This Raspberry Thumbprint Cookies Recipe makes a buttery, shortbread thumbprint cookie with a raspberry jam-filled center and a drizzle of almond-flavored glaze.
Shortbread is one of my favorite cookie flavors (I also used it on the Pecan Pie Squares) and it is the foundation of these sweet gems.
I think it's my favorite because it's just so buttery. And I love butter. Like. A lot.
My Mama said when I was a little kid, I'd grab a stick of butter out of the fridge and peel the paper down like I was peeling a banana and just lick it like a popsicle. Yeah. I like the butter.
We're gonna pretend it's totally okay that my Mama let me eat whole sticks of butter. We'll say it's the reason I do what I do today... I like the butter! 😍
Anyway, these Raspberry Thumbprint cookies are delish. That's what really matters here.
Tips for perfect Raspberry Thumbprint cookies:
- Use a small spoon instead of your actual thumb to make the "hole" in the middle. Dip it in flour between cookies so it doesn't stick!
- Use store-bought raspberry jam if that's your favorite flavor - but if you don't have that on hand, strawberry jam or peach preserves or really any flavor your like works just as well.
- Use a cookie scoop to get consistent sized balls of dough, but still use your hands to roll them out so they'll be smooth without cracks!
Just like the Perfect Sugar Cookies or the White Chocolate Macadamia Nut cookies, this is another cookie that would be perfect for Santa! Or if you just love shortbread, try these easy Slice and Bake Shortbread Cookies.
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Raspberry Thumbprint Cookie Ingredients:
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PrintRecipe
Raspberry Thumbprint Cookies
- Total Time: 1 hour 20 minutes
- Yield: 24 1x
Description
This Raspberry Thumbprint Cookies Recipe makes a buttery, shortbread thumbprint cookie with a raspberry jam-filled center and a drizzle of almond-flavored glaze.
Ingredients
Ingredients
2 cups flour
¼ teaspoon salt
1 cup butter-softened
½ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ cup raspberry jam
Glaze
1 cup powdered sugar
3-4 tablespoon heavy whipping cream
½ teaspoon vanilla extract
½ teaspoon almond extract
Instructions
Instructions:
- In a medium bowl, combine the flour and salt. Whisk and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy, about 2-3 minutes.
- Add in sugar slowly and mix well. Add in the vanilla and almond extracts and mix well. Gradually add in the flour mixture and mix until well combined. The dough will be a bit crumbly.
- Roll the dough into a large ball and wrap in plastic wrap. Place in the refrigerator for at least two hours (or overnight).
- Once the dough is chilled, preheat your oven to 350°F and prepare a baking sheet with nonstick spray or line with parchment paper.
- Roll the dough into 2 tablespoon balls and place on a baking sheet. If the dough is too crumbly to roll into balls, add a few drops of water and knead it until it forms a ball.
- Using your thumb or a small spoon, push down the center of the circle creating a hole in the center, make sure not to go all the way through.
- Place about 1 teaspoon of raspberry jam in each cookie.
- Bake for 11-12 minutes or until slightly browned.
- Allow cookies to cool on a wire rack while you prepare the glaze.
- Add the powdered sugar, whipping cream and extracts in a small bowl and whisk until combined and smooth. Feel free to add more cream if needed to make a drizzle.
- Use a spoon to drizzle all over the cookies.
- Place the cookies in the refrigerator and let them chill for at least 2 hours so the jam and glaze will set. Enjoy!!
- Prep Time: 1 hour 10 mins
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Cindy Boor
Hi Rose! Thanks so much for your recipes!I plan on making some but was wondering how far in advance can u make them and still be fresh and soft? Also while copying the Rasp. Thumbprint cookies I notice that you only mention adding the vanilla extract to the cookie dough? No almond? Please get back to me on that this is my favorite kind. Thank you.