There’s something about a raspberry almond thumbprint cookie that feels like a hug in edible form. I think of them as tiny, edible treasures—buttery almond shortbread that melts on your tongue, cradling a bright spoonful of tart raspberry jam. To me, they’re the perfect blend of elegant and cozy, a little bite of nostalgia that always feels special. If you’re dreaming up your holiday baking list this year, let me suggest adding these to the lineup.
Whenever I plan my christmas baking ideas, I always include a few unique christmas cookies that feel festive without being fussy. This recipe is one of my favorite holiday treats to make and share because they are truly easy christmas treats—forgiving for new bakers and a joy for seasoned ones. They’ve earned a permanent spot in my personal collection of christmas cookies recipes.
So, if you’re searching for charming christmas dessert ideas that will delight a crowd, I hope you’ll give these thumbprints a try. They bring so much joy to holiday baking and are sure to become a beloved part of your own family’s tradition.
Looking for Raspberry Almond Thumbprints inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Dessert Recipes favorites.
Why You’ll Love This Raspberry Almond Thumbprints
- Texture Harmony: Crumbly shortbread contrasts with bright, sticky raspberry filling.
- Elegant & Simple: Impressive look with straightforward, fun shaping.
- Classic Flavor: Nutty almond and tart raspberry balance perfectly.
- Versatile Base: Swap raspberry jam for apricot, blackberry, or chocolate.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, at room temperature
- 100 g (1/2 cup) granulated sugar
- 1 large egg yolk
- 1 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 240 g (2 cups) all-purpose flour
- 65 g (2/3 cup) almond flour
- 1/4 tsp fine sea salt
- 120 g (about 1/3 cup) good-quality raspberry jam
- Optional: Powdered sugar for dusting after baking
Tools: Stand mixer or hand mixer, medium bowl, baking sheets, parchment paper, a small spoon or your thumb!
Notes: Using room temperature butter is non-negotiable for a light, tender cookie. Don’t skip the almond flour—it adds flavor and a delicate, sandy texture.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 2 g |
| Fat: | 9 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 24 cookies | Prep Time: 20 minutes | Cook Time: 14-16 minutes | Total Time: 40 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Everything. Your butter should be cool to the touch but soft enough that you can easily press a finger into it, leaving a clear indentation. If it’s too warm, the dough will spread; if it’s too cold, it won’t cream properly.
- Choosing Your Jam. A thicker, seedless raspberry jam works best as it won’t bubble over and burn as easily. If your jam is very runny, you can simmer it in a small saucepan for a few minutes to thicken it up before using.
- Don’t Overwork the Dough. Once you add the flour, mix just until the dough comes together. Overmixing develops gluten, which can make the cookies tough instead of delightfully crumbly.
- The Almond Flour Secret. For the very best texture, give your almond flour a quick stir and fluff it up before measuring. This prevents it from being too compacted, ensuring your cookies are light and tender.
How to Make Raspberry Almond Thumbprints
Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter and granulated sugar together on medium-high speed. You’re looking for the mixture to become pale, fluffy, and noticeably increased in volume—this should take about 3-4 minutes. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
Step 2: Add the egg yolk, almond extract, and vanilla extract to the creamed butter and sugar. Mix on medium speed until everything is fully incorporated, scraping down the bowl once more. The aroma at this point is just incredible—so buttery and nutty. You’ll notice the mixture might look a little curdled at first, but it will smooth out as you mix.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt. This ensures the leavening and salt are evenly distributed throughout the dry ingredients. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the dough starts to clump together and no dry streaks of flour remain. Be careful not to overmix here.
Step 4: Scoop the dough into portions. I use a small cookie scoop (about 1 tablespoon) for uniformity, but you can also just roll heaping teaspoonfuls of dough into smooth balls between your palms. Place the dough balls about 2 inches apart on your prepared baking sheets.
Step 5: Now for the signature step! Using your thumb, the back of a rounded 1/4 teaspoon measuring spoon, or the handle of a wooden spoon, make a deep indentation in the center of each dough ball. Don’t be shy—press down firmly, but try not to crack the sides all the way through. The well should be deep enough to hold a generous amount of jam.
Step 6: Spoon about 1/2 teaspoon of raspberry jam into each indentation. A little goes a long way—you want to fill the well but not overfill it, otherwise the jam can bubble over and create a sticky mess on your baking sheet during the bake.
Step 7: Bake the cookies for 14-16 minutes, rotating the pans halfway through, until the edges are just starting to turn a very light golden brown. The centers will still look soft and pale, and that’s perfect. The jam will be bubbling merrily. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very fragile when warm!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months; freeze shaped dough balls for 2 months.
- Reviving: Warm in a 300°F (150°C) oven for 3–5 minutes to restore texture.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The salty, creamy notes of a soft brie or a sharp cheddar provide a fantastic savory counterpoint to the sweet and tart cookies.
- Vanilla bean ice cream — Serve a couple of cookies slightly warmed alongside a scoop. The warm cookie and cold ice cream is a classic textural delight.
- Lemon sorbet — The bright, clean acidity of lemon sorbet cuts through the richness of the cookie and complements the raspberry flavor beautifully.
Drinks
- Earl Grey tea — The bergamot in the tea has a lovely citrusy flavor that dances perfectly with the almond and raspberry notes in the cookie.
- A glass of cold milk — It’s a timeless pairing for a reason. The creaminess of the milk is the ultimate comfort alongside the crumbly shortbread.
- Sparkling rosé — For a more adult treat, the dry, berry notes in a good rosé will elevate your cookie experience into something truly celebratory.
Something Sweet
- Dark chocolate truffles — A single, intensely dark chocolate truffle offers a bitter contrast that makes the next bite of raspberry thumbprint taste even sweeter.
- Lemon bars — The zesty, tangy punch of a good lemon bar provides a refreshing palate cleanser between bites of the richer, nuttier thumbprint cookie.
- Almond biscotti — Double down on the almond theme! A crunchy, dunkable biscotti alongside your soft thumbprint creates a delightful textural play.
Top Mistakes to Avoid
- Mistake: Using melted or too-warm butter. This is the number one reason cookies spread too much. The dough needs to hold its shape to cradle the jam, and proper creaming with room-temp butter creates tiny air pockets that give structure.
- Mistake: Overfilling the thumbprint with jam. It’s so tempting to add just a little more, but jam expands and bubbles when heated. An overfilled well will lead to jam spilling over the sides and burning on the pan, making a sticky mess.
- Mistake: Baking on a hot baking sheet. Always use cool, parchment-lined pans for each batch. Placing dough on a warm sheet will cause the butter to melt prematurely, leading to flat, misshapen cookies.
- Mistake: Moving the cookies too soon. I’ve messed this up before too… these cookies are very soft and fragile straight out of the oven. Let them set on the baking sheet for a solid 10 minutes to firm up before transferring them.
Expert Tips
- Tip: Chill the shaped dough before baking. If your kitchen is particularly warm or you feel the dough has softened too much while shaping, pop the entire baking sheet into the fridge for 15 minutes before baking. This helps the cookies hold their shape perfectly.
- Tip: Stir a little lemon juice into your jam. For an extra burst of brightness, stir about 1/4 teaspoon of fresh lemon juice into your raspberry jam before filling the cookies. It really makes the raspberry flavor pop.
- Tip: Use a piping bag for neat jam filling. For the absolute tidiest, most professional-looking cookies, spoon your jam into a small piping bag (or a zip-top bag with a tiny corner snipped off) and pipe it into the indentations.
- Tip: Refresh them the next day. If storing for more than a day, the cookies can soften. To bring back their just-baked texture, place them on a baking sheet in a 300°F (150°C) oven for 3-5 minutes before serving.
FAQs
Can I make these cookies ahead of time?
Absolutely! You have a couple of great options. You can prepare the dough, shape the balls, and freeze them solid on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Alternatively, you can bake the cookies completely and store them in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
My thumbprints cracked a lot around the edges when I made the indentation. What did I do wrong?
This usually happens if the dough is a bit too cold or dry. Next time, try rolling the balls and then letting them sit on the counter for 5-10 minutes to soften slightly before making the indentations. Using the rounded back of a spoon instead of your thumb can also help apply pressure more evenly and prevent cracking.
Can I use a different type of jam or fruit filling?
Of course! This recipe is a wonderful base for so many flavors. Apricot, blackberry, or cherry jam are all fantastic. You could even use a thick lemon curd or a dollop of Nutella. Just make sure your filling isn’t too runny, or it will seep into the dough and cause issues.
Why did my jam sink into the cookie during baking?
This typically occurs if the jam was too thin or if the indentation wasn’t deep enough. The cookie dough puffs up around the shallow well, engulfing the jam. Ensure you make a deep, clear well and consider thickening a runny jam by simmering it for a few minutes to evaporate some of the liquid.
Can I make these without almond flour?
You can, but the texture and flavor will be quite different. The almond flour is responsible for the tender, crumbly, melt-in-your-mouth quality. If you must substitute, you can use an additional 65g (about 1/2 cup + 1 tbsp) of all-purpose flour, but know that the cookie will be a more standard, less delicate shortbread.
Raspberry Almond Thumbprints: Easy Christmas Cookies
Raspberry Almond Thumbprints are the perfect holiday treat. This easy thumbprint cookie recipe features buttery almond shortbread filled with tart raspberry jam for festive baking.
Ingredients
For the Ingredients
-
225 g unsalted butter (at room temperature)
-
100 g granulated sugar
-
1 large egg yolk
-
1 tsp pure almond extract
-
0.5 tsp pure vanilla extract
-
240 g all-purpose flour
-
65 g almond flour
-
0.25 tsp fine sea salt
-
120 g good-quality raspberry jam
-
Powdered sugar (Optional, for dusting after baking)
Instructions
-
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter and granulated sugar together on medium-high speed. You’re looking for the mixture to become pale, fluffy, and noticeably increased in volume—this should take about 3-4 minutes. Scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.01
-
Add the egg yolk, almond extract, and vanilla extract to the creamed butter and sugar. Mix on medium speed until everything is fully incorporated, scraping down the bowl once more. The aroma at this point is just incredible—so buttery and nutty. You’ll notice the mixture might look a little curdled at first, but it will smooth out as you mix.02
-
In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt. This ensures the leavening and salt are evenly distributed throughout the dry ingredients. With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the dough starts to clump together and no dry streaks of flour remain. Be careful not to overmix here.03
-
Scoop the dough into portions. I use a small cookie scoop (about 1 tablespoon) for uniformity, but you can also just roll heaping teaspoonfuls of dough into smooth balls between your palms. Place the dough balls about 2 inches apart on your prepared baking sheets.04
-
Now for the signature step! Using your thumb, the back of a rounded 1/4 teaspoon measuring spoon, or the handle of a wooden spoon, make a deep indentation in the center of each dough ball. Don’t be shy—press down firmly, but try not to crack the sides all the way through. The well should be deep enough to hold a generous amount of jam.05
-
Spoon about 1/2 teaspoon of raspberry jam into each indentation. A little goes a long way—you want to fill the well but not overfill it, otherwise the jam can bubble over and create a sticky mess on your baking sheet during the bake.06
-
Bake the cookies for 14-16 minutes, rotating the pans halfway through, until the edges are just starting to turn a very light golden brown. The centers will still look soft and pale, and that’s perfect. The jam will be bubbling merrily. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. They are very fragile when warm!07
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