Photo of Raspberry-almond thumbprint cookies by WW

Raspberry-almond thumbprint cookies

Total Time
1 hr 5 min
20 min
15 min
These cookies are made with less butter than the traditional recipe, but they’re still incredibly delicious. They feature whole milk, sliced almonds, almond extract, and raspberry jam. Feel free to use any type of jam you prefer, such as strawberry or blackberry, instead of raspberry. You can also use vanilla extract or even Amaretto if you don't have any almond extract on hand. You have to let the dough chill in the fridge until it's firm, so you can simply fill them with jam and bake them off whenever you need them. For even more sweetness and a pretty presentation, you can dust the cookies with some powdered sugar before serving, if desired.


All-purpose flour

2 cup(s)

Baking powder

½ tsp

Table salt

¼ tsp


¾ cup(s), granulated

Unsalted butter

cup(s), softened

Whole milk

¼ cup(s)

Almond extract

1 tsp

Sliced almonds

½ cup(s), lightly toasted and chopped

Cooking spray

4 spray(s)

Reduced sugar raspberry jam



  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 and almonds 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. Yields 1 cookie per serving.