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    Home » Harvesting » Dessert Recipes

    Raspberry Thumbprint Cookies with Almond Icing

    Published: Dec 18, 2020 · Modified: Nov 30, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    A buttery shortbread thumbprint cookie with raspberry jam baked in the center and drizzled with an almond flavored icing.
    Jump to Recipe Jump to Video Print Recipe
    [adthrive-in-post-video-player video-id="fXRvIAtJ" upload-date="2020-12-26T18:33:10.000Z" name="Raspberry Thumbprint Cookies" description="Raspberry Thumbprint Cookies with Almond Icing" player-type="default" override-embed="default"]

    Raspberry Thumbprint Cookies are a classic cookie made often during the holiday season. A shortbread cookie dough is filled with a raspberry jam and baked until just golden around the edges. Once cooled, these cookies are drizzled with an almond flavored icing that compliments the flavors of the cookie perfectly.

    These Raspberry Thumbprint Cookies are a tasty bite-sized treats that work great for cookie exchanges, to take to parties, or to offer as a holiday food gift. They are also delicious with a hot cup of tea and a good book on a chilly winter afternoon!

    3 Raspberry Thumbprint Cookies in a stack on a blue snowman plate

    Classic Christmas Cookies That Never Get Old

    Recently I made these Pecan Pie Thumbprint Cookies. They got me to thinking about these Raspberry Thumbprint Cookies that I have been making for many years now. So, of course, I had to make them! What is great about this cookie recipe is the fact that you can fill them with pretty much any flavor jam you wish, and you can make a variety of flavors with just one batch!

    I have made these cookies and filled them with raspberry, strawberry, rhubarb, apricot, pineapple, peach, and grape jam. I am sure there are many other jams out there that would be just as tasty! Whatever your favorite it, then you can be sure it will be delicious!

    Raspberry Thumbprint Cookie with a bite taken out of it.

    What You Need To Make Raspberry Thumbprint Cookies

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    *please refer to the recipe card for the full list and instructions*

    Butter

    Sugar

    All-purpose flour

    Raspberry jam

    Almond extract, this is my favorite brand.

    Rimless cookie sheet, I use these cookie sheets.

    Cooling racks, I love these stackable ones!

    Glazed Raspberry Thumbprint Cookies on cooling rack

    Tips and Substitutions

    • Be sure to chill the cookie dough for at least 1 hour.
    • Use a tablespoon sized cookie scoop to get perfectly portioned cookies.
    • Use your thumb (be sure your nail is trimmed) or the back of a small spoon to make the indent in the cookie dough.
    • Skip the jam and bake the cookies with the thumbprint and then fill the cooled cookie with Nutella!
    • Roll the cookie dough in granulated sugar before making the thumbprint.
    • Substitute amaretto liqueur for the almond extract and milk in the glaze.

    Other Thumbprint Cookies To Make

    Pecan Pie Thumbprint Cookies

    Red Velvet Peppermint Thumbprints

    Coconut Lime Thumbprints

    Hazelnut Thumbprints

    Eggnog Thumbprint Cookies

    glazed cookies on cooling rack

    *If you made this Raspberry Thumbprint Cookie Recipe, please give it a star rating*

    Raspberry Thumbprint Cookies

    Shelby Law Ruttan
    A buttery shortbread thumbprint cookie with raspberry jam baked in the center and drizzled with an almond flavored icing.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    Chilling Time 1 hr
    Total Time 1 hr 27 mins
    Course Dessert Recipes
    Cuisine American
    Servings 24
    Calories 157 kcal

    Ingredients
      

    • 2 cups all-purpose flour
    • ¾ cup unsalted butter softened
    • ½ cup granulated sugar
    • ¼ cup brown sugar packed
    • 1 large egg
    • ½ teaspoon almond extract
    • ¼ teaspoon salt
    • 24 teaspoons raspberry jam
    • 1 cup powdered sugar
    • 1 teaspoon almond extract
    • 1 ½ tablespoons milk

    Instructions
     

    • In a large bowl beat the butter till softened. Add sugar and brown sugar and beat till fluffy. Add the egg, vanilla, and salt and beat well. Add the flour and beat till well mixed. Cover and chill about 1 hour.
      creaming together butter and sugar
    • Preheat the oven to 350 degrees. Remove the cookie dough from the refrigerator. Roll the dough into 1 tablespoon sized balls and place on a parchment lined cookie sheet.
    • Make an indent in the center of the dough with your thumb. Place 1 teaspoon of jam in the center of the dough. Bake for 13 minutes, or until the cookies are lightly browned around the edges. Cool completely.
    • In a small mixing bowl, combine the powdered sugar, milk, and almond extract until smooth. Drizzle over top of the cooled cookies and allow the icing to dry. Store in an airtight container.
      adding icing to cookies

    Video

    [adthrive-in-post-video-player video-id="fXRvIAtJ" upload-date="2020-12-26T18:33:10.000Z" name="Raspberry Thumbprint Cookies" description="Raspberry Thumbprint Cookies with Almond Icing" player-type="default" override-embed="default"]

    Notes

    Tips and Substitutions

    • Be sure to chill the cookie dough for at least 1 hour.
    • Use a tablespoon sized cookie scoop to get perfectly portioned cookies.
    • Use your thumb (be sure your nail is trimmed) or the back of a small spoon to make the indent in the cookie dough.
    • Skip the jam and bake the cookies with the thumbprint and then fill the cooled cookie with Nutella!
    • Roll the cookie dough in granulated sugar before making the thumbprint.
    • Substitute amaretto liqueur for the almond extract and milk in the glaze.

    Nutrition

    Serving: 24gCalories: 157kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 23mgSodium: 32mgPotassium: 24mgFiber: 1gSugar: 15gVitamin A: 189IUVitamin C: 1mgCalcium: 9mgIron: 1mg
    Keyword Raspberry Thumbprint Cookies
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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    Welcome! I'm Shelby, author of Honeybunch Hunts. I grew up with self sustaining parents and enjoyed the fruits of their harvest. This website is dedicated to recipes to preserve that harvest, and how to be self sustainable along....

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