Description
These easy 5-ingredient homemade thumbprint cookies feature a delicate, crumbly almond crust filled with vibrant raspberry jam. They are sophisticated enough for holidays but simple enough for a Tuesday craving, requiring just butter, sugar, flour, almond extract, and jam.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 cups (250g) all-purpose flour, sifted
- 1 teaspoon pure almond extract
- 1/2 cup (150g) seedless raspberry jam
- Pinch of salt
- Flaky sea salt (optional, for finishing)
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale, fluffy, and almost white.
- Turn mixer to low and add the almond extract and pinch of salt. Mix just until combined, then scrape down the sides of the bowl.
- Reduce mixer speed to low and gradually add the flour. Mix until just combined to form a soft, slightly sticky dough. Do not overmix.
- Wrap the dough in plastic wrap or place in a covered bowl and refrigerate for 15-20 minutes to firm up the butter.
- Scoop about 1 tablespoon of dough per cookie and roll into smooth balls. Place on prepared baking sheets, 2 inches apart.
- Using your thumb or the back of a 1/2 teaspoon measuring spoon, press a deep indentation into the center of each ball.
- Fill each indentation with about 1/2 to 1 teaspoon of raspberry jam. Smooth the top with the back of the spoon.
- Bake for 12-14 minutes, rotating sheets halfway through, until edges are lightly golden and centers are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Notes
Ensure butter is softened but not melted to prevent spreading. Chilling the dough is crucial for maintaining the thumbprint shape. Use seedless jam for a smooth, glossy look. Cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 45
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 1
Keywords: thumbprint cookies, raspberry almond cookies, easy dessert, 5 ingredient cookies, homemade cookies, holiday baking, make ahead dessert