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Raspberry-Almond Thumbprint Cookies Recipe

Raspberry-Almond Thumbprint Cookies Recipe

These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.—Lana White, Roy, Washington
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling YIELD:42 servings


  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • GLAZE:
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon water


  • 1. In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour.
  • 2. Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
  • 3. For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies. Yield: 3-1/2 dozen.

Nutritional Facts

1 cookie equals 94 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 31 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Reviews for Raspberry-Almond Thumbprint Cookies

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Reviewed Dec. 9, 2015

"A nicely flavoured cookie that bakes up soft. I too found that if left in the fridge too long, these cookies were difficult to roll and put a dent in for the jam. Letting the dough sit on the counter for a bit helps. I also found that I was a bit short of the glaze. I would double the amount of ingredients for the glaze next time."

Reviewed Apr. 10, 2015

"The flavor on these was excellent, but mine cracked when I was forming them, and I was careful not to chill more than an hour. The recipe itself is really easy, and I had all of the ingredients, which is always nice!"

Reviewed Jan. 25, 2015


Reviewed Jan. 25, 2015

"I am not a baker, and seldom have a cookie come out of the oven that I would want to serve guests, but this cookie is so beautiful, so delicious, and so easy, that I make it time and time again, always with great results! If we don't eat them all immediately, we give a plateful to neighbors or friends, and they always ask for more! That is quite a compliment for anything I bake! I agree with the other review...don't refrigerate the dough longer than 1 hour, as that will make it too dry, and it won't have the supple consistency you need when pressing your thumb in the center. This is a wonderful cookie for Christmas or Valentine Day...the raspberry jam brings just the right touch of red. I've never tried it with strawberry or apricot jam, but I wouldn't be surprised if it was just as delicious. You will love them!"

Reviewed Nov. 30, 2014

"I made these cookies for a Christmas Cookie Exchange, and they were a big hit! The ladies all thought they looked so pretty on the plate. They didn't just look pretty, they tasted really delicious! When you're chilling the dough, make sure you don't chill it longer than an hr. I forgot about the dough in the fridge, and then when I got it out and pressed the thumbprints on the top, the dough cracked because it was so stiff. But other than that it turned out really well!"

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