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
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
  • 2/3 cup (150g) granulated sugar
  • 1/2 tsp almond extract
  • 1 large egg yolk
  • 2 cups (256g) all-purpose flour
  • 1/2 cups seedless raspberry jam
  • 1/2 cup (63g) confectioners sugar
  • 3/4 tsp 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

For more great cookie recipes, check these out:

Maple Oatmeal Raisin Cookies

Pecan Sandies

Cut-Out Sugar Cookie Recipe

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  • Donna Rutkowski says:

    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.

    • Amanda says:

      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.

  • Vicki Perkins says:

    Donna, You could also use vanilla extract.

  • Cherise says:

    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

  • Nancy Robinson says:

    Donna, I think raspberry and lemon are great together, so that might be another option.

  • marilyn r hammond says:

    can you put melted chocolate middle

  • Diana says:

    Hi…in the video no mention of almond extract or egg yolks. Only vanilla. So which recipe is correct?

    • Amanda says:

      The written recipe is correct!

  • Marie says:

    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.

  • Luann says:

    I followed the recipe to a T, but my cookies spread like crazy….any idea why?

    • Becky Abrams says:

      Did you chill the dough?

  • Lisa says:

    These were excellent! I love butter in my baked goods. Everyone loved them and I’ll be making more for Christmas. Thank you!

  • Valerie says:

    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!

  • Margie says:

    I made these cookies today and followed the recipe exactly as written. I’d have to say that these are possibly the best cookies I’ve ever tasted! I immediately had to make a second batch. This recipe is definitely a keeper.

    • Amanda says:

      So glad Margie!!

  • Pam Cobb says:

    We used blueberry preserves and the cookies were delicious but we had problems with crumbling. We added extra butter to one batch and they really spread out too much.

    • Bonnie greenhoe says:

      Put your cookies in the fridge for 15 mins or longer and they won’t spread out.

  • Macarena burgueño says:

    It says 2 cups of flour 256grs, is that correct? Or each cup of 256 grs?

  • Pat Farber says:

    Can you substitute something for the egg yoke?

  • Cathy Sloan says:

    These are the most delicious cookies ever! Thanks for posting. Have a question. Can you use lemon curd in center. And if you do would it be before baking? Keep all your fantastic recipes and tips coming!

  • Pjain says:

    I like these cookies , looks yummy. In video I don’t see if you use egg , but in written instructions egg is used. So can we make it without egg as I am vegetarian. Will it give the same texture?

  • Penny Howard says:

    So addicting and delicious! Made them at Christmas time and they were gone over night. Had to remake and they have become a new family favorite. I scoop the shapes but hand roll as suggested. Doesn’t take too long. I forgot the drizzle the first time and didn’t miss it but won’t forget it again. Adds another layer of tasty almond on top. Thanks for the recipe!

    • Amanda says:

      So glad you enjoyed them Penny!

  • Penny Howard says:

    Meant to give it five huge stars! Yummy with raspberry seedless jam! Have done it with strawberry as well but raspberry rules!

  • Marlene says:

    Could I use lemon or lime curd instead of raspberry jam?

  • Carol says:

    Can’t wait to try the Raspberry Thumbprint Ccokies! They sound amazing! Thank you for all of your posts!

  • Treva says:

    Raspberry thumbprint cookies are my husbands favorite cookies since childhood. I was hesitant to try and make them. How do you compete with Nanas cookies? Well he says these are the best he’s ever had! My whole family agrees.

  • Kim says:

    Beautiful cookies! Is the butter unsalted or salted?

  • Jeanne Peck says:

    In the video and blog I did not see the egg yolk used or mentioned, but it is listed in the ingredients. Which is correct, egg yolk or no egg yolk ?Also is the butter salted or unsalted?

  • Charlotte Ebel says:

    I made the raspberry thumb print cookies for Thanksgiving and my family loved them I used strawberry jam also I found using a wine cork screw worked perfect too make lmpression in cookies making a few more for Christmas

  • Brenda says:

    Looks great

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