The Best Raspberry Thumbprint Cookies Recipe
Get the best buttery raspberry thumbprint cookies recipe! Learn the secret cold-butter trick for a non-spreading, perfect shortbread comfort cookie.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies, Comfort Food
- Method: Baked
- Cuisine: American
Ingredients
Cookie Dough
1 cup cold, sliced butter
⅔ cup sugar
1 large egg
1 teaspoon almond extract
2 ¼ cup all-purpose flour
½ teaspoon salt
Filling
Raspberry jam (approx. ½ cup)
For the Glaze
½ cup powdered sugar
1 tablespoon milk
¼ teaspoon almond extract
Instructions
1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. In a large bowl or stand mixer, cream the cold, sliced butter and sugar until just combined.
2. Add the egg and almond extract. Mix until just incorporated.
3. Add the flour and salt. Mix on low speed only until dough comes together and is soft but not sticky. Add a bit more flour if needed.
4. Roll dough into 1-inch balls. Place on the baking sheet. Press your thumb (or pinky) into the center to form a shallow indent.
5. Fill each indent with raspberry jam.
6. Bake for 12–15 minutes or until bottoms are slightly golden. Transfer to a wire rack to cool completely.
7. In a small bowl, whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled cookies.
Notes
Store leftovers in an airtight container at room temperature for up to 5 days.
Pro Tip: Use cold, sliced butter and avoid overmixing to prevent spreading! You can also substitute vanilla extract for almond extract.
Find it online: https://pinchofwarmthbakes.com/raspberry-thumbprint-cookies/