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Quick & Easy Raspberry Almond Thumbprint Cookies with Vanilla Glaze

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These quick and easy raspberry almond thumbprint cookies come together in under 30 minutes with simple pantry ingredients. A buttery almond cookie base is filled with raspberry jam and drizzled with a vanilla glaze for a treat that looks bakery-worthy but is surprisingly simple to make.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ⅔ cup (133g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 ½ cups (188g) all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup raspberry jam or preserves
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar, sifted if desired
  • ½ teaspoon vanilla extract
  • 2 to 3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium mixing bowl, combine the softened butter and granulated sugar. Mix with a wooden spoon or rubber spatula until light and fluffy, about 2 minutes by hand (or 1 minute with a stand mixer on medium speed).
  3. Add the egg yolk, almond extract, and vanilla extract to the butter-sugar mixture. Stir until well combined and smooth.
  4. Add the flour and salt to the bowl. Stir gently until just combined. The dough should be soft and slightly sticky but hold together when pressed.
  5. Cover the bowl with plastic wrap and chill in the fridge for 15 minutes.
  6. Scoop out rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls. Place on the prepared baking sheet, spacing them about 2 inches apart. You should get about 20 to 24 cookies.
  7. Use your thumb or the back of a teaspoon to press a deep well into the center of each dough ball, pressing almost to the bottom but not all the way through.
  8. Spoon about ½ teaspoon of raspberry jam into each indentation. Do not overfill.
  9. Bake for 12 to 14 minutes, until the cookies are lightly golden around the edges but still pale on top. The jam will be bubbly and hot.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
  11. While the cookies cool, make the vanilla glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or heavy cream. Add more liquid, 1 teaspoon at a time, until you get a smooth, drizzle-able consistency.
  12. Once the cookies are completely cool, drizzle the glaze over the tops using a small piping bag, zip-top bag with a tiny corner snipped off, or a spoon. Let the glaze set for about 15 minutes before serving.

Notes

Don’t skip chilling the dough—it prevents spreading. Use seedless jam for a smoother finish. Don’t overfill indentations with jam (about ½ teaspoon each). Let cookies cool completely before glazing. Cookies are even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked or baked for up to 3 months.

Nutrition

Keywords: thumbprint cookies, raspberry cookies, almond cookies, easy cookies, quick cookies, holiday cookies, jam cookies, vanilla glaze

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