Go Back
Welcome to the delightful world of baking, where the aroma of freshly baked cookies can fill your kitchen with warmth and joy. Today, we are focusing on a delightful treat that embodies the perfect balance of flavors and textures: Sweet Bliss Raspberry Almond Thumbprint Cookies. These cookies are a beautiful fusion of rich almond flavor and the tart sweetness of raspberry jam, making them an ideal choice for any occasion, from holiday gatherings to afternoon tea.

Raspberry Almond Thumbprint Cookies

Indulge in the delightful sweetness of Sweet Bliss Raspberry Almond Thumbprint Cookies! These charming treats combine rich almond flavors with tart raspberry jam, creating a perfect balance for any occasion. Whether you're a baking novice or a pro, this recipe guides you through the process of making these visually stunning and delicious cookies. Experience their chewy texture and eye-catching presentation that will surely impress your guests at gatherings or simply elevate your afternoon tea.
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

½ cup granulated sugar

½ cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

¼ teaspoon salt

½ teaspoon almond extract

½ cup sliced almonds, toasted

½ cup raspberry jam (or your favorite fruit jam)

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper to prevent the cookies from sticking.

    Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and packed brown sugar. Using an electric mixer, beat the mixture on medium speed for about 2-3 minutes, or until it becomes light and fluffy.

      Add Egg and Extracts: Crack the egg into the butter mixture, then add the vanilla extract and almond extract. Continue to mix on medium speed until the ingredients are fully blended and creamy.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix to maintain the cookies' tender texture.

          Form the Cookies: Using a cookie scoop or tablespoon, portion out balls of dough and roll them into smooth spheres. Place them on the prepared baking sheet, spacing each ball about 2 inches apart to allow for spreading.

            Create Thumbprints: With your thumb, gently press into the center of each dough ball to create a small indentation. Make sure not to press all the way through—just enough to form a well for the jam.

              Fill with Jam: Carefully spoon approximately ½ teaspoon of raspberry jam into each thumbprint, ensuring you fill them generously without overflowing.

                Add Almonds: Take a few toasted sliced almonds and gently press them around the edges of the jam in each thumbprint. This adds a delightful texture and nutty flavor to the cookies.

                  Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. Don’t worry if the jam bubbles a bit; that’s perfectly fine!

                    Cool and Dust: Once baked, allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. If you like, dust the cooled cookies with powdered sugar before serving for an elegant touch.

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Yield: About 24 cookies