Raspberry Thumbprint Cookies are a soft buttery cookie with a sweet jam center and a light drizzle of icing. They look beautiful on a holiday cookie tray and taste just as good as they look.
The recipe is a family favorite because it's simple, colorful,and always a hit at gatherings. The almond extract in both the dough and icing adds a warm flavor that pairs perfectly with the tart raspberry jam.
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Why You'll Love Raspberry Thumbprints
- Pretty and festive: perfect for holidays, baby showers, or tea parties.
- Simple ingredients: you probably have most of them in your kitchen already.
- Sweet and tart: the jam adds just the right pop of flavor.
Ingredient Substitutions
- Strawberry jam or grape jam for a different flavor profile.
- Vanilla extract instead of almond extract for a softer taste.
- Butter substitute: use a plant based butter.
Variations
- Lemon glaze: swap milk with lemon juice in the icing.
- Chocolate raspberry: drizzle with melted chocolate instead of icing.
- Hazelnut filling: bake the cookies without the jame, then fill the thumbprint with Nutella.
Top Tips
- Be sure to chill the cookie dough for at least 1 hour.
- Don't overfill with jam. About 1 teaspoon is enough to prevent spilling.
- Use your thumb (be sure your nail is trimmed) or the back of a small spoon to make the indent in the cookie dough.
Storage:
Store in an airtight container at room temperature for up to 4 days or in the freezer up to 3 months.
More Filled Cookie Recipes
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📖 Recipe
Raspberry Thumbprint Cookies
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Ingredients
- 2 cups all-purpose flour
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 24 teaspoons raspberry jam
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1½ tablespoons milk
Instructions
- In a large bowl beat the butter till softened. Add sugar and brown sugar and beat till fluffy. Add the egg, vanilla, and salt and beat well. Add the flour and beat till well mixed. Cover and chill about 1 hour.
- Preheat the oven to 350 degrees. Remove the cookie dough from the refrigerator. Roll the dough into 1 tablespoon sized balls and place on a parchment lined cookie sheet.
- Make an indent in the center of the dough with your thumb. Place 1 teaspoon of jam in the center of the dough. Bake for 13 minutes, or until the cookies are lightly browned around the edges. Cool completely.
- In a small mixing bowl, combine the powdered sugar, milk, and almond extract until smooth. Drizzle over top of the cooled cookies and allow the icing to dry. Store in an airtight container.
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