Raspberry Almond Thumbprint Cookies are a sweet and fruity Christmas cookie the whole family can make! Perfect for a cookie exchange or plate!
My family makes tons of Christmas cookies every year, and these Raspberry Almond Thumbprint Cookies are a family favorite! With a little almond extract and a dab of raspberry jam on top, these jam thumbprint cookies are always near the top of my 25 Best Christmas Cookies list.
RASPBERRY ALMOND THUMBPRINT COOKIES
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This thumbprint cookie recipe is super versatile and is a great Christmas cookie to make the kids! Everyone can help roll out the dough and make their own thumbprints for a wonderful holiday family tradition.
These thumbprint cookies are easy to make and the taste is incredible. They have soft, sweet interiors like shortbread and jam-filled centers. The combination is perfect for a light and buttery dessert or a cookie with your coffee.
Thumbprint Cookie Ingredients
COOKIES: These simple sugar cookies are made with unsalted butter, sugar, eggs, vanilla extract, flour, and salt. They also have a little almond extract for a sweet and nutty flavor.
JAM: I think these thumbprint cookies taste best with raspberry jam. That being said you could definitely use strawberry jam, apricot jam, blackberry jam, or even orange marmalade in this recipe. Any flavor of jam you enjoy works… even grape jelly!
You can also decorate these raspberry thumbprint cookies with a drizzle of icing or white chocolate for a little extra!
How to Make Thumbprint Cookies
- First, beat the eggs and sugar together until they’re fluffy in the bowl of a stand mixer with the paddle attachment.
- Then, add the eggs, vanilla, and almond extract and beat until combined. Be sure to scrape down the sides of the bowl!
- Now, add the flour and salt and mix until just combined. You don’t want to over mix the dough.
- After that, chill your dough for half an hour in the refrigerator.
- When you’re ready to bake, preheat your oven to 375 degrees F.
- Use a cookie scoop to portion your dough and then roll the dough into 1-inch balls. Spread the balls out onto your prepared baking sheets.
- Next, use your thumb to gently press a small divot into the center of each dough ball. (Be sure to wash your hands!) Then add a little jam to the divot of each cookie.
- Now it’s time to bake! Pop the cookies into a hot oven and let them bake for 12 to 15 minutes.
- Once the cookies are done, you want to remove them from the oven and then to cool completely on a wire rack.
- While the cookies cool, mix up the glaze in a medium bowl. Then drizzle the glaze over your cookies. Once the glaze sets up, they’re ready to enjoy!
You’ll know these jam thumbprint cookies are done when the edges are just turning golden brown. The jam will be very hot out of the oven, so let the cookies cool before eating or decorating!
More Delicious Holiday Cookie Recipes
- Peppermint Sugar Cookies
- Salted Caramel & Pecan Thumbprint Cookies
- Chocolate Frosted Christmas Cookies
- Cake Mix Red Velvet Cookies
- Chocolate Peppermint Cookie Sticks
- More DESSERT recipes…
Tools used to make this Raspberry Almond Thumbprint Cookies recipe
Stand mixer: Sure, you could use a hand mixer or your own strength to make this thumbprint cookie recipe. However, a stand mixer makes beating the eggs butter, and sugar together so much easier!
Baking sheet: These sturdy baking sheets are great for cookies or simple sheet pan dinners.
- 1 cup unsalted butter softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons milk as needed
- Beat together butter and sugar in a large mixing bowl until fluffy, about 1 minute.
- Add eggs, vanilla extract, and almond extract. Mix until combined. Scrape the sides of the bowl as needed.
- Add flour and salt to wet ingredients and mix until combined.
- Place dough in fridge for 30 minutes to chill.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
- Scoop dough using a cookie scoop or tablespoon and roll into 1-inch balls. Place dough balls onto prepared cookie sheets.
- Use your thumb to make a divot in the center of each dough ball. Add 1/2 teaspoon jam to each divot.
- Bake for 12-15 minutes until the bottom edges are almost golden.
- Remove from oven and place on a wire rack to cool completely.
- Once the cookies are cooled, mix together powdered sugar vanilla, and 2 tablespoons milk in a mixing bowl. Add more milk as needed until the glaze is still slightly thick, but runs off a spoon.
- Drizzle your desired amount of glaze or each cookie. Let glaze set up and enjoy!
Deb Fuller says
Reading the recipe it states to refrigerate for 30 minutes, but below it has a chilling time of 1 and 1/2 hr. My first batch came out spread out. The tasted yummy but I cannot give these as gifts. What did I do wrong?
Real Housemoms JK says
Hey Deb! Sorry this didn’t work for you. Make sure the butter is softened and not totally melted. The chill time in the frig is 30 minutes. Sounds like yours just needed maybe a tad more flour.
Hi is dough suppose to look dry? Or well moist? That it shapes easily ? And do cookies flatten at all?
Real Housemoms JK says
Hello Tammy! The cookies should not crumble when pushing your thumb into them so they should be more moist than dry.
Just to clarify; does it call for almond or peppermint extract?
In the ingredients section it calls for almond but when explaining how to make the cookies you say peppermint.
I just wanted to double check.
Oh no! That was a typo. It’s been updated and should say almond extract. Thanks for catching that!