These Raspberry and Almond Holiday Thumbprint Cookies are known for melt-in-your mouth texture! Plus they look so wintry, with their powdery-white tops, contrasted against those deep, raspberry fillings.
It’s the most wonderful time of the year. Are you singing yet?
The streets are lined with wreaths and lights, and Christmas music is on loop (it’s inescapable, really). Crackling fires, mulled cider and strings of popcorn, the holidays are ingrained with memory-evoking scents. And at the top of that list is always the smell of warm cookies baking in the oven.
There’s no such thing as too many cookies, and with that in mind I’ve pulled all the stops with these Raspberry Almond Holiday Thumbprint Cookies. They are known for melt-in-your mouth texture which you can only achieve if you have all the ingredients in the right proportions. Plus they just look so wintry, with their powdery-white tops, contrasted against those deep, raspberry fillings. So, if you’re looking for a holiday cookie so seasonally appropriate it hurts, this is the one for you.
I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these Raspberry Almond Holiday Thumbprint Cookies, I can’t get enough. As soon as these cool, I chain-eat them until they’re gone; but that’s not my fault. I blame the amazing fruity-sweet flavour, and irresistible texture.
The colours of both cookies came out so vibrant and beautiful, perfect for a bright little pick-me up in the darkness of winter
HOW TO MAKE RASPBERRY ALMOND HOLIDAY THUMBPRINT COOKIES
To get started with this very simple dough we’ll need butter at room temperature, to which we’ll add some powdered sugar. Then mix it together with the spatula or mixer until it creams together. Next, add aromatics, such as vanilla and almond extracts.
After which, add egg yolk and flour. Mix everything until combined.
Using a tablespoon scoop, form the balls and cover them in the granulated sugar. Roll the balls between the palms of your hand to make them smooth.
Place the balls on the silicon or parchment paper lined baking sheet. Gently use your thumb or a teaspoon to slowly press an indent into the cookie. If you see the dough starting to crack, you can usually press the dough back together.
I used raspberry jam in this recipe. Really good kind, not too thick or runny and I really loved the way that the slightly tart raspberry flavour melded with the sweet sugar cookie. You can use any variety of jam or preserves that you prefer, though, I know that apricot and strawberry are popular options.
As the cookies cool down the jam will settle and firm up, and while it’ll remain slightly tacky even when cooled, they’re still firm enough to be stacked and stored away before serving.
NEED MORE CHRISTMAS COOKIES? HERE ARE MY FAVOURITES:
Pistachio Cranberry Snowflake Cookies
Raspberry and Almond Holiday Thumbprint Cookies
Ingredients
- 1/2 cup butter room temperature (1 stick or 113 g)
- 1/3 cup powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp kosher salt
- 1 1/4 cups all-purpose flour
- 1/3 cup fruit jam or preserves
- 1/3 cup granulated sugar for rolling
Instructions
- Place butter in the bowl, add powdered sugar and mix it together with the spatula or mixer until it creams together.
- Add egg yolk, vanilla and almond extracts. Then add flour and mix well.
- Using a tablespoon scoop, form the balls and cover them in the granulated sugar. Roll the balls between the palms of your hand to make them smooth. The sugar will prevent the dough from sticking to hands
- Place the balls on the silicon or parchment paper lined baking sheet. Gently use your thumb or the back of a teaspoon to slowly press an indent into the cookie. If you see the dough starting to crack, you can usually press the dough back together.
- Transfer the baking sheet with pre-made cookies to freezer and chill for 30 minutes.
- Once dough is done chilling, preheat oven to 325 F. Spoon jam into each thumbprint, filling each indent to the brim.
- Place cookies in the preheated oven for 15 minutes or until edges are just beginning to turn golden brown.
- Once done baking leave cookies for a 2-3 minutes on the baking sheet to firm up a little. Then transfer them onto the cooling rack and once cooled dust with powdered sugar.
What a yummy treat! Kids and kids at heart will definitely love this.
Thank you so much Sharon!
cute looking cookies, love the colour
Thanks Sadia!
So Christmassy! These look great fun to make and eat.
Thank you Amanda!
These will add more fun to celebrations. Beautiful ❤️
Yes! Thank you!
I am sure these cookies go down a treat at Christmas, they look so good!
Thank you so much Adrianne! They are so easy but oh so delicious!
The best tasting and easiest holiday cookie! Loved them!
awee thank you much Suzy!
I could eat a dozen of those right now! I am going to make those this weekend. They look delicious!
Thank you so much Beth! I hope you like them!
These cookies are my husbands FAVOURITE!!! Definitely going to be made on repeat from now on. Thank you so much for the recipe 🙂
Cathleen, you made my day! Thanks so much!
These are the prettiest thumbprint cookies I have ever seen. My aunts used to bake this at home for Christmas. I am planning to make them this year following your recipe.
I hope you really like them! Thanks so much Adriana!
These are going to make the perfect little addition to my Christmas gift bags this year! They look wonderful.
That would be awesome! Thanks so much Gabby!
It was a hit at my house! Everyone loved it especially my kids and they were asking for more. I will definitely make them again on Christmas.
Can these be made ahead and frozen.