There’s something about simple cookies like these that never gets old. I’ve spent years in kitchens making fancy desserts, but almond thumbprints still feel special. It’s the kind of recipe that reminds me why I started baking in the first place!!
I tested this recipe again and again to skip the chill time without losing that deep, buttery flavor. The balance is perfect now!! Soft, rich, and ready to bake right away. They’re humble, classic, and they always disappear first.
What are thumbprint cookies?
Thumbprint cookies are those cute little shortbread style cookies with an indent in the middle that’s filled with something sweet, usually jam, chocolate, or caramel. You roll the dough into little balls, press your thumb (or you can use a thimble like my mom) into the center to make the “print,” then fill it before or after baking depending on the recipe.
Why These are the BEST Thumbprint Cookies!
- Easy: one bowl and no dough chilling!
- Flavor: buttery base, almond aroma, and tart raspberry filling in every bite.
- Texture: soft and tender with crisp edges and a jammy center.
- Presentation: simple, elegant, and perfect for holidays or gifting.
Jump to:
- What are thumbprint cookies?
- Why These are the BEST Thumbprint Cookies!
- Baking Tips
- What You'll Need to Make Jelly Thumbprint Cookies
- Raspberry Almond Thumbprint Cookies Gifting Ideas
- How to Make Almond Thumbprint Cookies
- Pro Tips
- Raspberry Thumbprint Cookies Recipe Variations
- How to Store Thumbprint Christmas Cookies
- FAQs about Raspberry Almond Thumbprint Cookies
- More Sweet Treats
- 📖 Recipe
Baking Tips
- Using a kitchen scale is a total game changer for baking. It makes measuring ingredients super precise, so your recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup, and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!
- I absolutely love baking with fine kosher salt, it gives the perfect balance of flavor. Table salt, on the other hand, can be a bit too harsh, so if you're using it, be sure to cut the amount in half to avoid over salting your treats.
- Always check your oven temperature! Ovens can be sneaky, sometimes running hotter or cooler than what the dial says, and that can really affect how your baked goods turn out. For the most consistent results, I recommend using an oven thermometer to make sure your temps are spot on every time
What You'll Need to Make Jelly Thumbprint Cookies
- Butter: Use room temperature butter so it creams smoothly and evenly. You can use salted or unsalted just adjust the salt.
- Cornstarch: Helps control spreading and gives the cookies a soft, melt-in-your-mouth texture.
- Almond extract: A little goes a long way, it adds that signature bakery style flavor.
- Cream cheese: One tablespoon of cream cheese might not sound like much, but trust me, it makes a real difference in shortbread cookies. It adds just the right touch of richness and helps create that perfect texture, so don’t skip it.
- Raspberry jam or filling: Choose a good quality jam or a thicker raspberry filling for a vibrant center that won’t run.
See recipe card below for quantities.
Raspberry Almond Thumbprint Cookies Gifting Ideas
- Cellophane bags: Group a few cookies together in a clear bag, tie with a festive ribbon, and tuck in a sprig of rosemary or a cinnamon stick for a cozy touch.
- Baking parchment rolls: Line up cookies in a strip of parchment paper, roll them gently like a log, and tie both ends with ribbon, kind of like cookie “crackers.”
- Tea-and-cookie duo gift: Pair a few thumbprint cookies with a small packet of tea or coffee in a cellophane bag or small box for a cozy, thoughtful combo.
How to Make Almond Thumbprint Cookies
- Cream the butter, cream cheese, powdered sugar, and granulated sugar together until light and fluffy, about 3 minutes. Add the vanilla and almond extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Roll about 1 tablespoon of dough into a ball, then slightly flatten it. Using the back of a ½ teaspoon measuring spoon, press gently into the center to create an indent, smoothing the edges if needed.
- Fill each indent with enough raspberry jam to reach the top. Place on the center rack of the oven, not too high or low. Bake for 10-11 minutes, Do not over bake, the cookies should remain pale with little to no color on top.
Hint: Use the back of a ½ teaspoon measuring spoon to make an indent into the dough to make them all uniform.
Pro Tips
- Roll dough into balls: slightly flatten the shortbread before pressing an indent with your finger or a teaspoon for the jam.
- Press gently: to prevent cracking around the edges.
- Don’t over mix: stop as soon as the dough comes together for a tender crumb.
- Don’t over bake: they should stay light around the edges, not browned.
- Fill before baking: Make sure to fill the cookies before baking to help maintain the shape.
Raspberry Thumbprint Cookies Recipe Variations
- Different jams: try apricot, strawberry, or blueberry for color and flavor variety.
- Almond Flour: Adding a little almond flour to replace the all purpose flour would be delicious.
- Different extract: vanilla bean is always a classic!
- Citrus pop: add lemon or orange zest to the dough for a bright contrast to the almond flavor.
- Holiday look: roll in larger sugar crystals or dust with powdered sugar or a simple glaze once cooled for a festive finish.
These are untested suggestions.
How to Store Thumbprint Christmas Cookies
Store in an airtight container at room temperature for up to 5 days. The jam keeps its texture beautifully and helps the cookies stay soft and flavorful. For longer storage, freeze the fully baked cookies in a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature before serving, no refrigeration needed, as it can make the cookies lose their delicate texture!
FAQs about Raspberry Almond Thumbprint Cookies
I recommend making the dough, rolling it into balls, and pressing the indents before freezing. When you’re ready to bake, let the dough come to room temperature, fill the centers, and then bake as usual.
If your cookies turn out dry, it’s usually from too much flour or a few extra minutes in the oven. Measure carefully (a kitchen scale or fluff and spoon method works best) and pull them out around the 10 minute mark, they should still look pale, not golden.
Thumbprint cookies stay fresh for about 4–5 days at room temperature in an airtight container.
To freeze thumbprint cookies, let them cool completely, then transfer them to an airtight container or freezer bag. When ready to enjoy, let them thaw at room temperature for about 1–2 hours.
Yes, thumbprint cookies are basically a type of shortbread cookie. The dough is buttery, crumbly, and just slightly sweet classic shortbread texture.
I like to fill my thumbprint cookies before baking because it lets the jam bake slightly into the cookie, making the center cohesive and keeps the indent in place.
More Sweet Treats
Looking for other recipes like this? Try these:
📖 Recipe
Raspberry Thumbprint Cookies Recipe
Equipment
- Handheld or stand mixer
- Measuring Spoons
- Baking sheet
- Measuring cups or kitchen scale
Ingredients
- 7 tablespoons (98 grams) unsalted butter room temperature
- 1 tablespoon (15 grams) cream cheese full fat, room temperature
- 3 tablespoons (42 grams) granulated sugar
- 2 tablespoons (16 grams) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup (125 grams) all purpose flour *use the fluff and spoon method if not weighing
- ¼ teaspoon fine kosher salt
- 1 tablespoon cornstarch
- Raspberry jam or filling for filling the cookies
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream the butter, cream cheese, powdered sugar, and granulated sugar together until light and fluffy, about 3 minutes. Add the vanilla and almond extract and mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients to the butter mixture and mix just until a soft dough forms.
- Roll about 1 tablespoon of dough into a ball, then slightly flatten it. Using the back of a ½ teaspoon measuring spoon, press gently into the center to create an indent, smoothing the edges if needed.
- Fill each indent with enough raspberry jam or filling to reach the top.
- Place on the center rack of the oven, not too high or low. Bake for 9-11 minutes, Do not over bake, the cookies should remain pale with little to no color on top. They will continue baking on the baking sheet.
- Let cool on the baking sheet. Top with powdered sugar if desired.
Kat says
I made these for Friendsgiving because I needed something really quick, they didn’t spread and had amazing flavor
Amanda says
amazing!! thank you for leaving a review 🙂
Beth says
I made these for a cookie swap, they were perfect
Amanda says
So happy to hear it! Thank you!