These buttery thumbprint cookies are filled with sweet raspberry jam and topped with a lovely almond glaze. They’re the perfect treat for any cookie lover!
Honestly, what’s more fun than making a little dent in the cookie dough? Plus, the almond glaze adds that extra yummy touch that will make you say, “Just one more!” 😋
I love making these cookies for tea time—they’re so easy to whip up and taste amazing. You can impress your friends without any fuss. Enjoy with a cup of tea, and you’ll feel fancy!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for that rich, buttery flavor. If you’re looking for a lighter option, you can use coconut oil. Just make sure it’s in a similar solid state as softened butter for the best texture.
Raspberry Jam: Using good-quality raspberry jam brings sweetness and a bit of tang. If you’re not a fan of raspberry, feel free to swap it with other fruit jams like strawberry, apricot, or even lemon curd for a twist!
Almond Extract: This adds a nice depth of flavor to the glaze. If you don’t have it, vanilla extract works in a pinch, though it won’t give the same nutty taste.
Sliced Almonds: They add a lovely crunch and look great as a garnish. If you’re nut-free, consider using toasted coconut flakes or simply skipping this step!
How Do I Make Sure My Cookies Hold Their Shape?
Keeping your thumbprint cookies from spreading too much is all about the dough consistency and technique. Follow these tips:
- Make sure your butter is softened but not melted. This helps create a fluffy texture when creamed with sugar.
- Chill your dough for 30 minutes before rolling it into balls. This makes it firmer and helps maintain shape during baking.
- Avoid overmixing the dough after adding the flour. This can make the cookies tough and cause spreading.
- Use a light touch when creating indents; pressing too hard can distort the shape.
With these helpful tips and ingredient insights, you’re ready to make some delicious thumbprint cookies! Enjoy the process and the wonderful results!
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons milk (for glaze)
- 1/4 teaspoon almond extract (for glaze)
- Sliced almonds, for garnish
Time Needed:
This delicious cookie recipe takes about 20 minutes to prepare, plus an additional 12-15 minutes for baking. Including cooling time, plan for around 40 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, get your baking sheet ready by lining it with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a spatula. Mix until the mixture is light, fluffy, and creamy.
3. Add Egg and Vanilla:
Add the egg yolk and vanilla extract to the bowl, continuing to beat until everything is well combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt. Slowly add this flour mixture to the butter mixture, stirring gently until a soft dough forms.
5. Shape the Cookies:
With clean hands, roll the dough into 1-inch balls. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them.
6. Create Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create a small indentation.
7. Fill with Jam:
Take your raspberry jam and carefully fill each indentation with about 1/2 teaspoon of jam. Don’t overfill—just a little dollop will do!
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes, until the edges become lightly golden. Keep an eye on them to avoid over-baking!
9. Make the Almond Glaze:
While your cookies are cooling, prepare the almond glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. You can adjust the milk for a thicker or thinner glaze, depending on your preference.
10. Drizzle with Glaze:
Once the cookies have cooled completely, drizzle the almond glaze over each cookie. Get creative with the designs!
11. Add Garnish:
Sprinkle sliced almonds around the jam or on top of the glaze for a lovely finishing touch and additional crunch.
12. Let the Glaze Set:
Allow the glaze to set for a few minutes before serving your cookies. Store any leftovers in an airtight container to keep them fresh.
Enjoy these buttery thumbprint cookies bursting with raspberry jam and a sweet almond glaze. They’re perfect for sharing or enjoying all by yourself!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, feel free to experiment with other flavors like strawberry, apricot, or even a citrus curd for a delightful twist!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and shape it into balls, then refrigerate them for up to 24 hours. When ready to bake, just allow them to sit at room temperature for about 10 minutes before pressing the indentations and adding the jam.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, consider freezing them—in that case, layer them with parchment paper in a freezer-safe container for up to 3 months.
Can I Use Margarine Instead of Butter?
Yes, you can use margarine, but keep in mind that it might slightly alter the taste and texture. Choose a stick form for the best results, and ensure it’s cold for easier mixing.
