These buttery thumbprint cookies filled with sweet raspberry jam are a treat you can’t resist! Topped with a yummy almond glaze, they’re perfect for any occasion.
I love how these cookies look with their little jam-filled centers. They make great gifts or a nice snack with tea. Trust me, your friends will be impressed! 🌟
Key Ingredients & Substitutions
Butter: Use unsalted butter for this recipe to control the saltiness. If you’re on a dairy-free diet, try using vegan butter or coconut oil, which can give a nice flavor.
Raspberry Jam: This jam is the star of the cookies! If raspberry isn’t your favorite, use strawberry, apricot, or even lemon curd for a fun twist.
Almond Extract: I love the flavor it adds! If you’re allergic to nuts, you can use vanilla extract instead for a different but still delicious taste.
Flour: All-purpose flour is great here, but if gluten is a concern, consider a 1:1 gluten-free flour blend that has xanthan gum.
What’s the Best Way to Create Perfect Indentations in Thumbprint Cookies?
Creating even indentations is crucial for holding the jam without spilling. Here’s how to do it:
- Roll your dough into smooth balls to help form the indent easily.
- Use your thumb gently to make the indentation, pressing down the center without going too deep. This way, the cookie will still hold its shape during baking.
- If you prefer, use the back of a small teaspoon for a more uniform shape.
Practice makes perfect, so don’t worry if the first batch isn’t perfect! It’s all about adjustments as you go. 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 large egg
- 2 teaspoons vanilla extract
- 2 1/4 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
How Much Time Will You Need?
This delightful recipe will take about 20 minutes for preparation and 12-15 minutes for baking. You’ll want to set aside some additional time for cooling and glazing, so expect the total time to be around 40-50 minutes. Perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake the cookies. Don’t forget to line a baking sheet with parchment paper to prevent sticking!
2. Cream Together the Butter and Sugar:
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. A fluffy mixture will give your cookies a nice texture!
3. Add Egg and Vanilla:
Beat in the egg and the vanilla extract, mixing well. This adds flavor and moisture to the dough.
4. Mix In Dry Ingredients:
Gradually add in the flour and salt, mixing until a dough forms. You want to combine everything well, so there are no dry bits left. This step can also be done by hand if you don’t have a mixer!
5. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Give them enough space as they will spread a little while baking!
6. Create Indentations:
Using your thumb or the back of a spoon, gently press an indentation into the center of each cookie. This is where the raspberry jam will go!
7. Add Raspberry Jam:
Fill each indentation with about 1 teaspoon of raspberry jam. Be careful not to overfill; you want the jam to stay in the center during baking.
8. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Your kitchen will start to smell amazing!
9. Cool the Cookies:
Once they are done, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Make the Almond Glaze:
While the cookies cool, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, almond milk, and almond extract until you have a smooth mixture.
11. Drizzle the Glaze:
Once the cookies are completely cool, drizzle the almond glaze over the top using a spoon or a piping bag for more control.
12. Allow the Glaze to Set:
Let the glaze set for a few minutes before serving. This will help it firm up a bit, making for a lovely finish!
Enjoy your delicious buttery thumbprint cookies filled with rich raspberry jam and topped with a lovely almond glaze! They’re perfect with a cup of tea or coffee or just as a sweet treat any time of day!
Can I Use Different Flavors of Jam?
Absolutely! While raspberry jam is delicious, you can substitute it with any flavor you like, such as strawberry, apricot, or even lemon curd for a refreshing twist.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to layer parchment paper between them before freezing to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 10-15 minutes before rolling into balls and proceeding with the recipe.
What if I Don’t Have Almond Extract?
If you don’t have almond extract on hand, you can substitute it with vanilla extract for the glaze. While the flavor will be different, it will still be delicious!