Raspberry Almond Thumbprint Cookies Delicious Treat

ByZara
To make Raspberry Almond Thumbprint Cookies, gather these items: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 cup almond flour - 1/2 teaspoon fine sea salt - 1/4 teaspoon baking powder - 1/2 cup raspberry jam (or your favorite variety) - 1/2 cup sliced almonds, for topping Baking these cookies requires a few key tools: - Electric mixer: This helps cream the butter and sugar well. - Mixing bowls: You’ll need one for wet ingredients and one for dry. - Baking sheets: These hold the cookies while they bake. - Parchment paper: This prevents sticking and makes cleanup easy. You can switch some ingredients if needed: - Instead of unsalted butter, use coconut oil for a dairy-free option. - For almond flour, sunflower seed flour works well if you have nut allergies. - You may replace raspberry jam with any berry jam you like, such as strawberry or blueberry. - If you want a sweeter cookie, consider adding a bit more sugar. These simple swaps let you customize the cookies to fit your taste or dietary needs. Enjoy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This helps prevent your cookies from sticking. In a large bowl, add 1 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Beat this mixture until it turns light and fluffy. This should take about 3-4 minutes. Next, crack in 1 large egg and pour in 1 teaspoon of pure vanilla extract. Mix again until everything is smooth. In a separate bowl, measure and whisk together 2 cups of all-purpose flour, 1 cup of almond flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder. Mixing these dry ingredients well ensures that the cookies rise evenly. Gradually add the dry mixture to the wet mixture. Stir on low speed until you just combine them. Be careful not to overmix; a few flour streaks are fine. Now, use your hands to scoop dough and roll it into small balls, about 1 inch wide. Place these balls on the prepared baking sheets, leaving about 2 inches between each. Next, make an indentation in each ball using your thumb. This is where the jam will go later. Spoon a small amount of raspberry jam into each thumbprint. Be careful not to fill them too much, or the jam will bubble over while baking. Finally, sprinkle sliced almonds on top of each cookie. Bake the cookies in your preheated oven for 12-15 minutes. Watch closely; they are ready when the edges turn a light golden brown. Once baked, let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious treats! To get the best texture, start with softened butter. This helps the cookies become light and fluffy. Cream the butter and sugar together until they look pale and fluffy. This process adds air, making the cookies tender. Make sure to mix the dough just enough. Overmixing can make cookies tough. You want a soft dough that holds its shape when you roll it. One common mistake is not measuring flour correctly. Too much flour makes cookies dry. Use a spoon to fill your measuring cup, then level it off. Another mistake is overfilling the jam. Only add a small amount into each thumbprint. If you add too much, the jam can overflow and burn. Lastly, keep an eye on the baking time. Cookies can go from perfect to overbaked quickly. When filling the cookies, use a spoon or small scoop. This helps control the amount of jam. Always fill the indentations just to the top. If you want a burst of flavor, try different jams. Strawberry or apricot also work well. For a fun twist, mix some almond extract into the jam for added flavor. Pro Tips Chill Your Dough: If the dough feels too soft or sticky, refrigerate it for 30 minutes before rolling. This helps maintain the shape during baking. Use Quality Jam: Opt for a high-quality raspberry jam for the best flavor. You can also experiment with other fruit jams like apricot or strawberry. Watch the Bake Time: Baking times can vary by oven, so start checking the cookies at the 10-minute mark to prevent overbaking. Storage Tips: Store cookies in an airtight container at room temperature. They last up to a week, but they’re best enjoyed fresh! {{image_4}} You can switch up the jam for more fun! Here are some great choices: - Strawberry jam - Apricot jam - Cherry jam - Blueberry jam - Orange marmalade Each jam brings a new twist. Strawberry jam gives a sweet touch. Apricot adds a fruity zing. Cherry and blueberry jams offer a burst of flavor. Orange marmalade gives a citrus kick. These options can make each bite special. Want to change the almond flavor? You can. Try these ideas: - Use almond extract instead of vanilla. - Toss in some almond paste for richer taste. - Mix in chopped nuts like hazelnuts or walnuts for crunch. These changes can enhance the cookie’s flavor. You will enjoy new tastes while keeping the base recipe. If you need a gluten-free cookie, it’s easy! Just follow these steps: - Swap the all-purpose flour with gluten-free flour. - Make sure the baking powder is also gluten-free. - Check that the jam does not contain gluten. Using almond flour in the recipe helps too. These tweaks let everyone enjoy the cookies. You won’t miss the gluten at all! To keep your Raspberry Almond Thumbprint Cookies fresh, use an airtight container. Place layers of cookies between sheets of parchment paper. This helps to prevent sticking and keeps them soft. Store at room temperature for up to one week. For longer storage, consider freezing. To freeze these cookies, first ensure they are completely cool. Place them on a baking sheet in a single layer. Freeze for about two hours. Once frozen, transfer them to a freezer-safe bag or container. They can stay in the freezer for up to three months. Label the bag with the date for easy tracking. To reheat your cookies, simply take them out of the container. Place them on a baking sheet in a preheated oven at 350°F (175°C). Heat for about 5-7 minutes until warm. This restores their softness and brings back the flavor. Enjoy your cookies fresh and warm! Yes, you can use other nuts! Pecans or walnuts work well. Just chop them up and sprinkle them on the cookies. Each nut adds its own flavor. If you want a nut-free option, try using seeds like sunflower or pumpkin. These cookies can last about one week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. They stay fresh in the freezer for up to three months. Absolutely! You can make the dough ahead of time. Chill it in the fridge for up to three days. When you are ready to bake, scoop and shape the dough into balls. Then, follow the rest of the baking steps. These cookies pair well with many things. Serve them with a cup of tea or coffee. You can also enjoy them with vanilla ice cream for a sweet treat. Adding fresh raspberries on the side gives a nice color and taste. In this blog post, we explored how to make delicious Raspberry Almond Thumbprint Cookies. We covered the key ingredients, provided step-by-step baking instructions, and shared essential tips for perfect texture. I offered variations and storage info to keep your cookies tasty and fresh. Remember, baking is fun! Experiment with flavors and enjoy each bite. These cookies will impress friends and family. Happy baking and enjoy your sweet treats!

WANT TO SAVE THIS RECIPE?

Looking for a sweet treat that’s simple and delicious? You’re in the right place! Today, I’ll guide you through making Raspberry Almond Thumbprint Cookies. These cookies blend the tartness of raspberry jam with the nutty flavor of almonds. Trust me, your friends and family will ask for more! Let’s dive in, explore the ingredients, and create these mouthwatering cookies together.

Why I Love This Recipe

  1. Perfect Balance of Flavors: The combination of sweet raspberry jam and nutty almond flour creates a delightful contrast that’s both satisfying and unique.
  2. Easy to Make: This recipe requires simple ingredients and straightforward steps, making it accessible even for beginner bakers.
  3. Beautiful Presentation: The thumbprint design topped with sliced almonds makes these cookies not only delicious but also visually appealing for any occasion.
  4. Versatile Options: Feel free to swap out the raspberry jam for your favorite flavor, allowing for endless variations to suit your taste.

Ingredients

List of Ingredients

To make Raspberry Almond Thumbprint Cookies, gather these items:

– 1 cup unsalted butter, softened to room temperature

– 1 cup granulated sugar

– 1 large egg

– 1 teaspoon pure vanilla extract

– 2 cups all-purpose flour

– 1 cup almond flour

– 1/2 teaspoon fine sea salt

– 1/4 teaspoon baking powder

– 1/2 cup raspberry jam (or your favorite variety)

– 1/2 cup sliced almonds, for topping

Baking Essentials

Baking these cookies requires a few key tools:

– Electric mixer: This helps cream the butter and sugar well.

– Mixing bowls: You’ll need one for wet ingredients and one for dry.

– Baking sheets: These hold the cookies while they bake.

– Parchment paper: This prevents sticking and makes cleanup easy.

Ingredient Substitutions

You can switch some ingredients if needed:

– Instead of unsalted butter, use coconut oil for a dairy-free option.

– For almond flour, sunflower seed flour works well if you have nut allergies.

– You may replace raspberry jam with any berry jam you like, such as strawberry or blueberry.

– If you want a sweeter cookie, consider adding a bit more sugar.

These simple swaps let you customize the cookies to fit your taste or dietary needs. Enjoy baking!

Step-by-Step Instructions

Prepping the Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This helps prevent your cookies from sticking.

Mixing Wet Ingredients

In a large bowl, add 1 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Beat this mixture until it turns light and fluffy. This should take about 3-4 minutes. Next, crack in 1 large egg and pour in 1 teaspoon of pure vanilla extract. Mix again until everything is smooth.

Combining Dry Ingredients

In a separate bowl, measure and whisk together 2 cups of all-purpose flour, 1 cup of almond flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder. Mixing these dry ingredients well ensures that the cookies rise evenly.

Forming and Baking Cookies

Gradually add the dry mixture to the wet mixture. Stir on low speed until you just combine them. Be careful not to overmix; a few flour streaks are fine. Now, use your hands to scoop dough and roll it into small balls, about 1 inch wide. Place these balls on the prepared baking sheets, leaving about 2 inches between each.

Next, make an indentation in each ball using your thumb. This is where the jam will go later. Spoon a small amount of raspberry jam into each thumbprint. Be careful not to fill them too much, or the jam will bubble over while baking. Finally, sprinkle sliced almonds on top of each cookie.

Bake the cookies in your preheated oven for 12-15 minutes. Watch closely; they are ready when the edges turn a light golden brown. Once baked, let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious treats!

Tips & Tricks

Achieving the Perfect Cookie Texture

To get the best texture, start with softened butter. This helps the cookies become light and fluffy. Cream the butter and sugar together until they look pale and fluffy. This process adds air, making the cookies tender. Make sure to mix the dough just enough. Overmixing can make cookies tough. You want a soft dough that holds its shape when you roll it.

How to Avoid Common Mistakes

One common mistake is not measuring flour correctly. Too much flour makes cookies dry. Use a spoon to fill your measuring cup, then level it off. Another mistake is overfilling the jam. Only add a small amount into each thumbprint. If you add too much, the jam can overflow and burn. Lastly, keep an eye on the baking time. Cookies can go from perfect to overbaked quickly.

Best Practices for Jam Filling

When filling the cookies, use a spoon or small scoop. This helps control the amount of jam. Always fill the indentations just to the top. If you want a burst of flavor, try different jams. Strawberry or apricot also work well. For a fun twist, mix some almond extract into the jam for added flavor.

Pro Tips

  1. Chill Your Dough: If the dough feels too soft or sticky, refrigerate it for 30 minutes before rolling. This helps maintain the shape during baking.
  2. Use Quality Jam: Opt for a high-quality raspberry jam for the best flavor. You can also experiment with other fruit jams like apricot or strawberry.
  3. Watch the Bake Time: Baking times can vary by oven, so start checking the cookies at the 10-minute mark to prevent overbaking.
  4. Storage Tips: Store cookies in an airtight container at room temperature. They last up to a week, but they’re best enjoyed fresh!

Variations

Different Jam Options

You can switch up the jam for more fun! Here are some great choices:

– Strawberry jam

– Apricot jam

– Cherry jam

– Blueberry jam

– Orange marmalade

Each jam brings a new twist. Strawberry jam gives a sweet touch. Apricot adds a fruity zing. Cherry and blueberry jams offer a burst of flavor. Orange marmalade gives a citrus kick. These options can make each bite special.

Flavored Almond Variations

Want to change the almond flavor? You can. Try these ideas:

– Use almond extract instead of vanilla.

– Toss in some almond paste for richer taste.

– Mix in chopped nuts like hazelnuts or walnuts for crunch.

These changes can enhance the cookie’s flavor. You will enjoy new tastes while keeping the base recipe.

Gluten-Free Alternatives

If you need a gluten-free cookie, it’s easy! Just follow these steps:

– Swap the all-purpose flour with gluten-free flour.

– Make sure the baking powder is also gluten-free.

– Check that the jam does not contain gluten.

Using almond flour in the recipe helps too. These tweaks let everyone enjoy the cookies. You won’t miss the gluten at all!

Storage Info

How to Store Cookies

To keep your Raspberry Almond Thumbprint Cookies fresh, use an airtight container. Place layers of cookies between sheets of parchment paper. This helps to prevent sticking and keeps them soft. Store at room temperature for up to one week. For longer storage, consider freezing.

Freezing Instructions

To freeze these cookies, first ensure they are completely cool. Place them on a baking sheet in a single layer. Freeze for about two hours. Once frozen, transfer them to a freezer-safe bag or container. They can stay in the freezer for up to three months. Label the bag with the date for easy tracking.

Best Ways to Reheat

To reheat your cookies, simply take them out of the container. Place them on a baking sheet in a preheated oven at 350°F (175°C). Heat for about 5-7 minutes until warm. This restores their softness and brings back the flavor. Enjoy your cookies fresh and warm!

FAQs

Can I use other nuts instead of almonds?

Yes, you can use other nuts! Pecans or walnuts work well. Just chop them up and sprinkle them on the cookies. Each nut adds its own flavor. If you want a nut-free option, try using seeds like sunflower or pumpkin.

How long do these cookies last?

These cookies can last about one week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. They stay fresh in the freezer for up to three months.

Can I make the dough ahead of time?

Absolutely! You can make the dough ahead of time. Chill it in the fridge for up to three days. When you are ready to bake, scoop and shape the dough into balls. Then, follow the rest of the baking steps.

What can I serve with Raspberry Almond Thumbprint Cookies?

These cookies pair well with many things. Serve them with a cup of tea or coffee. You can also enjoy them with vanilla ice cream for a sweet treat. Adding fresh raspberries on the side gives a nice color and taste.

In this blog post, we explored how to make delicious Raspberry Almond Thumbprint Cookies. We covered the key ingredients, provided step-by-step baking instructions, and shared essential tips for perfect texture. I offered variations and storage info to keep your cookies tasty and fresh. Remember, baking is fun! Experiment with flavors and enjoy each bite. These cookies will impress friends and family. Happy baking and enjoy your sweet treat

To make Raspberry Almond Thumbprint Cookies, gather these items: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 cup almond flour - 1/2 teaspoon fine sea salt - 1/4 teaspoon baking powder - 1/2 cup raspberry jam (or your favorite variety) - 1/2 cup sliced almonds, for topping Baking these cookies requires a few key tools: - Electric mixer: This helps cream the butter and sugar well. - Mixing bowls: You’ll need one for wet ingredients and one for dry. - Baking sheets: These hold the cookies while they bake. - Parchment paper: This prevents sticking and makes cleanup easy. You can switch some ingredients if needed: - Instead of unsalted butter, use coconut oil for a dairy-free option. - For almond flour, sunflower seed flour works well if you have nut allergies. - You may replace raspberry jam with any berry jam you like, such as strawberry or blueberry. - If you want a sweeter cookie, consider adding a bit more sugar. These simple swaps let you customize the cookies to fit your taste or dietary needs. Enjoy baking! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This helps prevent your cookies from sticking. In a large bowl, add 1 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed. Beat this mixture until it turns light and fluffy. This should take about 3-4 minutes. Next, crack in 1 large egg and pour in 1 teaspoon of pure vanilla extract. Mix again until everything is smooth. In a separate bowl, measure and whisk together 2 cups of all-purpose flour, 1 cup of almond flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder. Mixing these dry ingredients well ensures that the cookies rise evenly. Gradually add the dry mixture to the wet mixture. Stir on low speed until you just combine them. Be careful not to overmix; a few flour streaks are fine. Now, use your hands to scoop dough and roll it into small balls, about 1 inch wide. Place these balls on the prepared baking sheets, leaving about 2 inches between each. Next, make an indentation in each ball using your thumb. This is where the jam will go later. Spoon a small amount of raspberry jam into each thumbprint. Be careful not to fill them too much, or the jam will bubble over while baking. Finally, sprinkle sliced almonds on top of each cookie. Bake the cookies in your preheated oven for 12-15 minutes. Watch closely; they are ready when the edges turn a light golden brown. Once baked, let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious treats! To get the best texture, start with softened butter. This helps the cookies become light and fluffy. Cream the butter and sugar together until they look pale and fluffy. This process adds air, making the cookies tender. Make sure to mix the dough just enough. Overmixing can make cookies tough. You want a soft dough that holds its shape when you roll it. One common mistake is not measuring flour correctly. Too much flour makes cookies dry. Use a spoon to fill your measuring cup, then level it off. Another mistake is overfilling the jam. Only add a small amount into each thumbprint. If you add too much, the jam can overflow and burn. Lastly, keep an eye on the baking time. Cookies can go from perfect to overbaked quickly. When filling the cookies, use a spoon or small scoop. This helps control the amount of jam. Always fill the indentations just to the top. If you want a burst of flavor, try different jams. Strawberry or apricot also work well. For a fun twist, mix some almond extract into the jam for added flavor. Pro Tips Chill Your Dough: If the dough feels too soft or sticky, refrigerate it for 30 minutes before rolling. This helps maintain the shape during baking. Use Quality Jam: Opt for a high-quality raspberry jam for the best flavor. You can also experiment with other fruit jams like apricot or strawberry. Watch the Bake Time: Baking times can vary by oven, so start checking the cookies at the 10-minute mark to prevent overbaking. Storage Tips: Store cookies in an airtight container at room temperature. They last up to a week, but they’re best enjoyed fresh! {{image_4}} You can switch up the jam for more fun! Here are some great choices: - Strawberry jam - Apricot jam - Cherry jam - Blueberry jam - Orange marmalade Each jam brings a new twist. Strawberry jam gives a sweet touch. Apricot adds a fruity zing. Cherry and blueberry jams offer a burst of flavor. Orange marmalade gives a citrus kick. These options can make each bite special. Want to change the almond flavor? You can. Try these ideas: - Use almond extract instead of vanilla. - Toss in some almond paste for richer taste. - Mix in chopped nuts like hazelnuts or walnuts for crunch. These changes can enhance the cookie’s flavor. You will enjoy new tastes while keeping the base recipe. If you need a gluten-free cookie, it’s easy! Just follow these steps: - Swap the all-purpose flour with gluten-free flour. - Make sure the baking powder is also gluten-free. - Check that the jam does not contain gluten. Using almond flour in the recipe helps too. These tweaks let everyone enjoy the cookies. You won’t miss the gluten at all! To keep your Raspberry Almond Thumbprint Cookies fresh, use an airtight container. Place layers of cookies between sheets of parchment paper. This helps to prevent sticking and keeps them soft. Store at room temperature for up to one week. For longer storage, consider freezing. To freeze these cookies, first ensure they are completely cool. Place them on a baking sheet in a single layer. Freeze for about two hours. Once frozen, transfer them to a freezer-safe bag or container. They can stay in the freezer for up to three months. Label the bag with the date for easy tracking. To reheat your cookies, simply take them out of the container. Place them on a baking sheet in a preheated oven at 350°F (175°C). Heat for about 5-7 minutes until warm. This restores their softness and brings back the flavor. Enjoy your cookies fresh and warm! Yes, you can use other nuts! Pecans or walnuts work well. Just chop them up and sprinkle them on the cookies. Each nut adds its own flavor. If you want a nut-free option, try using seeds like sunflower or pumpkin. These cookies can last about one week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. They stay fresh in the freezer for up to three months. Absolutely! You can make the dough ahead of time. Chill it in the fridge for up to three days. When you are ready to bake, scoop and shape the dough into balls. Then, follow the rest of the baking steps. These cookies pair well with many things. Serve them with a cup of tea or coffee. You can also enjoy them with vanilla ice cream for a sweet treat. Adding fresh raspberries on the side gives a nice color and taste. In this blog post, we explored how to make delicious Raspberry Almond Thumbprint Cookies. We covered the key ingredients, provided step-by-step baking instructions, and shared essential tips for perfect texture. I offered variations and storage info to keep your cookies tasty and fresh. Remember, baking is fun! Experiment with flavors and enjoy each bite. These cookies will impress friends and family. Happy baking and enjoy your sweet treats!

Raspberry Almond Thumbprint Cookies

Delicious cookies filled with raspberry jam and topped with sliced almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup almond flour
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon baking powder
  • 0.5 cup raspberry jam
  • 0.5 cup sliced almonds, for topping

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the egg and pure vanilla extract to the butter-sugar mixture and beat until fully combined and smooth.
  • In a separate bowl, whisk together the all-purpose flour, almond flour, fine sea salt, and baking powder.
  • Gradually add the dry mixture to the butter mixture, stirring on low speed until just combined.
  • Scoop and roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets, spaced about 2 inches apart.
  • Press down into the center of each dough ball with your thumb or the back of a small spoon to create an indentation.
  • Spoon a small amount of raspberry jam into each indentation, being careful not to overfill.
  • Sprinkle sliced almonds over the top of each cookie.
  • Bake the cookies in the preheated oven for 12-15 minutes until the edges are light golden brown.
  • Remove from the oven and allow the cookies to cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.

Notes

Be careful not to overfill the jam to prevent bubbling.
Keyword almond, cookies, raspberry, thumbprint

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