Name: Raspberry Almond Thumbprint Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 3
Cuisine: American
Ingredients: 2 cups flour; 1 cup butter, room temperature; 2/3 cup sugar; 1/2 teaspoon almond extract; 1/2 cup seedless raspberry jam; 1 cup powdered sugar; 1 teaspoon almond extract; 2-4 teaspoons water

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Last Updated on January 7, 2026 by Jo

RASPBERRY ALMOND THUMBPRINT COOKIES – Buttery almond thumbprint cookies filled with sweet raspberry jam and finished with a simple almond glaze—classic, elegant, and perfect for sharing.

These raspberry almond thumbprint cookies are a timeless favorite that never go out of style. With a buttery, tender base, a pop of fruity raspberry jam, and a light almond glaze drizzled on top, they’re as pretty as they are delicious. Whether you’re baking for the holidays, a cookie exchange, or just because, this recipe is simple, reliable, and always a hit.

Ingredients

Flour
Butter
Sugar
Almond extract
Seedless raspberry jam
Powdered sugar
Almond extract
Water

Supplies you’ll need

Essentail

Stand mixer or hand mixer
Mixing bowls
Measuring cups and measuring spoons
Cookie scoop (1 tablespoon sized)
Baking sheet
Parchment paper
Cooling rack
Small bowl (for glaze)
Whisk or fork

Optional but handy

Round ¼-teaspoon measuring spoon (for neat thumbprints)
Silicone spatula (for scraping the bowl)
Drizzle bottle or piping bag (for a cleaner glaze drizzle)

What to Serve With Raspberry Almond Thumbprint Cookies

Dessert board: Add fresh berries, chocolate-dipped strawberries, or a small bowl of whipped cream or mascarpone for dipping. A few squares of dark chocolate or white chocolate balance the fruity jam and buttery cookie perfectly.

Gatherings or holiday parties: Pair these cookies with other bite-sized treats like shortbread, chocolate truffles, or lemon bars. The mix of textures and flavors makes the table feel thoughtful and inviting without being overwhelming.

Garnish: A light dusting of powdered sugar or a sprinkle of sliced almonds adds a bakery-style finish. A few fresh raspberries on the serving platter make the cookies pop and hint at the flavors inside.

Tips and tricks

Flavor variations: Try using strawberry, apricot, or blackberry. Each one pairs wonderfully with the almond-flavored dough. For a citrusy spin, fill the centers with lemon curd and finish with a simple vanilla glaze instead of almond. For chocolate lovers, add a spoonful of chocolate ganache or Nutella after baking in place of the jam for a richer, dessert-style cookie.

Make ahead: You can prepare the dough, shape the cookies, and refrigerate them (unfilled) for up to 24 hours. When ready to bake, add the jam and bake as directed.

Storing: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. If stacking, place parchment paper between layers to protect the jam centers and glaze. For longer storage, baked and unglazed cookies freeze beautifully for up to 2 months. Thaw at room temperature and add the almond glaze just before serving for the freshest look and flavor.

These raspberry almond thumbprint cookies are one of those recipes I come back to again and again—they’re simple, classic, and always disappear fast. If you give them a try, I’d love to hear how they turned out or what jam flavor you used! Leave a comment below, and don’t forget to share this recipe with a friend who loves a good homemade cookie.

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