Marry This Almond-Raspberry Thumbprint Cookies recipe is a buttery and tender cookie, which is made with raw almonds and seedless raspberry jam. It’s a great choice for holiday parties, ready in about 30 minutes, plus chilling time.
Jump to RecipeAlmond-Raspberry Thumbprint Cookies Ingredients
- 1/2 cup raw almonds
- 1 stick salted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar, plus more for dusting
- 1 large egg
- 1/2 tsp. almond extract
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 tsp. cream of tartar
- 6 Tbsp. seedless raspberry jam
How To Make Almond-Raspberry Thumbprint Cookies
- Grind the Almonds: Pulse the raw almonds in a food processor until they are coarsely ground. Set aside.
- Cream the Wet Ingredients: In the bowl of a mixer, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg, and almond extract on medium speed for about 2 minutes, until fluffy.
- Combine and Chill the Dough: Add the flour, ground almonds, baking soda, salt, and cream of tartar to the wet ingredients and mix well. Cover the dough with plastic wrap and refrigerate until firm, for at least 4 hours or overnight.
- Shape and Chill the Cookies: Scoop the dough into rounded tablespoonfuls and roll them into smooth balls. Place the balls 2 inches apart on ungreased baking sheets. Refrigerate the shaped cookies for 1 more hour before baking.
- Bake and Indent: Preheat the oven to 350°F. Bake the cookies for 14 to 16 minutes, until just barely turning brown. Immediately after removing them from the oven, gently press the back of a measuring spoon into the center of each warm cookie to make an indentation.
- Cool and Fill: Transfer the cookies to a wire rack to cool completely. Once cool, dust them with powdered sugar. Whisk the raspberry jam until it’s smooth, then spoon about 3/4 teaspoon of jam into the center of each cookie.
Recipe Tips
- Why chill the dough for so long? Chilling the dough is the most crucial step for thumbprint cookies. The initial 4-hour chill solidifies the fats (butter and oil), which prevents the cookies from spreading too much in the oven and helps them hold their shape. The second 1-hour chill ensures they are very cold before baking.
- How do I make the thumbprint without cracking the cookie? The key is to make the indentation while the cookies are still warm and pliable, right after they come out of the oven. If you wait until they cool, they will crack.
- Can I use a different kind of jam? Absolutely! While raspberry is classic, these cookies are also delicious with apricot, strawberry, or even fig jam.
- What if I don’t have a food processor for the almonds? You can substitute the raw almonds with an equal amount of store-bought almond flour or almond meal for a similar nutty flavor and texture.
What To Serve With Thumbprint Cookies
These classic cookies are a staple on any holiday cookie platter and are perfect on their own. They also pair well with:
- A hot cup of coffee or tea
- A glass of cold milk
- Hot chocolate or mulled cider during the holidays
How To Store Thumbprint Cookies
- Room Temperature: Store the finished cookies in a single layer in an airtight container at room temperature. They will stay fresh for up to 5 days.
- Freeze: For longer storage, you can freeze the baked, unfilled cookies. Let them cool completely, then store them in a freezer-safe container between layers of parchment paper. Fill them with jam after they have thawed.
Almond-Raspberry Thumbprint Cookies Nutrition Facts
- Calories: 110 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 2.5g
- Sodium: 65mg
- Sugar: 6g
Nutrition information is estimated per cookie and may vary based on ingredients and cooking methods used.
FAQs
This almost always happens because the dough was not chilled for long enough. The fat in the dough needs to be very cold when it enters the hot oven to prevent the cookies from spreading out into thin, flat discs.
Yes, this is a great dough for making ahead. You can keep the wrapped dough discs in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let frozen dough thaw in the refrigerator overnight before using.
Cream of tartar is an acid that activates the baking soda, giving the cookies a little lift and a tender texture. If you don’t have it, you can omit it, but the cookies might be slightly denser.
Try More Recipes:
Almond-Raspberry Thumbprint Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings20
minutes15
minutes110
kcalA classic, melt-in-your-mouth thumbprint cookie with a rich almond flavor and a sweet, jewel-like raspberry jam center.
Ingredients
2 cups all-purpose flour
1/2 cup ground raw almonds
1 cup combined butter and vegetable oil
1 cup combined granulated and powdered sugar
1 egg
1/2 tsp almond extract
6 Tbsp seedless raspberry jam
Directions
- Cream butter, oil, and sugars. Beat in egg and extract. Mix in dry ingredients (flours, leaveners, salt).
- Chill the dough for at least 4 hours.
- Roll the chilled dough into 1-inch balls and place on baking sheets.
- Chill the shaped cookies for another hour.
- Bake at 350°F for 14-16 minutes.
- Immediately make an indentation in the center of each warm cookie with the back of a spoon.
- Cool completely, then fill with raspberry jam.
Notes
- Do not skip the chilling steps; they are essential for preventing the cookies from spreading.
- Make the indentation for the jam while the cookies are still hot and soft from the oven.
- For the best flavor, use pure almond extract, not imitation.
- Dusting with powdered sugar before adding the jam gives the cookies a beautiful, snowy finish.
