How to Make Raspberry Thumbprint Cookies Soft Again
This raspberry almond thumbprint cookies recipe is perfect for the holidays yet so easy, you'll want to make these beautiful festive looking cookies all year round. I added almond flour to the dough for extra flavor and a wonderful chewy texture. Follow my tips for the perfect thumbprint cookies with raspberry jam filling!
Thumbprint cookies are buttery shortbread cookies filled with a dollop of jam. A small spoonful of ruby colored raspberry jam in the center creates a beautiful, festive looking cookie that's perfect for the holidays.
But when you see how easy they are to put together with my easy tips, you'll want to make these raspberry thumbprint cookies year round. Let me explain why!
- Why does this recipe work?
- Step by Step Instructions:
- Recipe Notes
- Here are more cookie recipes for you to check out!
- Raspberry Almond Thumbprint Cookies Recipe
Why does this recipe work?
- Unlike ordinary thumbprint cookies, I added almond flour to the dough for extra flavor and great texture.
- They are not too sweet. A spoonful of jam in the center adds just enough sweetness to these cookies.
- They are so easy to prepare! Whip up 8 ingredients for the dough in your food processor in minutes.
- You can use any jam flavor you have on hand.
- Follow my step by step instructions and tips for the perfect cookies that don't spread or crack!
- You can make them ahead and freeze them to have on hand for the holidays or other special occasions.
Ingedient list:
- All-purpose flour
- Almond flour: almond flour consists of finely ground blanched almonds. Do not substitute almond meal (ground whole almonds with the skins on) which have a much more coarse texture.
- Salt
- Baking powder
- Butter: at room temperature
- Granulated sugar
- One egg
- Vanilla extract
- Raspberry jam: or jam of your choice
- Powdered sugar: for dusting (optional)
Step by Step Instructions:
- In a small bowl stir together all-purpose flour; almond flour; baking powder and salt. Set aside.
- Add softened butter and granulated sugar to the bowl of your food processor. Process until smooth and creamy, about 30 seconds.
- Add the egg and vanilla extract and process until just combined.
- Spoon in the flour mixture in three batches and mix until combined. The dough will be soft and sticky.
- Scrape the dough into a bowl and refrigerate for at least 30 minutes.
To shape thumbprint cookies:
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
- Use a 1 tbsp. cookie scoop to scoop dough into your hand. Roll into a ball and place on the prepared baking sheet.
- After 1 baking sheet is filled, immediately make an indentation in each ball using a 1 tsp. measure. Press gently to avoid cracking the dough. If the dough cracks, roll the dough into a ball and try again.
- Alternately, use your thumb or the handle of a wooden spoon to create the indentation.
- Fill each thumbprint cookie with about 1/2 tsp of raspberry jam, or jam of your choice.
- Continue with the remaining dough to fill the second baking sheet.
To bake:
- Bake for 12 to 14 minutes or until golden brown underneath.
- Begin checking for doneness after 12 minutes.
- The cookies will still be soft but will become more firm as they cool.
- Let them rest on the baking sheet for 5 minutes before transferring them on a wire rack to cool.
Recipe Notes
Substitutions and Variations
-Thumbprint cookies may be filled with any flavored jam of your choice.
-If you're not a fan of jam other filling possibilities include chocolate hazelnut spread or pistachio cream.
–Roll the balls of cookie dough in granulated sugar for a sparkly finish.
Can I use almond meal instead of almond flour?
Almond meal can not be substituted for the almond flour in this recipe. Almond meal consists of ground whole almonds with the skins on. As a result almond meal is much more coarse as compared to the fine texture of almond flour.
How do I prevent thumbprint cookies from cracking?
–Cracks do not impact the flavor or texture of the cookies.
-However, if you want pretty, crack free cookies be sure to refrigerate the dough as indicated in the recipe before shaping them.
–Press down gently and slowly with a teaspoon, your thumb or handle of a wooden spoon to prevent cookies from cracking.
-If the dough does crack, simply reroll the dough and begin again.
How do I prevent my thumbprint cookies from spreading while baking?
-The key to preventing these cookies from spreading is to refrigerate the dough prior to shaping the cookies.
-If you are making a double batch of these cookies, keep trays of shaped thumbprint cookies refrigerated until you are ready to bake them.
How long do raspberry almond thumbprint cookies keep for?
-These cookies keep well stored at room temperature in an airtight container for up to 1 week.
-Due to the small amount of jam in each cookie, they do not require refrigeration.
Can thumbprint cookies be frozen?
-Thumbprint can be frozen. Place layers of cookies separated by parchment or wax paper (to prevent the jam from sticking to other cookies) in an airtight container.
-Freeze for up to 3 months.
–Defrost at room temperature for at least 30 minutes before serving.
Can thumbprint cookie dough be prepared in advance?
-Definitely! The dough can be kept refrigerated for up to 3 days. Let sit at room temperature for about 10 minutes prior to shaping the cookies.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
Here are more cookie recipes for you to check out!
- Biscotti Regina (Sicilian Sesame Seed Cookies)
- Chewy Amaretti Cookies
- Italian Lemon Glazed Cookies
- Pistachio Amaretti
- Italian Pizzelle Cookies
- Tetù (Sicilian Chocolate Spice Cookies)
- Classic Almond Biscotti with Variations
- Italian Orange Juice Cookies
- Chocolate Espresso Amaretti Cookies
- Italian Nut and Jam Rolled Cookies
- Genovesi Ericine
Servings: 28 cookies
Calories: 120 kcal
- 1 ¼ cups all-purpose flour
- 1 cup almond flour
- ¼ tsp salt
- ½ tsp baking powder
- ¾ cups unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup raspberry jam or jam of your choice
- powdered sugar (optional) for dusting
Prepare the dough
-
In a small bowl stir together all-purpose flour; almond flour; baking powder and salt. Set aside.
-
Add softened butter and granulated sugar to the bowl of your food processor. Process until smooth and creamy, about 30 seconds.
-
Add the egg and vanilla extract and process until just combined.
-
Spoon in the flour mixture in three batches and mix until combined. The dough will be soft and sticky.
-
Scrape the dough into a bowl and refrigerate for at least 30 minutes or up to an hour.
To shape thumbprint cookies
-
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
-
Use a 1 tbsp. cookie scoop to scoop dough into your hand. Roll into a ball and place on the prepared baking sheet.
-
After 1 baking sheet is filled, immediately make an indentation in each ball using a 1 tsp. measure. Press gently to avoid cracking the dough. If the dough cracks, roll the dough into a ball and try again.
-
Alternately, use your thumb or the handle of a wooden spoon to create the indentation.
-
Fill each thumbprint cookie with about 1/2 tsp of raspberry jam, or jam of your choice. Continue with the remaining dough to fill the second baking sheet.
To bake
-
Bake for 12 to 14 minutes or until golden brown underneath.
-
Begin checking for doneness after 12 minutes. The cookies will still be soft but will become more firm as they cool.
-
Let them rest on the baking sheet for 5 minutes before transferring them on a wire rack to cool.
Substitutions and Variations:
-Thumbprint cookies may be filled with any jam of your choice.
-Other filling possibilities include chocolate hazelnut spread or pistachio cream.
-Roll the balls of cookie dough in granulated sugar for a shiny finish.
Can I use almond meal instead of almond flour?
Almond meal can not be substituted for the almond flour in this recipe. Almond meal consists of ground whole almonds with the skins on. As a result almond meal is much more coarse as compared to the fine texture of almond flour.
How do I prevent thumbprint cookies from cracking?
–Cra cks do not impact the flavor or texture of the cookies.
-However, if you want pretty, crack free cookies be sure to refrigerate the dough as indicated in the recipe before shaping them.
–Press down gently and slowly with a teaspoon, your thumb or handle of a wooden spoon to prevent cookies from cracking.
-If the dough does crack, simply reroll the dough and begin again.
How do I prevent my thumbprint cookies from spreading while baking?
-The key to preventing these cookies from spreading is to refrigerate the dough prior to shaping the cookies.
-If you are making a double batch of these cookies, keep trays of shaped thumbprint cookies refrigerated until you are ready to bake them.
How long do raspberry almond thumbprint cookies keep for?
-These cookies keep well stored at room temperature in a well sealed container for up to 1 week.
-Due to the small amount of jam in each cookie, they do not require refrigeration.
Can thumbprint cookies be frozen?
-Thumbprint can be frozen. Place layers of cookies separated by parchment or wax paper (to prevent the jam from sticking to other cookies) in an airtight container.
-Freeze for up to 3 months
-Defrost at room temperature for 30 minutes before serving.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Can thumbprint cookie dough be prepared in advance?
-Definitely! The dough can be kept refrigerated for up to 3 days. Let sit at room temperature for about 10 minutes prior to shaping the cookies.
Calories: 120 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 20 mg | Sodium: 69 mg | Potassium: 22 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 162 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 1 mg
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