Raspberry Thumbprint Cookies

Name: Raspberry Thumbprint Cookies with Almond Glaze
Prep time: 2 h 15 min
Cook time: 12 min
Total time: 2 h 27 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 tsp salt; 1 tsp vanilla extract; 1/4 cup raspberry jam; 1 cup powdered sugar; 2 tbsp water; 1/4 tsp almond extract

Raspberry Thumbprint Cookies are a classic shortbread-based treat filled with tart raspberry jam and finished with a delicate almond glaze, making them a standout holiday cookie that requires minimal skill but delivers elegant results.

🌍American 🏷️Thumbprint cookies 🏷️Raspberry jam 🏷️Shortbread 🏷️Christmas cookies Holiday baking

🏷️

🏷️Dessert

-0:00

dinnerin321onTikTok

Total

2h 27m

Servings

24

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by dinnerin321

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dinnerin321onTikTok

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla extract
1/4 cup raspberry jam
1 cup powdered sugar
2 tbsp water
1/4 tsp almond extract

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Instructions

1
In a large bowl, cream together the softened butter and granulated sugar with a hand mixer until light and fluffy.
2
Add the all-purpose flour, salt, and vanilla extract. Mix on low speed until a crumbly dough forms.
3
Use a tablespoon-sized cookie scoop to portion the dough into balls. Place them on a silicone mat-lined baking sheet.
4
Using your thumb or the back of a small spoon, make an indentation in the center of each cookie ball.
5
Carefully fill each indentation with raspberry jam, being careful not to overfill.
6
Place the baking sheet in the refrigerator to chill for 2 hours.
7
Preheat your oven to 350°F. Bake the chilled cookies for 10-14 minutes, or until the edges are lightly golden.
8
Remove from the oven and let the cookies cool completely on a wire rack.
9
To make the glaze, whisk together powdered sugar, water, and almond extract in a small bowl until smooth.
10
Drizzle the glaze over the cooled cookies. You can use a spoon or transfer the glaze to a small plastic bag with the corner snipped off for more control.

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Tips & Notes

Pro tips

Soften butter to room temperature before creaming to avoid a dense, greasy dough; cold butter won't incorporate air properly.
Press the thumbprint indent into dough slightly before baking rather than after, as the cookie will be too delicate once cooled.
Fill cookies with jam immediately after removing from the oven while still warm; the jam will adhere better and soften slightly into the indent.
Thin the almond glaze with water gradually until it reaches a drizzleable consistency—too thick and it won't flow smoothly, too thin and it won't set properly.

Substitutions

Unsalted butter → salted butter (reduce added salt to 1/8 tsp or omit)
All-purpose flour → almond flour blend (use 1.5 cups all-purpose + 0.5 cup almond flour for nuttier texture)
Granulated sugar → coconut sugar (note: slight caramel flavor, may slightly darken cookies)
Almond extract → rum extract or omit entirely (note: omitting reduces festive flavor depth)

Storage & make-ahead

Store cooled, glazed cookies in an airtight container at room temperature for up to 5 days. Do not refrigerate, as this hardens the jam filling.

Common Questions

Can I make these cookies ahead of time?

Yes. Bake and cool completely, then store in an airtight container at room temperature for up to 5 days. Add the almond glaze within 1–2 hours of serving for best texture.

What's the best way to create a uniform thumbprint indent?

Use the back of a measuring spoon or your thumb dipped lightly in flour to press a shallow well into each cookie before baking. Avoid pressing too deep, as the cookie will spread slightly in the oven.

Can I substitute the raspberry jam?

Yes. Strawberry, apricot, or blackberry jam work equally well. Use the same amount (1/4 cup) and ensure the jam is thick enough not to leak during baking.