Print

Classic Buttery Raspberry Thumbprint Cookies

A plate of freshly baked raspberry thumbprint cookies, coated in sugar and filled with bright red jam.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for soft, buttery shortbread cookies filled with raspberry jam, perfect for holidays or cookie swaps.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/4 cup powdered sugar (for dusting, optional)
  • 1/2 cup almond glaze ingredients (1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon almond extract)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg yolk and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  5. Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets.
  6. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball.
  7. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should remain pale.
  9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If using powdered sugar, dust lightly once cool. If using almond glaze, whisk the glaze ingredients together until smooth and drizzle over the cooled cookies.

Notes

  • For the best indentation, chill the dough for 15 minutes before rolling and filling.
  • If the jam sinks during baking, gently press the indentation down again immediately after removing the cookies from the oven.
  • Substitute strawberry or apricot jam for raspberry if desired.
  • For cheesecake filling, mix 4 ounces softened cream cheese with 2 tablespoons sugar and 1/4 teaspoon vanilla; use this mixture instead of jam.

Nutrition

Find it online: https://tastytribune.com/raspberry-thumbprint-cookies-recipe/