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- 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 cups all-purpose flour - 1/2 cup almond flour - 1/4 teaspoon fine salt - 1 teaspoon almond extract - 1/2 teaspoon pure vanilla extract - 1/2 cup raspberry jam - 1/4 cup sliced almonds (for garnish) The first step to making raspberry almond thumbprint cookies is gathering your ingredients. Each one plays a key role in flavor and texture. For the base, you need butter and sugar. They create a soft, sweet dough. Almond flour adds a nutty taste. All-purpose flour gives the cookies structure. Salt brings out the sweetness and balances flavors. Almond extract and vanilla extract add depth. Raspberry jam fills the thumbprint, giving a fruity burst. Lastly, sliced almonds on top add crunch and beauty. - Dairy-free alternatives: Use coconut oil or a dairy-free butter substitute. - Sugar substitutes: Try coconut sugar or a sugar blend. - Flour alternatives: Use a gluten-free flour blend or more almond flour. You can adapt this recipe to your needs. For instance, if you’re dairy-free, use coconut oil. If you want less sugar, choose a sugar substitute. You can also go gluten-free by swapping out the all-purpose flour. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is important. The right heat makes your cookies bake evenly. Next, line a baking sheet with parchment paper. This helps keep the cookies from sticking. To make the dough, start by creaming 1 cup of softened butter and 3/4 cup of granulated sugar together. Use an electric mixer and mix for about 3-4 minutes. The mixture will look light and fluffy when done. Then, add 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract. Beat this until the extracts mix well with the butter and sugar. In another bowl, combine 2 cups of all-purpose flour, 1/2 cup of almond flour, and 1/4 teaspoon of fine salt. Whisk these dry ingredients together. Now, gradually add the flour mixture to the wet mix. Use low speed to avoid over-mixing. Mix just until a soft dough forms. To shape the cookies, use a tablespoon to scoop out portions of dough. Roll each portion into a smooth ball using your hands. Place these dough balls on the prepared baking sheet, leaving about 2 inches between each one. Now, gently press your thumb or the back of a teaspoon into the center of each ball. This creates the classic thumbprint shape. Next, fill each indent with about 1/2 teaspoon of raspberry jam. Be generous, but do not let it overflow. For a lovely touch, sprinkle a few sliced almonds around the edge of each thumbprint. This adds texture and makes your cookies look fancy. Bake the cookies in your preheated oven for 12-15 minutes. They should be lightly golden around the edges but soft in the center. Once they are done, take the cookies out and let them cool on the baking sheet for 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your Raspberry Almond Thumbprint Cookies! For the best cookies, start with room temperature butter. Cold butter won’t cream well. It needs to be soft and spreadable. This helps to mix in air and creates a light texture. Be careful when mixing your dough. Over-mixing can make your cookies tough. Mix just until you see no dry flour. This keeps them soft and chewy. Serve your cookies on a nice plate. Adding fresh raspberries around them makes a lovely display. The red berries pop against the cookies. This adds color and invites everyone to take a bite. You can also sprinkle some sliced almonds on top for a fancy look. This makes each cookie more appealing and adds a nice crunch. If your cookies spread too much, try chilling the dough. Placing it in the fridge for 30 minutes can help. This will firm up the butter and prevent spreading. If your dough turns out dry or crumbly, add a tiny bit of water or milk. Start with a teaspoon and mix. This will help bring the dough together without making it too wet. Pro Tips Chill the Dough: For a firmer dough that’s easier to handle, consider chilling it in the refrigerator for 30 minutes before rolling into balls. Use Quality Jam: Opt for high-quality raspberry jam for a richer flavor; homemade or artisanal options work wonders in these cookies. Don’t Overbake: Keep a close eye on the cookies as they bake; they should be slightly soft in the center to ensure they are chewy and not dry. Experiment with Nuts: Feel free to substitute the sliced almonds with other nuts like hazelnuts or walnuts for a unique twist on the classic thumbprint cookie. {{image_4}} You can switch up the jam for these cookies. Try apricot or strawberry jam instead of raspberry. Both add a fruity twist. You can also mix in spices. A pinch of cinnamon or nutmeg can add warmth and depth. Experimenting with flavors keeps things fun! If you want a gluten-free version, use almond flour alone. This change keeps the cookies soft and delicious. For vegan options, replace the butter with coconut oil or vegan butter. Use a plant-based egg substitute like flaxseed meal. These tweaks help everyone enjoy this treat! Garnishes can take your cookies to the next level. Use chopped walnuts or pecans instead of sliced almonds. They add a different crunch. You can also drizzle melted chocolate over the top. It makes the cookies look fancy and taste even better! To keep your Raspberry Almond Thumbprint Cookies fresh, use airtight containers. This way, they stay soft and tasty. Store them at room temperature, away from heat and light. You can freeze these cookies easily. First, let them cool fully. Then, place them in a single layer on a baking sheet. Once frozen, transfer them to an airtight freezer bag. When you're ready to eat, take out as many as you want. Thaw them at room temperature for about 30 minutes. These cookies last up to a week at room temperature. If you notice any hard spots or off smells, it’s best to toss them. Enjoy your cookies while they are fresh for the best taste! You can make the dough ahead. Form the dough into balls, then wrap them tightly. Place the wrapped balls in the fridge for up to three days. When you're ready, just bake them as normal. You can also freeze the dough for up to three months. If you freeze it, thaw it in the fridge before baking. Yes, you can use different nuts. Pecans, walnuts, or hazelnuts work well. Just chop them finely. You can even skip the nuts if you prefer a nut-free cookie. The flavor will change a bit, but the cookies will still taste great! Using parchment paper is the best way to stop sticking. It creates a non-stick surface. If you don’t have parchment, you can spray the baking sheet with non-stick spray. Just make sure to let the cookies cool a bit before moving them. Look for a light golden edge. The middle should still look soft. Once they cool, they will firm up. If the edges are brown, they may be overbaked. Keep an eye on them at the 12-minute mark. Yes, you can use applesauce or mashed banana. A quarter cup of either works well. You can also use a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes before adding it to the dough. These Raspberry Almond Thumbprint Cookies are simple and fun to make. We covered all the ingredients, from butter to raspberry jam. You learned how to make the dough and shape the cookies. I shared tips for perfect texture and ideas for storage. Variations and substitutions make the recipe fit anyone’s diet. Enjoy these cookies fresh or stored for later. Try your own twist using different jams or nuts. With these steps, you can create a treat everyone will love. Happy baking!

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam filling and almond flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3.0 cup granulated sugar
  • 2 cups all-purpose flour
  • 0.5 cup almond flour
  • 0.25 teaspoon fine salt
  • 1 teaspoon almond extract
  • 0.5 teaspoon pure vanilla extract
  • 0.5 cup raspberry jam
  • 0.25 cup sliced almonds (for garnish)

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Meanwhile, line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which should take about 3-4 minutes.
  • Add the almond extract and vanilla extract to the butter-sugar mixture, continuing to beat until the extracts are well incorporated into the creamy mixture.
  • In a separate bowl, combine the all-purpose flour, almond flour, and fine salt. Whisk these dry ingredients together to ensure they’re evenly mixed.
  • Gradually introduce the flour mixture to the wet ingredients, mixing on low speed until a soft and cohesive dough forms. Be careful not to over-mix; stop once everything is just combined.
  • Using a tablespoon, scoop out portions of the dough and roll them into smooth balls using your hands. Place each ball on the prepared baking sheet, ensuring there is about 2 inches of space between each cookie.
  • Gently press your thumb or the back of a teaspoon into the center of each ball to create an indent, forming the characteristic thumbprint shape.
  • Fill each indent carefully with about 1/2 teaspoon of raspberry jam, ensuring it's generously heaped but not overflowing.
  • For a beautiful finish, sprinkle a few sliced almonds around the edge of each thumbprint, adding both texture and an elegant presentation.
  • Bake the cookies in your preheated oven for 12-15 minutes. They should be lightly golden at the edges while remaining soft in the center.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Afterward, transfer them to a wire rack to cool completely.

Notes

Serve on a decorative plate with fresh raspberries for an elegant touch.
Keyword almond, cookies, dessert, raspberry