Raspberry Almond Thumbprint Cookies Simple and Tasty

ByJasmine
- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons almond extract - 2 cups all-purpose flour - ½ teaspoon salt - ½ teaspoon baking powder - ½ cup raspberry jam - ¼ cup sliced almonds (toasted) To make the best Raspberry Almond Thumbprint Cookies, gather these simple ingredients. The butter needs to be soft. It helps the dough mix well. The sugar adds sweetness. Using a large egg gives the cookies a nice texture. Almond extract brings a lovely flavor. Flour forms the base of the dough. Salt and baking powder help with the rise. Raspberry jam gives the cookies a sweet touch. Lastly, toasted almonds add a nice crunch. - Mixing bowls - Measuring cups and spoons - Baking sheets - Parchment paper - Electric mixer or whisk - Spoon for shaping cookies - Cooling racks Having the right tools makes baking easier. Mixing bowls hold your ingredients while you mix. Measuring cups and spoons help you get the right amounts. Baking sheets are for placing your cookies. Parchment paper keeps them from sticking. An electric mixer or whisk will blend your batter well. A spoon helps shape the cookies. Cooling racks let your cookies cool quickly. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies not stick. - In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Mix until it becomes light and fluffy, about 2-3 minutes. This step adds air to the dough, making your cookies soft. - Next, add 1 large egg and 2 teaspoons of almond extract to the butter and sugar mix. Beat until everything is fully combined. The almond extract gives a nice flavor. - In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking powder. Mixing these dry ingredients separately helps them blend well into the dough later. - Now, use a tablespoon to scoop out the dough. Roll it into balls about 1 inch wide. Place these balls on your prepared baking sheets, keeping them about 2 inches apart. - Take your thumb or the end of a wooden spoon and make an indent in the center of each ball. This is where the jam will go. - Fill each indent with ½ cup of raspberry jam. Be generous! Then, sprinkle the tops with ¼ cup of toasted sliced almonds for a nice crunch. - Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges. - Once baked, remove the cookies from the oven. Let them cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely. To get the perfect texture, follow these steps: - Use softened butter: This helps create a light and fluffy dough. - Do not overmix: Mix until just combined for tender cookies. To check for doneness, look for these signs: - Golden edges: The edges should be lightly golden. - Slightly firm centers: The centers should feel set but soft. For serving suggestions, try this: - Decorative plate: Arrange the cookies on a nice plate. Dust with powdered sugar for a pretty touch. - Pair with tea: Serve cookies with a warm cup of tea for a cozy snack. For creative decoration, consider these ideas: - Drizzle with chocolate: Melt chocolate and drizzle over cookies for added sweetness. - Add fresh fruit: Garnish with fresh raspberries or mint leaves for color. To ensure your cookies turn out well, avoid these errors: - Overmixing dough: This can make cookies tough. Mix just until combined. - Filling indents too much: Overfilling with jam can cause the cookies to overflow while baking. Aim for a small scoop in each indent. Pro Tips Chill the Dough: For better shaping and a softer texture, chill the cookie dough in the refrigerator for at least 30 minutes before baking. Perfect Jam Filling: Use a high-quality raspberry jam for a more intense flavor, and heat it slightly for easier filling. Toast the Almonds: Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to enhance their nutty flavor. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week for maximum freshness. {{image_2}} You can change the jam in these cookies. Instead of raspberry jam, try apricot or strawberry. Each jam gives a unique taste. For a twist, you can use different extracts. Vanilla or lemon extract can add nice flavors too. Experiment with these swaps for new favorites! If you need gluten-free cookies, use gluten-free flour. This simple change keeps the cookies tasty. For vegan options, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit. This will help bind the dough without eggs. To make your cookies even sweeter, try adding a glaze. A simple icing made of powdered sugar and water works great. You can also sprinkle chocolate chips or nuts on top. These additions make your cookies look and taste even better. Enjoy getting creative with your designs! To keep your Raspberry Almond Thumbprint Cookies fresh, use an airtight container. Glass or plastic containers with tight lids work best. These help limit air and moisture. Store them in a cool, dry place. Aim for a temperature between 65°F and 75°F. High humidity can make cookies soft and sticky. You can freeze these cookies for later enjoyment. First, let the baked cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. Be sure to remove as much air as you can. When you're ready to enjoy them, thaw the cookies at room temperature. This keeps them soft and tasty. These cookies stay fresh for about a week at room temperature. If stored correctly, they can last up to three months in the freezer. Look for signs of spoilage, such as a dry or hard texture. If the cookies smell off or develop mold, it’s best to toss them. Enjoy your sweet treats while they are at their best! To make these cookies gluten-free, swap the all-purpose flour for a gluten-free flour blend. Look for blends that contain xanthan gum to help with texture. You may want to test a small batch first. This ensures they hold up well and taste great. Yes, you can use frozen raspberries. Simply thaw them and mash them a bit. You may want to add some sugar to sweeten them up. This will give you a fresh flavor in each cookie. Thumbprint cookies come from Europe. They date back to the 19th century. Some say they started in Sweden, while others think Poland has a claim. The name comes from the way you press your thumb into the dough to create a little well for jam. Yes, you can make these cookies in advance. You can shape the dough into balls, then freeze them. Just bake them when you’re ready. This way, you can enjoy fresh cookies anytime! You can tell the cookies are done when the edges turn light golden brown. The centers may look soft, but they will firm up as they cool. If you want to be sure, you can use a toothpick to check the edges. If it comes out clean, the cookies are ready! Raspberry Almond Thumbprint Cookies blend rich flavor and easy steps. You need simple ingredients and tools to make them. Remember to follow key tips for texture and presentation. Feel free to try different flavors and storage methods. You can customize these cookies to suit your taste. With practice, you’ll create a delightful treat that others will love. Enjoy your baking and the tasty results!

WANT TO SAVE THIS RECIPE?

If you’re craving a treat that’s both simple and delicious, Raspberry Almond Thumbprint Cookies hit the mark! With buttery dough and a sweet jam filling, they’re perfect for your next gathering or a cozy night in. I’ll guide you through each step, from mixing the ingredients to storing your freshly baked goods. Get ready to impress your taste buds and delight your friends with these tasty cookies!

Why I Love This Recipe

  1. Delicious Flavor Combination: The sweet and tangy raspberry jam perfectly complements the nutty almond flavor, creating a delightful taste sensation.
  2. Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.
  3. Perfect for Any Occasion: These cookies are a hit at parties, holiday gatherings, or as a charming afternoon treat with tea.
  4. Beautiful Presentation: The indents filled with vibrant raspberry jam and sprinkled with toasted almonds make these cookies visually appealing.

Ingredients

Required Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup raspberry jam
  • ¼ cup sliced almonds (toasted)

To make the best Raspberry Almond Thumbprint Cookies, gather these simple ingredients. The butter needs to be soft. It helps the dough mix well. The sugar adds sweetness. Using a large egg gives the cookies a nice texture. Almond extract brings a lovely flavor. Flour forms the base of the dough. Salt and baking powder help with the rise. Raspberry jam gives the cookies a sweet touch. Lastly, toasted almonds add a nice crunch.

Suggested Tools and Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Electric mixer or whisk
  • Spoon for shaping cookies
  • Cooling racks

Having the right tools makes baking easier. Mixing bowls hold your ingredients while you mix. Measuring cups and spoons help you get the right amounts. Baking sheets are for placing your cookies. Parchment paper keeps them from sticking. An electric mixer or whisk will blend your batter well. A spoon helps shape the cookies. Cooling racks let your cookies cool quickly.

Step-by-Step Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies not stick.
  • In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Mix until it becomes light and fluffy, about 2-3 minutes. This step adds air to the dough, making your cookies soft.

Mixing Ingredients

  • Next, add 1 large egg and 2 teaspoons of almond extract to the butter and sugar mix. Beat until everything is fully combined. The almond extract gives a nice flavor.
  • In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking powder. Mixing these dry ingredients separately helps them blend well into the dough later.

Shaping and Baking Cookies

  • Now, use a tablespoon to scoop out the dough. Roll it into balls about 1 inch wide. Place these balls on your prepared baking sheets, keeping them about 2 inches apart.
  • Take your thumb or the end of a wooden spoon and make an indent in the center of each ball. This is where the jam will go.
  • Fill each indent with ½ cup of raspberry jam. Be generous! Then, sprinkle the tops with ¼ cup of toasted sliced almonds for a nice crunch.
  • Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges.
  • Once baked, remove the cookies from the oven. Let them cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely.

Tips & Tricks

Baking Tips

To get the perfect texture, follow these steps:

  • Use softened butter: This helps create a light and fluffy dough.
  • Do not overmix: Mix until just combined for tender cookies.

To check for doneness, look for these signs:

  • Golden edges: The edges should be lightly golden.
  • Slightly firm centers: The centers should feel set but soft.

Presentation Tips

For serving suggestions, try this:

  • Decorative plate: Arrange the cookies on a nice plate. Dust with powdered sugar for a pretty touch.
  • Pair with tea: Serve cookies with a warm cup of tea for a cozy snack.

For creative decoration, consider these ideas:

  • Drizzle with chocolate: Melt chocolate and drizzle over cookies for added sweetness.
  • Add fresh fruit: Garnish with fresh raspberries or mint leaves for color.

Common Mistakes to Avoid

To ensure your cookies turn out well, avoid these errors:

  • Overmixing dough: This can make cookies tough. Mix just until combined.
  • Filling indents too much: Overfilling with jam can cause the cookies to overflow while baking. Aim for a small scoop in each indent.

Pro Tips

  1. Chill the Dough: For better shaping and a softer texture, chill the cookie dough in the refrigerator for at least 30 minutes before baking.
  2. Perfect Jam Filling: Use a high-quality raspberry jam for a more intense flavor, and heat it slightly for easier filling.
  3. Toast the Almonds: Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to enhance their nutty flavor.
  4. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week for maximum freshness.

Variations

Flavor Variations

You can change the jam in these cookies. Instead of raspberry jam, try apricot or strawberry. Each jam gives a unique taste. For a twist, you can use different extracts. Vanilla or lemon extract can add nice flavors too. Experiment with these swaps for new favorites!

Dietary Adjustments

If you need gluten-free cookies, use gluten-free flour. This simple change keeps the cookies tasty. For vegan options, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit. This will help bind the dough without eggs.

Decorating Ideas

To make your cookies even sweeter, try adding a glaze. A simple icing made of powdered sugar and water works great. You can also sprinkle chocolate chips or nuts on top. These additions make your cookies look and taste even better. Enjoy getting creative with your designs!

Storage Info

How to Store Cookies

To keep your Raspberry Almond Thumbprint Cookies fresh, use an airtight container. Glass or plastic containers with tight lids work best. These help limit air and moisture. Store them in a cool, dry place. Aim for a temperature between 65°F and 75°F. High humidity can make cookies soft and sticky.

Freezing Instructions

You can freeze these cookies for later enjoyment. First, let the baked cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. Be sure to remove as much air as you can. When you’re ready to enjoy them, thaw the cookies at room temperature. This keeps them soft and tasty.

Shelf Life

These cookies stay fresh for about a week at room temperature. If stored correctly, they can last up to three months in the freezer. Look for signs of spoilage, such as a dry or hard texture. If the cookies smell off or develop mold, it’s best to toss them. Enjoy your sweet treats while they are at their best!

FAQs

How do I make Raspberry Almond Thumbprint Cookies gluten-free?

To make these cookies gluten-free, swap the all-purpose flour for a gluten-free flour blend. Look for blends that contain xanthan gum to help with texture. You may want to test a small batch first. This ensures they hold up well and taste great.

Can I use frozen raspberries instead of jam?

Yes, you can use frozen raspberries. Simply thaw them and mash them a bit. You may want to add some sugar to sweeten them up. This will give you a fresh flavor in each cookie.

What is the origin of thumbprint cookies?

Thumbprint cookies come from Europe. They date back to the 19th century. Some say they started in Sweden, while others think Poland has a claim. The name comes from the way you press your thumb into the dough to create a little well for jam.

Can these cookies be made in advance?

Yes, you can make these cookies in advance. You can shape the dough into balls, then freeze them. Just bake them when you’re ready. This way, you can enjoy fresh cookies anytime!

How do I know when the cookies are done baking?

You can tell the cookies are done when the edges turn light golden brown. The centers may look soft, but they will firm up as they cool. If you want to be sure, you can use a toothpick to check the edges. If it comes out clean, the cookies are ready!

Raspberry Almond Thumbprint Cookies blend rich flavor and easy steps. You need simple ingredients and tools to make them. Remember to follow key tips for texture and presentation. Feel free to try different flavors and storage methods. You can customize these cookies to suit your taste. With practice, you’ll create a delightful treat that others will love. Enjoy your baking and the tasty result

- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons almond extract - 2 cups all-purpose flour - ½ teaspoon salt - ½ teaspoon baking powder - ½ cup raspberry jam - ¼ cup sliced almonds (toasted) To make the best Raspberry Almond Thumbprint Cookies, gather these simple ingredients. The butter needs to be soft. It helps the dough mix well. The sugar adds sweetness. Using a large egg gives the cookies a nice texture. Almond extract brings a lovely flavor. Flour forms the base of the dough. Salt and baking powder help with the rise. Raspberry jam gives the cookies a sweet touch. Lastly, toasted almonds add a nice crunch. - Mixing bowls - Measuring cups and spoons - Baking sheets - Parchment paper - Electric mixer or whisk - Spoon for shaping cookies - Cooling racks Having the right tools makes baking easier. Mixing bowls hold your ingredients while you mix. Measuring cups and spoons help you get the right amounts. Baking sheets are for placing your cookies. Parchment paper keeps them from sticking. An electric mixer or whisk will blend your batter well. A spoon helps shape the cookies. Cooling racks let your cookies cool quickly. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies not stick. - In a large mixing bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar. Mix until it becomes light and fluffy, about 2-3 minutes. This step adds air to the dough, making your cookies soft. - Next, add 1 large egg and 2 teaspoons of almond extract to the butter and sugar mix. Beat until everything is fully combined. The almond extract gives a nice flavor. - In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking powder. Mixing these dry ingredients separately helps them blend well into the dough later. - Now, use a tablespoon to scoop out the dough. Roll it into balls about 1 inch wide. Place these balls on your prepared baking sheets, keeping them about 2 inches apart. - Take your thumb or the end of a wooden spoon and make an indent in the center of each ball. This is where the jam will go. - Fill each indent with ½ cup of raspberry jam. Be generous! Then, sprinkle the tops with ¼ cup of toasted sliced almonds for a nice crunch. - Bake in the preheated oven for 12-15 minutes. Look for lightly golden edges. - Once baked, remove the cookies from the oven. Let them cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely. To get the perfect texture, follow these steps: - Use softened butter: This helps create a light and fluffy dough. - Do not overmix: Mix until just combined for tender cookies. To check for doneness, look for these signs: - Golden edges: The edges should be lightly golden. - Slightly firm centers: The centers should feel set but soft. For serving suggestions, try this: - Decorative plate: Arrange the cookies on a nice plate. Dust with powdered sugar for a pretty touch. - Pair with tea: Serve cookies with a warm cup of tea for a cozy snack. For creative decoration, consider these ideas: - Drizzle with chocolate: Melt chocolate and drizzle over cookies for added sweetness. - Add fresh fruit: Garnish with fresh raspberries or mint leaves for color. To ensure your cookies turn out well, avoid these errors: - Overmixing dough: This can make cookies tough. Mix just until combined. - Filling indents too much: Overfilling with jam can cause the cookies to overflow while baking. Aim for a small scoop in each indent. Pro Tips Chill the Dough: For better shaping and a softer texture, chill the cookie dough in the refrigerator for at least 30 minutes before baking. Perfect Jam Filling: Use a high-quality raspberry jam for a more intense flavor, and heat it slightly for easier filling. Toast the Almonds: Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to enhance their nutty flavor. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week for maximum freshness. {{image_2}} You can change the jam in these cookies. Instead of raspberry jam, try apricot or strawberry. Each jam gives a unique taste. For a twist, you can use different extracts. Vanilla or lemon extract can add nice flavors too. Experiment with these swaps for new favorites! If you need gluten-free cookies, use gluten-free flour. This simple change keeps the cookies tasty. For vegan options, replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit. This will help bind the dough without eggs. To make your cookies even sweeter, try adding a glaze. A simple icing made of powdered sugar and water works great. You can also sprinkle chocolate chips or nuts on top. These additions make your cookies look and taste even better. Enjoy getting creative with your designs! To keep your Raspberry Almond Thumbprint Cookies fresh, use an airtight container. Glass or plastic containers with tight lids work best. These help limit air and moisture. Store them in a cool, dry place. Aim for a temperature between 65°F and 75°F. High humidity can make cookies soft and sticky. You can freeze these cookies for later enjoyment. First, let the baked cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. Be sure to remove as much air as you can. When you're ready to enjoy them, thaw the cookies at room temperature. This keeps them soft and tasty. These cookies stay fresh for about a week at room temperature. If stored correctly, they can last up to three months in the freezer. Look for signs of spoilage, such as a dry or hard texture. If the cookies smell off or develop mold, it’s best to toss them. Enjoy your sweet treats while they are at their best! To make these cookies gluten-free, swap the all-purpose flour for a gluten-free flour blend. Look for blends that contain xanthan gum to help with texture. You may want to test a small batch first. This ensures they hold up well and taste great. Yes, you can use frozen raspberries. Simply thaw them and mash them a bit. You may want to add some sugar to sweeten them up. This will give you a fresh flavor in each cookie. Thumbprint cookies come from Europe. They date back to the 19th century. Some say they started in Sweden, while others think Poland has a claim. The name comes from the way you press your thumb into the dough to create a little well for jam. Yes, you can make these cookies in advance. You can shape the dough into balls, then freeze them. Just bake them when you’re ready. This way, you can enjoy fresh cookies anytime! You can tell the cookies are done when the edges turn light golden brown. The centers may look soft, but they will firm up as they cool. If you want to be sure, you can use a toothpick to check the edges. If it comes out clean, the cookies are ready! Raspberry Almond Thumbprint Cookies blend rich flavor and easy steps. You need simple ingredients and tools to make them. Remember to follow key tips for texture and presentation. Feel free to try different flavors and storage methods. You can customize these cookies to suit your taste. With practice, you’ll create a delightful treat that others will love. Enjoy your baking and the tasty results!

Raspberry Almond Thumbprint Cookies

Delicious cookies filled with raspberry jam and topped with toasted almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.5 cup raspberry jam
  • 0.25 cup sliced almonds, toasted

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the egg and almond extract to the mixture, and beat until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Using a tablespoon, scoop out the dough and roll it into balls, about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Using your thumb or the end of a wooden spoon, make an indent in the center of each ball.
  • Fill each indentation generously with raspberry jam, and sprinkle the tops with toasted sliced almonds.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Arrange the cookies on a decorative plate and dust them lightly with powdered sugar for an elegant finish. Pair them with a cup of tea for a delightful afternoon treat!
Keyword almond, cookies, dessert, raspberry

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