Go Back
- 1 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 2 teaspoons vanilla extract - 1 teaspoon almond extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup raspberry jam - Sliced almonds for garnish Each ingredient plays a key role in making these cookies special. The unsalted butter gives the cookies a rich, creamy taste. Using both granulated and brown sugars gives the cookies a nice balance of sweetness and depth. The egg binds everything together and adds moisture. Vanilla and almond extracts give a lovely flavor that makes these cookies stand out. Flour provides the structure, while baking powder helps them rise just right. Salt brings out the sweetness and balances the flavors. Raspberry jam is the star, adding a fruity burst. Finally, sliced almonds give a nice crunch and look great on top. If you need to change things up, here are some easy swaps. You can use salted butter if you don't have unsalted. Just skip the added salt in the recipe. For a lower-sugar option, try using coconut sugar instead of brown sugar. If you want a nut-free version, skip the almond extract and sliced almonds. You can use any jam you like, such as strawberry or apricot. Just remember, each swap will change the flavor a bit, so choose what you love! Start by preheating your oven to 350°F (175°C). This temperature gives the cookies a nice golden edge. While the oven heats, grab a baking sheet and line it with parchment paper. This step helps prevent sticking and makes cleanup easy. In a large bowl, add 1 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Mix these together until light and fluffy. This process adds air and makes your cookies soft. Then, beat in 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract. Mix until everything is well combined. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet mix. Stir until a soft dough forms. Next, scoop out portions of dough using a tablespoon. Roll each into a ball and place them on the lined baking sheet. Leave about 2 inches between each ball. Now, use your thumb or the back of a measuring teaspoon to press down in the center, making an indent. Fill each indent with raspberry jam, but don’t overfill it. A little jam goes a long way! Sprinkle sliced almonds around the jam for a nice crunch. Now, it’s time to bake. Place the sheet in the preheated oven and bake for 12-14 minutes. Look for a lightly golden edge. Once done, let the cookies cool on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your baking adventure! To get the best cookie texture, use softened butter. This helps combine the sugars well. Cream the butter and sugars until they are light and fluffy. This step is key. Use a gentle hand when mixing in the flour. Overmixing can make the cookies tough. Make sure to chill the dough for about 30 minutes if you want thicker cookies. The jam is what makes these cookies special. Use quality raspberry jam for the best flavor. When forming the cookie indents, be gentle. If you press too hard, the cookies may break. Fill the indents with just the right amount of jam. Too much jam can spill over while baking. Let the cookies cool on the sheet for a few minutes. This helps them firm up. After that, transfer them to a wire rack. It allows the air to circulate around them. Store the cookies in an airtight container to keep them fresh. They stay good for about a week. If you want to keep them longer, freeze them. Just layer them with parchment paper to prevent sticking. {{image_2}} You can switch the raspberry jam for other flavors. Strawberry, apricot, or even blueberry jam work great. Each option brings a new taste to your cookies. Try mixing in different jams for fun. A tart flavor can balance the sweet cookie base. Your family and friends will love the surprises! Sliced almonds add a nice crunch. But you can use other nuts too. Chopped walnuts or pecans give a different flavor. You could also try hazelnuts for a richer taste. If you want a nut-free option, use seeds like sunflower or pumpkin seeds. They add texture without the nuts. To make these cookies gluten-free, swap all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for best results. For a vegan version, replace butter with coconut oil or vegan butter. Use a flax egg instead of an egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, then let it sit. These changes keep the cookies tasty and friendly for more diets. To keep your raspberry almond thumbprint cookies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. Store the cookies at room temperature. This helps to keep them soft and chewy. You can freeze these cookies for later enjoyment. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer the cookies to a freezer bag. Remove as much air as possible. They will stay fresh for up to three months. Raspberry almond thumbprint cookies last about one week at room temperature. If you store them in the fridge, they may last a bit longer. Always check for any signs of spoilage. Look for changes in texture or smell. Enjoy your cookies while they are still tasty and fresh! Yes, you can use other nuts if you prefer. Chopped walnuts or pecans work well. They add great flavor and crunch. Just make sure to chop them small. This way, they fit nicely in your cookie. You still get that tasty nutty bite. To prevent spreading, chill the dough before baking. After you form the dough balls, place them in the fridge for about 30 minutes. Cold dough holds its shape better. Also, make sure to follow the recipe's measurements closely. Too much butter can lead to flatter cookies. Yes, you can make these cookies ahead of time. You can prepare the dough, shape it, and freeze it. Just wrap the dough tightly in plastic wrap. When you're ready to bake, thaw the dough in the fridge overnight. Bake as usual for fresh cookies anytime. To warm up leftover cookies, use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Place the cookies on a baking sheet for about 5 minutes. This will make them soft again. If using a microwave, heat them for 10-15 seconds. Enjoy the warm, gooey centers! This blog post covered everything you need to bake perfect cookies. We explored the essential ingredients and their roles. Each step, from prepping to baking, was outlined clearly. Tips and tricks helped perfect your cookies' texture and flavor. You can try different jams or make adjustments for special diets. For storage, we discussed keeping them fresh. Keep these tips in mind for delicious results every time. Happy baking!

Raspberry Almond Thumbprint Cookies

Indulge in the deliciousness of Raspberry Almond Thumbprint Cookies! These delightful treats blend buttery dough with sweet raspberry jam and a crunchy almond topping. Perfect for any occasion, they're easy to make and sure to impress your family and friends. Follow our simple recipe to create these mouthwatering cookies in just 40 minutes. Click through to explore the full recipe and start baking today!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

2 teaspoons vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup raspberry jam

Sliced almonds for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Beat in the egg, vanilla extract, and almond extract until well combined.

        In a separate bowl, whisk together the flour, baking powder, and salt.

          Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

            Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

              Using your thumb or the back of a measuring teaspoon, create an indentation in the center of each cookie.

                Fill the indents with raspberry jam, being careful not to overfill.

                  Sprinkle sliced almonds around the jam on each cookie for added texture and crunch.

                    Bake for 12-14 minutes, or until the edges are lightly golden.

                      Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies