These raspberry almond thumbprint cookies are my husband’s favorite Christmas cookies. Seriously, I have to make at least one batch that is just for him!

raspberry almond thumbprint cookie recipe

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Raspberry Almond Thumbprint Cookies with Almond Glaze

These are buttery cookies that are melt in your mouth delicious. You can change up the variety of these cookies by using your favorite jam- apricot works really well for these cookies too.

the best raspberry almond thumbprint cookie recipe

Raspberry Almond Thumbprint Cookies with Almond Glaze

Ingredients

Cookies-

2 sticks unsalted butter, room temperature

2/3 cup sugar

1 tsp almond extract

2 cups flour

½ cup raspberry jam ( I use seedless)

Glaze-

1 cup powdered sugar

1-3 teaspoon milk

2 tsp almond extract

Instructions

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until well combined.

Add the 1 tsp almond extract and combine, scraping down the sides until creamy.

Add the flower and mix at low speed until fully incorporated.

Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350.

Roll the dough into 1-inch balls and place 2 inches apart on a baking sheet with a silicon mat.

Make an indent with your thumb or the back of a 1 tsp measuring spoon.

Fill each indent with jam.

Bake 14-18 minutes.

Cool completely.

Combine all the glaze ingredients in a bowl and whisk until smooth.

Drizzle over the cookies.

These cookies are delicious and will very easily be the first to go at any holiday table. I love the drizzle- it adds a yummy sweet treat to these cookies.

I know this recipe will soon become a family favorite for you. This dough is so buttery and soft.

Happy Baking!

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Raspberry Almond Thumbprint Cookies with Almond Glaze

Ingredients

Cookies-

2 sticks unsalted butter room temperature
2/3 cup sugar
1 tsp almond extract
2 cups flour
½ cup raspberry jam I use seedless

Glaze-

1 cup powdered sugar
1-3 teaspoon milk
2 tsp almond extract

Instructions

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until well combined.
Add the 1 tsp almond extract and combine, scraping down the sides until creamy.
Add the flower and mix at low speed until fully incorporated.
Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350.
Roll the dough into 1-inch balls and place 2 inches apart on a baking sheet with a silicon mat.
Make an indent with your thumb or the back of a 1 tsp measuring spoon.
Fill each indent with jam.
Bake 14-18 minutes.
Cool completely.
Combine all the glaze ingredients in a bowl and whisk until smooth.
Drizzle over the cookies.