Nothing says home for the holidays like a plate of freshly baked cookies. These raspberry shortbread thumbprint cookies are a classic Christmas favorite, made with a buttery shortbread base, sweet jam, and a simple powdered sugar glaze.
They’re tender, melt-in-your-mouth, and look beautiful on holiday cookie trays. Serve them at Christmas parties, bring them as a hostess gift, or enjoy them with family while opening presents.
Ready to bake up a storm? Discover more easy and delicious Christmas Cookies here!
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This recipe was originally published in 2019 and has been updated with clearer instructions and helpful baking tips.
Recipe at a Glance
Prep: 20 min | Cook/Bake: 15 min | Difficulty: Easy
What it is: Buttery raspberry shortbread thumbprint cookies filled with sweet jam and finished with a light powdered sugar glaze, perfect for holiday baking.
Featured ingredients: Butter, raspberry jam, powdered sugar, almond extract.
Why you’ll love it: The dough is easy to work with, the cookies hold their shape well, and they look beautiful on Christmas cookie trays.
How to make it: Mix the shortbread dough, roll into balls, press a thumbprint, fill with raspberry jam, and bake until lightly golden before drizzling with glaze once cooled.
Looking for more Easy Cookie Recipes? Try my Chocolate Shortbread Thumbprint Cookies or my Christmas Thumbprint Cookies.
Table of Contents
- Recipe at a Glance
- Why I love this recipe and you will too!
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- How to Fill Thumbprint Cookies with Jam
- How to Glaze Thumbprint Cookies
- Insider Tips from My Kitchen to Yours
- Storing & Serving Tips
- Looking for more Holiday Cookies?
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- 💬 Comments
Why I love this recipe and you will too!
I love this recipe because it’s one I’ve made for special family occasions, including my son’s wedding rehearsal reception.
The cookies are easy to prep ahead, freeze well, and only need a quick glaze before serving. They’re reliable, beautiful, and always a favorite at gatherings.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
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 Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Jam options: Swap the raspberry jam for strawberry, apricot, or seedless blackberry jam while keeping the same amount. Try my Thumbprint Cookies with Orange Marmalade.
Extract options: The recipe uses almond extract, but vanilla extract can be used instead for a milder flavor.
Finishing options: Skip the glaze and dust the cookies lightly with powdered sugar, or leave them plain for a classic shortbread look.
Chocolate variation: Add ¼ cup cocoa powder to the dough for a chocolate shortbread version.
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
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cream together the butter, sugar, and almond extract in an electric mixer. Gently mix in the flour until the dough comes together. The shortbread dough consistency should be soft and easy to roll without sticking. If it feels dry or crumbly, mix in a teaspoon of milk at a time until workable.
Step 2: Scoop the dough into 1-inch balls, about one tablespoon each, and place them on a parchment-lined baking sheet. Gently press your thumb or the back of a melon baller into the center of each cookie to form an indentation. If using a melon baller, lightly dust it with flour to prevent sticking.
How to Fill Thumbprint Cookies with Jam
Step 4: Fill each cookie thumbprint with about ¼ to ½ teaspoon of raspberry jam, then chill the cookies for about 30 minutes to help them hold their shape while baking.
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.
How to Glaze Thumbprint Cookies
The glaze should be smooth and thin enough to drizzle. If it looks dry or crumbly, add more milk one teaspoon at a time, mixing well after each addition, until the desired consistency is reached.
Step 6: In a small bowl, whisk together the powdered sugar, almond extract, and water until smooth. Drizzle the glaze over the cooled cookies.
Insider Tips from My Kitchen to Yours
✔️ DO chill the dough for 30 minutes before baking so the butter firms up and the cookies hold their shape without spreading.
❌ DO NOT overfill the thumbprints with jam, as the filling can bubble over and make the cookies messy during baking.
Storing & Serving Tips
Refrigerate: Store glazed cookies in an airtight container in the refrigerator for up to 3 days to keep the glaze fresh.
Freezer: Freeze unglazed baked cookies in a freezer-safe container for up to 2 months, then thaw and glaze before serving.
Serving Tips: Let cookies come to room temperature before serving for the best texture and flavor.
Prep Ahead Tips: Bake the cookies; but do not add the glaze. Place the cooled cookies on a baking sheet in a single layer and freezing until firm. Once frozen, transfer the cookies to a freezer-safe container for longer storage. Thaw the cookies at room temperature, then add the glaze just before serving, as the glaze does not hold up well to freezing.
Looking for more Holiday Cookies?
Looking for more Christmas cookie recipes for the holidays? Try my Peppermint Christmas Cookies or my collection of Christmas Cookies that can be Frozen.
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📖 Recipe Card
Raspberry Shortbread Thumbprint Cookies for Christmas
Video
Ingredients
- 2 cups all purpose flour
- 1 cup butter; softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ½ cup seedless raspberry jam
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2 to 4 teaspoons water
Method
- 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.
- 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.
- 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.
- 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
Tips
- Use room temperature butter so the shortbread dough mixes smoothly and holds together well.
- Chill the filled cookies before baking to help prevent spreading and keep the thumbprints defined.
- Use seedless raspberry jam for a smooth, even filling that bakes neatly.
Storage and Make Ahead Tips
- Store baked cookies in an airtight container in the refrigerator for up to 3 days.
- The cookies can be baked ahead and frozen without the glaze; thaw at room temperature and glaze just before serving.
- For best results, avoid freezing the cookies once glazed.
Heather says
So good!!!!! These will be going in my Christmas cookie boxes this year!
Lois says
That makes me so happy to hear! I’m so glad these cookies are making it into your Christmas cookie boxes. Thank you so much for baking and sharing them.
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.
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.