Take the butter out of the fridge 30–60 minutes before starting so it softens slightly. Preheat your oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.

Tip: Cold dough is easier to shape and keeps cookies from spreading too thin. If your kitchen is warm, chill the dough 20 minutes before scooping.

In a mixing bowl, beat the butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add the egg yolk, vanilla, and almond extract and mix until combined.

Tip: For extra richness, add the whole egg instead of just the yolk; for a lighter texture, stick with the yolk only.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.

Slowly add dry ingredients to the butter mixture on low speed until just combined. Avoid overmixing.

Kitchen tip: If your dough feels very soft, chill it 15–30 minutes. Slightly firm dough scoops and indents nicer.

Using a cookie scoop or tablespoon, portion dough into 1-tablespoon balls and roll lightly in your hands. If using powdered sugar, roll the balls in the sugar for a frosted look.

Place balls on the prepared baking sheet 2 inches apart.

Press a shallow indentation in the center of each cookie with your thumb, the back of a spoon, or the handle of a wooden spoon to create the thumbprint well.

Tip: Press once after the cookies have baked for a creamier rim, or press before baking for a defined well.

Bake for 10–12 minutes, until the edges are set but the center is still slightly soft. Cookies will firm as they cool.

Rotate sheets halfway through baking if your oven has hot spots.

Kitchen tip: If the cookies puff and lose their indentation, gently press the indentation again when they come out of the oven, then fill.

Spoon about 1/2 teaspoon of raspberry jam or compote into each indentation while cookies are still a bit warm.

For a glossy, more sophisticated filling, warm the jam slightly in a saucepan and strain out seeds (if desired), then pipe into wells.

Flavor suggestion: Mix a teaspoon of orange zest into the jam for a citrus lift; or swirl a small dollop of Nutella into the jam for hazelnut-chocolate romance.

Transfer cookies to a cooling rack to cool completely. Sprinkle with flaky sea salt or sanding sugar for sparkle and contrast, if desired.

Tip: For a dusting of powdered sugar, wait until cookies are completely cool so the sugar doesn’t dissolve into the jam.