Raspberry Thumbprint Cookies are a classic cookie made often during the holiday season. A buttery 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.
Raspberry Thumbprint Cookies are a classic Christmas cookie! These tasty bite-sized treats work great for cookie exchanges, holiday parties, or to offer as a holiday food gift.
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Why You'll Love Raspberry Thumbprints
Buttery Perfection: The cookies are soft and rich with a melt-in-your-mouth texture.
Easy to Make: Simple ingredients and straightforward steps make these cookies beginner-friendly.
Versatile Treat: can be made with a variety of jam flavors.
Ingredients
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- All-purpose flour
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large egg
- Almond extract
- Salt
- Raspberry jam
- Powdered sugar
- Milk
*please refer to the recipe card for the full list and instructions*
How to Make Raspberry Thumbprint Cookies
Make dough
In a large bowl beat the butter till softened. Add sugar and brown sugar and beat till fluffy. Beat in the egg, vanilla, and salt and until well combined. Add the flour and beat till well mixed. Cover and chill about 1 hour.
Shape dough
Remove the cookie dough from the refrigerator. Roll the dough into 1 tablespoon sized balls and place on a parchment lined cookie sheet.
Make indents
Make an indent in the center of the dough with your thumb.
Fill and bake
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.
Drizzle icing
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.
Substitutions
Raspberry Jam Substitute: Swap with strawberry, apricot, or blackberry jam for a different fruity flavor.
Butter Substitute: Use margarine or plant-based butter for a dairy-free option.
Granulated Sugar Substitute: Use coconut sugar or a low-carb sweetener like erythritol for a refined sugar-free option.
Variations
- Hazelnut filling: Skip the jam and bake the cookies with the thumbprint and then fill the cooled cookie with Nutella!
- Shimmering sugar coating: Roll the cookie dough in granulated sugar before making the thumbprint.
- Boozy substitute: use amaretto liqueur for the almond extract and milk in the glaze.:
Top Tips
- Be sure to chill the cookie dough for at least 1 hour.
- Use a tablespoon sized cookie scoop (affiliate link) 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.
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📖 Recipe
Raspberry Thumbprint Cookies
As an Amazon Associate I earn from qualifying purchases.
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.
- 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.
Video
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.
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