Strawberry Raspberry Almond Thumbprint Cookies

These almond thumbprint cookies are sweet and buttery, filled with strawberry-raspberry spread and are topped with an almond drizzle. Perfect for Mother's day brunch or anytime with a cup of tea or coffee.
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 21 cookies
Author Stacey Eckert



  • 2 sticks butter
  • 2/3 cup of sugar
  • 1/2 tsp almond extract
  • 2 cups flour
  • 1/2 cup strawberry raspberry spreadable fruit


  • 1/2 cup powdered sugar
  • 3/4 tsp almond extract
  • 1 tsp unsweetened soy milk


  • Preheat oven to 350 degrees.
  • Put the sticks of butter in the mixing bowl and mix by itself for 10 seconds. Add the almond extract.
  • Slowly add the sugar and cream for 1 minute. Scrape the sides of the bowl and start the mixer again for 1 more minute. Slowly add the flour until well combined.
  • Scoop uniformed balls and roll them in your hands to make it smooth and then lay them on a parchment lined tray. Press the cap into each ball to make an indention. Fill each indention with jam. Bake for 15 minutes.
  • Remove from the oven and let them cool for a few minutes. Transfer to a wire rack to cool completely. Drizzle with glaze.