These Raspberry Thumbprint Cookies are delicious melt-in-your-mouth cookies 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 newfound 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 shortbread? Butter. Shortbread actually started out as biscuit bread, but by adding in a large amount of butter the dish became crumbly.
Tips for 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.
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.
How to Store Thumbprint Cookies
After baking, allow the cookies to cool completely, and then place them in an airtight container or freezer-safe sealable plastic bag. I would suggest setting them flat and then adding a layer of parchment paper between any layers.
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.
Raspberry Thumbprint Cookies
- 1 cup (226 g) butter, softened
- ⅔ cup (150 g) granulated sugar
- ½ teaspoon almond extract
- 1 large egg yolk
- 2 cups (256 g) all-purpose flour
- ½ cup seedless raspberry jam
- ½ cup (63 g) confectioners' sugar
- ¾ teaspoon almond extract, optional
- 1 teaspoon milk
- Preheat oven to 350°F.
- 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.
- Chill dough for 15-30 minutes.
- Roll dough into 1 ½ 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.
- Bake for 14-18 minutes in preheated oven, or until lightly browned.
- In a medium bowl, mix together confectioners sugar, 3/4 tsp almond exact and milk until smooth.
- Drizzle over warm cookies.
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Everyone LOVES these!!
Can I change almond extract for vanilla???
Did you try it? Because that’s what I want to do.
Im sure you can You just wont get the almond flavor
Easy to make…easy to bake…real easy to eat! Big hit with the family on Christmas eve!
These were amazing!!! So buttery, yum!!!
I tried to make this cookie and it does not come together is is crumbly.
What can I do….
You can try adding another egg yolk. I am hearing this across the board when it comes to baking recipes, that climate may be a factor, and that doughs are not behaving as they have in the past. For instance, someone has made a cookie recipe dozens of time and all of a sudden this year, the dough is dry. In tose cases I would pick the liquid that is in the recipe and try adding a bit more. Like eggs, water, milk, cream, etc.
I rolled them in Perl Sugar and put a candied cherry in the indentation! Really good!
I made these at Christmas time for my family and they were a big hit! I will be baking these at least every Christmas in the future.