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 shortbread, raspberry 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.
Check out all the other Christmas Cookies for more easy-to-prepare holiday cookies.
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 Desserts and Easy Cookie Recipes? Try my Peppermint Christmas Cookies, Christmas Thumbprint Cookies or my Christmas Cupcakes Recipe.
Table of Contents
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Main Ingredients for the Cookie Dough
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
🥣Step-by-Step Directions
- Step 1: 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.
- Step 2: 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 Thumbprint Cookies
- Step 3: Using a small cookie scoop, measure out cookie dough balls. This recipe should give you around 36 one inch sized balls.
- Step 4: 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.
How to Make the Thumbprint
- Step 5: 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.
- Step 6: 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 Thumbprint Cookies with Jam
- Step 7: Fill each cookie thumbprint with about ¼ to ½ tsp. raspberry jam.
- Step 8: Do not overfill the cookies or they will run over during baking.
📌Baking Tip: 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.
Baking Instructions
- 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.
Prepare the Glaze
- Add the powdered sugar to a small bowl.
- Add the 1 teaspoon of almond extract followed by 2 teaspoons of water to the powdered sugar and stir to combine.
- Using a small spoon, drizzle the prepared glaze over the cookies in a crisscross pattern.
📌Baking Tip: 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.
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🍶Storage Tips
- 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.
❄️Freezing Tips
- You can freeze these cookies but keep in mind the glaze may not hold up too well to the cold temperature in a freezer. I like to freeze the cookies before adding the glaze.
- Place the cooled, baked cookies on a baking tray lined with parchment paper. Then place the baking tray in the refrigerator to flash freeze for about 30 minutes. Once frozen, place the cookies in either an air-tight container or a plastic freezer bag.
- 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.
🌟Try these recipes next...
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
Buttery shortbread cookies filled with seedless raspberry jam and a powdered sugar glaze drizzled on top. The perfect cookie for holiday entertaining and all year long.
Ingredients
Ingredients for Cookies:
- 2 cups all purpose flour
- 1 cup butter; softened
- ⅔ cup granulated sugar
- ½ teaspoon almond extract
- ½ cup seedless raspberry jam
Ingredients for Glaze:
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2 to 4 teaspoons water
Instructions
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.
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.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 42mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g
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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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!
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.