Raspberry Almond Thumbprint Cookies

Easy Raspberry Almond Thumbprint Cookies recipe for cookies that are soft on the inside, browned on top, and drizzled with easy almond extract icing.

For more cookie ideas, you might enjoy Monster Cookies Recipe, Checkerboard Cookies, Chocolate Crinkle Cookies with Peppermint Kisses, Butter Pecan Cookies, Soft Chocolate Chip Cookies, and Mexican Wedding Cookies.

These raspberry almond thumbprint cookies are THE BOMB. You must make these ASAP.

The cookies are so soft, pillowy, and full of almond flavor. The raspberry jam adds just the right amount of sweetness and the almond extract frosting drizzled on top adds a great texture and more almond flavor.

Ingredients you will need:

1. Butter
2. Sugar
3. Almond Extract
4. Flour
5. Red Raspberry seedless jam
6. Powdered Sugar

How to make Raspberry Almond Thumbprint Cookies?

1. In a stand mixer, beat butter for 30 seconds.
2. Add the ⅔ cup granulated sugar and ½ tsp almond extract. Mix until well combined.
3. Mix in flour on low speed. You might need to add about 1-3 tsp of water if the dough is a bit dry. Cover dough and refrigerate for 1 hour, until dough is easy to handle.
4. Preheat oven to 350. Shape dough into 1 inch balls and place on parchment paper lined baking sheets. Press the middle of the cookie with your thumbprint and add in a ½ tsp of raspberry jam. Sprinkle each cookie with granulated sugar. 
5. Bake in oven for 10 minutes until edges are slightly browned.
6. Cool cookies for 1 minute, then move cookies to wire rack to fully cool. Once cooled mix the icing ingredients in a small bowl. Using a spoon, drizzle the icing over each cookie.

Tips for these raspberry thumbprint cookies:

1. The dough was still a bit dry after mixing in the mixer for me. I added about 2 teaspoons of water to the dough to bring it to the correct consistency. So feel free to add water if needed.
2. Be sure to fully cool the cookies on the wire rack before drizzling the icing, otherwise the icing might melt a little. I know this, because I drizzled too early and the frosting sank into the cookie rather than settling on top with a little crackle to it.
3. The recipe calls for seedless raspberry jam and I would stick with this rather than with seeds. The seeds I think would take away from the soft pillowy texture of this delicious cookie.

These raspberry filled shortbread cookies really are quite amazing and will disappear quickly.

You should try these raspberry thumbprints soon.

Recipe