Raspberry Thumbprint Cookies
These almond-scented, shortbread-style cookies have thick, pale bases, glossy raspberry centers, and a white icing drizzle. Chilling the dough makes it easier to roll and press into wells that hold the jam. Bake until the edges are set and only faintly golden, then let the cookies cool completely so the icing keeps its distinct white lines.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (225g)
- 2/3 cup granulated sugar (135g)
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour (280g)
- 1/4 teaspoon fine salt
- About 1/2 cup thick raspberry jam or preserves (160g)
- 1 cup powdered sugar (120g)
- 1–2 tablespoons milk, as needed
For a milder flavor, replace the almond extract with 1/2 teaspoon vanilla extract. Choose thick, spoonable raspberry jam or preserves rather than a runny filling.
How to Make Raspberry Thumbprint Cookies
- Mix the dough: Beat the butter and granulated sugar until creamy, then mix in the almond extract. Add the flour and salt and mix just until the dough holds together when pressed.
- Chill: Cover and refrigerate the dough for about 1 hour, until firm but workable. If it becomes too hard to roll, let it sit briefly at room temperature.
- Prepare the oven: Preheat to 350°F (175°C) with a rack in the center. Line light-colored baking sheets with parchment paper.
- Shape and fill: Roll the dough into about 24 even balls and place them about 2 inches apart on the sheets. Gradually press a broad, shallow well into each ball with your thumb or a rounded utensil. Spoon raspberry jam into each well without mounding it above the rim.
- Bake: Bake one sheet at a time, uncovered, for about 14–16 minutes. Start checking at 12 minutes, then check every 1–2 minutes. The edges should be set and only faintly golden, the tops pale, and the jam glossy; it may just begin to bubble at the edges. If the oven browns unevenly, rotate the sheet once near the middle of baking.
- Cool: Leave the cookies on the baking sheet for about 5 minutes so they firm up, then carefully transfer them to a wire rack. Cool completely before icing.
- Drizzle: Stir the powdered sugar with 1 tablespoon milk, adding more milk a little at a time until the icing falls in a slow, narrow ribbon. Drizzle loose lines across the cookie tops and raspberry centers. Let the icing set before stacking.
Allow about 25 minutes of active prep, 1 hour for chilling, and 14–16 minutes of baking per batch, plus cooling and icing-setting time.
How to Make Even Thumbprint Wells
Press gradually rather than pushing straight through the dough; the wells should be broad enough to hold jam without flattening the cookies. Dip your thumb or utensil in water between cookies if the dough sticks. Small cracks around the edges are normal for this shortbread-style dough.
How Much Raspberry Filling to Use
The amount each cookie holds depends on the size of its well. Keep the jam below the rim so it is less likely to spill during baking, while leaving a visible raspberry center in every cookie.
Storing and Freezing
Once the icing has set, store the cookies in an airtight container at room temperature for about 3–4 days. For longer storage, freeze fully cooled cookies in an airtight freezer-safe container for up to 2 months. Separate layers with parchment to protect the icing, and thaw at room temperature.
Nutrition
Approximate nutrition per cookie, based on 24 cookies: 170 calories, 1g protein, 8g fat, and 24g carbohydrates. Approximate values per 100g: 440 calories, 3g protein, 21g fat, and 63g carbohydrates. Values vary with the jam and the amount of milk used in the icing.
Raspberry Thumbprint Cookies
Equipment
- Mixer
- Mixing bowl
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened (225 g)
- 2/3 cup granulated sugar (135 g)
- 1/2 teaspoon almond extract
- 2 1/4 cups all-purpose flour (280 g)
- 1/4 teaspoon fine salt
- About 1/2 cup thick raspberry jam or preserves (160 g)
For the Icing
- 1 cup powdered sugar (120 g)
- 1–2 tablespoons milk, as needed
Instructions
- Beat the butter and granulated sugar until creamy, then mix in the almond extract.
- Add the flour and salt and mix just until the dough holds together when pressed.
- Cover the dough and refrigerate for about 1 hour, until firm but workable. Let it sit briefly at room temperature if it becomes too hard to roll.
- Preheat the oven to 350°F (175°C) with a rack in the center. Line light-colored baking sheets with parchment paper.
- Roll the dough into about 24 even balls and place them about 2 inches apart on the baking sheets.
- Gradually press a broad, shallow well into each ball with your thumb or a rounded utensil. Dip it in water between cookies if the dough sticks.
- Spoon raspberry jam into each well without mounding it above the rim.
- Bake one sheet at a time for about 14–16 minutes. Start checking at 12 minutes, then check every 1–2 minutes. Bake until the edges are set and faintly golden, the tops are pale, and the jam is glossy and may just begin to bubble at the edges. Rotate the sheet once near the middle of baking if the oven browns unevenly.
- Leave the cookies on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack and cool completely.
- Stir the powdered sugar with 1 tablespoon milk. Add more milk a little at a time until the icing falls in a slow, narrow ribbon.
- Drizzle the icing across the cookie tops and raspberry centers. Let it set before stacking.
Tips
- Use thick, spoonable jam rather than a runny filling.
- Press gradually to make broad wells without flattening the cookies.
- Keep the jam below the rim to reduce spilling during baking.
- Small cracks around the dough wells are normal.
- Cool the cookies completely before icing to keep the drizzle distinct.
Variations
- Vanilla Thumbprint Cookies: Replace the almond extract with 1/2 teaspoon vanilla extract for a milder flavor.