Indulge in the irresistible charm of our Raspberry Thumbprint Cookie Recipe! These classic treats feature a melt-in-your-mouth buttery almond shortbread base, perfectly cradling a vibrant, sweet raspberry jam center, all finished with a delicate, optional almond glaze. More than just a dessert, these festive cookies are a must-make for any holiday cookie platter, bringing joy and a burst of flavor to every bite. Prepare to fall in love with their soft texture, rich flavor, and beautiful presentation.
Author’s Note
A Cookie Sensation: 300 Gone in 10 Minutes!
A few months back, I had the incredible opportunity to showcase some of my favorite recipes at a department store’s grand opening. Naturally, I brought these sensational Raspberry Thumbprint Cookies along with a Pistachio Cheese Ball, secretly convinced that the savory cheese ball would steal the show. Oh, how delightfully wrong I was!
To my utter astonishment, these delightful cookies became the undisputed star of the event. I’m not exaggerating when I say that all 300 of them vanished in a mere *ten minutes*. People who arrived later, having heard the buzz about these cookies, were genuinely disappointed to find the platter completely empty. It was a whirlwind of excitement and demand!
I had meticulously tested and retested this recipe countless times, so I knew they were good, but witnessing that level of enthusiastic reaction truly sealed it for me. These are, without a doubt, the BEST Thumbprint Cookies I have ever crafted. The classic combination of rich almond and bright raspberry creates an irresistible harmony of flavors. Each cookie is exquisitely soft, perfectly buttery, and truly melts in your mouth, leaving a delightful lingering taste. Beyond their incredible taste, they also possess a charming elegance that makes them an absolutely beautiful addition to any holiday cookie platter. They’re not just cookies; they’re a guaranteed crowd-pleaser and a festive tradition waiting to happen.
Essential Ingredients for Perfect Thumbprint Cookies
Crafting the perfect Raspberry Thumbprint Cookie begins with selecting the right ingredients. Each component plays a vital role in achieving that sought-after melt-in-your-mouth texture and balanced flavor. Here’s a detailed look at what you’ll need and why each element is important, along with helpful tips and potential swaps to customize your baking experience.
| Ingredient | Tip or Swap |
|---|---|
| Unsalted Butter | This is non-negotiable for tender shortbread. Your butter MUST be at room temperature – not melted, not even overly softened. Soft butter is absolutely key for creating a smooth, cohesive dough that yields irresistibly soft cookies. It creams beautifully with sugar, incorporating air for a lighter texture. |
| Granulated Sugar | Beyond sweetening the dough, a generous roll in extra granulated sugar before baking adds a delightful sweet crunch to the exterior. It also gives the cookies a beautiful, sparkling finish, enhancing their festive appeal. |
| Vanilla & Almond Extract | The almond extract is what gives these cookies their classic, sophisticated flavor profile, complementing the raspberry beautifully. You can certainly skip it if you prefer, or reduce the amount if your particular brand of almond extract is very potent. Vanilla extract provides a warm, comforting base note that rounds out the flavors. |
| Cornstarch | Don’t even think about skipping this secret ingredient! Cornstarch is the magic touch that ensures these cookies achieve their signature melt-in-your-mouth texture. It subtly tenderizes the dough, making each bite incredibly delicate. |
| Seedless Raspberry Jam | For the cleanest, most elegant finish, seedless raspberry jam is highly recommended. Its vibrant color and sweet-tart flavor pair exquisitely with the almond shortbread. However, feel free to experiment with other smooth, seedless jams like strawberry, blackberry, or apricot. Lemon curd also makes a fantastic, tangy alternative for a citrus twist. |
| Powdered Sugar & Cream (for glaze) | This simple glaze adds an extra layer of sweetness and a beautiful visual appeal. The consistency is entirely up to you: gradually add heavy cream or milk to achieve a thicker glaze that sticks better and provides a more pronounced finish, or a thinner drizzle for a delicate touch. A hint of almond extract can also be added to the glaze for an intensified flavor. |
Baking Perfection: How to Make Raspberry Thumbprint Cookies
Creating these irresistible Raspberry Thumbprint Cookies is a straightforward and rewarding process. Follow these detailed steps to achieve perfect, bakery-quality results right in your own kitchen. Precision and a little patience will ensure your cookies are as delicious as they are beautiful.
- Prepare the Dough: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the room-temperature unsalted butter and 3/4 cup of granulated sugar. Beat these together at medium speed until the mixture is light, fluffy, and visibly creamy. Remember to stop and scrape down the sides of the bowl periodically to ensure everything is well incorporated. Next, add the almond extract (if using), vanilla extract or paste, cornstarch, and salt. Mix until these are just combined. Finally, add the all-purpose flour. Beat on low speed until the flour is fully incorporated and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Shape and Chill: Scoop the dough into 1-tablespoon portions. A tablespoon measuring spoon is excellent for both measuring and forming consistent balls. Roll each portion of dough between your palms to create smooth, round balls. Then, roll these dough balls in the remaining 1/3 cup of granulated sugar until they are thoroughly coated – this step adds a lovely sparkle and extra crunch. Gently use your thumb or the back of a rounded teaspoon to create an indentation in the center of each dough ball. Place the shaped cookies about 2 inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Cover the tray and refrigerate for at least 1 hour (or freeze for 30 minutes) to prevent spreading during baking and help them hold their shape.
- Fill and Bake: Once the chilling time is complete, preheat your oven to 350°F (175°C). Remove the chilled cookies from the fridge and carefully spoon the seedless raspberry jam into the indentations. Be mindful not to overfill, as the jam can bubble over during baking. Return the filled cookies to the fridge for another 10 minutes – this double-chill is crucial for maintaining their perfect thumbprint shape. Bake for 8–10 minutes, or until the edges are very lightly golden brown and the tops are no longer glossy. For the ultimate soft and delicious shortbread texture, aim to slightly underbake them.
- Cool and Glaze: Carefully transfer the baked cookies to a wire cooling rack and allow them to cool completely. While the cookies are cooling, prepare the optional almond glaze. In a small bowl, whisk together the powdered sugar, heavy cream (or milk), almond extract (if desired for the glaze), and a pinch of salt until smooth. Adjust the consistency by adding more cream for a thinner glaze or a touch more powdered sugar for a thicker one. I personally prefer a slightly thicker glaze as it adheres better and provides a more pronounced finish.
- Finish and Enjoy: Once the cookies are entirely cool, drizzle the prepared glaze over them. You can use a spoon for a rustic look, or transfer the glaze to a resealable plastic bag, snip off a tiny corner, and pipe it for a more controlled, decorative touch. Allow the glaze to set completely before stacking or storing the cookies. Now, prepare to be amazed and enjoy your homemade, utterly delicious Raspberry Thumbprint Cookies!
Quick Baking Tip
Perfect Jam Placement: When filling your cookies, use just enough jam to comfortably fill the center indentation. Overfilling can cause the jam to spill over the sides during baking, making a sticky mess and compromising the cookie’s appearance. Aim for a neat, level fill.
Expert Tips for Flawless Thumbprint Cookies
Achieving the perfect batch of Raspberry Thumbprint Cookies is all about a few key techniques and careful attention to detail. These expert tips will help you navigate common baking challenges and ensure your cookies turn out beautifully every time, from their tender texture to their vibrant centers.
- Choose Your Jam Wisely: While classic raspberry jam creates a delightful pairing with the almond shortbread, feel free to get creative! Any smooth, seedless jam works wonderfully. Consider apricot for a brighter, tangy note, or a cherry jam for a deeper, richer flavor. Ensure your chosen jam is not too runny, as this can cause it to spread excessively during baking.
- Don’t Skip the Sugar Roll: Coating the dough balls in granulated sugar before chilling and baking does more than just add sweetness. It provides a lovely, subtle crunch to the cookie’s exterior, offering a textural contrast to the soft interior. Moreover, it gives the cookies a beautiful, sparkling finish that elevates their presentation, especially for holiday platters.
- Prevent Cracks with Chilling: The secret to perfectly shaped thumbprint cookies without unsightly cracks lies in proper chilling. Shape your dough balls, roll them in sugar, and press the centers *before* the first chill. This initial refrigeration firms up the dough. After adding the jam, a second brief chill is crucial. This extra cooling period helps the cookies maintain their delicate shape and prevents the dough from cracking as it bakes and expands in the oven.
- Cream Butter and Sugar Thoroughly: The foundation of a truly soft, melt-in-your-mouth cookie is well-creamed butter and sugar. Beat these two ingredients together until they are light, fluffy, and pale in color. This process incorporates air into the mixture, which contributes to the cookies’ tender texture. Always use real unsalted butter; margarine will not yield the same rich flavor or delicate crumb.
- Measure Flour Accurately: Baking is a science, and flour measurement is often where things can go wrong. For the most consistent results, especially with shortbread, consider using a food scale to measure your flour by weight (315 grams for this recipe is ideal). If using measuring cups, spoon the flour into the cup and level it off with a straight edge to avoid packing too much flour, which can result in dry, crumbly cookies.
Creative Cookie Variations
While the classic Raspberry Thumbprint Cookie is undeniably delicious, these versatile treats lend themselves beautifully to a variety of creative twists. Don’t hesitate to experiment with different fillings and glazes to discover your new favorite combination!
Switch Things Up
- Lemon Curd Cookies: For a bright and zesty flavor, replace the raspberry jam with luscious lemon curd. The tangy citrus perfectly cuts through the richness of the buttery shortbread, creating an invigorating dessert.
- Chocolate Twist: Indulge your chocolate cravings by filling the cookie centers with creamy Nutella or a dollop of melted dark chocolate after baking. For another delightful chocolate-inspired option, check out these unique Coconut Thumbprint Cookies.
- Caramel Center: Transform these cookies into a gooey, sweet delight by filling the indentations with rich caramel sauce or dulce de leche. The chewy caramel offers a wonderful contrast to the tender shortbread.
- Glaze Variations: Customize your glaze to complement your chosen filling. Infuse it with citrus zest and a squeeze of lemon juice for a lemon glaze, a splash of orange extract for a subtle orange flavor, or a hint of pure maple syrup for a cozy, autumnal touch. You can even add a touch of food coloring for a festive look!
Storage and Freezing Tips
Proper storage is key to keeping your Raspberry Thumbprint Cookies fresh and delicious. Whether you’re planning ahead or saving leftovers, these tips will help maintain their perfect texture and flavor.
- Storing Baked Cookies: Once completely cooled and the glaze has set, store your baked thumbprint cookies in an airtight container at room temperature for up to 5 days. If glazed, avoid stacking them directly on top of each other immediately after glazing to prevent sticking; once the glaze is firm, you can gently place parchment paper between layers.
- Freezing Unbaked Dough: To get a head start on your holiday baking, you can easily freeze the unbaked cookie dough. Shape the dough into balls, create the indentations, and then freeze them on a baking tray until they are firm. Once solid, transfer the dough balls to a freezer-safe, sealed bag or container. They can be stored in the freezer for up to 1 month. When ready to bake, place frozen dough balls on a lined baking sheet, fill with jam (no need to thaw), and bake as directed, adding a minute or two to the baking time if needed.
- Freezing Baked Cookies (Without Glaze): You can also freeze baked cookies before glazing. Bake and cool completely. Store them in an airtight container with parchment paper between layers for up to 3 months. Thaw at room temperature, then glaze and serve.
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Print Recipe
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Raspberry Almond Thumbprint Cookies
Chelsea Lords
20 minutes
8 minutes
1 hour
10 minutes
1 hour
38 minutes
35
cookies
Video Tutorial
Equipment
- Stand mixer
(optional, but highly recommended for ease) - Cooling rack
- Baking Sheets
- Parchment paper or silicone baking mats
Ingredients
-
16
tablespoons
unsalted butter
at room temperature -
3/4 cup + 1/3
cup
granulated sugar
divided -
1/4
teaspoon
almond extract
optional, see note 1 -
1
teaspoon
vanilla bean paste
or vanilla extract -
1
tablespoon
cornstarch -
1/2
teaspoon
fine sea salt -
2-1/4
cups
all-purpose flour
see note 2 -
1/2
cup
seedless raspberry jam
or your favorite variety of jam
-
1
cup
powdered sugar -
3 to 4
tablespoons
heavy cream
or 2 tablespoons whole milk -
1/8
teaspoon
almond extract
optional -
1/8
teaspoon
fine sea salt
Instructions
- In a large bowl or stand mixer fitted with a whisk attachment, add room-temperature (not melted or overly softened) unsalted butter and 3/4 cup granulated sugar. Beat at medium speed until the mixture is smooth, light, and creamy, making sure to scrape down the sides of the bowl as needed to ensure even incorporation. Next, add the almond extract (if you’re using it), vanilla extract or paste, cornstarch, and salt. Mix these ingredients just until they are fully combined. Finally, add the all-purpose flour. Beat together at low speed, scraping the bowl as needed, until all the ingredients are uniformly combined and a soft dough forms. It’s crucial not to overmix the dough, as this can develop the gluten too much and result in tough cookies.
- Once the dough is prepared, begin shaping it into 1-tablespoon sized balls. A tablespoon measuring spoon is a handy tool to ensure consistent sizing for each cookie. After forming the dough balls, roll them generously in the remaining 1/3 cup of granulated sugar until they are well coated. This step adds a beautiful sparkle and a delightful textural crunch. Gently create an indentation in the center of each dough ball using your thumb or the back of a small, rounded measuring spoon. Place the shaped cookies approximately 2 inches apart on a baking sheet that has been lined with a silicone baking mat or parchment paper. Cover the baking sheet and refrigerate the cookies for at least 1 hour (or place them in the freezer for 30 minutes). This crucial chilling period helps the cookies maintain their shape and prevents them from spreading too much during baking. Once chilled, remove them from the fridge and preheat your oven to 350°F (175°C). Carefully spoon the seedless raspberry jam into the indentations of all the cookies, being careful not to overfill them, as the jam can bubble over. Return the filled cookies to the fridge for an additional 10 minutes. This second chill is key to ensuring the jam sets beautifully and the cookies hold their perfect thumbprint shape.
- Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are very lightly browned and the tops of the cookies no longer appear glossy. For that quintessential soft and tender shortbread texture, it is often best to slightly underbake these cookies. They will continue to set as they cool on the baking sheet. Keep a close eye on them, as oven temperatures can vary.
- Once baked, carefully remove the cookies from the oven and transfer them to a wire cooling rack. Allow them to cool completely before proceeding with the glaze. While the cookies are cooling, prepare the optional glaze. In a small bowl, whisk together all the glaze ingredients: powdered sugar, heavy cream (or milk), almond extract (if using), and a small pinch of salt. Continue whisking until the mixture is completely smooth and free of lumps. You can adjust the consistency of the glaze to your liking; add more heavy cream or milk for a thinner, more drizzly glaze, or a little more powdered sugar for a thicker, more opaque coating. I personally find that a slightly thicker glaze adheres better and gives a more professional finish to the cookies.
- Once the cookies have cooled completely and the glaze is prepared, it’s time to add the finishing touch. You can drizzle the glaze over the cookies using a spoon for a charming, rustic look. Alternatively, for more precision and an elegant finish, transfer the glaze to a small resealable plastic bag, snip off a tiny corner from one of the bottom edges, and pipe the glaze over the cooled cookies in a decorative pattern. After the glaze has been applied, allow it to set completely before handling or storing the cookies. This will prevent the glaze from smudging. Once set, your beautiful and delicious Raspberry Almond Thumbprint Cookies are ready to be served and enjoyed!
Recipe Notes
Note 2 (Flour Measurement): Accurate flour measurement is critical for the perfect shortbread texture. Flour measurements can differ significantly depending on how it’s scooped. For the most precise and consistent results, I highly recommend using a food scale to measure your flour; 315 grams of all-purpose flour is the ideal amount for these cookies. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag, which can compact the flour and lead to too much being used.
Nutrition Note: The provided nutrition information is calculated using seedless raspberry jam. Please be aware that if you opt for other varieties of jam or fillings, the nutritional statistics may change. This information is an approximation and should be used as a general guide.
Storage: These cookies are at their absolute best when enjoyed within 3–4 days of baking. To keep them fresh and maintain their delightful texture, store them in an airtight container at room temperature. If the cookies are glazed, ensure the glaze has fully set before stacking them, or place a piece of parchment paper between layers to prevent them from sticking together.
Nutrition Information (Approximate)
|
Calories: 152kcal
|
Carbohydrates: 24g
|
Protein: 2g
|
Fat: 6g
|
Saturated Fat: 4g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 1g
|
Trans Fat: 1g
|
Cholesterol: 15mg
|
Sodium: 27mg
|
Potassium: 21mg
|
Fiber: 1g
|
Sugar: 12g
|
Vitamin A: 178IU
|
Vitamin C: 1mg
|
Calcium: 5mg
|
Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary.
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