There’s something magical about the combination of sweet, buttery almond cookies and tart raspberry jam. These Raspberry Almond Thumbprint Cookies are as delightful to eat as they are to look at! Whether you’re baking for a holiday party, gifting to friends, or indulging in a cozy tea-time treat, this recipe will quickly become your new favorite. Plus, they’re so easy to make that they’re practically foolproof. Let’s dive in!
Why You’ll Love These Raspberry Almond Thumbprint Cookies
This recipe ticks all the boxes for a perfect sweet treat:
- Simple ingredients: No fancy or hard-to-find items here!
- Customizable: Swap out the jam or adjust to your favorite flavor combination.
- Beautiful and shareable: These cookies are so pretty, they’ll steal the spotlight at any gathering.
- Make-ahead friendly: Perfect for busy schedules or holiday prep.
Ready to make some pin-worthy cookies? Let’s get started!
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 tsp almond extract (substitute with vanilla extract if preferred)
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam (or your favorite flavor)
- 1/3 cup sliced almonds, lightly toasted (optional for garnish)
Ingredient Tip: Want to make this recipe gluten-free? Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. The flavor and texture will still be amazing!
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Gather all your ingredients so you’re ready to bake.
Step 2: Make the Dough
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the almond extract and mix to combine. Gradually add the flour and salt, mixing until the dough just comes together.
Step 3: Shape the Cookies
Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart. Use your thumb (or the back of a teaspoon) to create a small well in the center of each ball. Be careful not to press all the way through.
Step 4: Add the Jam
Spoon about 1/2 teaspoon of raspberry jam into each well. Don’t overfill, as the jam will spread slightly during baking.
Step 5: Bake to Perfection
Bake the cookies for 12-14 minutes, or until the edges are just lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips and Variations
- Pro Tip: For an extra festive touch, drizzle the cooled cookies with white chocolate or a powdered sugar glaze.
- Flavor Variations: Try swapping raspberry jam for apricot, strawberry, or even lemon curd for a fun twist!
- Make-Ahead Tip: Freeze unbaked cookie dough balls for up to 3 months. Simply thaw, add jam, and bake when ready.
Serving and Storage Suggestions
These cookies are perfect for any occasion, from holiday cookie swaps to bridal showers. Serve them on a tiered dessert tray for a show-stopping presentation. Pair with a cup of tea or coffee for a delightful afternoon treat.
To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 3 months.
Pin-Worthy Presentation Tips
Want your cookies to be Pinterest famous? Here’s how to style them like a pro:
- Place cookies on a textured wooden board or a marble slab for a rustic yet elegant look.
- Scatter toasted almonds or powdered sugar around the cookies for an extra pop of texture.
- Use natural light for photos, and shoot from an overhead angle for that perfect flat-lay style.
Don’t forget to pin this recipe for later! Sharing is caring, so be sure to tag your friends who love baking or leave a comment below with your favorite jam flavor for this recipe. Happy baking! 😊