Yield: 24 cookies
Raspberry Thumbprint Cookies
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.
Prep Time
15 minutes
Cook Time
10 minutes
Additional Time
30 minutes
Total Time
55 minutes
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon table salt
- 1 large egg
- 1 teaspoon almond extract
- 3 cups all-purpose flour, spooned and leveled
- 2/3 cup raspberry jam, divided
For the Glaze
- 2/3 cup powdered sugar
- 1/2 teaspoon almond extract
- 1-2 tablespoons heavy cream, divided
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or a Silpat.
- Using a mixer, beat the butter, white sugar, brown sugar, and salt until smooth and creamy.
- Mix in the egg and almond extract. Do not overbeat.
- Gradually add in the flour, mixing just until a smooth dough forms.
- Using a 1 1/2 tablespoon scoop, scoop the dough into round balls and place on prepared baking sheets.
- Indent the center of each cookie using a rounded 1-teaspoon spoon or a clean thumb.
- Fill each indentation with 1 teaspoon of jam, making sure it rounds slightly above the dough. Refrigerate the cookies for 30 minutes before baking.
- When ready to bake, place the cookies in the oven and bake for 10-14 minutes or until set on the edges but not browned.
- Allow the cookies to cool for 10 minutes on the hot pan, then move to a cooling rack to finish cooling completely.
- Whisk together the powdered sugar, almond extract, and 1 tablespoon cream until smooth. Slowly whisk in additional cream, 1 teaspoon at a time, until you reach your desired consistency. The glaze should run slowly.
- Drizzle the glaze over the cooled cookies and allow them to set for 10 minutes before serving.
Notes
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.
Variations
- 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.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 52mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.