Some cookies just feel like they belong at Christmas. You know the ones—they’re buttery, delicate, and somehow manage to look festive without even trying. That’s exactly how I feel about these raspberry almond thumbprint cookies. They’ve got that melt-in-your-mouth shortbread base, a sweet-tangy burst of raspberry jam in the middle, and a light drizzle of almond glaze to top it all off. They’re simple but beautiful, and they’ve been a holiday tradition in my kitchen for years.
I remember the first time I made these. I had just gotten my first “real” set of mixing bowls (you know, not the random mismatched ones you accumulate in college), and I was excited to try a recipe that felt just a little fancier than the basic chocolate chip cookies I usually made. These thumbprints hit the mark perfectly. They look like they took hours to make, but they’re actually really straightforward—and I promise, you don’t need to be a baking expert to pull them off.
So, whether you’re making these for a cookie swap, holiday gifting, or just because you love cookies as much as I do, let’s get started!
What You’ll Need
Here’s the ingredient list. I like that there’s nothing too complicated here—just a few pantry staples and that little jar of jam you probably already have in the fridge.
For the Cookies:
- 1 cup unsalted butter, softened (2 sticks)
- ⅔ cup white sugar
- ½ teaspoon almond extract
- 2 cups all-purpose flour
For the Filling:
- ½ cup seedless raspberry jam
For the Glaze:
- ½ cup powdered sugar
- ¾ teaspoon almond extract
- 1–2 teaspoons milk (adjust as needed for consistency)
Step 1: Make the Dough
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