These buttery shortbread cookies, filled with sweet raspberry jam and a hint of almond, are a timeless treat. Whether you’re baking for the holidays or a simple afternoon snack, this recipe delivers a delicious bite every time. The cookies are simple to make, and the combination of textures — crisp shortbread, soft jam, and smooth glaze — makes them irresistible.
Why These Cookies Stand Out
Thumbprint cookies have been a staple in home baking for generations. The combination of simple ingredients and satisfying flavors makes them a reliable favorite. The almond extract adds a subtle warmth that complements the bright raspberry, but the recipe is flexible enough to suit your preferences. They’re perfect for gifting, sharing, or enjoying with a cup of tea.
Ingredients You’ll Need
To make these cookies, you’ll need:
- For the Cookies:
- ⅔ cup granulated sugar
- 1 cup butter (use real butter for the best flavor)
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ cup seedless raspberry jam
- For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon almond extract
Making the Cookies: A Step-by-Step Guide
- Cream the Butter and Sugar: Begin by creaming together the butter, sugar, and almond extract until light and fluffy. This usually takes 1-2 minutes with a mixer. The mixture should be pale and airy.
- Add the Flour: Gradually add the flour, mixing until just combined. Avoid overmixing, as this can lead to tough cookies.
- Shape and Fill: Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Use your thumb or a finger to create a small indent in each cookie, then fill with about ¼ teaspoon of raspberry jam. If the dough cracks during indenting, gently press it back together to prevent jam from spilling.
- Bake: Bake at 350°F (175°C) for 9-11 minutes, until the edges are set but the bottoms are not deeply browned. Baking time varies depending on your oven and desired texture. Some prefer softer cookies (shorter bake time), while others like a crispier base.
- Glaze and Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack. While they cool, whisk together powdered sugar and almond extract with a tiny bit of water until you have a smooth, drizzly glaze. Drizzle over the cookies and allow the glaze to harden before storing.
Storing and Serving
These cookies stay fresh for 3-5 days when stored in an airtight container at room temperature. For longer storage, you can freeze the dough balls before baking. Thaw naturally in the fridge, fill with jam, and bake as directed.
These cookies are best enjoyed small. The rich dough and sweet jam make them satisfying in every bite.
These Raspberry Almond Thumbprint Cookies are more than just a recipe; they’re a tradition. Whether you’re following a family favorite or discovering them for the first time, these cookies bring a touch of sweetness to any occasion.
