![- 1 cup unsalted butter, softened - 1 cup powdered sugar - 2 cups all-purpose flour These main ingredients form the base of the cookies. The unsalted butter gives them a rich flavor. The powdered sugar adds sweetness and helps create a tender texture. The all-purpose flour provides structure, making the cookies hold their shape. - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1/4 teaspoon salt Flavor enhancers bring the cookies to life. Vanilla extract offers warmth and depth. Almond extract adds a lovely nutty note. Salt balances the sweetness, making each bite more enjoyable. - 1 cup raspberry jam (store-bought or homemade) - Sliced almonds (for topping) - Extra powdered sugar for dusting The toppings and filling add color and taste. Raspberry jam brings a tart and sweet contrast. Sliced almonds provide crunch and visual appeal. A dusting of powdered sugar makes these cookies look special, perfect for sharing! For the full recipe, you can check [Full Recipe]. - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by making your kitchen ready for these tasty cookies. Preheating the oven ensures even baking. The parchment paper keeps your cookies from sticking. - Cream together the butter and powdered sugar. - Incorporate the extracts. In a large bowl, mix the softened butter and powdered sugar. I usually beat them for about 3-4 minutes. This step makes the dough light and fluffy. Next, add the vanilla and almond extracts. This adds a lovely depth of flavor. - Create dough balls and form indentations. - Fill with raspberry jam and add sliced almonds. - Bake and cool the cookies. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving space between each ball. Now, use your thumb to make a small indentation in the center of each ball. Fill that space with raspberry jam, about half a teaspoon each. Then, sprinkle sliced almonds around the jam. This adds crunch and flavor. Bake the cookies for 15-18 minutes. Look for lightly golden edges. After baking, let them cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Dust with extra powdered sugar before serving. For the full recipe, refer to the earlier section. To make the best Raspberry Almond Thumbprint Cookies, start with the butter. Ensure it is softened, but not melted. Softened butter helps create a light texture in the cookies. Let the butter sit out for about 30 minutes before using. Avoid overmixing the dough. Mix just until the flour is combined. Overmixing can lead to tough cookies. You want them soft and crumbly, not dense. Filling the thumbprints is a fun part! Use a measuring spoon to scoop out jam. This keeps each cookie uniform. Aim for about a half teaspoon of jam in each thumbprint. Make sure your jam is spreadable. A good texture helps it sit nicely in the cookie. You can microwave it for a few seconds if it is too thick. Want to add more flavor? Try adding a pinch of cinnamon or nutmeg to the dough. These spices work well with the almond and raspberry. For the jam, I recommend using a high-quality raspberry jam. Look for one with real fruit and less sugar. Homemade raspberry jam is also great if you have some on hand. For the full recipe, check the section above. Enjoy your baking! {{image_2}} You can change the nuts in these cookies. If you don't like almonds, try walnuts or pecans. They add a nice crunch and taste. For those with nut allergies, use sunflower seeds or pumpkin seeds. These options keep the cookies safe and tasty. Switching the jam can change the flavor a lot. Instead of raspberry, try strawberry, apricot, or even blueberry. You can also add spices like cinnamon or nutmeg. A pinch can give your cookies a warm twist. Don't be afraid to mix and match flavors! Want to make these cookies gluten-free? Use almond flour or coconut flour as a substitute. You may need to adjust the amount of butter. Gluten-free dough can be sticky, so adding a bit more flour may help. Always check the baking time, as it may vary. For the full recipe, check out the complete guide. To keep your Raspberry Almond Thumbprint Cookies fresh, store them at room temperature. Place them in an airtight container. This keeps them soft and tasty. Make sure to layer parchment paper between the cookies if you stack them. This prevents sticking and helps them stay intact. If you want to keep these cookies longer, freezing is a great option. First, let the cookies cool completely. Then, place them in a freezer-safe container. You can also wrap them in plastic wrap and then put them in a freezer bag. This helps avoid freezer burn. When you're ready to eat them, thaw the cookies in the fridge overnight. To refresh their taste, warm them in the oven for a few minutes at 350°F. These cookies last about one week at room temperature. In the freezer, they can last up to three months. Check for signs of spoilage like a hard texture or off smell. If they feel dry or crumbly, it's best to toss them. Enjoy your delicious treats while they are at their best! For the full recipe, click here. Making Raspberry Almond Thumbprint Cookies takes about 35 minutes. You will spend 15 minutes prepping the ingredients. The baking time is around 15 to 18 minutes. Make sure to let them cool a bit before serving. Yes, you can use different jams! Some great options are: - Strawberry jam - Apricot jam - Blueberry jam - Mixed berry jam Each jam brings a unique taste. Experiment and find your favorite! If you have nut allergies or dislike almond flavor, try these: - Vanilla extract for a milder taste - Coconut extract for a tropical twist - Hazelnut extract for a rich flavor These options work well and keep your cookies delicious. Use what you have on hand! For the full recipe, check the link provided. You now have a complete guide to making Raspberry Almond Thumbprint Cookies. We covered ingredients, step-by-step instructions, storage tips, and variations you can try. These cookies are tasty and easy to make, perfect for any occasion. Try using different jams or nuts for fun twists. Each cookie will impress your friends and family. Enjoy baking these delicious treats and share the joy with others. Your cookie adventure starts now!](https://emmasdish.com/wp-content/uploads/2025/07/b4014d7b-fb87-49bc-9ed6-2b0ba339c469-768x768.webp)
Are you ready to whip up a treat that’s as fun to make as it is delicious? Raspberry Almond Thumbprint Cookies are the perfect blend of sweet and nutty flavors. With simple ingredients and easy steps, these cookies are a hit with friends and family. You’ll love the way the raspberry jam oozes in the center, making each bite a delight. Let’s dive into this easy treat recipe that will impress everyone!
Ingredients
Main Ingredients
– 1 cup unsalted butter, softened
– 1 cup powdered sugar
– 2 cups all-purpose flour
These main ingredients form the base of the cookies. The unsalted butter gives them a rich flavor. The powdered sugar adds sweetness and helps create a tender texture. The all-purpose flour provides structure, making the cookies hold their shape.
Flavor Enhancers
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– 1/4 teaspoon salt
Flavor enhancers bring the cookies to life. Vanilla extract offers warmth and depth. Almond extract adds a lovely nutty note. Salt balances the sweetness, making each bite more enjoyable.
Toppings and Filling
– 1 cup raspberry jam (store-bought or homemade)
– Sliced almonds (for topping)
– Extra powdered sugar for dusting
The toppings and filling add color and taste. Raspberry jam brings a tart and sweet contrast. Sliced almonds provide crunch and visual appeal. A dusting of powdered sugar makes these cookies look special, perfect for sharing!
For the full recipe, you can check [Full Recipe].
Step-by-Step Instructions
Prepping the Oven and Baking Sheet
– Preheat your oven to 350°F (175°C).
– Line a baking sheet with parchment paper.
Start by making your kitchen ready for these tasty cookies. Preheating the oven ensures even baking. The parchment paper keeps your cookies from sticking.
Mixing the Dough
– Cream together the butter and powdered sugar.
– Incorporate the extracts.
In a large bowl, mix the softened butter and powdered sugar. I usually beat them for about 3-4 minutes. This step makes the dough light and fluffy. Next, add the vanilla and almond extracts. This adds a lovely depth of flavor.
Forming and Baking the Cookies
– Create dough balls and form indentations.
– Fill with raspberry jam and add sliced almonds.
– Bake and cool the cookies.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving space between each ball. Now, use your thumb to make a small indentation in the center of each ball. Fill that space with raspberry jam, about half a teaspoon each. Then, sprinkle sliced almonds around the jam. This adds crunch and flavor.
Bake the cookies for 15-18 minutes. Look for lightly golden edges. After baking, let them cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Dust with extra powdered sugar before serving. For the full recipe, refer to the earlier section.
Tips & Tricks
Perfecting the Dough
To make the best Raspberry Almond Thumbprint Cookies, start with the butter. Ensure it is softened, but not melted. Softened butter helps create a light texture in the cookies. Let the butter sit out for about 30 minutes before using.
Avoid overmixing the dough. Mix just until the flour is combined. Overmixing can lead to tough cookies. You want them soft and crumbly, not dense.
Filling Techniques
Filling the thumbprints is a fun part! Use a measuring spoon to scoop out jam. This keeps each cookie uniform. Aim for about a half teaspoon of jam in each thumbprint.
Make sure your jam is spreadable. A good texture helps it sit nicely in the cookie. You can microwave it for a few seconds if it is too thick.
Enhancing Flavor
Want to add more flavor? Try adding a pinch of cinnamon or nutmeg to the dough. These spices work well with the almond and raspberry.
For the jam, I recommend using a high-quality raspberry jam. Look for one with real fruit and less sugar. Homemade raspberry jam is also great if you have some on hand.
For the full recipe, check the section above. Enjoy your baking!
Variations
Nut Alternatives
You can change the nuts in these cookies. If you don’t like almonds, try walnuts or pecans. They add a nice crunch and taste. For those with nut allergies, use sunflower seeds or pumpkin seeds. These options keep the cookies safe and tasty.
Flavor Swaps
Switching the jam can change the flavor a lot. Instead of raspberry, try strawberry, apricot, or even blueberry. You can also add spices like cinnamon or nutmeg. A pinch can give your cookies a warm twist. Don’t be afraid to mix and match flavors!
Gluten-Free Version
Want to make these cookies gluten-free? Use almond flour or coconut flour as a substitute. You may need to adjust the amount of butter. Gluten-free dough can be sticky, so adding a bit more flour may help. Always check the baking time, as it may vary.
For the full recipe, check out the complete guide.
Storage Info
Short-term Storage
To keep your Raspberry Almond Thumbprint Cookies fresh, store them at room temperature. Place them in an airtight container. This keeps them soft and tasty. Make sure to layer parchment paper between the cookies if you stack them. This prevents sticking and helps them stay intact.
Long-term Storage
If you want to keep these cookies longer, freezing is a great option. First, let the cookies cool completely. Then, place them in a freezer-safe container. You can also wrap them in plastic wrap and then put them in a freezer bag. This helps avoid freezer burn. When you’re ready to eat them, thaw the cookies in the fridge overnight. To refresh their taste, warm them in the oven for a few minutes at 350°F.
Shelf Life
These cookies last about one week at room temperature. In the freezer, they can last up to three months. Check for signs of spoilage like a hard texture or off smell. If they feel dry or crumbly, it’s best to toss them. Enjoy your delicious treats while they are at their best! For the full recipe, click here.
FAQs
How long does it take to make Raspberry Almond Thumbprint Cookies?
Making Raspberry Almond Thumbprint Cookies takes about 35 minutes. You will spend 15 minutes prepping the ingredients. The baking time is around 15 to 18 minutes. Make sure to let them cool a bit before serving.
Can I use other types of jam for this recipe?
Yes, you can use different jams! Some great options are:
– Strawberry jam
– Apricot jam
– Blueberry jam
– Mixed berry jam
Each jam brings a unique taste. Experiment and find your favorite!
What can I substitute for almond extract?
If you have nut allergies or dislike almond flavor, try these:
– Vanilla extract for a milder taste
– Coconut extract for a tropical twist
– Hazelnut extract for a rich flavor
These options work well and keep your cookies delicious. Use what you have on hand! For the full recipe, check the link provided.
You now have a complete guide to making Raspberry Almond Thumbprint Cookies. We covered ingredients, step-by-step instructions, storage tips, and variations you can try. These cookies are tasty and easy to make, perfect for any occasion.
Try using different jams or nuts for fun twists. Each cookie will impress your friends and family. Enjoy baking these delicious treats and share the joy with others. Your cookie adventure starts now!
![- 1 cup unsalted butter, softened - 1 cup powdered sugar - 2 cups all-purpose flour These main ingredients form the base of the cookies. The unsalted butter gives them a rich flavor. The powdered sugar adds sweetness and helps create a tender texture. The all-purpose flour provides structure, making the cookies hold their shape. - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1/4 teaspoon salt Flavor enhancers bring the cookies to life. Vanilla extract offers warmth and depth. Almond extract adds a lovely nutty note. Salt balances the sweetness, making each bite more enjoyable. - 1 cup raspberry jam (store-bought or homemade) - Sliced almonds (for topping) - Extra powdered sugar for dusting The toppings and filling add color and taste. Raspberry jam brings a tart and sweet contrast. Sliced almonds provide crunch and visual appeal. A dusting of powdered sugar makes these cookies look special, perfect for sharing! For the full recipe, you can check [Full Recipe]. - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. Start by making your kitchen ready for these tasty cookies. Preheating the oven ensures even baking. The parchment paper keeps your cookies from sticking. - Cream together the butter and powdered sugar. - Incorporate the extracts. In a large bowl, mix the softened butter and powdered sugar. I usually beat them for about 3-4 minutes. This step makes the dough light and fluffy. Next, add the vanilla and almond extracts. This adds a lovely depth of flavor. - Create dough balls and form indentations. - Fill with raspberry jam and add sliced almonds. - Bake and cool the cookies. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving space between each ball. Now, use your thumb to make a small indentation in the center of each ball. Fill that space with raspberry jam, about half a teaspoon each. Then, sprinkle sliced almonds around the jam. This adds crunch and flavor. Bake the cookies for 15-18 minutes. Look for lightly golden edges. After baking, let them cool on the sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Dust with extra powdered sugar before serving. For the full recipe, refer to the earlier section. To make the best Raspberry Almond Thumbprint Cookies, start with the butter. Ensure it is softened, but not melted. Softened butter helps create a light texture in the cookies. Let the butter sit out for about 30 minutes before using. Avoid overmixing the dough. Mix just until the flour is combined. Overmixing can lead to tough cookies. You want them soft and crumbly, not dense. Filling the thumbprints is a fun part! Use a measuring spoon to scoop out jam. This keeps each cookie uniform. Aim for about a half teaspoon of jam in each thumbprint. Make sure your jam is spreadable. A good texture helps it sit nicely in the cookie. You can microwave it for a few seconds if it is too thick. Want to add more flavor? Try adding a pinch of cinnamon or nutmeg to the dough. These spices work well with the almond and raspberry. For the jam, I recommend using a high-quality raspberry jam. Look for one with real fruit and less sugar. Homemade raspberry jam is also great if you have some on hand. For the full recipe, check the section above. Enjoy your baking! {{image_2}} You can change the nuts in these cookies. If you don't like almonds, try walnuts or pecans. They add a nice crunch and taste. For those with nut allergies, use sunflower seeds or pumpkin seeds. These options keep the cookies safe and tasty. Switching the jam can change the flavor a lot. Instead of raspberry, try strawberry, apricot, or even blueberry. You can also add spices like cinnamon or nutmeg. A pinch can give your cookies a warm twist. Don't be afraid to mix and match flavors! Want to make these cookies gluten-free? Use almond flour or coconut flour as a substitute. You may need to adjust the amount of butter. Gluten-free dough can be sticky, so adding a bit more flour may help. Always check the baking time, as it may vary. For the full recipe, check out the complete guide. To keep your Raspberry Almond Thumbprint Cookies fresh, store them at room temperature. Place them in an airtight container. This keeps them soft and tasty. Make sure to layer parchment paper between the cookies if you stack them. This prevents sticking and helps them stay intact. If you want to keep these cookies longer, freezing is a great option. First, let the cookies cool completely. Then, place them in a freezer-safe container. You can also wrap them in plastic wrap and then put them in a freezer bag. This helps avoid freezer burn. When you're ready to eat them, thaw the cookies in the fridge overnight. To refresh their taste, warm them in the oven for a few minutes at 350°F. These cookies last about one week at room temperature. In the freezer, they can last up to three months. Check for signs of spoilage like a hard texture or off smell. If they feel dry or crumbly, it's best to toss them. Enjoy your delicious treats while they are at their best! For the full recipe, click here. Making Raspberry Almond Thumbprint Cookies takes about 35 minutes. You will spend 15 minutes prepping the ingredients. The baking time is around 15 to 18 minutes. Make sure to let them cool a bit before serving. Yes, you can use different jams! Some great options are: - Strawberry jam - Apricot jam - Blueberry jam - Mixed berry jam Each jam brings a unique taste. Experiment and find your favorite! If you have nut allergies or dislike almond flavor, try these: - Vanilla extract for a milder taste - Coconut extract for a tropical twist - Hazelnut extract for a rich flavor These options work well and keep your cookies delicious. Use what you have on hand! For the full recipe, check the link provided. You now have a complete guide to making Raspberry Almond Thumbprint Cookies. We covered ingredients, step-by-step instructions, storage tips, and variations you can try. These cookies are tasty and easy to make, perfect for any occasion. Try using different jams or nuts for fun twists. Each cookie will impress your friends and family. Enjoy baking these delicious treats and share the joy with others. Your cookie adventure starts now!](https://emmasdish.com/wp-content/uploads/2025/07/b4014d7b-fb87-49bc-9ed6-2b0ba339c469-250x250.webp)
