Raspberry jam may taste good on toast, but it's sooo much better in a cookie! Our raspberry thumprint cookies recipe features the flavors of raspberry and almond in every handheld treat. Oh, and did we mention the drizzled almond glaze?
Raspberry Thumbprint Cookies
There’s no need to go to a bakery or supermarket when the craving for thumbprint cookies hits. Instead, whip up a batch of our incredibly simple raspberry thumbprint cookies from ingredients you most likely have at home. The delicious drizzle of almond-flavored glaze on top makes these homemade treats extra special.
Ingredients for Raspberry Thumbprint Cookies
- Butter: Butter helps crisp the edges as the cookies bake.
- Sugar: Sugar contributes to the cookies’ texture, in addition to making them sweet enough to enjoy.
- Almond extract: Almond extract adds a slight nutty flavor and aroma to the cookies.
- All-purpose flour: Versatile all-purpose flour serves as the main structural component in thumbprint cookies.
- Seedless raspberry jam: Raspberry jam bakes into the “thumbprint” on each cookie for a deliciously tasty treat.
Glaze:
- Confectioners’ sugar: Confectioners’ sugar is the perfect consistency for creating a lovely cookie glaze.
- Almond extract: This gives the icing a lovely almond flavor.
Directions
Step 1: Form the dough
In a large bowl, cream the butter, sugar and almond extract until the dough is light and fluffy, about 5 to 7 minutes. Add the flour and mix well, then put the dough in the refrigerator and let it chill for 1 hour.
Step 2: Prepare and bake the cookies
Preheat the oven to 350°F. Roll the cookie dough into 1-inch balls and place them 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle (or your thumb), make an indentation in the center of each cookie without pressing all the way through. Fill the indentation on every cookie with 1/4 teaspoon jam.
Bake the cookies until the edges are lightly browned, or 13 to 16 minutes. Set the baking sheets on wire racks to cool completely.
Step 3: Make and add the glaze
In a small bowl, combine the confectioners’ sugar, almond extract and water. Drizzle this glaze over the cooled cookies.
Recipe Variations
- Use more than one jam: Find a few additional jam flavors, such as strawberry or orange, and use the new flavors in some of the cookie thumbprints for a little taste variation within the batch.
- Make a holiday version: Fill the cookie indentations with red or green candied cherry halves to celebrate winter holidays. Here’s the full recipe for holiday thumbprint cookies.
- Craft a cream cheese filling: Jam isn’t the only choice for a thumbprint cookie. Make a batch of the cream cheese filling from this red velvet thumbprint cookie recipe and add the filling partway through the baking time for a delectable treat.
How to Store Raspberry Thumbprint Cookies
Store raspberry thumbprint cookies in an airtight container; they’ll last for at least a few days on the counter, and will keep even longer in the refrigerator since the cooler temperature keeps the icing firm.
Can you freeze raspberry thumbprint cookies?
Yes, these cookies may be frozen to enjoy another time. Place them on a cookie sheet and freeze them until the jam and icing harden, then transfer the cookies to zippered freezer bags. Enjoy the cookies within three months for optimal flavor.
Raspberry Thumbprint Cookie Tips
Why do I have to chill the dough?
The dough for shortbread-style cookies such as these have a lot of butter or shortening in them, and the butter has to be cold when the cookies are formed, otherwise the cookies may spread out more than expected as they bake. If the dough feels greasy when scooping it to make cookies, it needs to go back in the refrigerator for another 30 minutes or so.
What other thumbprint cookies could I make?
The wonderful thing about thumbprint cookies is the abundance of different recipes for them! Try this contest-winning chocolate thumbprint cookies recipe, which features chocolate, nuts and a candy kiss, or these carrot spice thumbprint cookies which have all the deliciousness of a slice of carrot cake in a compact cookie form. For summery flavors, this coconut Key lime thumbprint cookie recipe is hard to beat!
Could I make this with a vegan butter substitute?
Yes, this recipe is easy to turn into a vegan-friendly dessert by simply swapping the butter for a vegan butter replacement. One product is quite different than the next, so for best results, pick one with a label that mentions the product is good for baking.
Raspberry-Almond Thumbprint Cookies
Prep Time
40 min
Cook Time
15 min
Yield
3-1/2 dozen
Ingredients
- 1 cup butter, softened
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup seedless raspberry jam
- GLAZE:
- 1/3 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 1 teaspoon water
Directions
- In a large bowl, cream butter, sugar and extract until light and fluffy, 5-7 minutes. Add flour and mix well. Chill for 1 hour.
- Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each; fill each with 1/4 teaspoon jam. Bake until the edges are lightly browned, 13-16 minutes. Remove to wire racks to cool completely.
- For glaze, in a small bowl, combine confectioners' sugar, extract and water. Drizzle over cookies.
Nutrition Facts
1 cookie: 94 calories, 4g fat (3g saturated fat), 11mg cholesterol, 31mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
These crisp, buttery thumbprints have a hint of almond and a touch of sweetness from the raspberry jam and a light drizzle of almond glaze.—Lana White, Roy, Washington
Recipe Creator
Loading Reviews
