Nothing says "home for the holidays" like a plate of warm, freshly-baked cookies! These raspberry shortbread thumbprint cookies are the perfect addition to your holiday cookie plate.
Made with a buttery cookie dough, jam and a powdered sugar glaze, these cookies are melt-in-your-mouth delicious. Put together a plate to bring as a hostess gift while attending parties this holiday season or enjoy them with your family while opening gifts.
Ready to bake up a storm? Discover more easy and delicious Christmas Cookies here!
These shortbread cookies are delicate and crumbly, with a rich buttery flavor that pairs perfectly with the tart sweetness of raspberry jam.
And they're easy to make, too! Simply roll the shortbread dough into balls, press your thumb into the center of each one to create an indentation, and fill with raspberry jam.
Once they're baked to golden perfection, these cookies are sure to be a hit with family and friends alike.
So this holiday season, ditch the store-bought sweets and give homemade cookies a try. Your loved ones will be glad you did!
Looking for more Easy Cookie Recipes? Try my Peppermint Christmas Cookies, or my Christmas Thumbprint Cookies.
Table of Contents
- Helpful Kitchen Tools
- Main Ingredients for the Cookie Dough
- Recipe Substitutions and Variations
- Step-by-Step Directions
- How to Shape Thumbprint Cookies
- How to Make the Thumbprint
- How to Fill Thumbprint Cookies with Jam
- Baking Tips
- Baking Instructions
- Quick Tip
- How to Glaze Cookies
- LOVE this recipe? SAVE it for Later!
- Storing, Freezing and Thawing Tips
- Looking for more Holiday Cookies?
- 📖 Recipe Card
- 💬 Comments
Helpful Kitchen Tools
Reynolds Kitchens Cookie Baking Sheets, Pre-CutMore InformationCookie Scoop Set for BakingMore InformationCookie and Cake Carrier ContainerMore InformationGallon Clear Round Big CapacityMore InformationMelon BallerMore Information
Main Ingredients for the Cookie Dough
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Recipe Substitutions and Variations
You can use different flavored jams in place of the raspberry. Apricot, strawberry, blackberry, marmalade, fig, or any flavor you enjoy!
Add ¼ cup of cocoa powder to the dough for chocolate shortbread.
Want to try something other than jam? Try lemon curd or Nutella. You could even melt chocolate chips and fill the thumbprints with a chocolate ganache like I do with my Shortbread Thumbprint Cookies.
Step-by-Step Directions
Step 1: Cream together butter, sugar, and almond extract in an electric mixer. Gently mix in the flour until the dough comes together and is no longer crumbly. You should be able to form a small disk without it falling apart.
How to Shape Thumbprint Cookies
Step 2: Scoop dough into 1-inch balls (about a tablespoon each) and place on a parchment-lined baking sheet.
How to Make the Thumbprint
Step 3: Gently press your thumb or the back of a melon baller into each cookie to create a small indentation. If using a melon baller, lightly flour it to prevent sticking.
How to Fill Thumbprint Cookies with Jam
Step 4: Fill each cookie thumbprint with about ¼ to ½ tsp. raspberry jam.
Baking Tips
- Be careful not to overfill the indentations, as the filling may bubble over during baking.
- Chill the dough for 30 minutes before baking to prevent spreading. This allows the butter to firm up, resulting in thicker cookies.
Baking Instructions
Step 5: Preheat oven to 350°F (175°C). Bake chilled cookies 15-18 minutes, until edges brown. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Quick Tip
The glaze should be smooth and thin enough to drizzle. If it appears dry or crumbly, add more milk, one teaspoon at a time, mixing well between each addition, until you reach the desired consistency.
How to Glaze Cookies
Step 6: In a small bowl, whisk together the powdered sugar, almond extract, and water until smooth. Drizzle the glaze over the cooled cookies.
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Storing, Freezing and Thawing Tips
Pantry: Once the cookies have cooled, store them in air-tight containers. Place them between layers of Parchment Baking Sheets so the cookies do not stick together.
Freezer: place cooled cookies on a parchment-lined tray and flash freeze for 30 minutes in the refrigerator. Then transfer to an airtight container or plastic bag for long-term storage. Note: Glaze may not hold up well to freezing.
Thawing Tips: Then when I’m ready to enjoy the cookies, remove them from the freezer and add fresh glaze. These cookies will last in the freezer for up to a month or two.
Looking for more Holiday Cookies?
Make sure you check out these Christmas cookie recipes from my blogging friends that are joining my 12 Days of Christmas Cookies Series:
- Christmas Sandwich Cookies from Flour on My Face
- Frosted Drop Sugar Cookies from Glenda Embree
- Gingerbread Man Cookies from Fat Dad Foodie
📖 Recipe Card
Raspberry Shortbread Thumbprint Cookies
Ingredients
Equipment
Video
Method
- How to Prepare the Cookie Dough
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, granulated sugar and almond extract until they are just combined.
- Add the flour, a little at a time until all is added.
- You’ll know the dough is ready when you can make a small disc in your hands with the dough and it doesn’t fall apart.
- Using a small cookie scoop, measure out cookie dough balls. Using your hands, shape the scooped dough into round balls and place on a baking tray that's been lined with parchment paper. If you don't have a small cookie scoop, you can use a tablespoon.
- Make a small indentation using your thumb in each cookie. I like to use the back of a melon scoop, but your thumb works great too.
- How to Fill the Thumbprint Cookies
- Fill each cookie thumbprint with about ¼ to ½ tsp. raspberry jam. Do not overfill the cookies or they will run over during baking.
- Chill the cookies for about 30 minutes before baking.
- How to Bake the Cookies
- Preheat the oven to 350 degrees while they cookies chill.
- Bake for 15 to 18 minutes or until the edges are light brown.
- Allow the cookies to cool on the baking trays for about a minute before removing to a cooling rack to cool completely.
- How to Prepare the Glaze
- Add the powdered sugar to a small bowl. Add the 1 teaspoon of almond extract followed by 2 teaspoons water to the powdered sugar and stir to combine.
- If you notice that the glaze is crumbly and not coming together, add another teaspoon and stir. You may need to add the full 4 teaspoons to get the correct consistency of the glaze so you can drizzle on top of the cookies.
- Using a small spoon, drizzle the prepared glaze over the cookies in a crisscross pattern.
Nutrition
Notes
- If you use a melon scoop to make the indentation in the cookies, you may need to dust the back of the scoop in flour before pressing into the cookie balls so the scoop doesn't stick.
- It's really important to not skip the chilling process of the dough. Chilling the dough allows the butter to harden again so the cookies don't spread while baking.
Bitsy says
My cookies spread even though I followed the directions to a T, any suggestions?
Lois says
I'm sorry the cookies didn't turn out well!!! I didn't make the cookies this year, but I have been reading in other online groups that the problem is the quality of butter. People are also complaining of flat cookies with trusted recipes. I'm not sure what the solution could be!! Thank you for leaving a comment.
Esme Slabbert says
Superb, made some thumb print cookies on Saturday although not the icing. Absolutely mouthwatering. I did not use your recipe, but its pretty similar to what we made.
I visited you via Craftastic Monday Link Party
I linked up this week with = 87+88. Hope you will join us M-S SeniorSalonPitStop and W-S #WordlessWednesday. You will find both under BLOGGING.
Lois says
It's such an easy delicious recipe! Thank you for visiting!
Kari says
I guess I need to learn to stop trying to bake on silicone liners it never ends well! Probably wouldve been better just straight on the pan as I didnt have any parchment paper. They taste really good so I will try again when I get the paper.
Lois says
I always use parchment paper. I tried silicone liners as well and didn't like them as much as I do parchment paper. Thank you for visiting.
Rosie doyle says
Made these cookies gorgeous gifts, and git tray In the oven now ..so good..
Lois says
Thank you!
Amanda says
I made my own homemade cranberry jam with fresh cranberries left over from Thanksgiving and used in place of the raspberry jam! It was amazing. Afterwards I thought some crushed walnuts over the glaze might be a big hit also!!
Lois says
I love your idea! And the crushed walnuts too! Thank you for sharing!
Tina Ingram says
I would like to find an original thumbprint cookie recipes that you put like chocolate in the middle or or something other than jam would I be using the same recipe thank you so much for all of your recipes they are so delicious love you so many of them God bless you and your family and Happy Thanksgiving 🙏🙌
Lois says
I have the recipe for you! Try my Shortbread Thumbprint Cookies filled with CHOCOLATE!!! https://walkingonsunshinerecipes.com/shortbread-thumbprint-cookies/
Thank you for the lovely comment!!! Happy Thanksgiving to YOU and your family!
Laura says
These thumbprint raspberry cookies were a big hit. I gave some as a gift and was told they were the best cookies they have ever had. Great recipe. So glad I decided to make these.
Lois says
Thank you for such a wonderful comment! Merry Christmas!
Lillie says
Would love a chocolate recipe to use instead of raspberry
Lois says
Maybe try filling the cookie centers with melted chocolate? Thanks for visiting.
Olivia says
These were always my favorite!! Thank you!
Lois says
They're our favorite too! Thanks Olivia.