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.
My daughter has an almond allergy. What can I use as a substitute for the almond extract?
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.
Would like to know the amount of cookies this makes.
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!
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.
Best cookie I have ever made. Perfect. No changes needed.
This has become one of our family’s favorite cookies. My kids often request them. I always make a double batch.
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?
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.😃💗
I roll mine in crushed walnuts before baking. Really good that way.
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! 🙂