These buttery, soft, and tender Almond Raspberry Thumbprint Cookies make a beautiful addition to any holiday cookie tray.
Filled with sweet raspberry preserves and coated in finely chopped almonds, these festive thumbprint cookies are simple to make, easy to customize, and perfect for Christmas baking, cookie exchanges, or a cozy afternoon treat.
I’m sharing this fun and festive thumbprint cookie recipe with Land O’Lakes. A good-quality unsalted butter is important in shortbread-style cookies because it gives the dough its rich flavor, soft bite, and delicate, melt-in-your-mouth texture.
These almond raspberry thumbprint cookies start with a tender butter cookie base, get a hint of flavor from almond and vanilla extracts, and finish with a bright spoonful of raspberry preserves in the center. The chopped almonds around the outside add a lightly toasted crunch that pairs beautifully with the sweet jam filling.
Almond Raspberry Thumbprint Cookies
If you have never made thumbprint cookies before, they are a classic holiday cookie with a charming homemade look. The dough is rolled into small balls, coated if desired, and then gently pressed in the center to create a small well for the filling.
The name comes from the traditional method of using your thumb to make that indentation. You can also use the back of a small rounded measuring spoon if you want a more even shape.
This recipe uses a buttery shortbread-style dough enhanced with almond extract. After the dough chills, each portion is rolled into a smooth ball, dipped in lightly beaten egg whites, coated in chopped almonds, pressed in the center, and filled with raspberry preserves before baking.
Ingredients Needed For Thumbprint Cookies
Here is the basic list of ingredients you will need to make these almond raspberry thumbprint cookies. The full measurements are included in the recipe card below.
- Land O Lakes® Unsalted Butter – softened for easy mixing
- Sugar – sweetens the dough and helps create a tender texture
- Eggs – separate the yolks and whites; the yolks enrich the dough and the whites help the almonds stick
- Almond Extract – gives the cookies their signature almond flavor; use vanilla extract instead if needed
- Vanilla Extract – adds warmth and balance
- Flour – forms the base of the cookie dough
- Cornstarch – helps keep the cookies soft and delicate
- Salt – balances the sweetness
- Chopped Almonds – add flavor and crunch; omit for a nut-free variation
- Raspberry Preserves – use your favorite fruit preserves to change the flavor
How To Make Almond Raspberry Thumbprint Cookies
Thumbprint cookies are especially nice because they look impressive but are very approachable. With a few simple steps, you can make soft, buttery cookies with a jewel-like raspberry center.
CREAM BUTTER Add the softened butter and sugar to a large mixing bowl. Beat for 2 to 3 minutes, or until the mixture looks light and fluffy. Take your time with this step so the sugar blends well into the butter.
ADD EGG YOLKS Separate the egg yolks from the egg whites. Set the whites aside in a small dish for later, then add the yolks to the butter mixture along with the almond extract and vanilla extract. Beat until fully combined.
ADD DRY INGREDIENTS Mix in the all-purpose flour, cornstarch, and salt until a soft dough forms. If the dough looks crumbly near the end, gently bring it together with your hands.
CHILL DOUGH Cover the dough and refrigerate it for at least 30 minutes. Chilling helps the cookies hold their shape and prevents the raspberry filling from spreading too much during baking.
ROLL INTO BALLS Scoop about 1 tablespoon of chilled dough and roll it between your hands to form a smooth ball. Continue until all the dough has been shaped. This recipe makes about 30 cookies.
DIP IN EGG WHITES Lightly beat the reserved egg whites until slightly frothy. Roll each dough ball in the egg whites so the chopped almonds can adhere to the outside.
COAT WITH ALMONDS Roll the coated dough balls in finely chopped almonds, then place them on a parchment-lined baking sheet with space between each cookie.
PRESS AND FILL Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball. Do not press all the way through. Fill each center with about 1/2 teaspoon of raspberry preserves.
BAKE AND COOL Bake the cookies until the edges are just set, about 13 to 15 minutes. Let them rest on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Can I Leave Out The Nuts?
Yes. You can omit the almonds and still make delicious raspberry thumbprint cookies. If you are skipping the nuts, you can also skip the egg white coating.
PRO TIP – For a simple nut-free version, roll the dough balls in granulated sugar before pressing the centers and adding the raspberry preserves.
Make Ahead and Freeze Cookies
These cookies are a great make-ahead dessert for the holidays. Once baked and cooled, they can be stored in an airtight container on the counter for up to 7 days.
You can also freeze the baked cookies for up to 6 months. Let them cool completely first, then store them in a freezer-safe container with parchment paper between layers. Thaw before serving.
Do I Need To Bake The Raspberry Filling?
For this recipe, it is best to add the raspberry preserves before baking. Baking helps the jam settle into the cookie and set as it cools.
If you want to use a filling such as hazelnut spread or caramel instead of fruit preserves, add that type of filling after the cookies are baked and cooled.
Do I Need To Chill The Dough?
Yes, chilling the dough is important. Thumbprint cookies are meant to stay fairly thick and hold their shape. If the dough is too warm, the cookies may spread too much and the filling can move out of the center.
A 30-minute chill is enough for this dough and gives you time to prepare the baking sheets, clean up the kitchen, or make a warm drink while you wait.
Can I Add an Icing?
Yes! A light powdered sugar icing can be drizzled over the cooled cookies for extra sweetness and a pretty finish.
- Combine 1 cup powdered sugar with 1 teaspoon almond extract and 1 tablespoon water.
- Whisk until smooth, then place the icing in a piping bag or small zip-top bag. Snip the corner and drizzle over completely cooled cookies.
What Do Thumbprint Cookies Taste Like?
Thumbprint cookies are soft, buttery, and slightly crumbly like a tender shortbread cookie. The raspberry preserves add a sweet, fruity center that balances the richness of the dough.
In this version, the almond extract and chopped almonds add a nutty flavor and a pleasant toasted crunch. The result is a festive cookie that tastes rich, delicate, and bright all at once.
More Christmas Cookie Recipes
If you are planning a holiday cookie tray, these almond raspberry thumbprint cookies pair well with other classic Christmas cookies. Try adding a mix of spiced cookies, sugar cookies, nut cookies, and more thumbprint-style cookies for variety.
- Perfect Gingerbread Cookies
- No Chill Sugar Cookies
- 4 Ingredient Pecan Balls
- Chewy Gingerdoodles
- Gingerbread Turtle Thumbprint Cookies
These little cookies are simple, festive, and full of buttery almond-raspberry flavor. They are a lovely choice for holiday gatherings, edible gifts, or anytime you want a soft jam-filled cookie.
Almond Raspberry Thumbprint Cookies
Ingredients
- 1 cup Land O Lakes® Unsalted Butter, softened
- ½ cup sugar
- 2 large eggs, yolks and whites separated
- ¾ tsp almond extract
- ¼ tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tsp cornstarch
- ½ tsp salt
- 1 ½ cups almonds, finely chopped
- ½ cup raspberry preserves
Instructions
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Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350 degrees F before baking.
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In a large mixing bowl, beat the softened butter and sugar together for 2 to 3 minutes, until light and well combined. Scrape down the sides of the bowl as needed.
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Separate the egg yolks from the egg whites. Place the egg whites in a small dish and set aside. Add the egg yolks, almond extract, and vanilla extract to the butter mixture, then beat until combined.
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Add the flour, cornstarch, and salt. Mix until a soft dough forms. If needed, use your hands to gently bring the dough together. Cover and refrigerate for at least 30 minutes.
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Remove the chilled dough from the refrigerator and roll it into 1 tablespoon-size balls. Lightly beat the egg whites until slightly frothy. Roll each dough ball in the egg whites, then roll in the chopped almonds to coat.
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Place the cookies about 2 inches apart on the prepared baking sheet. Use your thumb or a small spoon to make a well in the center of each dough ball, being careful not to press all the way through.Fill each cookie with ½ teaspoon raspberry preserves. Bake for 13 to 15 minutes, until the edges are just set. Cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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