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These Raspberry Almond Thumbprint Cookies are classic shortbread cookies with sweet raspberry jam and drizzled with a yummy almond glaze. A delicious holiday cookie all your friends and family will love!
Do not fret, these cookies are incredibly easy to make. It's a very simple dough that comes together nice and quick. Plus, I use already prepared jam to make it even easier. They are a classic but easy holiday cookie that you'll want to make and share again and again.
Raspberry Thumbprint Cookies Recipe Ingredients
- Salted Butter
- Sugar
- Pure Vanilla Extract
- Pure Almond Extract
- Unbleached All Purpose Flour
- Seedless Raspberry Jam
- Powdered Sugar
- Water
Substitution Suggestions:
- Salted Butter: I prefer to use salted butter in my cookies and baked goods. You can use unsalted butter and add ¼ teaspoon of salt to the cookie dough.
- Pure Extracts: It is so important to use pure vanilla and almond extracts. The imitation ones leave an unwanted after taste to the cookies.
- Seedless Raspberry Jam: My family prefers the seedless raspberry jam, but you can use any jam you like. Strawberry, blueberry, triple berry, even marmalades are delicious with this recipe!
How to Make Thumbprint Cookies
- In a stand mixer or with hand beaters, beat together the butter, sugar, vanilla extract and almond extract until creamy.
- Add the flour and mix on low until fully combined.
- Cover and chill the dough for 1 hour.
- Using a small cookie scoop, scoop the dough and place 2 inches apart on parchment lined cookie sheets.
- Roll the scoops into smooth balls.
- Using your thumb, make an indent in the center of the ball. If the cookie cracks, smooth it out with your fingers or just let there be cracks.
- Add a heaping ¼ teaspoon of jam to each indentation.
- Bake the cookies in a preheated 350°F oven for 14-16 minutes until the edges are set and very lightly browned.
- Let cookies cool on pan for 2 minutes then remove to wire rack to cool completely.
- Once cooled, make the glaze. Whisk together the powdered sugar, almond extract and water together until smooth.
- Drizzle or pipe glaze over cooled cookies. Let sit until the glaze has hardened.
Tips for Thumbprint Cookies
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent you from adding too much flour to your recipe and ultimately making the cookies too dry.
- If you are getting too much cracking when making the indents, re-roll the dough into a smooth ball. The warmth of your hands will help keep the dough smooth around the edges. Although, a few cracks in the cookies make them unique.
- Stir the jam well so it's easier to spoon into the cookies.
- Keep the dough in the fridge between baking so the dough stays chilled. This helps minimize spreading while baking.
- If using cookies sheets more than once during baking, make sure the cookie sheet is completely cooled before adding dough on it.
- Don't over bake the cookies. Over baking will cause the cookies to be dry and crumbly. The edges should look set and not glossy and just be very lightly browned.
Storing Raspberry Thumbprint Cookies
Storing: Store these cookies in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last a few weeks.
Freezing: These cookies freeze well! You can freeze them with or without the glaze. Place the cookies in a freezer safe air tight container between layers of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours. If the cookies are glazed, I like to take them out of the container and place them in a single layer on a plate to thaw. This will help the glaze stay adhered to the cookie and not melt away.
FAQs About Thumbprint Cookies
Thumbprint cookies should be filled before baking. It helps set the jam so it stays in the cookie.
Absolutely! These cookies freeze very well. Place the cookies in a freezer safe air tight container between layers of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer. To thaw, simply let them sit at room temperature for a few hours.
The cookies are going to crack a little bit when you make your thumbprint. To eliminate some cracks, only push the cookie down about half way and then smooth out any cracks with your hands. If they are cracking too much, re-roll the cookie and then press down again. The warmth of your hands will help stop some of the cracking.
If the cookies are stored in an air tight container they'll last a few weeks at room temperature. The cookies will last 3-4 months in the freezer.
Other Delicious Holiday Cookies:
Raspberry Almond Thumbprint Cookies
Ingredients
Cookies
- 1 cup salted butter
- ½ cup sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 cups all purpose flour
- ½ cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- 1 teaspoon pure almond extract
- 1 tablespoon water
Instructions
- In a stand mixer or with hand beaters, cream together the butter, sugar, vanilla extract and almond extract until creamy.
- Add the flour, mix on low until completely combined.
- Cover and chill the dough for 1 hour.
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Using a small cookie scoop or rounded tablespoon, scoop dough and place it 2 inches apart on cookie sheets. Roll the dough into smooth balls.
- Using your thumb, make an indent in the center of the ball. Smooth out any cracks with your hands.
- Stir the jam and add a heaping ¼ teaspoon to each indentation.
- Bake the cookies for 14-16 minutes until the edges are set and no longer look glossy and they are very lightly browned.
- Let cookies cool on pan for 2 minutes and then remove to wire rack to cool completely.
- Whisk the powdered sugar, almond extract and water until smooth. Drizzle or pipe the glaze over cooled cookies. Let cookies sit until glaze has hardened.
- Store in an air tight container between layers of wax paper.
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