Raspberry Thumbprint Cookies

filed under: Cookies on December 18, 2018

These Raspberry Thumbprint Cookies are a delicious melt-in-your-mouth cookie combining the flavors of shortbread and raspberry and topped with a delectable almond glaze. Check out these Turtle Thumbprint cookies that use the same shortbread foundation! If you are looking for more Cookie Recipes or maybe even my famous Snickerdoodle Recipe, I’ve got you covered.

Raspberry Thumbprint Cookies

The foundation for this amazingly simple (yet delicious) cookie is shortbread. I have always loved shortbread cookies, but after some research, I have a new found appreciation for them! Shortbread dates many many years to 12th century Scotland.  Shortbreads were a delicacy at that time and were reserved for only special events.  So what makes a shortbread?  Butter.   Shortbread actually started out as a biscuit bread, but by adding in a large amount of butter the dish became crumbly.  Back in the day, the term “short”, meant “crumbly” (at least when it applied to baked goods).  For this thumbprint recipe, we used a seedless raspberry jam as the centerpiece.  However, you could swap in the preserve of your choice.  An apple or a strawberry preserve would also taste amazing.

Raspberry Thumbprint Cookies on Cutting Board

How to Make Raspberry Thumbprint Cookies

These cookies are impressive.  They look like they take quite a bit of effort.  Spoiler Alert!  They don’t.  These cookies are so simple and whip together in just minutes!  To make this Raspberry Thumbprint Cookie recipe you simply cream together butter and sugar, add in some almond extract, and some flour.   Roll this out into 1 1/2 in cookie balls and fill with jam.   The hard work is done!  You pop them in the oven for about 14 minutes.   While the cookies are baking you throw the glaze together.  Whisk together confectioners sugar, almond extract, and milk.  Once the cookies come out of the oven, you just lightly drizzle over the top.  You can eat these raspberry thumbprint cookies warm or cold.  I prefer the gooey warm version!

Raspberry Thumbprint Cookies one with bite taken out

Thumbprint Cookies

The trick to making the perfect thumbprint is not to use your thumb.  Shh, don’t tell anyone.  I like to use the edge of my spoon.  I keep a small plate of flour out and dip the spoon in to prevent sticking and then lightly press to make your circular center.  Now, using your thumb will work too, have no fear. The other tip I will give you on these cookies is to actually roll out the ball with your hands.  If you use a cookie scoop you will get the right size, but don’t skip out on the hand rolling.  This motion seals the cookie dough together and prevents the base from cracking under heat.

Thumbprint Cookies

 

How to Store Thumbprint Cookies

Are you really worried about having extra?  Just kidding.  Yes, you can freeze and store Turtle Thumbprint cookies.   You might not want a whole batch laying around the house for fear or devouring them all.  After baking, allow the cookies to cool completely, and then place them in a freezer safe container.  I would suggest setting them flat and then adding a layer of parchment paper on top.

Side note about storage:  If you are planning to use these in a cookie exchange, freezing them will be your best bet!  Transporting these cookies might prove to be a bit of a challenge due to the jam center.

4.87 from 15 votes
rasthumb-blog2
Raspberry Thumbprint Cookies
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

These Raspberry Thumbprint Cookies are a delicious melt in your mouth cookie combining the flavors of shortbread and raspberry and topped with a delectable almond glaze.

Course: Dessert
Cuisine: American
Keyword: Raspberry Thumbprint
Servings: 24
Calories: 104 kcal
Author: Amanda Rettke
Ingredients
Thumbprint Cookie
  • 1 cup (226g) butter, softened
  • 2/3 cup (150g) granulated sugar
  • 1/2 tsp almond extract
  • 1 large egg yolk
  • 2 cups (256g) all-purpose flour
Toppings
  • 1/2 cups seedless raspberry jam
  • 1/2 cup (63g) confectioners sugar
  • 3/4 tsp almond extract, optional
  • 1 teaspoon milk
Instructions
  1. Preheat oven to 350°F.

  2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract, egg yolk, and flour until dough comes together.

  3. Chill dough for 15-30 minutes.

  4. Roll dough into 1 1/2 inch balls and place on a cookie sheet lined with parchment paper. Using a spoon, make a small impression in the center of each ball. Fill impression with jam.

  5. Bake for 14-18 minutes in preheated oven, or until lightly browned.
  6. In a medium bowl, mix together confectioners sugar, 3/4 tsp almond exact and milk until smooth.

  7. Drizzle over warm cookies.

Recipe Video

For more great cookie recipes, check these out:

Maple Oatmeal Raisin Cookies

Pecan Sandies

Cut-Out Sugar Cookie Recipe

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Comments

  • Sharon Lever says:

    Do these cookies freeze well?

  • Milind Patere says:

    I am pure veg
    Is egg is compulsion??

  • Loretta Fennelly says:

    Actually it’s a question can I use jelly or does it have to be jam

    • Amanda Rettke says:

      Yes, you can use jelly. 🙂

  • Reina says:

    I make these thumbprint cookies
    and I have to roll the balls in egg white..then make thumbprint..what
    am I doing wrong? I’m,going to make
    your recipe tomorrow!
    Mine were called Swedish tarts..they
    were very good..yours sound great.

  • Loretta says:

    How long can you store the thumbprint raspberry cookies without freezing them I make cookies from the old family recipe that I can store not freeze for up to two weeks will these cookies hold out that long without being refrigerated or freezed

  • Susan says:

    My daughter has an almond allergy. What can I use as a substitute for the almond extract?

    • Amanda Rettke says:

      You can omit the almond extract. However, Imitation Almond Extract – exactly labeled as “imitation almond extract” or showing “artificial flavor” in the ingredients is not made from almonds or almond oil and generally considered safe for folks with nut allergies to have.

  • Rita Winze says:

    Would like to know the amount of cookies this makes.

  • Julie Foley says:

    Best cookies I’ve ever had! So delicious with raspberry seedless jam! The cookie dough never really “came together “ but when I grabbed a ball, it molded together and held together better once I rolled it in my hands. My powdered sugar, almond extract/milk glaze came out so thick so I added a little extra milk and then it was perfect! So yummy & easy!

  • BELINDA says:

    YOU MISSPELLED EXTRACT ON THE PART OF YOUR RECIPE A THE VERY END ON THE PE HEAT OVEN SIDE AT THE VERY END. I WILL TRY THEM, THEY REALLY LOOK GREAT,THANKS.

  • Kay says:

    Best cookie I have ever made. Perfect. No changes needed.

  • Corie Woodruff says:

    This has become one of our family’s favorite cookies. My kids often request them. I always make a double batch.

  • Noeau says:

    Thumbprint Cookie recipe you simply cream together butter and sugar, add in some almond extract, and some flour. Roll this out into 1 1/2 in cookie balls and fill with jam. The hard work is done! You pop them in the oven for about 14 minutes. While the cookies are baking you throw the glaze together. Whisk together confectioners sugar, almond extract, and milk. There is no mention of an egg. But your recipe has an egg listed. Can it be made without an egg?

  • Karen Howard says:

    Going to make these & the ones I suggested on F -(fill w/cream cheese filling, & add 1/3 to 1/2 cup cocoa to 1 recipe of the batter & fill w/a caramel candy,reg. Caramels,Fudge Caramels – Dollar General carries both kinds, or Wherther’s Soft Caramels),for Valentine’s Day. Thank you.😃💗

  • Pam says:

    I roll mine in crushed walnuts before baking. Really good that way.

  • Courtney says:

    I’ve made this several times it’s a great recipe! They do spread a bit so the chill time definitely makes a difference. My family loves them thank you for this recipe! 🙂

  • Maria Amaya says:

    Everything looks great I want to try
    try these recipes.

  • Ketz says:

    Perfect and yummy
    Thanks for sharing !

  • Carmen says:

    Absolutely delicious and soft ! The cranberry give it a little bite! I love this recipe thank you!

  • Luke says:

    these are bloddy jammy devils!

  • Diane Stevenson says:

    Can you use lemon curd in place of the jam when making thumbprint cookies?

    • Amanda Rettke says:

      Yes, of course.

  • Kaylene says:

    Boy did these spread while baking 😞

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