Some cookies just feel like they belong at Christmas. You know the ones—they’re buttery, delicate, and somehow manage to look festive without even trying. That’s exactly how I feel about these raspberry almond thumbprint cookies. They’ve got that melt-in-your-mouth shortbread base, a sweet-tangy burst of raspberry jam in the middle, and a light drizzle of almond glaze to top it all off. They’re simple but beautiful, and they’ve been a holiday tradition in my kitchen for years.
I remember the first time I made these. I had just gotten my first “real” set of mixing bowls (you know, not the random mismatched ones you accumulate in college), and I was excited to try a recipe that felt just a little fancier than the basic chocolate chip cookies I usually made. These thumbprints hit the mark perfectly. They look like they took hours to make, but they’re actually really straightforward—and I promise, you don’t need to be a baking expert to pull them off.
So, whether you’re making these for a cookie swap, holiday gifting, or just because you love cookies as much as I do, let’s get started!
What You’ll Need
Here’s the ingredient list. I like that there’s nothing too complicated here—just a few pantry staples and that little jar of jam you probably already have in the fridge.
For the Cookies:
- 1 cup unsalted butter, softened (2 sticks)
- ⅔ cup white sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
For the Filling:
- ½ cup seedless raspberry jam
For the Glaze:
- ½ cup powdered sugar
- ¾ teaspoon almond extract
- 1–2 teaspoons milk (adjust as needed for consistency)
Step 1: Make the Dough
To start, preheat your oven to 350°F (175°C). I always like to get that out of the way first so I’m not standing around waiting for it to heat up later.
Now grab a large mixing bowl and cream together the softened butter and sugar. If you’ve never made shortbread before, the dough will feel a little different—it’s not as smooth or sticky as other cookie doughs. It’s crumbly, almost sandy, but that’s exactly how it’s supposed to be.
Once the butter and sugar are well mixed, add the almond extract. Almond is what really sets these cookies apart—it’s sweet, nutty, and so festive. After that’s mixed in, start adding the flour. I like to do it in three additions so it doesn’t puff up everywhere when I mix. By the end, you’ll have a dough that holds together but still feels dry and crumbly. That’s the shortbread magic!
Step 2: Shape the Cookies
Here’s where things get fun. Grab a small cookie scoop or just eyeball it and roll the dough into small balls—about the size of a ping-pong ball. Place them on a parchment-lined baking sheet, leaving some space between each one. (source:Ineskohl.info)
Once your dough balls are ready, it’s time for the thumbprints. Gently press your thumb (or the back of a spoon if you don’t want to get messy) into the center of each ball to make a little well. This is where the jam will go. Don’t worry if a few look wonky—it’s all part of that homemade charm.
Step 3: Add the Raspberry Jam
Take your raspberry jam and give it a quick stir to loosen it up. This makes it much easier to spoon into the cookies. Using a small spoon, fill each well with a little bit of jam. You don’t need a ton—just enough to sit neatly in the center. If some spill over the edges, don’t stress. They’ll still bake up beautifully.
Step 4: Bake
Pop the cookies into your preheated oven and bake for 14–16 minutes. You’re looking for the edges to turn a very light golden color. Keep an eye on them—shortbread can go from perfect to overbaked pretty quickly.
Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. The jam will still be molten hot at this point, so don’t touch it! Let them cool completely before moving on to the drizzle.
Step 5: Make the Almond Drizzle
While the cookies cool, it’s time to whip up the glaze. In a small bowl, mix together the powdered sugar, almond extract, and 1 teaspoon of milk. Stir until smooth. If it’s too thick, add another tiny splash of milk. If it’s too thin, add a little more powdered sugar. You want it to be just thick enough to drizzle easily without running everywhere.
Step 6: Drizzle and Finish
Now for the finishing touch. Take a spoon and drizzle the glaze over the cooled cookies. You can go as light or as heavy as you like here—personally, I love a generous drizzle because it adds just the right amount of sweetness to balance the tart jam.
If you’re feeling extra fancy, you could even sprinkle on a few sliced almonds for a little crunch. Let the glaze set for about 15 minutes, and then the cookies are ready to serve!
Tips for Success
- Softened Butter: If you forgot to take the butter out ahead of time, don’t worry! Just cut it into small pieces and let it sit on the counter for about 20 minutes. It’ll soften faster that way.
- Jam Alternatives: If raspberry isn’t your thing, you can use any seedless jam you like. Apricot, strawberry, or blackberry would all be delicious.
- Freezing: These cookies freeze really well. Just bake them, let them cool, and skip the glaze until you’re ready to serve. Thaw them at room temperature, then drizzle the glaze on fresh.
Why These Cookies Are Worth Making
Every year, I find myself coming back to these thumbprints. There’s something about their simplicity that makes them stand out. They’re not overly sweet or heavy, but they’re just rich enough to feel indulgent. The almond extract gives them a unique flavor that feels festive without being overpowering, and that pop of raspberry jam in the center is pure joy.
They’re also one of those cookies that just look special. Put a plate of these out at a holiday party, and I guarantee they’ll be one of the first to disappear.
If you’re looking for a cookie that’s equal parts elegant and approachable, these raspberry almond thumbprints are it. I hope you love them as much as I do! Happy baking, and enjoy every bite.
