Raspberry Almond Thumbprint Cookies
The aroma of fresh-baked goods wafting through the kitchen is one of life’s simple pleasures, isn’t it? Imagine biting into a tender, buttery cookie, filled with luscious raspberry jam, the whole experience both comforting and delightful. That’s exactly what you can expect with these Raspberry Almond Thumbprint Cookies. Their golden edges and beautiful pink centers promise not just satisfaction but a total treat for your taste buds!
Table of Contents
This recipe brings back fond memories of family gatherings, where my grandmother would spend hours in the kitchen, filling the house with warmth and laughter. She always had a batch of cookies waiting, and her thumbprint cookies were a crowd favorite. Now, as I prepare them for my own family, I can’t help but smile, reliving those cherished moments. Perfect for any occasion, be it a cozy afternoon, festive gatherings, or holiday celebrations, these delightful cookies are sure to brighten your day. Let’s get ready to bake some irresistible Raspberry Almond Thumbprint Cookies!
Why You’ll Love This Recipe
- Simple & Quick: With just a little prep, you can whip these up in under 2 hours (plus chilling time!).
- Irresistible Flavor: The blend of almond and raspberry brings a lovely balance of sweetness and tartness.
- Eye-Catching Appeal: Those thumbprint dips filled with jewel-toned jam are simply adorable.
- Flexible Serving: Perfect for an afternoon snack, a party platter, or even as a sweet addition to breakfast.
- Diet-Friendly Options: Easy to modify; make these gluten-free or dairy-free with simple swaps!
Ingredients You’ll Need
- Unsalted butter (1 cup, softened): Essential for a creamy texture; make sure it’s at room temperature for easy mixing. If you’re out of unsalted, you can use salted butter but reduce or omit added salt.
- Granulated sugar (2/3 cup): Sweetens the cookies and contributes to their texture. Brown sugar could offer a hint of molasses flavor, but it will change the cookie’s color slightly.
- Pure vanilla extract (1 teaspoon): Adds depth to the flavor profile; don’t substitute with imitation as it won’t provide the same quality.
- Almond extract (1/2 teaspoon): Brings a nutty aroma and flavor; feel free to omit if you prefer pure vanilla or use a bit more for a stronger almond taste.
- Salt (1/4 teaspoon): Enhances sweetness and balances flavors.
- All-purpose flour (2 and 1/4 cups): The base of the cookies; spoon and level it correctly for accuracy. You can swap it with a gluten-free blend if needed.
- Raspberry jam (1/2 cup): The star filling! Homemade or store-bought works beautifully, just ensure it has a nice, smooth consistency. Other fruit jams like apricot or strawberry can be exciting alternatives.
- Confectioners’ sugar (1 cup): For the icing; it dissolves quickly to provide a smooth glaze. If you’re in a pinch, super fine sugar can stand in.
- Heavy cream, half-and-half, or milk (1–2 tablespoons): For thinning the icing; use the cream for a rich texture. Almond milk works too for a dairy-free option.
- Optional vanilla or almond extract (1/2 teaspoon): Add to icing for extra flavor, but this is entirely up to your preference.
How to Make Raspberry Almond Thumbprint Cookies
Beat Butter and Sugar: In a mixing bowl, use a handheld or stand mixer to beat the softened unsalted butter on high speed until creamy—about one minute should do. Then, lower the speed to medium and gradually add in the granulated sugar along with the pure vanilla and almond extracts, scraping the sides of the bowl as needed. The mixture should be fluffy and pale before proceeding to the next step.
Add Dry Ingredients: Once combined, sprinkle in the salt and all-purpose flour, turning the mixer’s speed down to low. Mix just until a soft, cohesive dough comes together. If you find the dough is excessively sticky, you can incorporate an extra tablespoon of flour to achieve a workable consistency. This is key to rolling the cookies.
Chill the Dough: Now it’s time for a little patience! Scoop the dough by the tablespoon and roll it into balls (about 18-20g each). Place the cookie balls on a parchment-lined baking sheet. Make a thumbprint in the center of each ball; it’s okay if cracks form. Chill them in the refrigerator for at least four hours, allowing the flavors to meld and helping to prevent spreading while baking.
Preheat and Prepare: After the chilling time, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats, creating a non-stick surface for the cookies.
Fill and Bake: Retrieve the chilled dough and place the cookies on the prepared baking sheets, spaced about 2-3 inches apart—about 9-12 cookies per sheet should fit nicely. Carefully fill each cookie with a scant 1/2 teaspoon of raspberry jam. Bake the cookies for about 13-15 minutes, or until the edges are golden. Resist the temptation to overbake; they should look slightly puffy and inviting!
Cool and Glaze: Once out of the oven, allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely—this usually takes about 30 minutes. While they cool, prepare the icing by whisking together confectioners’ sugar with heavy cream (or milk). Adjust the consistency until it’s just right for drizzling over the cookies.
Drizzle and Enjoy: Once cooled, drizzle the prepared icing over each cookie, letting it set at room temperature for about an hour. The icing will add a delectable finish to these already charming cookies!
Storing & Reheating
Store any leftover cookies in an airtight container at room temperature for up to 2 days. If you want them to last longer, place them in the refrigerator, where they can stay fresh for about a week. Planning ahead? You can freeze these cookies for up to 3 months! Just ensure they are well wrapped. To enjoy them again, simply let them thaw at room temperature, or pop them in a preheated oven at 350°F for about 5 minutes to refresh their delightful texture.
Chef’s Helpful Tips
- Avoid overmixing the dough once the flour is added; this will keep the cookies tender.
- For perfect thumbprints that don’t crack, use a lightly floured thumb or the back of a measuring spoon.
- Always chill your cookie dough before baking; this helps maintain their shape and enhances flavor.
- If your cookies spread too much, refrigerate the dough longer before baking next time.
- Experiment with your favorite jams or toppings for the thumbprints to create your unique twist!
The beautifully balanced flavor and delicate texture of Raspberry Almond Thumbprint Cookies make them a perfect choice for any cookie lover craving a bit of sweetness in their day. Don’t hesitate to add your variations; these cookies are wonderfully forgiving and can adapt beautifully to your preferences. Let your creativity shine through, and invite loved ones to enjoy these delightful treats alongside you.
Recipe FAQs
Can I use other types of jam for thumbprint cookies?
Absolutely! While raspberry jam is iconic, feel free to experiment with other flavors. Strawberry, apricot, or even a citrus preserve can bring a different twist, enhancing the cookies’ taste while still keeping that lovely thumbprint look.
How can I make these cookies gluten-free?
To make gluten-free Raspberry Almond Thumbprint Cookies, simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. Ideally, opt for a blend that contains xanthan gum to help with cookie structure. Just remember to adjust flour amounts if needed for the right consistency.
Can I make the dough in advance?
Yes, making the dough ahead of time is a great idea! Prepare your dough, roll it into balls, and place them in an airtight container. You can refrigerate them for a few days or freeze them for up to three months. Just make sure to thaw and chill them properly before baking.
What’s the best way to store these cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to two days. For longer storage, they can be refrigerated for a week or frozen for up to three months. Just allow to return to room temperature before enjoying again!
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📖 Recipe Card
Raspberry Almond Thumbprint Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Almond Thumbprint Cookies boast a delightful blend of almond and raspberry flavors, making them ideal for snacks, parties, or cozy afternoons. With simple preparation and a charming look, they are irresistible treats for all cookie lovers.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup confectioners' sugar
- 1–2 tablespoons heavy cream, half-and-half, or milk
- 1/2 teaspoon optional vanilla or almond extract
Instructions
- Beat butter until creamy, then add sugar, vanilla, and almond extracts until fluffy.
- Add salt and flour, mixing until a soft dough forms; adjust with flour if too sticky.
- Scoop and roll the dough into balls, imprint thumbprints, and chill for at least 4 hours.
- Preheat the oven to 350°F (177°C) and prepare baking sheets.
- Fill each cookie with raspberry jam and bake for 13-15 minutes until golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk confectioners' sugar with heavy cream and drizzle over cooled cookies.
Notes
Cookies can be stored in an airtight container at room temperature for up to 2 days.
For longer freshness, refrigerate for a week or freeze for up to 3 months.
Experiment with different jams for unique flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
