12 Days of Christmas Cookies concludes with my favorite cookie recipe. A classic buttery shortbread cookie baked with a fun thumbprint that’s filled with seedless raspberry jam. To make these cookies even more delicious, there’s a sugary glaze drizzled on top. Let me show you how easy these Raspberry Shortbread Thumbprint Cookies are to make for the holidays.
12 Days of Christmas Cookies
I hope you’ve enjoyed all of the new Christmas cookie recipes I shared with you over the past 12 days. Our final cookie recipe today is Raspberry Shortbread Thumbprints and I do believe I saved the best for last!
But first, let’s take a look at the other cookies I’ve shared since we began this challenge 12 days ago:
- Heart Shaped Chocolate Dipped Shortbread Cookies
- Slice and Bake Cookies with Sprinkles
- Candy Cane Sugar Cookies
- Classic Oatmeal Cookies
- Slice and Bake Shortbread Cookies
- Walnut Chocolate Chunk Cookies
- Chewy Gingersnap Cookies
- Chunky Peanut Butter Cookies
- Vanilla and Chocolate Swirl Cookies
- Italian Ricotta Christmas Cookies
- Double Chocolate Chip Cookies
Raspberry Shortbread Thumbprint Cookies
I’m not sure why some cookies are designated “Christmas” cookies in my family, but for this one of those recipes. For a few years now, I only made these raspberry shortbread thumbprint cookies during the holidays.
That changed a few weeks ago when I made them for a local wedding reception we were hosting for my son and his new bride. As a matter of fact, I’m so glad I decided to make these cookies for the reception because I was also able to take the time to photograph each step properly.
This is my THIRD attempt of capturing how to bake these cookies and I guess the third time is the charm because I think the photos came out amazing.
Make sure you print out the recipe below and save it for later!
- 2 cups all purpose flour
- 1 cup butter; softened
- 2/3 cup granulated sugar
- 1/2 tsp. almond extract
- 1/2 cup seedless raspberry jam
How to Mix the 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.
How to shape the Shortbread Thumbprint Cookies
Using a small cookie scoop, measure out cookie dough balls. This recipe should give you around 36 one inch sized balls.
Using your hands, shape the scooped dough into round balls and place on a baking tray that’s been lined with Parchment Baking Sheets. If you don’t have a small cookie scoop, you can use a tablespoon sized measuring spoon.
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. If you do use a melon scoop, you may need to dip the spoon in a little extra flour so it doesn’t stick to the cookie dough.
How to Fill the Thumbprint Cookies with Raspberry Jam
Fill each cookie thumbprint with about 1/4 to 1/2 tsp. raspberry jam. Do not overfill the cookies or they will run over during baking.
Chill the cookies for about 30 minutes before baking. Do NOT skip this step.
As a result of chilling the dough. it allows the butter to harden again so the cookies don’t spread too much while 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.
Ingredients for the Glaze
- 1 cup powdered sugar
- 1 tsp. almond extract
- 2 to 4 tsp. water
How to Prepare the Glaze
Add the powdered sugar to a small bowl. Begin by adding 2 teaspoons of 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.
How to Freeze Raspberry Shortbread Thumbprints
You can also freeze the cookies by first flash freezing them on a baking tray and then once frozen, place in an airtight container or in large plastic freezer safe bags.
These cookies will last in the freezer for up to a month or two.
12 DAYS OF CHRISTMAS COOKIE RECIPES
Make sure you check out these other Christmas Cookies featured for Day #5 from a few of my foodie friends joining in on the celebration.
- Flour On My Face: Christmas Sandwich Cookies
- Walking on Sunshine Recipes: Raspberry Shortbread Thumbprints Cookies – this recipe
- Glenda Embree: Frosted Drop Sugar Cookies
- Fat Dad Foodie: Gingerbread Man Cookies
Did you make this recipe?
Tag @Lois_walkingonsunshinerecipes on Instagram and hashtag it #walkingonsunshinerecipes
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Ingredients for Cookies:
Ingredients for Glaze:
How to Prepare the Cookie Dough
How to Fill the Thumbprint Cookies
How to Bake the Cookies
How to Prepare the Glaze
Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 42mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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