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If you’re a fan of cookies, thumbprint cookies likely hold a special place in your heart. These delightful treats, characterized by their signature dimple filled with jam, are perfect for any occasion. Their unique shape and customizable nature make them a staple in many households, especially during the holidays. Among the myriad of flavor combinations, the pairing of raspberry and almond stands out, offering a harmonious blend of sweet and nutty that’s simply irresistible.

Raspberry Almond Thumbprint Cookies

Indulge in the delightful world of homemade baking with Sweet Bliss Raspberry Almond Thumbprint Cookies. These charming treats combine the sweet tartness of raspberry jam with the nutty essence of almond, creating a flavor that’s simply irresistible. Perfect for any occasion, these cookies will fill your home with delightful aromas and are a great way to bring family and friends together. Follow our step-by-step guide to create your own batch of these delicious thumbprints that are sure to impress!
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Ingredients
  

1 cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 tsp pure vanilla extract

2 cups all-purpose flour

¼ tsp salt

½ tsp almond extract

½ cup sliced almonds (toasted)

½ cup raspberry jam (or your favorite fruit jam)

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.

      Add Egg and Extracts: Add the egg, vanilla extract, and almond extract to the butter mixture. Continue to beat until fully combined.

        Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

          Form the Cookies: Scoop tablespoon-sized balls of dough and roll them into smooth balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

            Create Thumbprints: Gently press your thumb into the center of each ball to create a small indentation. Be careful not to press too hard; just enough to form a well.

              Fill with Jam: Spoon about ½ teaspoon of raspberry jam into each thumbprint, filling it generously.

                Add Almonds: Gently press a few sliced almonds around the edges of the jam in the thumbprint to add texture and crunch.

                  Bake: Bake the cookies in the preheated oven for 12-15 minutes until the edges are light golden brown. The jam might bubble slightly—this is normal!

                    Cool and Dust: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Yield: About 24 cookies