Description
These Raspberry Thumbprint Cookies are buttery, tender cookies filled with sweet and tangy raspberry jam, finished with a delicate almond-flavored glaze. Perfect for holiday celebrations or anytime you crave a classic, charming treat that combines soft texture with a fruity burst.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (2 sticks), room temperature
- ⅔ cup granulated sugar
- 1 large egg yolk (no whites)
- ½ tsp almond extract (or vanilla extract)
- 2 ¼ cups all-purpose flour (stir, spoon & level)
- ½ tsp salt
Filling and Glaze
- ½ cup seedless raspberry jam
- ½ cup powdered sugar
- ½ tsp almond extract (or vanilla extract)
- 2–3 tsp milk
Instructions
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar together until the mixture is fluffy and light in color. Add the egg yolk and almond or vanilla extract, and mix until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients in the mixer, scraping down the bowl as needed. The dough will initially be dry and crumbly; continue mixing until it forms a cohesive dough.
- Portion Dough: Line a sheet pan with parchment paper or a silicone baking mat. Use a small #50 scoop or about 1 tablespoon to portion dough balls and place them evenly spaced on the pan. This allows all the dough balls to chill together.
- Shape and Indent: Roll each dough ball with your hands to smooth the surface completely. Make a dent in the center of each ball using a ½ teaspoon or your thumb. It’s best to indent immediately while the dough is still warm from handling. Dip your thumb or spoon in granulated sugar if it sticks to the dough to prevent cracking.
- Chill Dough Balls: Freeze the indented dough balls for 20 minutes until they are cold and firm to the touch. This chilling step helps prevent excessive spreading during baking.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Prepare Jam: Warm the raspberry jam slightly by microwaving it in a small microwave-safe bowl for 5-10 seconds, then stir until smooth and fluid but not hot.
- Arrange for Baking: Place cookies spaced 2 to 3 inches apart on a parchment- or silicone-lined baking sheet. Do not bake all cookies at once; bake in batches of about 15 cookies per half-sheet. Keep remaining dough balls in the freezer until ready to bake.
- Fill and Bake: Quickly fill each cookie indentation with a rounded ½ teaspoon of the warmed raspberry jam. Bake the cookies at 350°F for 14 to 18 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet after removing them from the oven.
- Make and Apply Glaze: Combine the powdered sugar, almond or vanilla extract, and 2 to 3 teaspoons of milk to form a smooth glaze. You can drizzle the glaze over the cooled cookies or put it in a zip-top bag, cut a small corner, and pipe a zigzag pattern across the cookies. Let the glaze set before serving.
Notes
- Use seedless raspberry jam to avoid seeds in the thumbprint filling for a smooth texture.
- Indent the dough balls immediately after rolling while they’re still warm to prevent cracks.
- Chilling the dough balls helps minimize spreading and keeps the cookies thick and tender.
- The glaze flavor can be adjusted by using either almond or vanilla extract according to preference.
- Store baked cookies in an airtight container; they remain fresh for up to one week.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry thumbprint cookies, thumbprint cookies, jam cookies, holiday cookies, almond extract cookies, homemade cookies, baked cookies
