Go Back
–+ servings
raspberry thumbprint cookies.
Print Recipe
4.48 from 46 votes

Raspberry Shortbread Thumbprint Cookies for Christmas

These raspberry shortbread thumbprint cookies are made with a buttery dough, filled with raspberry jam, and finished with a simple glaze. They’re easy to prepare, hold their shape well, and are perfect for Christmas cookie trays, gifting, and family gatherings.
Prep Time20 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Keyword: Raspberry Shortbread Thumbprint Cookies
Servings: 36 cookies
Calories: 110kcal
Author: Lois

Equipment

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.

Video

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.

Nutrition

Serving: 1cookie | Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 42mg | Sugar: 9g