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White Chocolate Raspberry Almond Thumbprint Cookies

Soft & buttery, vanilla & almond-infused thumbprint cookies rolled in slivered almonds, filled with raspberry preserves, and drizzled with melted white chocolate! These White Chocolate Raspberry Almond Thumbprint Cookies are irresistible!

Course Cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Author Sarah


  • 2/3 cup butter softened
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp. salt
  • 2/3 cup finely chopped almonds
  • 1/2 cup raspberry preserves
  • 1/2 cup white chocolate chips melted


  1. In a large mixing bowl, cream together butter and sugar.

  2. Beat in egg yolks, vanilla, and almond extract.

  3. Beat in flour and salt until just combined.

  4. Refrigerate for 1 hour or until dough is easy to handle.

  5. Shape into 1-inch balls.

  6. Roll each ball in chopped almonds to thoroughly coat.

  7. Arrange balls two inches apart on parchment paper or silicone mat-lined baking sheets.

  8. Press an indentation in the center of each dough ball using your thumb or the end of a wooden spoon.

  9. Bake at 375 degrees for 10-12 minutes, or until cookies appear set and edges are lightly browned.

  10. Remove to wire racks to cool completely.

  11. In a small microwave-safe bowl, heat the jam for 30 seconds, or until thin and liquidy.

  12. Spoon about a teaspoonful of jam into the center of each thumbprint.

  13. Drizzle melted white chocolate over thumbprints.

  14. Allow to set. Store in airtight containers.