Print

Wholesome Almond Raspberry Thumbprint Cookies with Vanilla Glaze

Almond raspberry thumbprint cookies - featured image
Print Recipe

These wholesome almond raspberry thumbprint cookies are made with almond flour for a tender, nutty crumb and filled with bright raspberry jam, then drizzled with a sweet vanilla glaze. They’re a quick and easy treat that feels indulgent but uses simple, wholesome ingredients.

Ingredients

Scale
  • 2 cups (200g) blanched almond flour
  • 1/2 cup (113g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (30ml) honey
  • 1 large egg, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup (100g) seedless raspberry jam
  • 1/2 cup (60g) powdered sugar
  • 1–2 tablespoons (15-30ml) milk or heavy cream
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the honey and beat for another 30 seconds.
  3. Add the room-temperature egg, almond extract, and vanilla extract. Beat on low until just combined.
  4. In a separate small bowl, whisk together the almond flour and salt. Add to the wet mixture and mix on low until a soft dough forms.
  5. Cover the bowl and chill the dough in the fridge for 15-20 minutes (optional but recommended).
  6. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into smooth balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
  7. Use the back of a 1/2 teaspoon measure or your thumb to press a deep well into the center of each cookie. Gently pinch any major cracks back together.
  8. Spoon the raspberry jam into a small zip-top bag, snip off a tiny corner, and pipe about 1/2 teaspoon of jam into each indentation.
  9. Bake for 10-12 minutes, or until the edges are lightly golden and the tops are set. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While the cookies cool, whisk together the powdered sugar, 1 tablespoon of milk or cream, and 1/4 teaspoon vanilla extract in a small bowl. Add more liquid a teaspoon at a time until you get a smooth, drizzle-able consistency.
  11. Once the cookies are completely cool, drizzle the glaze over the tops in a zigzag pattern. Let the glaze set for about 15 minutes before serving.

Notes

Chilling the dough helps prevent spreading. Use a piping bag for the jam to avoid mess. Let cookies cool completely before glazing. Store in an airtight container at room temperature for up to 5 days. Freeze unglazed cookies for up to 3 months.

Nutrition

Keywords: almond flour cookies, thumbprint cookies, raspberry jam cookies, gluten-free cookies, healthy cookies, easy cookie recipe

Find it online: https://perkypan.com/wholesome-almond-raspberry-thumbprint-cookies-with-vanilla-glaze/