These buttery thumbprint cookies are filled with sweet raspberry jam and topped with a delightful almond glaze. They make a perfect treat for any occasion!
I’ll admit, watching that jam drop into the cookie center always makes me smile. These cookies are fun to make and even better to share (or hide away for yourself)! 😄
What I love most is how quick they are to whip up. Just mix, bake, and enjoy these yummy bites. Perfect with a cup of tea or coffee for a cozy snack!
Key Ingredients & Substitutions
Butter: Unsalted butter helps control the saltiness of the cookies. It’s best to use softened butter for an easy mix. If you’re dairy-free, try using margarine or a plant-based butter substitute.
Raspberry Jam: This adds a wonderful fruity flavor. If you love other fruits, feel free to use strawberry, apricot, or even blueberry jam instead! Just ensure the jam isn’t too runny.
Almond Extract: It provides a nice flavor to the glaze. If you prefer, you can substitute it with vanilla extract. For nut allergies, just skip it or add a little extra vanilla.
All-Purpose Flour: Standard flour works well, but for a gluten-free version, use a gluten-free flour blend. It might slightly change the texture, but will still be delicious!
How Do I Make Perfect Thumbprints?
Creating the thumbprint wells is a fun and crucial step! Here’s how to get it just right:
- Roll the dough into balls, about 1 inch in diameter.
- Instead of using your thumb, which can sometimes be uneven, use the back of a small spoon to create a neat indent.
- Be gentle! Press down until you create a good-sized well, but don’t go all the way through the dough.
- Fill each well with jam before baking. This step makes the cookies visually appealing and flavorful!
These tips will help you achieve beautiful and tasty thumbprint cookies every time! Happy baking! 🎉
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients You’ll Need:
For the cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
For the almond glaze:
- 1 cup powdered sugar
- 2 tablespoons almond milk (or regular milk)
- 1/2 teaspoon almond extract
Time Needed:
This delightful recipe will take about 15 minutes to prep and 12-15 minutes to bake, plus a bit of cooling time. All in all, you’ll be enjoying these cookies in about an hour!
Step-by-Step Instructions:
1. Preparing to Bake:
Preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will help keep your cookies from sticking!
2. Mixing the Dough:
In a large mixing bowl, beat together the softened butter and granulated sugar. Use a hand mixer or a whisk to mix them until you achieve a light and fluffy consistency. This is key for soft cookies! Next, stir in the vanilla extract.
3. Combining Ingredients:
In another bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture into the butter mixture. Mix gently until just combined to keep the cookies tender – no need to overdo it!
4. Forming Cookies:
Roll your dough into 1-inch balls and arrange them 2 inches apart on your prepared baking sheet. This is to give them enough room to spread while baking!
5. Making the Thumbprints:
Using your thumb (or the back of a small spoon), create an indentation in the center of each dough ball. Be careful not to push all the way through – just a nice little well will do!
6. Filling with Jam:
Now, it’s time to fill each thumbprint with about 1/2 teaspoon of raspberry jam. Make sure to keep it centered in the well.
7. Baking:
Pop the tray into the preheated oven and bake for 12-15 minutes. You’ll know they’re done when the edges are lightly golden. They might look a little soft, but they will firm up while cooling.
8. Cooling Down:
Once baked, allow the cookies to cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.
9. Making the Almond Glaze:
While your cookies cool, whisk together the powdered sugar, almond milk, and almond extract in a small bowl until you have a smooth and drizzly consistency. If it’s too thick, add a bit more milk until you reach your desired texture.
10. Glazing Your Cookies:
When your cookies are completely cool, drizzle the almond glaze over them. You can use a spoon or a piping bag for a fancier look!
11. Finishing Touch:
Let the glaze set for about 30 minutes before serving. This way, the glaze will hold up nicely!
Enjoy your tender, buttery thumbprint cookies bursting with raspberry jam and a sweet almond glaze! Perfect for sharing, but totally okay to keep to yourself! 🍪🍇
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is delicious, you can substitute it with any fruit jam you like such as strawberry, apricot, or blueberry. Just make sure the jam isn’t too runny to prevent it from spilling out of the cookies!
Can I Make These Cookies Ahead of Time?
Yes, you can! The dough can be prepared and chilled in the refrigerator for up to 2 days before baking. Alternatively, you can bake the cookies ahead of time and store them in an airtight container for up to a week.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just make sure to thaw them at room temperature before enjoying!
What Can I Do If My Cookie Dough is Too Sticky?
If your cookie dough feels overly sticky, try chilling it in the refrigerator for about 30 minutes. This should help firm it up and make it easier to handle. If necessary, you can also add a little more flour, but do this gradually to avoid making the cookies too dry.
