Raspberry Almond Thumbprint Cookies - Recipe Diaries (2024)

These thumprint cookies are my new favorite Holiday cookies and they will be added to next year's Christmas Cookie list. I ended up making two batches because the first time the cookies spread out and they aren't supposed to. The reason that happened was because I didn't let the cookies chill in the fridge for an hour. I didn't read the instructions well and wanted to put the short bread cookie dough in the oven right away. Major mistake on my part, oops! You live and learn.

That is probably the major key to getting this cookie right. Leave the dough in the fridge for an hour and keep the dough cool while making these. The dough is a little bit crumbly and hard to work with but you can work with it enough to get the cookie shaped into a 1 inch ball. They still taste the same even if they do spread out, but they aren't as pretty. 🙂

If you like cookie recipes try Ritz Peanut Butter Cookies, Spritz Cookies, Rumchata Truffles, or Homemade Grapefruit Slices.

Ingredients Needed

• Al purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
• Baking powder - is a leavening agent used in many baked goods, such as cakes, muffins, and biscuits. It is made up of a combination of baking soda, cream of tartar, and sometimes cornstarch.
• Sugar- Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
• Butter - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
• Whole milk- Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
• Almond extract- no substitutes for this
• Reduced sugar raspberry jam - make your own or use store bought
• Powdered sugar - Is also known as confectioner's sugar or icing sugar, it is a finely ground sugar that is commonly used in baking and dessert making.
• See the recipe card below for a full list of ingredients and measurements.

How to Make Raspberry Thumbprint Cookies

1. In a medium bowl, combine flour, baking powder and salt; set aside.
2. In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.
3. Stir flour mixture into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.
4. Preheat oven to 350ºF. Coat 2 cookie sheets with cooking spray.
5. Roll level tablespoons of dough into 32 balls; place about 1-inch apart on prepared cookie sheets. Press an indentation into center of each ball using your thumb. Using a small spoon, fill indentations with jam.
6. Bake until bottoms of cookies turn golden, about 10 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely.
7. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 ½ teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.
8. Yields 1 cookie per serving.

Recipe Tips and Tricks

Don’t like raspberry jam? Try apricot, fig, orange marmalade, strawberry, or whatever you like.

Sub vanilla extract for almond extract.

Glaze optional.

Other Recipes to Try

Fresh Blueberry Pie

No Stir Easy Parmesan Risotto

Roasted Shrimp Salad

Perfect Pie Crust

Garlic Roasted Potatoes

If you tried this Raspberry Almond Thumbprint Cookies any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries

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