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.

4.9 from 19 votes
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
Thumbprint Cookie
  • 1 cup (226g) butter, softened
  • cup (150g) granulated sugar
  • ½ teaspoon almond extract
  • 1 large egg yolk
  • 2 cups (256g) all-purpose flour
  • ½ cup seedless raspberry jam
  • ½ cup (63g) confectioners' sugar
  • ¾ teaspoon almond extract, optional
  • 1 teaspoon milk
  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

[brid autoplay="true" video="385464" player="16518" title="Raspberry Thumbprint Cookies" description="Raspberry Thumbprint Cookies" duration="47" uploaddate="2019-02-27 12:40:38" thumbnailurl="//cdn.brid.tv/live/partners/13014/thumb/385464_t_1551271205.png"]

For more great cookie recipes, check these out:

Maple Oatmeal Raisin Cookies

Pecan Sandies

Cut-Out Sugar Cookie Recipe

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  • Linda says:

    I can’t wait to taste the Thumbprint raspberry.


    can i use vanilla extract instead of almond.

  • Donna Kennedy says:

    Holiday favorite every year – melt in your mouth amazingness!!!

  • Lorraine says:

    Super easy

  • Pamela Jrnkins says:

    Love your recipes Can’t wait to try them !

  • Donna says:

    I love all of your recipes, food and cookies, I have so many cookie recipes to make but I can’t make them all I will pick 5 of my favorites, please keep posting. Happy aHoluday to you and your family

  • Jean says:

    Tried this. Liked it. Then tried a different version. Added peppermint extract, crushed a peppermint stick to the cookie dough. Then added some peppermint extract and crushed peppermint extract to the glaze
    The put a peppermint hug in the middle instead of the jam. The hugs burned on the tip. So next time I would add them the last few minutes of baking

  • Spud says:

    I believe the glaze drip is supposed to be 1T rather than the teaspoon listed.

  • donna hollifield says:

    These cookies are super amazing. Very easy to make and delicious.

  • Janis K says:

    Thank you for the recipe Ms Baker! It’s being bookmarked! I’m about to make a second batch. The first batch turned out beautifully with a nice density to the cookie – firm yet not crunchy – and they melt in the mouth. The only criticism I have is one of personal preference: there was too much almond extract in the glaze and it overpowered the delicate cookie. For my taste, a 1/4t. almond extract in the glaze would be ideal.
    I used a mixed berry jam that I had on hand for the first batch a couple weeks ago and it went nicely with the almond of the cookie. I’m going to make this batch today with vanilla extract and use a key lime ginger jam that I think will be amazing!

  • Tami says:

    I’m not a fan of fruit filling in/on cookies…could a candy of some sort be subbed on the cookie?

  • Marzette Johnson says:

    Will make the Thumbprint cookies!!!

  • Doris says:

    The butter is salted or unsalted,please thanks

    • Amanda Rettke says:

      I always use unsalted butter and will specify if it is ever salted. However, you can use either in this recipe. 🙂

  • Judith Garneau says:

    I haven’t had these in years. Used to love them

  • Kris says:

    Excellent thumbprint cookie recipe! I’ve made them several times and people rave over them! Thanks for sharing!

  • Pam Oliver says:

    Best cookie recipe ever! I can’t stop baking them and eating them all up! They hit the spot for any time of day too…I made them with blueberry filling, lemon, raspberry and apple so far…easy to make too! Thanks for sharing the best butter cookie recipe too…I could just have them with no filling…hooked on them

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.