Almond flour creates the signature crumbly texture because its oils prevent gluten formation—regular flour makes them tough.
Raspberry Thumbprint Cookies
Dive into a delightful treat with these raspberry thumbprint cookies! Bursting with a luscious raspberry jam center, each buttery bite melts in your mouth, making them an irresistible snack for any occasion. Whip up a batch for your next gathering or enjoy them as a sweet afternoon pick-me-up!
Prep
30
min
Cook
12
min
Serves
24
people
Level
beginner
The Story
These Austrian Linzer cookies crashed into American kitchens during the 1930s Great Depression when European bakers discovered that thumbprints were cheaper than cookie cutters—suddenly Vienna's sophisticated jam-filled pastries became every American grandmother's go-to recipe, transforming from Habsburg court delicacies into suburban cookie jar staples that required nothing fancier than your actual thumb.
Regional Twist
In Austria's Salzburg region, they replace the raspberry jam with Ribisel currant preserves and roll the dough balls in finely chopped almonds instead of granulated sugar before thumbprinting.
📝 Ingredients
Shopping List
- 1 unit egg
- 50 g raspberry jam
Pantry Items
Amounts also listed in instructions below
- 270 g all-purpose flour
- almond flour (to taste)
- 225 g butter
- to taste unit granulated sugar
- 130 g powdered sugar
- salt (to taste)
- vanilla (to taste)
👨🍳 Instructions
- 1
Cream butter and powdered sugar for 3 minutes until pale and fluffy.
- 2
Mix in the egg and vanilla.
- 3
Add all-purpose flour, almond flour, and salt. Fold until just combined to form a soft dough.
- 4
Scoop 30–35 g balls, roll in granulated sugar, and place on a lined tray.
- 5
Press a thumbprint or the back of a teaspoon into each cookie.
- 6
Chill for at least 1 hour.
- 7
Fill the centers with raspberry jam.
- 8
Bake at 170°C for 10–12 minutes until edges are barely golden.
- 9
Cool completely and finish with powdered sugar.
💡 Pro Tips
- ✓Chill your dough balls for exactly 60-90 minutes before baking because the butter needs to firm up to prevent spreading, maintaining the thumbprint depression during baking.timing60-90 minutes
- ✓Press thumbprints when dough is at 45-50°F (just out of fridge) because warmer dough will crack around edges while colder dough won't hold the impression.technique45-50°F
- ✓Add jam after 6-7 minutes of baking rather than before to prevent it from bubbling over and burning due to jam's lower burning point than cookie dough.timing6-7 minutes
- ✓Use European-style butter with 82-84% butterfat content because the lower water content prevents cookies from spreading excessively and maintains crisp edges.ingredient82-84% butterfat
- ✓Roll dough balls in superfine sugar rather than granulated because the smaller crystals create better adhesion and won't fall off during chilling.ingredient
Share this recipe
Prep
30
min
Cook
12
min
Serves
24
people
Level
beginner
Share this recipe
Almond flour creates the signature crumbly texture because its oils prevent gluten formation—regular flour makes them tough.
Raspberry Thumbprint Cookies
Dive into a delightful treat with these raspberry thumbprint cookies! Bursting with a luscious raspberry jam center, each buttery bite melts in your mouth, making them an irresistible snack for any occasion. Whip up a batch for your next gathering or enjoy them as a sweet afternoon pick-me-up!
The Story
These Austrian Linzer cookies crashed into American kitchens during the 1930s Great Depression when European bakers discovered that thumbprints were cheaper than cookie cutters—suddenly Vienna's sophisticated jam-filled pastries became every American grandmother's go-to recipe, transforming from Habsburg court delicacies into suburban cookie jar staples that required nothing fancier than your actual thumb.
Regional Twist
In Austria's Salzburg region, they replace the raspberry jam with Ribisel currant preserves and roll the dough balls in finely chopped almonds instead of granulated sugar before thumbprinting.
📝 Ingredients
Shopping List
- 1 unit egg
- 50 g raspberry jam
Pantry Items
Amounts also listed in instructions below
- 270 g all-purpose flour
- almond flour (to taste)
- 225 g butter
- to taste unit granulated sugar
- 130 g powdered sugar
- salt (to taste)
- vanilla (to taste)
👨🍳 Instructions
- 1
Cream butter and powdered sugar for 3 minutes until pale and fluffy.
- 2
Mix in the egg and vanilla.
- 3
Add all-purpose flour, almond flour, and salt. Fold until just combined to form a soft dough.
- 4
Scoop 30–35 g balls, roll in granulated sugar, and place on a lined tray.
- 5
Press a thumbprint or the back of a teaspoon into each cookie.
- 6
Chill for at least 1 hour.
- 7
Fill the centers with raspberry jam.
- 8
Bake at 170°C for 10–12 minutes until edges are barely golden.
- 9
Cool completely and finish with powdered sugar.
💡 Pro Tips
- ✓Chill your dough balls for exactly 60-90 minutes before baking because the butter needs to firm up to prevent spreading, maintaining the thumbprint depression during baking.timing60-90 minutes
- ✓Press thumbprints when dough is at 45-50°F (just out of fridge) because warmer dough will crack around edges while colder dough won't hold the impression.technique45-50°F
- ✓Add jam after 6-7 minutes of baking rather than before to prevent it from bubbling over and burning due to jam's lower burning point than cookie dough.timing6-7 minutes
- ✓Use European-style butter with 82-84% butterfat content because the lower water content prevents cookies from spreading excessively and maintains crisp edges.ingredient82-84% butterfat
- ✓Roll dough balls in superfine sugar rather than granulated because the smaller crystals create better adhesion and won't fall off during chilling.ingredient