Satisfy your sweet tooth with our Raspberry Thumbprint Cookies! A delicious raspberry jam and sweet glaze make the almond-flavored cookies a great treat for any occasion.
This classic shortbread cookie recipe is a family favorite that's quick and easy to make. They are perfect for holiday snacking, a cookie exchange, or given as gifts.
A sweet and fruity center adds a pop of flavor to each almond shortbread cookie. Plus, the texture is so tender and buttery that it melts in your mouth.
What are Thumbprint Cookies?
Thumbprint cookies are made by pressing your thumb into a dough ball and filling the center with fruit preserves or jelly.
You can also fill them with chocolate or seasonal flavors like these eggnog thumbprint cookies.
Why You'll Love Thumbprint Cookies with Jam
These shortbread cookies with raspberry jam and a sweet glaze look so pretty on holiday cookie trays. It's an easy recipe that you will make every year.
- Easy to make with simple ingredients. Most of these ingredients can be found in your kitchen, making these fantastic cookies year-round.
- You can make them in different flavors. There are so many different fillings that work and taste great.
- Perfect holiday cookie. The bright red jam makes these festive cookies for Christmas or Valentine's Day. They look so pretty on a cookie platter.
All you need are some basic pantry items and a jar of jam to make a batch of these sweet raspberry cookies. It's time to get baking for the holiday season!
- Unsalted Butter - Set it out ahead of time to soften. You can substitute salted butter and skip the extra salt instead.
- Sugar - This cookie recipe requires granulated white sugar, light brown sugar, and powdered sugar.
- Large Egg - Binds the ingredients together.
- Almond Extract - You can omit this or substitute vanilla extract for a slightly milder flavor.
- All-Purpose Flour - Thickens the dough. See how to measure flour correctly so the dough is not crumbly.
- Jam - We love using sweet raspberry jam or preserves with the buttery shortbread cookie, but you can use any kind of jam.
- Heavy Cream - Substitute whole milk or half and half if desired. They are thinner, so you will need less. You can also use water, but the flavor won't be as rich and delicious.
- Tools - baking sheet, parchment paper, hand or stand mixer, large mixing bowl, 1 ½ tablespoon cookie scoop, and a rounded teaspoon
How To Make Raspberry Thumbprint Cookies
This raspberry thumbprint cookie recipe is easy to make in minutes. Use your stand mixer to prep the dough, then roll and bake.
- Make the dough. Cream the butter and sugars in a large bowl until light and fluffy. Mix in the egg and extract. Do not overbeat. Gradually add the flour until a smooth dough forms.
- Roll cookie dough balls. Roll the dough into round balls using a 1 ½ Tablespoon cookie scoop, then place on the prepared baking sheets. Using a rounded 1-teaspoon spoon or clean thumb, indent the center of each cookie.
- Fill the indents. Spoon a teaspoon of jam into the center of the cookie dough, rounding it up slightly. Refrigerate the cookies for 30 minutes before baking.
- Bake and cool. Bake for 10-14 minutes or until the edges of the cookies are set but not browned. Allow the cookies to cool for 10 minutes, then move to a cooling rack to cool completely. Drizzle with the sweet glaze and let set before serving.
On the Counter - Keep leftover raspberry almond cookies at room temperature in a cool, dry place for up to one week. I recommend storing them in a single layer in an airtight container to prevent sticking.
In the Freezer - You can freeze these cookies for 2-3 months and thaw them at room temperature before serving.
Make Ahead - The unbaked indented dough balls can also be frozen in a freezer-safe container for a few months. When it's time to bake, fill the dough as directed and bake for a few extra minutes.
Tips and Tricks
- Take your time mixing the dough. The dough may be stiff, but it will come together. If it is crumbly, continue mixing a little longer.
- Keep the dough from sticking. When making the centers, use a small amount of flour on the back of the spoon to keep it from sticking to the dough.
- Chill the filled dough balls for best results. This will keep the cookies from spreading too much during baking.
- Roll the dough balls in a small bowl of granulated sugar or chopped nuts before adding the indent and jam.
- Use any jam or preserves in the centers. Nutella, apple butter, lemon curd, and blackberry preserves are a few of our favorites.
- Make chocolate dough for chocolate thumbprint cookies.
Raspberry preserves are the most commonly used filling because the tart flavor pairs so well with the buttery dough. Feel free to use any flavor you like or have on hand.
Usually, the shortbread cookie dough will crack if you use too much flour. Use the spoon and scoop method to use the right amount.
Also, roll the dough into a smooth ball, then press slowly and gently. If cracks happen, gently press it back together and smooth the dough before filling the centers.
More Cookie Recipes
- Christmas Kiss Cookies
- Peppermint Meltaways
- Molasses Crackle Cookies
- Cranberry Icebox Cookies
- Peppermint Oreo Cookies
- Chocolate Chip Christmas Cookies
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