Raspberry Almond Thumbprint Cookies – Buttery, Glazed & Perfectly Festive

If you’re craving a cookie that’s both elegant and effortless, this Raspberry Almond Thumbprint Cookies recipe is your next go-to. I’ve been baking these for years—especially around the holidays—and they never fail to impress. The buttery cookie base, a burst of tart raspberry jam in the middle, and that delicate almond glaze drizzled on top? Absolute perfection.

Whether you’re baking for a cookie exchange, gifting homemade treats, or just treating yourself, these cookies are simple enough for beginners and delicious enough for pros.

Why You’ll Love Raspberry Almond Thumbprint Cookies

• Sweet-tart raspberry jam pairs perfectly with buttery almond cookies
• Simple ingredients you likely already have at home
• Chill and bake — no complicated steps
• Pretty enough for holidays, easy enough for everyday
• Customizable: swap jams, make them gluten-free, or add festive sprinkles

Ingredients for Raspberry Almond Thumbprint Cookies

For the Cookies:

• 1 cup unsalted butter (softened)
• 2/3 cup granulated sugar
• 1 tsp almond extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup raspberry jam

For the Glaze:

• 1 cup powdered sugar
• 4 TBS heavy cream
• 1/2 tsp almond extract

Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large bowl, beat together the butter and sugar for 2 to 3 minutes until creamy. Scrape down the sides as needed.

2. Add Almond Extract

Mix in the almond extract until fully combined. This gives the dough that beautiful aromatic flavor.

3. Add the Dry Ingredients

Mix in the flour and salt. The dough may seem crumbly at first—use your hands to bring it together fully.

4. Shape the Cookies

Scoop dough into 1-TBS portions, roll into balls, and place on a lined baking sheet about 2 inches apart.

5. Create the Thumbprints

Use your thumb or a round 1/2 tsp measuring spoon to press an indentation into each ball.

6. Chill the Dough

Refrigerate the cookies for 1 hour. This helps them hold their shape during baking.

7. Fill with Jam

Spoon a small amount of raspberry jam into each indentation, just enough to fill it without spilling over.

8. Chill Again

Chill the jam-filled cookies for 10 minutes while you preheat your oven to 350°F (175°C).

9. Bake to Perfection

Bake for 10 to 12 minutes until bottoms are lightly golden and tops are no longer shiny. Let them cool for 5 minutes on the pan, then move to a wire rack.

10. Glaze the Cookies

Whisk the powdered sugar, cream, and almond extract together until smooth. Transfer to a ziplock bag, snip the tip, and drizzle over cooled cookies.

Tips for the Best Raspberry Almond Thumbprint Cookies

• Use good-quality raspberry jam – Seedless is ideal, but both work great.
• Don’t overbake – They should be pale with just a touch of golden brown underneath.
• Chill the dough twice – Once before and once after filling for best shape and texture.
• Switch up the jam – Try apricot, cherry, or strawberry preserves.
• Make gluten-free – Use a 1:1 gluten-free flour blend with xanthan gum.

How to Store Thumbprint Cookies

• Store in an airtight container at room temperature for up to 5 days.
• Freeze unglazed cookies for up to 3 months.
• If freezing glazed cookies, place wax paper between layers to prevent sticking.

What to Serve With Raspberry Almond Thumbprint Cookies

These cookies are delightful on their own, but here’s how I love to enjoy them:

• With a cup of Earl Grey tea or hot cocoa
• As part of a holiday cookie box
• Alongside classic shortbread or sugar cookies
• With fruit or cheese on a dessert board

FAQs about Raspberry Almond Thumbprint Cookies

Can I use other jams?
Yes! Apricot, blueberry, or blackberry are amazing swaps.

Why chill the dough?
It helps the cookies hold their shape and prevents spreading.

Can I make them gluten-free?
Absolutely—just use a 1:1 gluten-free flour replacement.

How do I keep the jam from leaking out?
Don’t overfill the indentations, and make sure they’re deep enough to hold the jam.

What’s the glaze made of?
Powdered sugar, almond extract, and heavy cream—it sets beautifully and adds sweetness.

How many cookies does this make?
About 24–28 depending on how large you roll the dough balls.

Final Thoughts

If you love buttery cookies and fruity centers with a hint of almond, you’re going to adore these raspberry almond thumbprint cookies. They look fancy, but they’re incredibly simple to make. Every time I bake them, I feel a little more in the holiday spirit—even if it’s the middle of June!

Give them a try and let me know what you think. Snap a pic and tag me @RitzyRecipes on Instagram. I’d love to see your creations and hear your own thumbprint cookie twists!

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