These buttery thumbprint cookies are a sweet treat filled with tart raspberry jam. Topped with a lovely almond glaze, they’re sure to make anyone smile!
Making these cookies is simple, and they fill your kitchen with a yummy aroma. I love sharing them with friends and family—they always disappear fast!
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. If you’re in a pinch, you can use margarine, though I find butter provides a much better texture and taste.
Granulated Sugar: Standard sugar is used for sweetness. For a healthier option, consider coconut sugar, but keep in mind it may alter the color slightly.
Raspberry Jam: Choose a good quality jam for best results. Alternatively, you can use strawberry or apricot jam if you prefer a different flavor.
Almond Extract: This adds a lovely nutty flavor to the glaze. If you don’t have it, vanilla extract can be a decent substitute, although the flavor will differ a bit.
How Do I Get Perfect Indentations in My Cookies?
Creating the perfect thumbprint is essential for filling the cookies with jam! Here’s how I do it:
- Use a clean thumb or the back of a small spoon to gently press down in the center of each ball.
- Don’t press too hard! Make sure you leave enough dough around the edges for the cookie to hold its shape.
- If the dough sticks to your thumb, try wetting it with a bit of water to help it glide better.
With these tips, your thumbprint cookies will look great and taste even better!
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1 cup powdered sugar (for glaze)
- 2 tablespoons almond milk or regular milk (for glaze)
- 1/2 teaspoon almond extract (for glaze)
Time Needed:
This delightful recipe will take you about 15 minutes to prepare and around 15 minutes to bake. Plus, you’ll need an additional time for cooling and for the glaze to set, so plan about 30-40 minutes total, depending on how speedy you are in the kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a baking sheet and line it with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in Egg Yolks and Vanilla:
Next, add in the egg yolks and vanilla extract. Beat again until everything is well mixed and creamy.
4. Add Flour and Salt:
Now, gradually add the all-purpose flour and salt to the mixture. Stir gently until it all comes together to form a soft dough. It’s okay if the dough is a bit crumbly; just make sure everything is combined.
5. Shape the Cookies:
Take small portions of dough and roll them into 1-inch balls. Place them on the prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
6. Create the Thumbprint:
Using your thumb or the back of a small spoon, gently press down in the center of each ball to create an indentation. Be careful not to press all the way through!
7. Add Raspberry Jam:
Now it’s time to fill the cookies! Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t be shy—this is where the delicious flavor comes from!
8. Bake:
Place your baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as oven times can vary.
9. Cool:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Make the Almond Glaze:
While the cookies are cooling, mix together the powdered sugar, almond milk, and almond extract in a small bowl. Whisk until the mixture is smooth and you have a drizzle-able consistency.
11. Drizzle the Glaze:
Once the cookies are completely cool, drizzle the almond glaze over each cookie. Let the glaze set for a few minutes before serving.
Enjoy your buttery raspberry jam thumbprint cookies with a delightful almond glaze! They’re perfect for sharing—or keeping all to yourself!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is delicious, feel free to experiment with other fruit jams like strawberry, apricot, or blueberry for a unique twist on the cookies.
Can I Refrigerate the Dough?
Yes, if you want to prepare the dough ahead of time, wrap it in plastic wrap and refrigerate for up to 2 days. Just let it sit at room temperature for about 10-15 minutes before rolling into balls and baking.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to a month—just make sure to layer them with parchment paper to prevent sticking.
Can I Make These Cookies Gluten-Free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for the best texture!
