Thumbprint raspberry almond cookies are so festive and pretty, and they look nice on a treat plate going to the neighbors, family or friends. They do not have a lot of ingredients and they come together pretty quickly.

I use my raspberry freezer jam in these thumbprint raspberry almond cookies, but you can use jam that you have purchased or even try strawberry, but raspberry is my favorite. 

These yummy cookies have a shortbread texture and the raspberry jam filling, topped of with a sweet almond glaze. Be careful, these cookies are irresistible and it is hard to stop with just one cookie.

 

 

 

 

What Ingredients Do I Need For Thumbprint Raspberry Almond Cookies?

Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):

 

Cookies:

• Butter
• Granulated sugar
• Almond extract
• Flour
• Raspberry jam, (Seedless is best)

 

Drizzle Topping:

• Powdered sugar
• Almond extract
• Milk

 

 

 

 

How Do I Make Thumbprint Raspberry Almond Cookies?

Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):

 

Cookies:

• In a medium size mixing bowl, add the butter and sugar, mix until nice and smooth.
• Add 1/2 teaspoon almond extract.
• Next add the flour until the dough is combined, then take a wooden spoon, and mix it until it all holds together.
• Roll the balls into 1 1/2″ balls.
• Make a small indentation in the center of each dough ball, using your thumb or finger.
• Place in the refrigerator for 1-2 hours.
• Place the dough balls on to a cookie sheet, do not grease.
• Bake in a preheated oven @350 degrees, for 12-14- minutes.
• When the cookies have cooled, place a small amount of jam on each cookie.

 

Drizzle Topping:

• In a separate bowl, add the confectioners’ sugar, almond extract, and the milk, then mix together.
• The mixture will be thin and runny, add more milk if it is too thick to make it easy to drizzle.
• Drizzle over cookies and enjoy.

 

 

 

 

Tips and Tricks for Thumbprint Raspberry Almond Cookies:

 

• Only use real butter, not margarine.
• Roll your cookies and then place your thumb in the center, that is why they call them thumbprint cookies.
• Make sure to place them in the refrigerator for a couple of hours.
• If jam is stiff, stir it before you put it in the cookies, so it spreads out and fills the cookies in better.
• Some recipes call for you to put the jam in the cookies before you bake them, but we like these cookies better when we put the jam in after they are baked and cooled. (I guess that you could do either; but it gives the jam a different texture depending on which way you do it).
• You can omit the drizzle topping if you desire, but we really like it.

 

 

 

More Delicious Cookies For You to Enjoy:

 

White Chocolate Raspberry Cookies

Coconut Lime Swig Cookies

Melt in Your Mouth Sugar Cookies

Soft Ginger Snaps

Chocolate Swig Cookies with Cookie Dough Frosting

Copycat Crumbl Muddy Buddy Cookies

Neiman Marcus Cookies