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.
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Hi. I live in a country that does not have all purpose flour. Can you please suggest another flour? Cake flour perhaps? And would the ratio be different?
I read cake or pastry flour would work.
Hi, I googled this and saw that you will need to add 2T extra cake flour for every cup you use to make the cake flour equivalent to all purpose. Hope it works!
The difference between all purpose and self rising is that self rising has baking powder in it, all purpose does not. Just eliminate the baking powder in recipes that call for all purpose because it’s already in the self rising. Cake flour also does not have baking powder, so you will have to add the baking powder that the recipe calls for in that. Hope that’s clear.
Made these today, so yummy
I love your recipes. Sooooo darn good . And not hard to make . Merry Christmas
I love all your recipe’s and make most…Love the Ooey, Gooey buttery and lemon are a family fave!!!
Can’t wait to try the thumbprint cookies. I have been making them for years, but I will try a variation.
I made these tonight to see if I wanted to add them to my Christmas treat rotation. Holy cow! Ah-mazing! I rarely eat the treats I make, and I’ve eaten 3 already. Note – I did not have almond extract and used vanilla instead and only added the glaze to half of them. Preferred unglazed.
The recipe looks fabulous…!
I am not a fan of Almond extract. I wonder if I can substitute it with Vanilla Extract and still get a yummy cookie.
I use 1/2 of the almond extract or none at all!
made these today and all my jam cooked out of the impression made in cookie and was all over the parchment paper, leaving the impression empty. Why would this happen?
Sounds like the impression wasn’t deep enough to hold the filling.
Hi Amanda!!! Recently tried this recipe and it is terrific! They make a very nice shape cookie, as well as very tasty. Everyone loved them, so I will make again and add to my holiday cookie list. I think I will leave out the almond in the icing next time, otherwise, a great cookie! Oh! I made them with both raspberry and apricot jams. Yum!!
I made these today
They are really good, easy to make.
I will be making more for Christmas