These buttery thumbprint cookies are a real treat! Filled with sweet raspberry jam and topped with a lovely almond glaze, they are both pretty and delicious.
Baking these cookies feels like a warm hug. With each bite, you’ll get that sweet jam and nutty glaze combo that makes your taste buds dance! I love sharing them with friends—perfect for any occasion!
Key Ingredients & Substitutions
Unsalted Butter: It’s best for controlling the salt level in your cookies. But, you can use margarine or a dairy-free butter alternative if you’re looking for a substitute.
Raspberry Jam: This is the star of the show! If raspberry isn’t your jam (pun intended), feel free to swap it with strawberry, apricot, or even fig jam. You can make homemade jam to add a personal touch, too.
Almond Extract: This adds a lovely flavor to the glaze. If you’re allergic to nuts, you can skip it or substitute with vanilla extract for a different flavor profile.
Sliced Almonds: They add a nice crunch and look appealing. If you want to keep it nut-free, simply omit them or use seeds like pumpkin or sunflower seeds as a garnish.
How Can I Get the Perfect Cookie Texture?
The texture of your cookies can really make a big difference! Here are some tips to help you get that buttery, soft, yet slightly crisp cookie:
- Make sure your butter is softened to room temperature—it should be easy to press into but not melted.
- Cream the butter and sugar together until light and fluffy. This step incorporates air, making your cookies light.
- When adding flour, mix just until combined. Overmixing can lead to tough cookies, so stop mixing as soon as you no longer see flour.
Also, allow the cookies to cool on the baking sheet for a few minutes before transferring them. This helps them set and prevents crumbling!
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients You’ll Need:
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
For the Almond Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or enough to achieve drizzle consistency)
- 1/2 teaspoon almond extract
- Sliced almonds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 12-15 minutes baking time. After baking, allow the cookies to cool for about 5 minutes on the baking sheet and then let them cool completely on a wire rack. Don’t forget to give the almond glaze some time to set before enjoying them!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat to keep your cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This step is key for making your cookies soft and tender!
3. Add the Flavor:
Mix in the vanilla extract until well combined. This will give your cookies a wonderful fragrance and taste.
4. Combine Dry Ingredients:
Gradually add in the flour and salt. Mix until just combined to form a soft dough. Be careful not to overmix, as this can make your cookies tough!
5. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading while baking.
6. Create Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each cookie to create an indentation.
7. Add the Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t be shy—this is where all that sweet flavor comes from!
8. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Make the Almond Glaze:
While the cookies are cooling, whisk together the powdered sugar, almond extract, and milk in a small bowl until the mixture is smooth and has a slightly runny consistency.
11. Glaze the Cookies:
Once the cookies are completely cool, drizzle the almond glaze over the tops. You can use a spoon or a piping bag for a more precise drizzle.
12. Garnish (Optional):
If you like, sprinkle sliced almonds over the glaze while it’s still wet for an extra crunch and a beautiful finish.
13. Let It Set:
Allow the glaze to set completely before serving your delicious cookies or storing them. This may take a little time, but it’s worth the wait!
Enjoy these tender, buttery thumbprint cookies bursting with fruity raspberry jam and complemented by a delicate almond glaze!
Can I Use a Different Jam for the Fillings?
Absolutely! While raspberry jam is traditional, you can substitute it with any other jam or preserve you like, such as strawberry, apricot, or even lemon curd for a tangy twist. Just make sure to stick to a similar consistency!
What Can I Use Instead of Almond Extract?
If you’re looking for alternatives, you can use vanilla extract instead. It will give a different flavor, but will still complement the cookies beautifully. If you’re avoiding nuts completely, this is a great option!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Wrap it tightly in plastic wrap and refrigerate for up to 3 days. When ready to bake, simply let it sit at room temperature for about 15 minutes to soften before rolling into balls.
