These buttery thumbprint cookies are a dream! They’re filled with sweet raspberry jam and topped with a shiny almond glaze that makes them look extra special.
Every bite is a little burst of flavor, and they’re so easy to make! I love whipping these up for a treat—they always vanish quickly, so I have to hide a few for myself! 😉
Key Ingredients & Substitutions
Unsalted Butter: Butter is the star of these cookies, making them rich and tender. You can substitute with margarine, but real butter offers the best flavor.
Granulated Sugar: This sugar gives sweetness and helps achieve the perfect cookie texture. You can replace it with coconut sugar for a deeper taste, but keep in mind it may change the final color.
Almond Extract: This ingredient adds a lovely hint of nutty flavor. If you’re allergic to nuts, you could swap it out for vanilla extract instead.
Raspberry Jam: Seedless raspberry jam works best for smoothness. Any fruit jam or preserve will work if you want to switch it up; strawberry or apricot are also great alternatives!
Powdered Sugar: Essential for the glaze, it dissolves easily. You could use a sugar substitute if you’re aiming for a lower-sugar treat, just adjust the liquid amounts.
How Do I Make Sure My Cookies Stay Soft and Tender?
To keep your thumbprint cookies soft, focus on not over-mixing the dough. Once the flour is just combined, stop mixing! Also, be careful not to bake them for too long—take them out when the edges are lightly golden. They may seem soft, but they’ll firm up as they cool!
- Preheat your oven to the right temperature, and make sure your baking sheet is ready.
- Use room temperature butter. This helps create a light and fluffy texture.
- When rolling the dough into balls, try to make them uniform to ensure even baking.
Lastly, letting them cool on a wire rack helps to set their shape while keeping them soft, so don’t rush this step!
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
For the Almond Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or almond milk)
- 1/4 teaspoon almond extract
Time Needed:
This delightful recipe takes approximately 20 minutes for prep and 15 minutes for baking, totaling around 35 minutes. Additionally, allow some time for the cookies to cool and the glaze to set, making this a great treat to prepare ahead of time!
Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until it’s light and fluffy, which should take about 2-3 minutes.
3. Add Almond Extract:
Mix in the almond extract until it is well combined with the butter and sugar mixture.
4. Prepare Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt to ensure they are well mixed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until everything is combined and the dough is smooth. The dough will be soft but not sticky.
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
7. Make the Thumbprint Indentation:
Using your thumb or the back of a small spoon, gently create an indentation in the center of each dough ball for the jam.
8. Fill with Raspberry Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam.
9. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden, but the cookies should still look soft in the center.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Prepare the Almond Glaze:
While the cookies cool, whisk together the powdered sugar, milk, and almond extract in a bowl until the mixture is smooth and slightly runny, creating your glaze.
12. Drizzle the Glaze:
Once the cookies are completely cool, drizzle the almond glaze over them using a spoon or a piping bag for decorative swirls.
13. Let the Glaze Set:
Allow the glaze to set for a few minutes before serving your cookies.
14. Serve and Enjoy:
Enjoy your buttery raspberry jam thumbprint cookies with a cup of tea or coffee. Perfect for sharing, gifting, or just treating yourself!
This recipe yields about 24 delicious cookies!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can use any jam or preserve you like. Some great alternatives include apricot, strawberry, or blueberry. Just make sure to use a seedless version for a smoother finish!
How Should I Store Leftover Cookies?
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days. If you need to store them longer, you can freeze them without glaze for up to 3 months. Just thaw them at room temperature before adding the glaze!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture. Otherwise, follow the recipe as usual!
What if the Dough Is Too Sticky?
If your dough is too sticky, you can add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Just be careful not to overdo it, as too much flour can result in dry cookies.
