Raspberry Thumbprint Cookies
These almond raspberry thumbprint cookies have quickly become a favorite Christmas cookie for our little family. While they aren’t necessarily just a cookie for the holidays this is the time of year that I make them. The touch of almond flavor and the sweetness of the raspberry jam are a perfect combination. These cookies also have a perfect melt in your mouth texture. These are sure to become a favorite in your family as well.
History of the thumbprint cookie
Thumbprint cookies are believed to have their roots in Scandinavia. These cookies are called “Hallongrotta” in Sweden which when translated means “raspberry cave”. Even though raspberry is in the original Swedish name you can use any flavor of your favorite jam.
I first made thumbprint cookies for the first time only a few years ago. They have quickly become a family favorite and now Christmas tradition. I love that my little girl Lucy will grow up with these delightful cookies as a Christmas memory.
Ingredients you will need to make raspberry thumbprint cookies:
One of the beautiful things about thumbprint cookies is their simplicity. All you need are a few pantry staples and your favorite raspberry jam.
- 1 cup unsalted butter, softened at room temperature. Make sure to pull your butter out of the fridge ahead of time. If you forget you can speed up the softening time by putting the sticks of butter, still in their wax paper, in a cup of warm water for about 5 minutes.
- 2/3 cups granulated sugar, plus extra for rolling the cookies
- 2 egg yolks, preferably at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp salt
- 2 1/3 cups all-purpose flour
- About 1/2 cup raspberry jam
Directions:
- 1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- 2.) In the bowl of a stand mixer cream together the unsalted butter and granulated sugar.
- 3.) Separate the egg yolks from the whites. I break the egg into my hand and strain the whites through my fingers leaving just the yolk. Add the yolks to the sugar and butter mixture and mix thoroughly.
- 4.) Add the vanilla and almond extracts and continue mixing.
- 5.) To the mixer add the flour and salt and mix until the dough just comes together. Don’t overmix!
- 6.) Using a 1tbls cookie scoop or 1tbls measuring spoon, measure out a 1 tablespoon size ball of dough, roll in granulated sugar and place on the parchment or silicone lined baking sheet. They only need to be about 1 1/2 to 2 inches apart.
- 7.) Gently press your thumb into the center of the dough balls making a small well or “cave”.
- 8.) Spoon 1/2 tsp of the raspberry jam into each thumbprint.
- 9.) Bake for 12-14 minutes until the edge of the cookie is barely turning golden brown. Do not let the cookies brown!
- 10.) Remove from the oven and let the cookies cool on a cooling rack. Enjoy!
Notes:
Here are a few extra tips to help you make the best thumbprint cookies:
- Make sure to pull your butter out of the fridge ahead of time to make sure it’s softened to room temperature. If you forget you can speed up the softening process but placing the sticks of butter, still in the wax paper, in a glass of warm water for about 5 minutes.
- While this recipe calls for raspberry jam you can experiment with whatever jam you would like. You can also leave out the almond extract if you are using a different jam that wouldn’t go good with almond flavor.
- These cookies freeze beautifully. Simply place them on single layer on a cookie sheet and put in the freezer until frozen, between 20-30 minutes. Once frozen remove from the cookie sheet and place in a large ziploc bag and put back in the freezer.
- Thumbprint cookies are best enjoyed fresh, but they’ll keep well in an airtight container for up to a week. Store them in a cool, dry place, and layer them with parchment paper to prevent sticking.
Why you will love this recipe:
- Simple and easy to make: This recipe uses just a few pantry staples and your favorite jam and comes together quickly which makes it a delightfully simple recipe and is so easy to make.
- Easy to change up: This recipe is fun to experiment with. Play around with different flavored extracts and jams and see what sorts of delicious flavor combos you can come up with.
- Perfectly delicious: These raspberry thumbprint cookies are truly a delight. If you love a buttery melt in your mouth cookie with just the right amount of sweetness then this cookie is for you.
Pin for later!
Raspberry Thumbprint Cookies
These almond raspberry thumbprint cookies have quickly become a favorite Christmas cookie for our little family. While they aren't necessarily just a cookie for the holidays this is the time of year that I make them. The touch of almond flavor and the sweetness of the raspberry jam are a perfect combination. These cookies also have a perfect melt in your mouth texture.
Ingredients
- 1 cup unsalted butter, softened at room temperature
- 2/3 cups granulated sugar, plus extra for rolling the cookies
- 2 egg yolks, preferably at room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp salt
- 2 1/3 cups all-purpose flour
- About 1/2 cup raspberry jam
Instructions
- 1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- 2.) In the bowl of a stand mixer cream together the unsalted butter and granulated sugar.
- 3.) Separate the egg yolks from the whites. I break the egg into my hand and strain the whites through my fingers leaving just the yolk. Add the yolks to the sugar and butter mixture and mix thoroughly.
- 4.) Add the vanilla and almond extracts and continue mixing.
- 5.) To the mixer add the flour and salt and mix until the dough just comes together. Don't overmix!
- 6.) Using a 1tbls cookie scoop or 1tbls measuring spoon, measure out a 1 tablespoon size ball of dough, roll in granulated sugar and place on the parchment or silicone lined baking sheet. They only need to be about 1 1/2 to 2 inches apart.
- 7.) Gently press your thumb into the center of the dough balls making a small well or "cave".
- 8.) Spoon 1/2 tsp of the raspberry jam into each thumbprint.
- 9.) Bake for 12-14 minutes until the edge of the cookie is barely turning golden brown. Do not let the cookies brown!
- 10.) Remove from the oven and let the cookies cool on a cooling rack. Enjoy!
Notes
- Make sure to pull your butter out of the fridge ahead of time to make sure it's softened to room temperature. If you forget you can speed up the softening process but placing the sticks of butter, still in the wax paper, in a glass of warm water for about 5 minutes.
- While this recipe calls for raspberry jam you can experiment with whatever jam you would like. You can also leave out the almond extract if you are using a different jam that wouldn't go good with almond flavor.
- These cookies freeze beautifully. Simply place them on single layer on a cookie sheet and put in the freezer until frozen, between 20-30 minutes. Once frozen remove from the cookie sheet and place in a large ziploc bag and put back in the freezer.
- Thumbprint cookies are best enjoyed fresh, but they’ll keep well in an airtight container for up to a week. Store them in a cool, dry place, and layer them with parchment paper to prevent sticking.
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