Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are a festive, bakery-style cookie made right at home. A great recipe for beginner bakers, every bite is filled with rich almond and raspberry flavor.
Servings: 40 cookies
Calories: 103kcal
Ingredients
Cookie Dough
- 1 cup Plugra unsalted butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Almond Glaze
- 1 cup powdered sugar
- 3-4 teaspoons water
- 1 teaspoon almond extract
Instructions
- 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.
Video
Notes
Expert Tips
- Don't over-mix the cookie dough. You want the dough to just come together in the stand or hand mixer. In fact, it may even be crumbly after it's mixed, as long as you can pinch it together then it's ready to roll into balls.
- Make sure you roll your cookie dough balls to the same size. This allows them to cook evenly in the oven so none of the cookies over-bake and become too hard or crispy.
- Avoid overfilling the center of the cookie with jam. You need less than you think, about 1/2 teaspoon. If you overfill the center of the cookie, you risk it spilling out when baking.
- Allow the cookies to cool completely before icing. This is key to allow the jam to set as well as the icing to not melt all over the cookies.
- If your icing is too thick, add another teaspoon of water. If it's too thin, add another tablespoon or two of powdered sugar until you reach the correct consistency.
Storage
Store any leftover raspberry thumbprint cookies in an airtight container at room temperature for up to 4 days. You can freeze the cookies for up to 2 months. Thaw on the counter until they are soft again. If you want to make the cookie dough in advance, you definitely can. Cover and keep in the fridge for up to 1 day. Just be sure to let the dough come back to room temperature before rolling and filling.Nutrition
Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 17mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 142IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.4mg
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