![- 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 1 cup almond flour - 2 cups all-purpose flour - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1/4 teaspoon almond extract - 1/2 cup raspberry jam (or preserves) - Optional: sliced almonds for garnish Raspberry Almond Thumbprint Cookies shine with rich flavor and texture. The ingredients are simple and easy to find. Start with unsalted butter, which adds creaminess. Granulated sugar gives the cookies a nice sweetness. Almond flour brings a nutty taste, while all-purpose flour helps bind the dough. You can use alternatives if needed. For butter, coconut oil works well. It adds a hint of flavor and keeps the cookies moist. If you want less sugar, try coconut sugar or honey. These options can change the taste slightly, but they work well. If you need gluten-free cookies, swap all-purpose flour with almond flour or a gluten-free blend. This will keep your cookies soft and tasty without gluten. Choosing the right almond flour is key. Look for finely ground almond flour for a smooth texture. This helps the cookies hold their shape. When selecting raspberry jam, pick a high-quality brand. Look for one with real fruit and less sugar. This will enhance the flavor and make your cookies even better. For the best results, use fresh ingredients. Fresh butter and fruit preserves can make a big difference. They give your cookies a delightful taste and texture that everyone will love. Check out the Full Recipe for more detailed steps on making these delicious cookies. 1. Start by preheating your oven to 350°F (175°C). 2. Line two baking sheets with parchment paper to prevent sticking. 3. In a large bowl, cream together 1 cup of softened unsalted butter and 3/4 cup of granulated sugar. Mix until the mixture is light and fluffy. 1. In the same bowl, add 1 cup of almond flour, 2 cups of all-purpose flour, and 1/2 teaspoon of salt. 2. Mix the dry ingredients with the butter and sugar until a dough forms. 3. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract, mixing well. 4. Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each ball. 1. Use your thumb or a spoon to make an indention in the center of each cookie dough ball. 2. Fill each indention with about a teaspoon of raspberry jam, being careful not to overfill. 3. If you want, press sliced almonds around the edges for extra flavor. 4. Bake the cookies in the preheated oven for 12-15 minutes. Look for lightly golden edges. 5. After baking, allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, check out the original source. To get the right dough, mix your butter and sugar well. Aim for a fluffy texture. The almond flour adds a nice nutty taste. When adding all-purpose flour, do it slowly. This helps you avoid a tough dough. To keep your cookies soft, don’t overbake them. Look for light golden edges. They will firm up as they cool. Sliced almonds can add a fun crunch. Press them gently around the jam filling. This gives a nice look and extra flavor. You can also try using different toppings. Chopped pistachios or coconut can add a twist. Experiment with your favorites to make them unique. One common mistake is overfilling the cookie indentations. Use just a teaspoon of jam. Too much jam can spill over when baking. Another mistake is not letting the cookies cool. They need time to set on the baking sheet. If you move them too soon, they might break. {{image_2}} You can switch up the jam in your thumbprint cookies. Try strawberry, apricot, or blueberry jams. Each jam brings a different taste and charm to your cookies. You can also mix jams for unique flavors. For example, a blend of raspberry and apricot can create a sweet and tart delight. This gives your cookies a fun twist! Want to add a little zing? Consider adding citrus zest. Lemon or orange zest can brighten the flavor of your cookies. You can also mix in chocolate chips or nuts. Dark chocolate chips pair well with raspberry. Chopped almonds add a nice crunch and taste. These tweaks make your cookies even more special and exciting. If you need vegan options, you can replace the butter. Use coconut oil or vegan butter instead. For sugar, try coconut sugar or maple syrup. You can also make gluten-free versions. Use almond flour or a gluten-free blend in place of all-purpose flour. These adaptations make the cookies friendly for various diets while keeping them tasty. Want to see the full recipe? Check out the [Full Recipe]. To keep your Raspberry Almond Thumbprint Cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place parchment paper between layers to avoid sticking. If you have a large batch, use a glass or plastic container with a tight lid. This will keep them safe from air and moisture. You can freeze these cookies before or after baking. To freeze before baking, shape the dough into balls and place them on a baking sheet. Freeze until firm, then transfer them to a zip-top bag. For baking later, just bake them straight from the freezer, adding a couple of minutes to the time. If you freeze them after baking, let them cool completely first. Then, wrap each cookie in plastic wrap and place them in a bag. To enjoy, thaw them at room temperature or heat them in the oven for a few minutes. Raspberry Almond Thumbprint Cookies last about a week at room temperature if stored well. Look for signs of spoilage, like a change in smell or texture. If they become too hard or dry, it’s best to toss them. Enjoy your cookies while they are fresh for the best taste! For the full recipe, check the previous section. Raspberry Almond Thumbprint Cookies are delightful treats filled with sweet raspberry jam. They have a buttery, almond-flavored base that melts in your mouth. The origin of these cookies dates back to European baking traditions. Many cultures have their own version, but the thumbprint style is popular for its fun shape. The name comes from the way you press your thumb into the dough, creating a little well for the jam. Yes, you can use different types of flour. All-purpose flour works great for these cookies. If you want a gluten-free option, try almond flour or a gluten-free blend. Each type of flour will change the texture slightly, but all can create a tasty cookie. Just remember, different flours can absorb moisture differently, so you might need to adjust the amount of liquid. You can tell when the cookies are done by looking at their color. They should have lightly golden edges. If you gently press the cookie, it should feel firm but still slightly soft in the center. If it springs back, they are ready! Overbaking can make them dry, so watch them closely as they bake. In this blog post, we explored how to make delicious Raspberry Almond Thumbprint Cookies. We covered the key ingredients and helpful substitutions while giving tips for choosing quality items. You learned step-by-step instructions for preparation and baking, plus tricks for the best texture. We shared variations for jam fillings and dietary needs, along with storage tips. These cookies offer a sweet treat that’s fun to make. Enjoy baking and experimenting with your creations!](https://emmasdish.com/wp-content/uploads/2025/07/587afd51-3098-4c90-9a32-308dc83d9cb5-250x250.webp)
Raspberry Almond Thumbprint Cookies
Indulge in the delightful flavors of Raspberry Almond Thumbprint Cookies with this easy recipe! Perfectly buttery and filled with tangy raspberry jam, these cookies are sure to impress. With simple ingredients and straightforward steps, you can create about 24 delicious treats in just 30 minutes. Don’t miss out on elevating your baking game—click through to explore this flavorful recipe and enjoy a sweet moment today!