You don’t want to miss the perfection of raspberry thumbprint cookies, a sweet blend of buttery almond goodness and luscious raspberry filling that melts in your mouth.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
Raspberry almond thumbprint cookies are an easy and mouth-watering treat that brings together the best of holiday thumbprint cookies. With just 5 simple ingredients, these old fashioned drop cookies redefine effortless baking, making them a perfect dessert choice for the whole family.
Whether you’re a seasoned baker or a novice in the kitchen, fear not — these fingerprint cookies are an absolute breeze to make. Whip up a batch in no time to impress your loved ones or to treat yourself to some well-deserved indulgence.
Picture soft and tender shortbread cookies with a jam filled “thumbprint.” Baked to perfection, these cookies have a crisp outer layer that gives way to a buttery-soft center, creating an amazing texture and flavor experience. The raspberry filling adds a burst of fruity goodness that perfectly complements the rich almond undertones, making each bite a pure moment of bliss.
So gather your ingredients and get ready to experience the joy of baking with raspberry almond thumbprint cookies. With their easy preparation and heavenly taste, they are sure to become a favorite among your family and friends. Don’t miss out on the magic of these delightful treats!
How to Make Raspberry Shortbread Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
STEP TWO: In a large mixing bowl or a stand mixer with the paddle attachment, combine the softened butter, granulated sugar, and almond extract until the mixture becomes light and fluffy.
STEP THREE: Introduce the flour to the bowl and mix until all the ingredients come together, forming a soft dough for the almond thumbprint cookies.
STEP FOUR: Shape the shortbread thumbprint cookies dough into 1.5-inch balls and carefully place them on the prepared baking sheets, ensuring they are about 2” apart. Take a glass or use your palm to gently flatten the almond thumbprint cookies to a ½” thick disc.
STEP FIVE: Using your thumb or the back of a spoon, create a well in the center of the shortbread thumbprint cookies. Make sure you don’t press all the way through, just halfway.
STEP SIX: With approximately 1 teaspoon of raspberry jam, fill each indentation of the shortbread cookies with jam.
STEP SEVEN: Bake the almond raspberry thumbprint cookie in the preheated oven for 15 minutes or until you notice the edges turning a beautiful light golden brown.
STEP EIGHT: Once the raspberry jam cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Almond Raspberry Thumbprint Cookies
- Gradually add the flour to the creamed mixture and avoid over-mixing to prevent tougher cookie dough.
- If the dough of the raspberry almond thumbprint cookies becomes too soft to roll into balls, pop it back in the refrigerator for a few minutes to firm up.
- Flour gives these almond raspberry thumbprint cookies their structure. Be sure to measure it accurately using the spoon and level method.
- Make sure that the butter is completely softened, otherwise, it won’t blend smoothly with the sugar.
- Let the raspberry preserves cool slightly before filling the almond thumbprint cookies to avoid excess spreading during baking.
Variations for Raspberry Almond Thumbprint Cookies
- No almond (replace with vanilla extract): If you don’t want to use almond extract, no worries — use vanilla extract as a delicious alternative!
- Feel free to experiment with different flavors, such as strawberry, mixed berry, cherry, and even zesty lemon curd.
- Swap raspberry jam for cherry preserves and add chopped almonds to the dough.
More Easy Cookie Recipes
- Chocolate Thumbprint Cookies
- Chocolate Marshmallow Cookies
- Butterscotch Chip Cookies
- Pink Sugar Cookies
- Soft Cut Out Sugar Cookies
- Strawberry Jam Cookies
- Lemon Blueberry Cookies
- Brownie Crinkle Cookies
- Fruitcake Cookies
How Can I Prevent My Raspberry Shortbread Cookies from Cracking?
To get flawless shortbread cookies with jam, be careful not to add too much flour to the dough. Before making the indentations, make sure the dough balls are smooth on the outside, and take your time to create the thumbprints with care.
Can I Make these Raspberry Jam Cookies Gluten-Free?
Of course! All you have to do is use gluten-free flour! To perfect the texture, consider adding xanthan gum to the cookie dough mixture.
Can I Make these Raspberry Thumbprint Cookies Vegan?
Yes, you can substitute plant-based butter and use vegan-friendly fillings to make vegan thumbprint cookies.
More Shortbread and Raspberry Recipes
- Lemon Shortbread Cookies
- Hershey Kiss Cookies
- Strawberry Shortbread Cookies
- White Chocolate Raspberry Cookies
- Raspberry Cream Cheese Frosting
- Raspberry and White Chocolate Loaf Cake
- Raspberry Cheesecake Cookies
Love air frying? Join our newsletter! You can also follow us on Facebook, Instagram, or join our free Facebook Air Frying Community.
Raspberry Thumbprint Cookies
Ingredients
- 1 cup 2 sticks salted butter, softened
- ½ cup granulated sugar
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ⅓ cup raspberry jam
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, granulated sugar, and almond extract until light and fluffy.
- Add the flour and mix until a soft dough comes together.
- Roll the dough into 1.5-inch balls and place them onto the prepared baking sheet, making sure to place them about 2” apart. Use a glass or your palm to flatten the cookie balls to ½” discs.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie ball. The well should only go about half way through the cookie– make sure not to press all the way through.
- Fill each indentation with about 1 teaspoon of raspberry jam.
- Bake the cookies for 15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Store leftover cookies in an airtight container at room temperature for up to five days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
