Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

Sweet, simple, and always a favorite on our holiday cookie trays! These buttery cookies are filled with raspberry jam, but you can really use any flavor jam you like.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chill Time 1

Total Time 1 22

Servings cookies

Calories 90kcal

Author Karly Campbell

Ingredients

For the cookies:

1 cup cold butter
2/3 cup white sugar
1/2 teaspoon almond or vanilla extract see note
2 cups flour
1/2 cup seedless raspberry jam

For the glaze:

1/2 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions

To make the cookies:

Pre-heat oven to 350 degrees.
In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat until well combined.
Add the flour to the butter mixture and continue mixing until the dough comes together. It will be dry at first and take a few minutes to come together but it should form a smooth, stiff dough.
Roll dough into small balls, about 1-inch each, and press your pinky finger into each ball to make the well for the dough. Fill the wells with the jam.
Place cookies in the refrigerator for one hour to chill.
Bake for 12 minutes or just until the bottoms are browning. Remove from the oven and allow to cool.

To make the glaze:

Whisk together the powdered sugar, vanilla, and as much milk as you need to get the consistency of glaze you prefer. For a thicker glaze, use less milk or swap the milk for heavy cream.
Drizzle the glaze over the cooled cookies and let set for 30 minutes to firm up before storing or serving.

Notes

The dough will seem like it needs milk or egg added to it, but if you keep mixing it will come together.

Traditionally, these cookies are made with almond extract, but we prefer the flavor of vanilla. Either work fine here.

You may use any flavor of jam that you like.

We use whole milk for the glaze, but you can use any type of milk that you have on hand. Heavy cream will also work and make for a thicker, whiter glaze.

Nutrition