These Raspberry Thumbprint Cookies are rich and buttery. With a delicious shortbread base, the inside is soft, tender, and bursting with raspberry jam flavour.
Nothing says holidays like Raspberry Thumbprint Cookies. Every bite is buttery, sweet perfection. These cookies are especially good around Christmas time, but they can be made all year long! I also love that this recipe requires basic ingredients yet carries so much delicious flavour! Start now and you’ll have them ready to go within the hour 😀 Let’s get started!
Why You’ll LOVE this Recipe
- Simple to make: only 5 ingredients required, minimal chill-time
- Cold butter required: No need to wait around for the butter to soften! You can easily have this as a last minute recipe 🙌
- Minimal ingredients: Butter, white sugar, extract, flour, and jam. An easy recipe with simple, everyday ingredients 😉
- So many variations: Out of raspberry jam? No worries! This recipe is easily adaptable. Check out the section below for some ideas to get you going!
Variations
- Coating: Instead of a glaze, roll the dough out with granulated sugar, coconut, or nuts and then proceed to fill with the raspberry jam filling.
- Extracts: This recipe calls for almond extract. If you’re not a fan or can’t find any at your local grocery store, substitute for others such as lemon or vanilla, or omit completely.
- Jam filling: you can use any kind of fruit jam or preserves. Personally when I’m out of raspberry I tend to use strawberry or plum!
- Sprinkles: Decorating the cookies can be done by favourite sprinkles, occasion, or season. This can include chopped chocolate, sprinkles, or nuts.
Video Recipe for Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are rich and buttery. With a delicious shortbread base, the inside is soft, tender, and bursting with raspberry jam flavour.
Need metric measurements?Use the buttons below to click between US cups and Metric grams!
Ingredients
Raspberry Thumbprint Cookies
- 1/2 cup butter cold
- 1/3 cup white sugar
- 1/2 tsp almond extract optional
- 1 cup flour
- 1/4 cup raspberry jam
Glaze
- 2 cups powdered sugar
- 1 tsp milk until desired consistency formed
- 1/4 tsp almond extract
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicon baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cold butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.
- Mix in the extract and flour until a dough forms.
- Make an indent in each cookie using your thumb or a tsp measuring spoon. Fill each well with raspberry jam. The jam will flatten out as the cookies bake, so you can slightly overfill these cookies if you'd like.
- Place the cookies to chill in the refrigerator for 20 minutes.
- Once ready, remove from fridge and place into the oven to bake.
- Bake for 15 minutes or until the edges are lightly browned.
- To make the glaze, mix together all ingredients listed until there are no clumps of sugar left. You can add more or less milk (by 1/2 tsp increments) until the desired consistency has been reached.
- Drizzle cookies and enjoy!
Tried this recipe?Let us know how it was!
Comments