Raspberry Thumbprint Cookies
There’s something so special about a batch of Raspberry Thumbprint Cookies fresh from the oven. With nutty browned butter, warm cardamom, and sweet-tart raspberry jam tucked into the center, these cookies feel both cozy and elegant at the same time. They’re simple enough for a weekday bake but pretty enough for holidays, cookie exchanges, or afternoon tea.
We absolutely love how the browned butter adds a rich, toasty depth that pairs beautifully with the bright lemon zest and sweet raspberry jam. The almond flour keeps the texture soft and tender, while the drizzle of lemon glaze and toasted almonds on top make them look bakery-worthy with very little extra effort.
If you love fruity cookies, you’ll also want to check out our Cherry Pie Cookies, Raspberry Lemon Cookies, and Blueberry Pie Cookies. They’re all perfect for sharing and just as irresistible!
Table of contents
Why You’ll Love This Recipe
- Browned Butter Flavor: The nutty, caramel-like notes from the browned butter take these cookies to the next level.
- Perfectly Balanced Sweetness: The tart raspberry jam and lemon glaze keep these cookies from being overly sweet.
- Simple Yet Elegant: They look impressive but are surprisingly easy to make.
- Great for Any Occasion: Perfect for holidays, brunches, tea parties, or just an afternoon treat.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
These cookies come together with simple pantry staples like flour, sugar, and butter, but it’s the special touches that make them shine. Browning the butter gives a deep, nutty flavor that pairs beautifully with the almond flour and sliced toasted almonds. Ground cardamom adds a subtle warmth, while raspberry jam and fresh lemon zest bring a bright, fruity contrast. The quick lemon glaze ties everything together with a sweet and tangy finish.
Variations
- Apricot Swap: Replace the raspberry jam with apricot preserves for a softer, honeyed fruit flavor.
- Orange Twist: Swap the lemon zest and juice for orange zest and juice for a warmer citrus note.
- Nut-Free Option: Omit the almond flour and sliced almonds and substitute with additional all-purpose flour.
- Chocolate Drizzle: Skip the glaze and drizzle melted white or dark chocolate over the cooled cookies instead.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Brown the butter in a saucepan and allow it to cool.
- Beat together the browned butter, sugar, egg, and vanilla.
- Mix in the dry ingredients until a dough forms. Chill the dough for at least 30 minutes.
- Scoop into balls, create indents, and fill with raspberry jam mixed with lemon zest.
- Bake at 350°F for 12–14 minutes until golden.
- Cool, then drizzle with lemon glaze and sprinkle with toasted almonds.
Expert Tips
- Chill the dough thoroughly to prevent the cookies from spreading too much.
- Don’t overfill the jam centers, or they may bubble over while baking.
- Let the cookies cool completely before glazing to keep the drizzle pretty and defined.
- Toast the sliced almonds beforehand for extra crunch and deeper flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! The dough can be wrapped tightly and refrigerated for up to 24 hours before baking.
The butter may have been too warm, or the dough wasn’t chilled long enough. Make sure the browned butter has cooled and the dough is firm before baking.
Absolutely. Freeze them without the glaze for best results, then thaw and glaze before serving.
Yes! Store-bought raspberry jam works perfectly here. Just choose a good-quality jam for the best flavor.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Thumbprint Cookies
Equipment
- small saucepan
- Electric mixer
- mixing bowls
- plastic wrap
- baking sheet
- parchment paper
- small cookie scoop
- Whisk
Ingredients
Cookie Dough
- ½ cup butter browned and cooled
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup almond flour
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ⅓ cup raspberry jam
- ½ teaspoon lemon zest
Glaze
- ½ cup powdered sugar
- 1-2 teaspoons fresh lemon juice
- 2 tablespoons sliced almonds toasted and crushed
Instructions
- In a small saucepan over low to medium heat, melt the butter. Continue cooking until it bubbles and turns golden brown. Remove from heat and cool for 10–15 minutes.
- In a large bowl, beat the browned butter, sugar, egg, and vanilla with an electric mixer until combined.
- Add flour, almond flour, cardamom, and salt. Beat until a dough forms. It may take a minute but it will come together.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop dough into 1-inch balls using a small cookie scoop. Place 2 inches apart on the baking sheet.
- Gently press the center of each cookie to create an indent.
- In a small bowl, mix raspberry jam and lemon zest. Spoon into each indent.
- Bake 12–14 minutes, until edges are lightly golden. Cool completely.
- Whisk powdered sugar with 1 teaspoon lemon juice, adding more as needed to create a drizzle consistency.
- Drizzle glaze over cooled cookies and sprinkle with toasted almonds.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
