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Close up photo of Raspberry Almond Thumbprint Cookies.
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5 from 9 votes

Raspberry Almond Thumbprint Cookies

Raspberry Almond Thumbprint Cookies are perfect buttery shortbread cookies that are filled with raspberry jam. They are one of the most popular Christmas treat recipes during the holiday season!
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 20 cookies
Calories: 195kcal

Ingredients

  • 1 cup unsalted butter room temperature
  • cup granulated sugar
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • 2 ⅛ cups all-purpose flour
  • 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

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 33mg | Potassium: 21mg | Fiber: 1g | Sugar: 15g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg