Raspberry Thumbprint Cookies With Icing

These Raspberry Thumbprint Cookies never fail to be a huge hit at parties and they’re perfect for a cookie exchange or gift-giving during the holiday season. Filled with sweet-tart raspberry jam and topped with an almond glaze, you’ll want to make these easy cookies again and again.

If you’re on the search for more simple yet decadent cookies, take a look at my Snickerdoodles, Toffee Chocolate Chip Shortbread Cookies, S’mores Cookies, and Lemon Ricotta Cookies

Why Raspberry Thumbprint Cookies Are A Favorite

• Pretty presentation. With colorful jam and a drizzle of sweet glaze, these little cookies are always an attractive addition to any dessert spread. 
• Easy. These cookies require only a few simple ingredients and a little bit of prep time.
• Customizable. Switch up the jam or the topping to create your signature version of the cookie. 
• Delicious flavor. With a buttery shortbread cookie base, sweet raspberry jam, and a subtly nutty icing on top, what’s not to love?

Ingredients Needed

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Butter, Softened
• Sugar
• Vanilla Extract
• Almond Extract
• All-Purpose Flour
• Salt
• Raspberry Jam

for icing:

• Powdered Sugar
• Milk (cream or water can be used instead)
• Almond Extract

Simple Raspberry Thumbprint Cookies Directions

This thumbprint cookie recipe is a breeze to make. No one will ever guess how quickly these cookies came together!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Beat softened butter for about 1 minute then add the sugar and extracts,
2. Add the dry ingredients and mix on low. Once a dough has formed wrap it in plastic wrap and place it in the fridge for a few hours.
3. Use a small cookie scoop to form cookie dough balls and place them on a parchment-lined baking sheet. Press into the center of each cookie to create the well for the jam.
4. Now press into the center of each cookie to create the well for the jam. Spoon the jam into wells.
5. Bake in a preheated oven and bake until the edges begin to brown.
6. Once the cookies have cooled completely, mix the icing and drizzle over top of the cookies and allow it to set before storing or serving.

Storage Tips For Thumbprint Cookies Wit Jam

These fruity, buttery cookies are easy to store at room temperature for up to 3 days. However, if you choose to use a glaze with a dairy base it’s a necessity to keep them chilled rather than on the counter.

Transfer the thumbprint cookies to an airtight container or resealable plastic bag and refrigerate for up to 6 days. While they are best stored in a single layer, you can also stack them with slices of wax paper or parchment paper in between.

To Freeze Raspberry Thumbprint Cookies

Baked cookies can be stored in the freezer in a freezer bag or freezer-safe container for 2-3 months. This works best if they are not iced. You can also freeze the dough for up to 2 months. Tightly wrap it with plastic wrap before placing it in the freezer. Allow frozen cookies or dough to thaw in the fridge overnight.

Kitchen Notes

• Keep the dough cold by refrigerating it when not working with it. You do not want soft dough.
• Use the back of a measuring spoon (or your thumb) to make the well in the center of the thumbprint cookies. It’s normal for the dough to crack slightly—nothing to worry about!
• Avoid pressing too far into the cookie so the bottom is sturdy enough to hold the filling.
• Scrape the sides of the bowl while mixing to incorporate all ingredients.
• To minimize cleanup, ice the cookies while they are still on the cooling rack with a piece of parchment paper underneath

Thumbprint Cookie Variations

• Filling – Use your favorite flavor jam. Or fill with chocolate and top with sprinkles.
• Gluten-Free – Swap out the all-purpose flour for a gluten-free flour. 
• Topping – Instead of the almond glaze, drizzle cookies with melted dark chocolate or milk chocolate.

Raspberry Thumbprint Cookies

Yield: 36 cookies
Prep Time: 15 minutes
Bake Time: 14 minutes
Chill Time: 1 hour
Total Time: 1 hour 29 minutes

Raspberry Thumbprint Cookies are buttery, tender treats with a raspberry jam center and a sweet icing drizzle—a festive favorite for the holidays!

Ingredients

• 1 cup (2 sticks) butter, softened
• ⅔ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups (240g) all-purpose flour
• ¼ teaspoon salt
• ½ cup raspberry jam

for icing

• 1 cup powdered sugar
• 1-2 teaspoons milk (cream or water can be used instead)
• 1 teaspoon almond extract

Instructions

1. Using an electric mixer on high speed, beat the butter about 1 minute until creamy.
2. Reduce the speed to medium and add the sugar and extracts, scraping the bowl as needed.
3. Switch the mixer to low and gradually add the salt and flour and mix until soft dough has formed.
4. Place the dough on a piece of plastic wrap, cover tightly and refrigerate 1-3 hours (you want the dough firm but not hard).
5. Preheat the oven to 350° F and line baking sheets with parchment paper or baking mats.
6. Shape the dough into 1 tablespoon balls and place them 2-inches apart on the pans. (it’s a good idea to work with half the dough at a time, leaving half in the fridge to stay chilled while you work rolling balls with the other half).
7. Use the back side of a ¼ teaspoon (or your thumb) to make an indentation in each of the dough balls. (it’s ok if you have a few cracks). Fill each with ¼ - ½  teaspoon of jam.
8. Bake for 13-15 minutes until the edges are very lightly brown. Do not overbake.
9. Remove from oven and let stand about 5 minutes on baking sheet, then transfer to the cooling rack to cool ( at least 30 minutes).
10. In a bowl, whisk the icing ingredients until smooth and lightly drizzle over completely cooled cookies. You may need to use more milk to thin, or more powdered sugar to thicken the icing to your liking.

Notes

NOTES:

Keep the cookie dough cold. Work in batches, keeping half chilled, or store prepared raw cookies in the fridge while baking another batch. You do not want soft dough.

STORAGE:

Store cookies covered at room temperature for up to 3 days or in the fridge for 6 days.

Cookie dough can be frozen for up to 2 months. Baked, uniced cookies can be frozen for 2-3 months—just thaw in the fridge overnight.