Easy Almond Thumbprint Cookies Recipe with Raspberry Jam
These almond thumbprint cookies are a buttery shortbread made with real almond extract, filled with bright raspberry jam. They take about 50 minutes start to finish including a chill, make 22 cookies, and a quick re-roll before pressing is what keeps the edges from cracking.
Almond and raspberry is one of those pairings that just works, and this cookie leans into it without turning into a fussy bake. The dough comes together fast, chills once, and the almond flavor comes from extract in the dough rather than any hard-to-find ingredient.
The thumbprint well is where most people run into trouble, so I’ll walk through exactly how to avoid it.
If your dough feels too crumbly to roll into balls, that’s an easy fix before you go any further.
Why You’ll Love This Recipe
- Buttery shortbread with real almond flavor baked right into the dough
- Bright raspberry jam center against a nutty, buttery cookie
- One bake, no double-baking or re-pressing required
- Simple pantry ingredients, no almond flour needed
- Freezes well as shaped, unbaked dough
- A nutty standout next to all the chocolate on a cookie tray
Ingredients
- 3/4 cup (170g) unsalted butter, cold and cubed
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 tsp almond extract
- 1 3/4 cups (220g) all-purpose flour, spooned and leveled
- 1/4 tsp salt
- 1/3 cup raspberry jam, stirred smooth
- 1/4 cup (25g) sliced almonds, lightly crushed (optional, for rolling)
Ingredient Notes and Substitutions
Butter: Keep the butter cold and cubed rather than fully softened — cold butter is what keeps this shortbread from spreading thin in the oven. Margarine causes noticeably more spreading, so stick with real butter here.
Almond extract: A full teaspoon gives a clear almond flavor without overwhelming the raspberry. If you’d rather skip it, swap in vanilla extract at the same amount — the cookie loses its nutty edge but still works.
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
Beat the cold, cubed butter and sugar together until light and fluffy, about 2 to 3 minutes. The butter should still feel cool to the touch when you’re done — this is what keeps the dough from spreading once it hits the oven.
Step 2: Add the Egg Yolk and Almond Extract
Beat in the egg yolk and almond extract until combined. The mixture may look slightly separated for a second; it comes back together once the dry ingredients go in.
Step 3: Mix in the Dry Ingredients
Whisk the flour and salt together, then fold it into the wet mixture just until combined. If the dough looks too crumbly to hold together when you squeeze a bit in your hand, keep mixing for another 20 to 30 seconds before reaching for more flour.
Step 4: Chill the Dough
Cover the bowl and chill the dough for 20 to 30 minutes. This firms the butter back up and is the single biggest factor in whether these cookies hold their shape in the oven.
Step 5: Roll and Fill
Scoop the chilled dough into 1-tablespoon balls. If the edges crack when you press in the well, that’s a sign the dough is too cold and firm — roll the ball once more between your palms to warm it slightly, then press again with your thumb or a rounded teaspoon. Roll the balls in crushed sliced almonds first if using, then spoon about 1/2 teaspoon of smooth jam into each well.
Step 6: Bake
Preheat your oven to 350°F (175°C) and bake for 12 to 14 minutes, until the edges are just set and very lightly golden — this dough stays pale, so don’t wait for deep color or the bottoms will overbake. Let the cookies cool completely on the pan before moving them.
Almond Thumbprint Cookies
Ingredients
Method
- Cream cold butter and sugar until light and fluffy, 2-3 minutes.
- Beat in egg yolk and almond extract.
- Whisk flour and salt; fold into wet ingredients until just combined.
- Chill dough 20-30 minutes.
- Roll into 1-tablespoon balls, press a well into each (re-roll first if edges crack), roll in crushed almonds if using, and fill with 1/2 tsp smooth jam.
- Preheat oven to 350°F. Bake 12-14 minutes, until edges are just set and lightly golden.
Notes
- If the edges crack when you press the well, the dough is too cold — roll the ball once more to warm it slightly, then press again.
- Keep the butter cold rather than fully softened; this is what keeps the cookies from spreading thin.
- Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.
A Nutty Twist on a Holiday Classic
Almond and raspberry is a pairing that never gets old, and these come together just as fast as a plain butter thumbprint. The crushed almonds on the outside are optional, but they add a nice bit of crunch if you have a few minutes to spare.
These freeze beautifully as shaped, unfilled dough balls, so it’s worth keeping a batch ready in the freezer for whenever the craving hits. If you make these, I’d love to hear how your almond flavor turned out — leave a comment and a star rating below.
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