Raspberry Thumbprint Cookies Recipe
I tested this almond thumbprint cookie 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.
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.
Notes
*Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off.
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!
Can I make the cookie dough ahead of time?
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.