These buttery cookies are a sweet treat with a delicious raspberry jam filling and a lovely almond glaze on top. They’re simple to make and perfect for sharing—or just keeping to yourself!
Whenever I bake these, the smell of butter fills the house, and I can’t resist sneaking a bite (or two!). They’re great with a cup of tea or coffee, making snack time a little sweeter!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookies a rich flavor. You could use margarine in a pinch, but butter is definitely my preference for taste.
Granulated Sugar: This adds sweetness and helps with texture. Brown sugar can be substituted for a chewier cookie, which I find delicious!
Raspberry Jam: Use seedless jam for a smooth filling. If raspberry jam is not available, try strawberry or peach for a different fruity twist. I’ve used homemade jam before, and it’s so satisfying!
Almond Extract: This gives a lovely flavor to the glaze. If you don’t have almond extract, vanilla extract works too!
How Do I Make Sure My Cookies Keep Their Shape?
To keep your thumbprint cookies from spreading too much, make sure your butter is at room temperature—not melted. Also, chilling the dough for about 30 minutes before baking can help maintain shape.
- Roll the dough into balls and place them on the baking sheet before chilling.
- Ensure your oven is preheated properly; this helps the cookies set quickly.
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup raspberry jam (seedless or your preference)
For the Almond Glaze:
- 1 cup powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- 1/2 tsp almond extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 15 minutes to bake, plus some time for the cookies to cool and the glaze to set. In total, you’re looking at about an hour for everything from start to finish, making these cookies perfect for any baking day!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper to help prevent sticking. This is essential for easy cleanup!
2. Mixing the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy—this usually takes a few minutes. Next, add in the egg and vanilla extract, mixing until everything is combined.
3. Combining Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Slowly add this mixture to your buttery mix, stirring just until combined. Be careful not to overmix—the dough should be soft but still manageable.
4. Shaping and Prepping for Baking:
Roll the dough into 1-inch balls and arrange them about 2 inches apart on your prepared baking sheet. Now, gently press an indentation into the center of each ball using your thumb or the back of a small spoon—this creates the classic ‘thumbprint’ look.
5. Adding the Jam:
Fill each thumbprint with approximately 1/2 teaspoon of raspberry jam. It’s okay if it looks a bit heaped—it’ll spread slightly while baking!
6. Baking the Cookies:
Place the tray in the preheated oven and bake for 12-15 minutes. Keep an eye on them; you’re looking for the edges to turn a light golden color. Once done, remove them from the oven and let the cookies cool completely on a wire rack.
7. Making the Almond Glaze:
While your cookies cool, it’s time to prepare the almond glaze! In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. The consistency should be pourable but not too runny. Adjust it with more milk or powdered sugar if necessary.
8. Glazing the Cookies:
Once your cookies are cool, drizzle the almond glaze over the top using a spoon or a piping bag for those fancy lines. Don’t be shy—this glaze really adds to the flavor!
9. Letting It Set:
Allow the glaze to set for a little while before serving or storing your cookies. This ensures a nice finish and keeps everything neat and tidy!
Enjoy your buttery, tender raspberry jam thumbprint cookies with a delightful almond glaze! They are perfect for sharing with friends and family—or indulging all by yourself!
Can I Use A Different Type of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with any fruit jam you like. Strawberry, apricot, or even blueberry jam make for delicious variations that still retain that lovely fruity flavor.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4-5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. Just let them come back to room temperature before serving for the best taste!
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Freeze them before glazing for optimal texture. Once the cookies are completely cool, place them in an airtight container separated by layers of parchment paper. They will keep well in the freezer for up to 3 months. Just thaw at room temperature before enjoying!
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to handle, don’t worry! Chill it in the refrigerator for about 20-30 minutes. This makes it easier to roll into balls. Just be cautious not to chill it for too long, or it may become too firm to shape!
