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
Ingredients
Thumbprint Cookie
- 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
Toppings
- ½ cup seedless raspberry jam
- ½ cup (63 g) confectioners' sugar
- ¾ teaspoon almond extract, optional
- 1 teaspoon milk
Instructions
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I would love to try these. I have a tree nut allergy on my family . What would you suggest in replacing the almond extract. Thank you. Your recipes are wonderful.
Donna
You should be able to use Imitation Almond Extract as that is not made with nuts. Pure almond extract is made with almond oil and might be an issue.
Donna, You could also use vanilla extract.
I made these yesterday. After reading the comments I ended up using all butter and dough was nice and cookie wasn’t dry at all! The pictures of course look so perfect where mine weren’t however they are VERY good! Very “shortbread “ taste
Donna, I think raspberry and lemon are great together, so that might be another option.
can you put melted chocolate middle
Hi…in the video no mention of almond extract or egg yolks. Only vanilla. So which recipe is correct?
The written recipe is correct!
Made these tonight. They are absolutely delicious. I made half of the batch with raspberry Jam and half with fig jam. Can’t wait to try again swapping different extract and jam combinations.
I followed the recipe to a T, but my cookies spread like crazy….any idea why?
Did you chill the dough?
These were excellent! I love butter in my baked goods. Everyone loved them and I’ll be making more for Christmas. Thank you!
Delicious! For me though i had to cook for much longer around 27 mins. But that is because i made them too big. But still a great recipe. I am NOT a baker and i will be using this recipe forever. Thanks!