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.
dont like how they crack !
This is the go-to recipe for fabulous shortbread cookies, prepared exactly as instructed. For a flavor bonus, I added 1/4 cup crushed almonds. Out of jam? Top with each cookie with a pecan half. People can’t keep their hands off these. Although they are fresh for a long time, there is never any leftover to freeze. Thanks Wendy!
Most excellent and delicious cookies I’m so happy to add to my other shortbread recipes. Upon mixing, the dough was sufficiently firm, so only a half hour chilling was necessary and they came out perfect, nearly two dozen.
I made these cookies exactly as the recipe instructed. Chilling the dough for several hours even, the second time, because of how flat these cookies came out of the oven. And they still came out flat flat flat. I think this recipe needs baking powder. I’m at a loss to understand how your photos show cookies with such volume. It makes no sense without some sort of volumizer like baking powder. Flavor was decent. But flatness was a major disappointment and not the desired texture of the cookie.
My BFF and I make these every year now. These are absolutely amazing!! Definitely a keeper
Thank you so much, Wendy!
Can you freeze these cookies ?
Hi MaryLou! You can freeze the dough for up to 3 months. To thaw, just leave in the fridge overnight, then bake according to the instructions.
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!
So you can only freeze the dough not once they are baked? Just clarifying another person asked similar question?
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!