Raspberry Thumbprint Cookies

These Raspberry Thumbprint Cookies are made with nutty browned butter, warm cardamom, sweet raspberry jam, and a bright lemon glaze. Soft, tender, and beautifully balanced in flavor, they’re the perfect cookie for holidays, brunches, or anytime you’re craving a fruity homemade treat.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 13

Chill Time 30

Total Time 53

Servings Cookies

Calories 84kcal

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.

Nutrition