Raspberry thumbprint cookies are a festive, bakery-quality butter cookie filled with tart-sweet jam and topped with a delicate almond glaze. This beginner-friendly recipe delivers restaurant-quality results with minimal skill required.
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Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened Plugra unsalted butter and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add flour, salt, and vanilla extract to the butter mixture. Mix just until a soft dough forms. It may look slightly crumbly at first, but keep mixing until it comes together.
Scoop about 1 tablespoon of dough and roll into smooth balls. Place the dough balls on the prepared baking sheets, spacing them about 1 1/2 inches apart.
Using your thumb or the back of a small ½-teaspoon measuring spoon, press an indentation into the center of each dough ball.
Spoon a small amount of raspberry jam into each indentation, about ½ teaspoon per cookie. Avoid overfilling so it doesn’t spill over while baking. Refrigerate at least 2 hours.
Preheat oven to 350°F. Bake the cookies 10-14 minutes, or until the edges look set and the bottoms are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For a perfectly round, polished look, while the cookies are warm, place a round cookie cutter slightly larger than the cookie over it and gently swirl in a circular motion.
In a small bowl, whisk together powdered sugar, 2 teaspoons of the water, and almond extract. Mix well then check the drizzling consistency. Add the remaining 1-2 teaspoons of water if needed.
Drizzle the almond glaze over the tops using a spoon or piping bag. Allow the icing to set before serving on a platter or storing in an airtight container.
Store cooled cookies in an airtight container at room temperature for up to 5 days. They can be frozen for up to 3 months before glazing.
Yes. Strawberry, apricot, or blackberry jam work well. Use the same amount and consistency level as the raspberry jam called for.
Chill the dough for at least 30 minutes, then use your thumb or the back of a spoon to gently press a small indent into each ball—don't press all the way through.
Yes. Prepare the dough, wrap it tightly, and refrigerate for up to 2 days. Form and bake when ready.
It adds a sweet, delicate finish and is made with powdered sugar, water, and almond extract. Drizzle after cookies cool completely.
The edges should be light golden and the center set but still soft to the touch—do not overbake or they'll become crispy.
