Raspberry Almond Thumbprint Cookies Recipe
All dessert lovers would definitely agree that the dessert world would be an incomplete place without cookies. And while the chocolate chip cookies or sandwich cookies may be the most popular of their kind, one type of cookie that always wins hearts are the raspberry almond thumbprint cookies.
If you love the combination of cookies with fruits then, the raspberry almond shortbread thumbprint cookies are likely to become your next favorite cookies! These raspberry filled cookies will give you a fruity punch while the buttery cookie will melt in your mouth.
The best part is, they are super easy to make, and what is better than a delicious batch of homemade cookies? So, get ready because things are about to get real tasty!
Here’s our favorite recipe for raspberry almond thumbprint cookies:
Ingredients for the Cookies
- Unsalted butter (softened to room temperature) 1 cup
- Granulated sugar 2/3 cups
- Almond extract ½ tsp.
- Pure vanilla extract 1 tsp.
- All-purpose flour (spoon and leveled) 2 cups+2 tbsp.
- Raspberry jam ½ cup
Ingredients For the Icing
- Confectioner’s sugar 1 cup
- Cream or milk 1-2 tbsp.
- Vanilla or almond extract (optional) 1 tsp.
- Mixing bowls
- Hand or stand mixer
- Whisk or mixers with whisk attachment
- Baking sheet
- Silicone baking mat or parchment paper
The Steps For Making Raspberry Almond Thumbprint Cookies:
- Making the butter mix
Your first task will be to beat the unsalted butter in a large mixing bowl, making use of a handheld mixer. You may even use a stand mixer but keep in mind to work with the paddle attachment for whichever you choose to use. Now, beat the butter for approximately 1 minute on high speed till it turns creamy in texture.
Bring down the speed or power of the mixer to medium. Then proceed to put the granulated sugar, vanilla extract and also the almond extract into the creamed butter. While you beat these ingredients together, do not forget to scrape the sides and the lower part of the mixing bowl. When everything looks well-incorporated, switch the mixer off.
- Adding the flour
With the butter mix created, you will need to add the flour to it. Before you do so, it will be better to sift the flour using a sieve or a sifter. And when the sifted flour has been added to the wet butter mix, put the mixer on low power. Then beat the ingredients into a soft, easy dough. When that is done, put the mixer away.
- Chilling the cookies
Have your soft dough compacted into a small form by pressing down. You may use either your hands, a spatula or a spoon to do this. The dough then needs to be chilled but make sure that it has been firmly wrapped and covered with a plastic or cling wrap beforehand. Then chill the dough for a minimum of 4 hours, till the dough itself becomes firm.
- Prepping oven for baking
In order to make the raspberry almond shortbread thumbprint cookies, you will need to preheat the oven to 350°F. While the oven preheats, take a baking sheet. Place parchment paper or silicone baking mats over your baking sheet. The cookies will expand and spread once they are exposed to the heat from the oven. To prevent them from spreading a little too much, we recommend using the silicone baking mats.
- Prepping the cookie dough
Take the chilled, firm cookie dough and divide it into smaller portions and then form them into balls. There should be at least 1 tbsp. of dough for each ball which you will roll into shape and put on the baking sheet.
However, when you do this, there is a chance that the balls of dough may feel sticky to the touch. At the very least, they may seem to lose their firmness, becoming soft. If this happens, pop them into the refrigerator once again to help them become firm. A soft dough will not give you the desired thumbprint cookies at all.
When all that is done, take your balls of dough and gently press your thumb down their centers to hollow them out. This is where the word “thumbprint” comes into play for these delectable cookies with jelly center. Since the dough is firm, a few cracks may form around it. However, it is possible to restore these cracks – just use your fingers to make them smooth and even once more.
If this trick does not work, leave the cracks the way they are. These cracks actually pose no threat to your shortbread cookies.
- Adding the filling to the cookie balls
The filling, which is the raspberry jam, can either be store-bought or made at home. It depends entirely on your personal preference.
Now there are two techniques you could use to fill the hollow balls of dough. One is obvious – using a spoon to evenly fill out the balls with ½ tsp. of the raspberry jam. The other technique may feel a bit more efficient where you pipe the jam into the dough balls using a piping bag. It becomes easier to put in the filling and is definitely less messy.
Also, it is not necessary to put in only half a teaspoon of jam. You may add more or less depending on the capacity of the cookie dough ball.
- Baking the thumbprint cookies
Put the baking sheet with the raspberry filled cookies on it, inside the preheated oven. The thumbprint cookies do not take much time to get baked – only about 14 to 15 minutes. During this time, the cookies will expand and spread, as mentioned earlier. You will know the cookies are done when the edges of the cookies turn a very light brown.
If you love cookies that are a bit soft, bake only for 13 to 14 minutes. Over baking will obviously cause the cookie to be ruined as it will turn hard. So, we strongly advise against it.
- Cooling and serving
After the raspberry almond thumbprint cookies have been baked to perfection, take them out of the oven. Let them rest on the baking sheet so they can cool off for about 5 minutes.
When the 5 minutes are over, place the baked shortbread thumbprint cookies on a wire rack. The cookies will then need to cool completely which they will do over the next 30 minutes or so. Then these raspberry almond shortbread thumbprint cookies can be glazed using the glaze. With that done, they can be served or stored.
Making the Glaze
This step could be conducted while your cookies are cooling. In a medium or small-sized mixing bowl, put in the confectioner’s sugar, the cream or milk (whichever you prefer) and the desired extract, if you wish to add some.
These ingredients now need to be whisked to smoothness. You may manually whisk them. Or alternatively, use a hand or stand mixer with the whisk attachment. Needless to say, using the latter will not only make the work easier but also faster.
It may happen that the consistency of the glaze is a bit off. If it seems a bit too thick, quickly add some cream or milk to it and whisk again. But if the consistency is quite thin, put some more confectioner’s sugar to thicken it.
Take the cooled thumbprint cookies then and drizzle them with the glaze. It may take a few hours for the glaze to set.
Now, that was the recipe for raspberry almond thumbprint cookies. The prep time may seem quite long but it is all worth the wait! The cookies will stay good for 3 days in room temperature. They are likely to last for 6 days in total, if refrigerated. In both cases, do not forget to cover them up!
If you like, you could freeze the unglazed baked cookies for 2 to 3 months. However, these cookies will need to be thawed for a full night before they can be eaten. Aside from this, the raw dough will last a full 2 months before it will need to be tossed into the trash.
We hope you thoroughly enjoy this baking experience. You can even play with the jam flavors because the cookies will pair beautifully with any kind. And leftover cookie dough may also be used to form traditional shortbread cookies in any shape imaginable!