Warm sunlight used to stream through my kitchen window while my mother hummed church hymns and we rolled out soft dough on the table. The smell of butter and vanilla stuck to the curtains like a promise that a simple plate of treats could make any day feel special. Those are the memories that come back whenever I bake thumbprint cookies small, homemade, and full of comfort.
Table of Contents
Table of Contents
Why this recipe works
I grew up cooking beside my mother and a stack of well-loved church cookbooks, and that steady, practical approach shapes everything I share now. I’m a 58-year-old home cook from Louisville who likes food that hugs you casseroles, one-skillet dinners, and old-fashioned desserts you can make without fuss. I test my recipes in real weeknight kitchens and keep them family-friendly and pork-free. My voice on Gemmir Kitchen reflects warmth and simplicity: clear steps, little tricks learned over decades, and recipes that you can pass down.
This particular version of Raspberry Almond Ricotta Thumbprint Cookies takes the humble thumbprint cookie and lifts it with ricotta’s tender creaminess and almond’s fragrant lift. The ricotta keeps the dough soft and less greasy while the jam center gives every cookie a bright pop. If you like a jam-studded cookie with texture and a gentle chew, these Raspberry Almond Ricotta Thumbprint Cookies deliver every time. For a twist, I adapted an apricot-centered recipe I love and kept the method easy to follow you can peek at a similar apricot idea here: apricot jam variation.
These cookies are forgiving, quick to shape, and perfect for sharing with friends, neighbors, or your Sunday coffee crowd. Raspberry Almond Ricotta Thumbprint Cookies work because they combine straightforward pantry ingredients into something that tastes homemade and a little celebratory.
How to prepare Raspberry Almond Ricotta Thumbprint Cookies
Start with softened butter and good ricotta; the dairy makes the dough tender and keeps the cookies from spreading too thin. I keep the technique simple: cream the butter and sugar until airy, add ricotta, egg, and almond extract, then fold in the dry mix. Chill a few minutes if your kitchen runs warm, then roll dough into tablespoon-sized balls. Press a thumb or the back of a measuring spoon into each ball, and fill the small wells with raspberry jam.
The jam should be seedless if you want a smooth center, but seedy jam gives rustic texture if you prefer. Bake at 350°F until the edges take on a light golden hue — about 12–14 minutes — and let the cookies cool on a rack so the jam sets without becoming runny.
These Raspberry Almond Ricotta Thumbprint Cookies prefer a gentle hand rather than heavy spreading, so don’t overwork the dough. After they cool, scatter finely chopped almonds over the jam for a nutty crunch, or leave them plain for a soft finish. If you’re wondering how these compare to other almond-ricotta sweets, you might enjoy my riff on chocolate chip cookies with ricotta here: almond ricotta chocolate chip cookies. The method stays the same whether you shape them by spoon, scoop, or by hand: these Raspberry Almond Ricotta Thumbprint Cookies come together quickly and will become one of your go-to cookie recipes for holidays and ordinary afternoons alike.
Ingredients : 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/2 cup ricotta cheese, 1 large egg, 1 tsp almond extract, 1/2 cup raspberry jam (seedless), 1/4 cup finely chopped almonds (for topping, optional)
Directions :
- Preheat your oven to 350°F and line a couple of baking sheets with parchment paper., 2. In a small bowl, whisk together the flour, baking powder, and salt., 3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy., 4. Beat in the ricotta cheese, egg, and almond extract until well blended., 5. Gradually mix in the dry ingredients until the dough comes together. Roll tablespoonfuls into balls and place on baking sheets, leaving space between each., 6. Press an indentation in the center of each dough ball and fill with about 1/2 teaspoon of raspberry jam., 7. Bake for 12-14 minutes until edges are golden brown., 8. Let cookies cool on a wire rack. Optionally, sprinkle chopped almonds on top of the jam centers after cooling.
How to serve this dish
Raspberry Almond Ricotta Thumbprint Cookies shine on a simple plate with a cup of tea or coffee. Serve them as a small sweet at brunch, alongside lemon bars and fruit, or tuck them into a cookie tin for a welcome gift. When I bring trays to church socials, the thumbprint cookies disappear first; people love that jammy center and the gentle almond flavor. For a casual dessert spread, arrange Raspberry Almond Ricotta Thumbprint Cookies on a large platter with a few sprigs of mint and a dusting of powdered sugar for a picture-perfect touch.
If you’re making them for kids’ lunches or school events, pack them in paper cupcake liners so the jam centers stay neat. These cookies also pair well with a scoop of vanilla ice cream warm one or two and sandwich ice cream between them for a delicate cookie-ice-cream bite.
You can also vary the jam: raspberry is bright and floral, but apricot or strawberry will change the mood without altering the method, and guests rarely notice the baking method as long as the texture and flavor stay true. Present Raspberry Almond Ricotta Thumbprint Cookies on a simple doily for old-fashioned charm, or stack them in small glass jars tied with ribbon for neighborly deliveries. When you serve them, the combination of buttery dough, ricotta softness, and jammy centers makes every bite feel lovingly homemade.
How to store it properly
Keep Raspberry Almond Ricotta Thumbprint Cookies fresh by storing them in an airtight container at room temperature for up to three days. Layer wax paper between layers so the jam doesn’t stick and the cookies keep their shape. If you want to make a batch ahead for a gathering, you can freeze the baked cookies in a single layer on a sheet pan until firm, then transfer them to a freezer-safe container for up to two months.
Thaw frozen Raspberry Almond Ricotta Thumbprint Cookies at room temperature; they regain their texture quickly and the jam softens to the right chewiness. You can also freeze the dough: roll into balls, place them on a parchment-lined tray, freeze until firm, and then store the dough balls in a bag for up to three months. When you bake from frozen dough, add a minute or two to the bake time and watch for the faint golden edges.
For best results, avoid refrigerating baked cookies long-term since refrigeration can dry them out; the airtight room-temperature method keeps them moist. If you add chopped almonds on top, store those cookies in a single layer or separate layers with paper so the nuts don’t crush. These storage tips help Raspberry Almond Ricotta Thumbprint Cookies keep their soft interior and jammy heart, so every batch tastes as fresh as the first.
Simple tips for success
Use whole-milk ricotta for the creamiest texture it adds moisture without weighing the dough down. When creaming butter and sugar for Raspberry Almond Ricotta Thumbprint Cookies, beat until the mixture looks fluffy; that air makes a tender crumb. Measure flour by spooning it into the cup and leveling rather than scooping directly, which prevents a dry, dense dough. If your kitchen is warm, chill the dough for 10–15 minutes so the cookies hold their shape and the jam pools, instead of running.
For even thumbprints, use the back of a teaspoon to press each center it gives consistent wells that hold about 1/2 teaspoon of jam. Don’t overfill the centers; a little jam goes a long way and prevents spillover during baking. After baking, let the Raspberry Almond Ricotta Thumbprint Cookies cool completely on a rack so the jam firms and the bottoms finish cooking.
If you like a softer top, tent the tray loosely with foil for the first few minutes out of the oven to trap gentle steam. For a nutty finish, toast the chopped almonds briefly to boost their flavor before sprinkling onto the jam centers once the cookies cool. If you enjoy different textures, try my take on Italian-style ricotta cookies for a chewier crumb: Italian almond ricotta cookies. These little habits make Raspberry Almond Ricotta Thumbprint Cookies turn out right every time.
Flavor variations
Raspberry Almond Ricotta Thumbprint Cookies invite a lot of friendly experimentation. Swap jams to change the cookie’s personality: apricot jam yields a sunny, mellow flavor, while strawberry jam offers a classic sweetness. For a citrus twist, stir a teaspoon of lemon or orange zest into the dough before baking to brighten the base notes. If you like a deeper nut flavor, replace half the chopped almonds with finely ground almond meal for a richer crumb.
For a gluten-light option, try substituting part of the flour with almond flour keep in mind it will change texture and may require a touch less flour; test small batches until you find the balance. You can also drizzle a simple glaze of powdered sugar and milk over cooled Raspberry Almond Ricotta Thumbprint Cookies for a glossy finish.
For a chocolatey take, press a dark chocolate button into the center along with a dab of jam before baking; the jam and chocolate make a lovely pairing. If you prefer seeds, use raspberry preserves with seeds for rustic charm, or strain your jam through a sieve for an ultra-smooth jammy center. No matter which variation you choose, the technique stays the same and you’ll end up with comforting, shareable cookies that still feel homemade and honest.
Frequently asked questions
Q: Can I use low-fat ricotta for Raspberry Almond Ricotta Thumbprint Cookies? A: Yes, you can, but low-fat ricotta will produce a slightly drier dough and a less tender crumb than whole-milk ricotta. If you only have low-fat ricotta, add a teaspoon of extra butter or a splash of milk to keep the dough moist. Watch the bake time closely; they may brown a little faster.
Q: Can I make Raspberry Almond Ricotta Thumbprint Cookies ahead of time? A: Absolutely. The dough freezes well shaped into balls, and baked cookies freeze too. Bake from frozen dough by adding a minute or two to the baking time. Store baked cookies in an airtight container at room temperature for up to three days, or freeze for longer storage.
Q: Will the jam run during baking? A: If you press a shallow well and use about 1/2 teaspoon of jam, the jam should stay in the center without running. Overfilling or making too deep an indentation can cause spillover. Chilling the dough briefly helps the cookies keep their shape and keeps the jam tidy during the bake.
Q: Can I omit the almonds? A: Yes. The finely chopped almonds are optional and add crunch and visual appeal, but Raspberry Almond Ricotta Thumbprint Cookies are delicious without them. You can leave them off entirely for a softer, simpler cookie.
Conclusion
If you enjoy gentle, nutty cookies with a soft center, these Raspberry Almond Ricotta Thumbprint Cookies offer a comforting, easy-to-make treat that feels like a warm kitchen memory. They bake quickly, keep well, and take kindly to small twists like different jams or a dusting of powdered sugar. For another take on thumbprint-style cookies with a nut-forward base, consider this Almond Flour Thumbprint Cookies – Eating Bird Food as inspiration: Almond Flour Thumbprint Cookies – Eating Bird Food. Happy baking these cookies are small, simple joys that make a house smell like home.
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Raspberry Almond Ricotta Thumbprint Cookies
- Total Time: 29 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Raspberry Almond Ricotta Thumbprint Cookies are soft, nutty, and filled with jam for a comforting treat that’s perfect for sharing.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup ricotta cheese
- 1 large egg
- 1 tsp almond extract
- 1/2 cup raspberry jam (seedless)
- 1/4 cup finely chopped almonds (for topping, optional)
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the ricotta cheese, egg, and almond extract until well blended.
- Gradually mix in the dry ingredients until the dough comes together. Roll tablespoonfuls into balls and place on baking sheets, leaving space between each.
- Press an indentation in the center of each dough ball and fill with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes until edges are golden brown.
- Let cookies cool on a wire rack. Optionally, sprinkle chopped almonds on top of the jam centers after cooling.
Notes
Use whole-milk ricotta for the creamiest texture. Chill dough if your kitchen is warm to maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American