Dene)
Your cookies turned out so pretty. I make thumbprint cookies but I always put frosting as my filling. I think the jam really makes them look so delicate. I’ll have to try the jam/jelly.
Thank you, Marisa!
I usually always make thump print cookies during the holidays not sure why? They should be made thru out the year lol. These look so pretty and perfect..
Thank you, Veena! These cookies are great during any season 😉
These raspberry almond thumbprint cookies look so cute! I bet they taste delicious. I don’t have a mixer yet, but if I try to make them what do you recommend?
Thank you, Nadja)
I LOVE my Kitchen Aid! And yes, these cookies totally remind me of Christmas time, but agree that is not the only time of the year to make them. They look lovely!
Thank you, Jodi)
These cookies are perfect for afternoon tea! Heck, coffee break, after school snack – any excuse to eat these will work for me!
Thank you, Noel!
I have a normal Kitchen Aid whom I love dearly He’said called Henry..but if santa wanted to bring me his big brother for Christmas I wouldn’the say no..These cookies are my kids favourite. We make them every Christmas x
Thank you, Karyn! Yes, I think that was the best gift Santa gave me so far)))
I know holiday baking is not here yet, but these would be perfect to add to the cookie tray. The flavour profile is delicious, not to mention they are pretty and dainty too.
Thank you, Gloria)
Love it. They look so yummy. I love how you’ve drizzled the icing on top. So cute!
Thank you, Marlynn!
I love the photo. Thanks for the trick on how to work this cookie .
Thank you, Shobee)
I love thumbprint cookies. I made them one time, and never tempted again. (they didn’t turn out that great) I think it’s time to revisit these because, they are tasty.
Thank you, Joanna) They are really easy to make. Though, I always suggest to put the pre-made cookies in the fridge to set so they will keep the shape while baking!