These buttery thumbprint cookies are a sweet treat you won’t resist! Filled with fruity raspberry jam and topped with a tasty almond glaze, they are as pretty as they are delicious.
Making these cookies feels like a little celebration in the kitchen! I love how the mix of flavors brings smiles at every bite. Plus, they are perfect for sharing or keeping all to yourself! 😋
Key Ingredients & Substitutions
Unsalted Butter: Use softened unsalted butter for a rich flavor. If you only have salted butter, reduce the added salt in the recipe to avoid overly salty cookies.
Raspberry Jam: While raspberry is traditional, feel free to swap with any jam you like! Strawberry, apricot, or even blueberry jam work beautifully.
Almond Extract: If you’re allergic to nuts or prefer a different flavor, you can use vanilla extract instead! It still gives a lovely flavor to the cookies.
All-Purpose Flour: For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for better texture!
How Do You Make Sure Your Cookies Are Just Right?
Getting the perfect thumbprint cookies can be a little tricky, so here are a few tips to keep in mind:
- When creaming butter and sugar, stop when it’s light and fluffy. This helps create airy cookies!
- Don’t skip the indentation step! A good thumbprint holds enough jam but doesn’t leak over. If your dough is too soft to hold a shape, chill it for 30 minutes.
- Watch the baking time closely. Overbaking can lead to dry cookies. You want them just lightly golden around the edges.
- Cool cookies completely before adding the glaze to prevent it from melting or running off.
With these pointers, your thumbprint cookies will be a delicious success every time!
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
For the Almond Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk (regular or almond milk)
- 1/2 teaspoon almond extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 14-16 minutes to bake, plus a few minutes for cooling. So, in around 30-40 minutes, you’ll have a batch of delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper. This helps prevent the cookies from sticking and makes for easy cleanup!
2. Cream the Butter and Sugar:
In a large bowl, use a mixer (or a wooden spoon) to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Extracts:
Next, mix in the almond extract and vanilla extract. Stir until everything is well combined. The aroma is amazing!
4. Mix in the Dry Ingredients:
Gradually add the all-purpose flour and salt to your butter mixture, stirring gently until it all comes together into a soft dough. It shouldn’t be sticky. If it is, just sprinkle in a little more flour until you reach the right consistency.
5. Shape the Cookies:
Now it’s time to form the cookies! Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Make the Thumbprint Indentation:
Using your thumb or the back end of a spoon, gently press down in the center of each dough ball to create an indentation. This is where the raspberry jam will go!
7. Fill with Raspberry Jam:
Take about 1/2 teaspoon of raspberry jam and fill the indentation in each cookie. Don’t overfill—just enough to fill the space is perfect.
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 14-16 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, 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 smooth. Adjust the consistency by adding more milk if needed—make it thin enough to drizzle but not too runny!
11. Drizzle the Glaze:
Once the cookies are cool, drizzle the almond glaze over the tops. Let them sit for a few minutes until the glaze sets. And there you go!
Enjoy these buttery, jam-filled thumbprint cookies with a delicious almond glaze drizzle. Perfect for sharing or indulging yourself! 🍪
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is traditional, feel free to substitute with any flavor you love—strawberry, apricot, or even blackberry are all great choices!
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you want them to stay fresh longer, you can refrigerate them for up to two weeks.
Can I Freeze These Cookies?
Yes, you can! Freeze the uncooked cookie dough balls before baking. Just roll them and place them on a baking sheet. Once they’re frozen solid, transfer them to a freezer-safe bag. When ready to bake, pop them straight into the oven—just add an extra minute or two to the baking time.
What if My Dough is Too Sticky?
If your dough feels sticky, don’t worry! Just add a little extra flour, one tablespoon at a time, until it reaches a soft but manageable consistency. Chilling the dough for 30 minutes can also help make it easier to handle.
