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!
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!
What You Need To Make Raspberry Thumbprint Cookies
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*please refer to the recipe card for the full list and 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.
Tips and Substitutions
Be sure to chill the cookie dough for at least 1 hour.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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