Raspberry Almond Thumbprint Cookies

  • Author: Jenna
  • Yield: 32 cookies 1x


  • 2 ½ cups all purpose flour 
  • ½ tsp baking powder
  • ¼ tsp salt 
  • ¾ cup sugar 
  • ⅓ cup unsalted butter
  • ¼ cup of whole milk 
  • 1 tsp almond extract 
  • ⅓ cup reduced sugar raspberry jam
  • Powdered Sugar Glaze (Optional) 
  • 1 cup powdered sugar
  • 3 to 4 teaspoons water
  • 1 1/2 teaspoons almond extract 


  1. In a medium bowl, combine flour, baking powder and salt; set aside.

  2. In another medium bowl, using an electric mixer, cream together sugar and butter until light and fluffy. Add milk and almond extract; beat well.

  3. Stir flour mixture into sugar mixture until combined; cover bowl and refrigerate until firm, about 30 minutes.

  4. Preheat oven to 350ºF. Coat 2 cookie sheets with cooking spray.

  5. Roll level tablespoons of dough into 32 balls; place about 1-inch apart on prepared cookie sheets. Press an indentation into center of each ball using your thumb. Using a small spoon, fill indentations with jam.

  6. Bake until bottoms of cookies turn golden, about 10 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. 

  7. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

  8. Yields 1 cookie per serving.



myWW points: Blue Points: 3; Green Points: 3;  Purple Points: 3


  • Serving Size: 1 cookie