Published 11/29/2017 • Updated 11/5/2024 These stunning, flavorful, and naturally grain free raspberry thumbprint cookies are a team favorite. With a slightly sweet base and tart homemade raspberry filling, these thumbprint cookies are a welcome change of pace from so many super sweet treats this time of year! You’ll appreciate that they come together easily, require minimal dough chilling, and feature a short, wholesome ingredient list. While the raspberry filling simmers on the stovetop, prepare and chill the cookie dough (no mixer required!). When ready to bake, simply roll out cookie dough balls, make an indentation with your thumb (aka thumbprint cookies), and bake. After lots of recipe testing, our #1 tip for success is to let the cookies cool completely before filling. This prevents the raspberry jam from bleeding into the cookies!
What You Need for Flourless Raspberry Thumbprint Cookies
These thumbprint cookies come together with just a few wholesome ingredients including:
Almond flour Baking soda Salt Egg Vanilla extract Honey Butter Raspberries Lemon juice
Flourless Thumbprint Cookie Variations
Here are a few swaps to try for these flourless cookies: Add 1/2 teaspoon of ground cinnamon to the cookie dough in step 2. Before baking, sprinkle each cookie with turbinado sugar for a little sparkle. Instead of making our homemade raspberry filling, use your favorite kind of jam, preserves, or even homemade lemon ginger cranberry sauce.
Storage
Because these thumbprint cookies are filled with a fresh raspberry jam, they’re best enjoyed fresh. If you have any leftover, store them in an airtight container in the refrigerator for up to 3 days.
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Freezing Instructions
Place the filled thumbprint cookies onto a baking sheet and freeze for an hour, or until completely frozen. Transfer them to a freezer-safe container (place a piece of parchment paper between each layer of cookies), and freeze for up to 3 months. If you haven’t filled the cookies yet, place the baked cookies in a freezer-safe container and freeze for up to 3 months. When ready to serve, let the cookies thaw at room temperature and add the raspberry filling.
Serving Suggestions
Enjoy these cookies with a mug of chai hot chocolate or even for breakfast with a cup of coffee or tea. They’re a great “anytime” cookie because they’re not overly sweet!
