Raspberry Almond Thumbprint Cookies

$To make Raspberry Almond Thumbprint Cookies, you need a few key ingredients. Here’s what you will need: - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 2 cups all-purpose flour - 1/2 cup almond flour - 1/4 teaspoon salt - 1 teaspoon almond extract - 1/2 teaspoon vanilla extract - 1/2 cup raspberry jam - Sliced almonds for garnish These ingredients combine to create a soft and tasty cookie. The almond flour gives it a unique flavor and texture. The raspberry jam adds a sweet and tart filling that makes each bite special. If you want to take your cookies to the next level, consider these options: - A dusting of powdered sugar for sweetness. - Fresh raspberries for a pop of color. - A drizzle of melted chocolate for extra richness. Adding these garnishes makes your cookies look even more appealing. They also add different flavors that can surprise your taste buds. To create your cookies, gather these tools: - Mixing bowls for combining ingredients. - Measuring cups and spoons for accuracy. - A baking sheet lined with parchment paper. - A wire rack for cooling the cookies. Having the right tools makes baking easier. You’ll enjoy the process and feel like a pro in your kitchen. {{ingredient_image_1}} Start by clearing your counter space. Gather all your tools and ingredients. This makes the process smooth and fun. Grab a baking sheet and line it with parchment paper. Preheat your oven to 350°F (175°C). This step is key; a hot oven helps the cookies bake evenly. In a large bowl, cream together 1 cup of softened unsalted butter and 3/4 cup of granulated sugar. Do this until the mix is light and fluffy. Next, add 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract. Mix until well combined. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of almond flour, and 1/4 teaspoon of salt. Slowly add this dry mix to your butter-sugar mix. Keep mixing until a soft dough forms. Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on your lined baking sheet, leaving about 2 inches between each cookie. Now, make a small indent in the center of each ball using your thumb or the back of a teaspoon. This is where the raspberry jam will go. Fill each indent with about 1/2 teaspoon of raspberry jam. For added texture, sprinkle a few sliced almonds around the edge of each thumbprint. Bake the cookies in your preheated oven for 12-15 minutes. Watch for the edges to turn lightly golden. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack. This cooling step helps them set perfectly. Enjoy the lovely aroma while they cool! To get that ideal texture, you want a soft and tender cookie. Start with soft butter. This helps mix in the sugar well. Cream the butter and sugar until it looks light and fluffy. This step makes your cookies airy. Don’t skip the almond extract; it adds flavor. When you mix the dry ingredients, do it gently. Over-mixing can make cookies tough. Aim for a soft dough, not a hard one. Be careful not to pack the flour tightly. This can make your cookies dry. Use a spoon to fluff it up and then scoop. Another mistake is not letting the cookies cool. If you move them too soon, they can break. Also, pay attention to the baking time. Keep an eye on them as they bake. You want the edges to be just golden, not dark brown. Always measure your ingredients well. Use measuring cups and spoons for accuracy. When mixing, start slow to avoid flour clouds. Use a spatula to scrape down the sides of the bowl. This ensures everything mixes evenly. Don’t rush this step; take your time. It really makes a difference in the final cookie. Enjoy the process, and trust your instincts! Pro Tips Chill the Dough: Refrigerate the cookie dough for 30 minutes before baking to help maintain their shape and prevent spreading. Use High-Quality Jam: Opt for a good quality raspberry jam for better flavor and a more vibrant color in the thumbprint. Experiment with Nuts: Try using different nuts, like pistachios or hazelnuts, for a unique twist on the flavor and texture. Store Properly: Keep cookies in an airtight container at room temperature for up to a week to maintain freshness. {{image_2}} You can change flavors easily in these cookies. Swap almond extract for vanilla or hazelnut. This gives a different taste. You can also use a mix of all-purpose flour and oat flour. This adds a nice texture. If you like a sweeter note, try adding a little honey or maple syrup to the dough. Just remember to adjust the sugar. Raspberry jam is great, but other jams work too. Strawberry or apricot jam can add fun flavors. You can even try lemon curd for a zesty touch. For a berry mix, use blackberry or blueberry jam. Each jam gives a unique taste. Choose what you love best! Making these cookies gluten-free is simple. Use a gluten-free flour blend in place of all-purpose flour. For a vegan version, swap butter with coconut oil or vegan butter. Use a flax egg instead of regular eggs. This means mixing one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Replace the jam with a fruit spread that has no animal products. Enjoy these treats with your own twist! To keep your baked raspberry almond thumbprint cookies fresh, use an airtight container. Place layers of cookies between parchment paper to avoid sticking. Store them at room temperature for up to five days. If you want to keep them longer, consider refrigerating them. Chilling can help maintain their texture and flavor. Freezing unbaked cookie dough is a great way to save time. After you form the balls of dough, place them on a baking sheet. Freeze the dough for about one hour until firm. Then, transfer the balls to a freezer-safe bag. They can stay frozen for up to three months. When you're ready, bake them straight from the freezer, adding a few extra minutes to the bake time. The shelf life of these cookies is around one week at room temperature. If you store them in the fridge, they can last up to two weeks. For longer storage, freezing is best. Remember that the texture may change slightly after freezing, but the taste will remain delicious. Yes, you can use different nuts. Walnuts or pecans work well. They add a nice crunch. Just chop them finely and mix them into the dough. You can replace almond flour with regular flour. Use an extra half cup of all-purpose flour. This keeps the texture light and fluffy. You can use any fruit jam you like. Strawberry or blueberry jam are great options. They bring new flavors and still taste delicious. These cookies stay fresh for about one week. Store them in an airtight container. You can also freeze them for up to three months. Raspberry almond thumbprint cookies are fun to make and taste great. We covered the key ingredients, simple steps, and helpful tips. I shared variations for allergies and preferences. Proper storage keeps your cookies fresh longer. Remember, your kitchen can be a place of joy and creativity. Enjoy baking and sharing these tasty treats!$

Raspberry Almond Thumbprint Cookies

Delicious cookies with a raspberry jam center and almond flavor.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
3.75 cup granulated sugar
2 cup all-purpose flour
0.5 cup almond flour
0.25 teaspoon salt
1 teaspoon almond extract
0.5 teaspoon vanilla extract
0.5 cup raspberry jam
to taste sliced almonds for garnish

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the almond extract and vanilla extract to the butter-sugar mixture until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, make an indent in the center of each cookie.
Fill each indent with about 1/2 teaspoon of raspberry jam.
Optionally, sprinkle a few sliced almonds around the edge of each thumbprint for added texture and visual appeal.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative plate and sprinkle some fresh raspberries around them for an added touch of color.

Keyword almond, cookies, raspberry, thumbprint