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*
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!
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
Red Velvet Peppermint Thumbprints
*If you made this Raspberry Thumbprint Cookie Recipe, please give it a star rating*
Raspberry Thumbprint Cookies
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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