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–+ servings
raspberry thumbprint cookies on a baking rack

Raspberry Thumbprint Cookies

4.50 from 4 votes
These rich, buttery little shortbread cookies pack big flavor in every bite. Sweet raspberry jam and a hint of almond make them a standout addition to any holiday spread.
Prep Time 15 minutes
Cook Time 10 minutes
Servings36 Cookies
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Ingredients

Cookies

  • ⅔ cup granulated sugar
  • 1 cup butter
  • ½ teaspoon almond extract
  • 2 cups flour (260g) weighing recommended
  • ½ cup seedless raspberry jam

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon almond extract

Instructions

  • Preheat oven to 350℉ and line a couple of cookie sheets with parchment paper.
  • Cream butter, sugar, and almond extract at medium speed for 1-2 minutes, until light and fluffy.
  • Gradually add the flour a little at a time until fully incorporated.
  • Roll dough into small balls (1 inch in diameter) and place on a parchment-lined cookie sheet.
  • Use your finger to make a small indent in the center of each dough ball and fill with about 1/4 teaspoon raspberry jam. Tip: If your indentation causes a crack down the side of your dough ball, gently squeeze it back together to avoid the jam spilling out of the center during baking.
  • Bake for about 9-11 minutes.
    Tip: My family prefers these cookies extra soft so I remove them from the oven when they are set and puffed, but not golden brown on the bottoms at all. Usually 9-10 minutes depending on size. I've also cooked them longer so the bottoms get golden brown and lightly crispy. They're delicious that way too! Feel free to bake to your preference.
  • Allow cookies to cool for 5-10 minutes on the pan before transferring to a cooling rack.
  • When cooled, whisk the powdered sugar and almond extract and add water, just the tiniest bit at a time until you have a drizzly consistency. You can either drizzle the glaze with a spoon, or spoon it into a zip top bag and snip off the edge to pipe it on.

Notes

  • Allow the cookies to cool completely and for the glaze to harden before storing or gifting.
  • Store cookies in a single layer in an airtight container at room temperature and enjoy within 3-5 days for best results. If you do need to stack them, I recommend stacking between layers of parchment paper. 
  • Keep them small! These cookies are rich and make the perfect little sweet bite when kept nice and small.

Nutrition

Serving: 1cookie, Calories: 105kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 14mg, Sodium: 42mg, Potassium: 11mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 158IU, Vitamin C: 0.2mg, Calcium: 3mg, Iron: 0.3mg
Course: Desserts
Cuisine: Baked Goods, Christmas
Keyword: Raspberry Thumbrint Cookies
Calories: 105kcal
Cost: $10
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