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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.

Course cookies, Dessert
Cuisine dessert
Keyword cookies, dessert, raspberry
Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Servings 30
Calories 118 kcal



  • 1 cup butter, softened
  • cup granulated sugar
  • ½ tsp almond extract
  • 2 cups all-purpose flour
  • ½ cup red raspberry seedless jam
  • sugar for sprinkling

Icing to drizzle on top

  • 1 cup powdered sugar
  • 3-4 tsp water
  • 1 ½ tsp almond extract


  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.

  7. Enjoy!

Recipe Notes

Adapted from Dear Crissy

Nutrition Facts
Raspberry Almond Thumbprint Cookies
Amount Per Serving
Calories 118 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 54mg2%
Potassium 11mg0%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 189IU4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.