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Weight Watchers Raspberry Thumbprint Cookies

Weight Watchers Raspberry Thumbprint Cookies Recipe

Weight Watchers Raspberry Thumbprint Cookies Recipe, a fantastic dessert for any occasion.

These cookies feature a soft, buttery base with a sweet raspberry jam center, creating a wonderful combination of flavors.

They’re simple to make, requiring basic ingredients like flour, sugar, butter, and of course, raspberry jam. Almond extract adds a subtle, nutty aroma that pairs perfectly with the raspberry.

These cookies are a perfect Christmas cookie. They’re also great for sharing at gatherings or enjoying with a cup of tea.

They’re also versatile; you can switch up the jam flavor to suit your taste. Maybe try strawberry or apricot for a different twist!

A few tips to get the best results: make sure your butter is at room temperature for easier mixing, and don’t forget to let the dough chill in the fridge. This makes it easier to handle.

Overhead view of Weight Watchers Raspberry-Almond Thumbprint Cookies on a baking sheet.

Weight Watchers Points

4 Points (2022/2023 Plan)

Tips and Tricks

Toasting Almonds

For the best flavor, toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes until they are golden brown and fragrant. Keep an eye on them as they can burn quickly. Let them cool before chopping and adding to the dough.

Mixing the Dough

When creaming the butter and sugar, make sure the butter is at room temperature. This ensures a light and fluffy mixture, which helps create a tender cookie.

Chilling the Dough

Don’t skip the chilling step. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.

Even Baking

For even baking, use a cookie scoop to ensure all dough balls are the same size. This helps them bake uniformly.

Jam Filling

Be careful not to overfill the indentations with jam. A little goes a long way, and too much can cause the jam to overflow and burn during baking.

Storing Cookies

Store the cooled cookies in an airtight container at room temperature for up to a week. You can layer them with parchment paper to prevent sticking.

Freezing Instructions

These cookies freeze well. Once baked and cooled, layer them between sheets of parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Alternative Flavors

Feel free to experiment with different flavors of jam, such as apricot, strawberry, or blackberry. You can also try adding a little lemon zest to the dough for a citrusy twist.

Presentation Tip

For a festive touch, dust the cooled cookies with a light sprinkle of powdered sugar before serving. This adds a nice finish and a bit of extra sweetness.

Related Recipes

Weight Watchers Eggnog Thumbprint Cookies

Weight Watchers Holiday Sugar Cookies

Weight Watchers Snowflake Spritz Cookies

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Weight Watchers Raspberry-Almond Thumbprint Cookies on a cookie sheet.

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Raspberry Thumbprint Cookies on a baking sheet.

Weight Watchers Raspberry Thumbprint Cookies

Nesting Lane
Weight Watchers Raspberry Thumbprint Cookies Recipe. The perfect Christmas cookie, or every day dessert the whole family will love!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
chill and cooling time 35 minutes
Total Time 1 hour 5 minutes
Course Cookies
Cuisine American
Servings 32



  • In a medium-sized bowl, mix together flour, baking powder, and salt. Once mixed, put this bowl aside for later.
  • In a different medium-sized bowl, use an electric mixer to blend the sugar and butter until they're light and fluffy.
  • Add milk and almond extract to the sugar and butter mixture. Beat them together well.
  • Now, add the flour mixture and almonds to the sugar mixture. Stir everything until it's all mixed.
  • Cover the bowl with a lid or plastic wrap and put it in the fridge. Leave it there for about 30 minutes so it can get firm.
  • Turn on your oven and set it to 350ºF to preheat.
  • Spray cooking spray on 2 large cookie sheets.
  • Take the dough out of the fridge. Scoop out tablespoons of dough and roll them into 32 balls.
  • Place these balls on the cookie sheets, keeping them about 1 inch apart.
  • Press your thumb into the center of each dough ball to make a small indentation.
  • Use a small spoon to put jam into each indentation.
  • Put the cookie sheets in the oven and bake for 10 to 12 minutes, or until the bottoms of the cookies are golden.
  • After taking them out of the oven, let the cookies sit on the sheets for 1 or 2 minutes.
  • Finally, move the cookies to a wire rack to cool down completely.


Yields: 1 cookie per serving
4 Points (2022/2023 Plan)


Calories: 87kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 26mgPotassium: 38mgFiber: 1gSugar: 5gVitamin A: 62IUCalcium: 17mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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