Holiday Indulgences · Kid-Approved
Raspberry Almond Thumbprint Cookies
Tender, buttery almond cookies with a little well of raspberry jam in the center. Jewel-like on a Christmas cookie tray, and kids love pressing the thumbprints.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Almond flour
- 1/2 cup Butter, softened
- 1/3 cup Sugar
- 1 Egg yolk
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
- 1/4 tsp Salt
- 1/3 cup Raspberry jam (low-sugar)
Directions
- Heat the oven to 350°F. Beat the butter and sugar until fluffy, then add the yolk and extracts.
- Mix in both flours and the salt until the dough comes together (add 1 to 2 tsp water if crumbly).
- Roll into 1-inch balls, place on parchment and press a thumbprint into each.
- Fill each with a little jam and bake 12 to 14 minutes until the bottoms are lightly golden.
Calorie breakdown
Per cookie: flour 30 · butter 27 · almond flour 11 · sugar 9 · jam 8 · egg yolk 2 · vanilla 1
💡 Lighter tip: Swap the raspberry jam for apricot, or use a mix of jams for a colorful tray.
Helpful for this recipe
Cookie scoopShop on Amazon →Low-sugar raspberry jamShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →