Description

Elegant yet simple thumbprint cookies featuring a tender, nutty almond dough, a bright raspberry jam center, and a sweet vanilla glaze. Perfect for dinner parties or last-minute dessert needs.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups (250g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup seedless raspberry jam
1 cup (120g) confectioners’ sugar, sifted
2–3 tablespoons heavy cream or milk
½ teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Instructions

Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
Add the egg yolk, 1 teaspoon vanilla extract, and almond extract. Beat on medium speed until combined.
In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture on low speed, mixing just until the flour disappears. Do not overmix.
Roll teaspoon-sized amounts of dough into balls. Place on prepared baking sheets, 2 inches apart. Press a deep indentation (about ½ inch deep) into the center of each ball with your thumb or the back of a small spoon.
Fill each indentation with about ½ teaspoon of raspberry jam. If the jam is too thick, warm it slightly in the microwave.
Bake for 12-14 minutes, until edges are lightly golden but centers still look soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Whisk together confectioners’ sugar, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and a pinch of salt until smooth. Adjust consistency with more cream or sugar if needed.
Place glaze in a ziplock bag with a tiny corner cut off. Drizzle over cooled cookies.
Let glaze set for 15 minutes before serving.

Notes

Ensure butter is softened but not melted. Chill dough if it is too sticky. Use seedless jam for a neater appearance. Store in an airtight container at room temperature for up to 5 days. Can freeze unbaked dough balls for later baking.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 12
Sodium: 100
Fat: 7
Saturated Fat: 4
Carbohydrates: 18
Protein: 1.5

Keywords: thumbprint cookies, raspberry almond cookies, vanilla glaze, easy dessert, party cookies, make-ahead dessert, gluten-free option