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Side view of raspberry almond thumbprint cookies piled on white round plate.
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Raspberry Almond Thumbprint Cookies

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!
Course: Dessert
Cuisine: American
Keyword: raspberry almond thumbprint cookies, raspberry thumbprint cookies recipe
Prep Time: 1 hour 15 minutes
Cook Time: 14 minutes
Servings: 40 cookies
Author: Heather





  • 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.


Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 12mg | Fiber: 1g | Sugar: 8g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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