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?
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I can’t wait to taste the Thumbprint raspberry.
can i use vanilla extract instead of almond.
Holiday favorite every year – melt in your mouth amazingness!!!
Super easy
Love your recipes Can’t wait to try them !
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
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
I believe the glaze drip is supposed to be 1T rather than the teaspoon listed.
These cookies are super amazing. Very easy to make and delicious.
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!