Raspberry Almond Thumbprint Cookies
These Raspberry Almond Thumbprint Cookies are soft, buttery, and filled with sweet raspberry jam for the perfect bakery-style treat. Made with rich almond flavor and a melt-in-your-mouth texture, these easy homemade cookies are perfect for holidays, cookie trays, afternoon tea, or festive dessert tables.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup finely chopped almonds (optional, for rolling)
- 1/2 cup raspberry jam (seedless recommended)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Cookie Dough: In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gradually mix in flour and salt until the dough comes together.
- Shape Cookies: Roll dough into 1-inch balls. Optional: roll the balls in finely chopped almonds for extra texture. Place the balls on the prepared baking sheet about 2 inches apart.
- Create Thumbprints: Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Fill each indentation with a small amount of raspberry jam (about 1/2 teaspoon).
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.