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Raspberry Thumbprint Cookies

raspberry-thumbprint
We love cookies around our house, and while you can’t go wrong with a sugar cookie or chocolate chip cookie, it’s fun to switch things up a bit and get fancy. This classic thumbprint cookie is made up of rich, buttery shortbread with a dollop of sweet and tangy raspberry jam, topped with a powdered sugar glaze. What’s not to love about this treat? These are the absolute perfect cookies to have with a warm cup of tea, or to dip in hot chocolate! Plus, they’re small so you’ll probably need to have 3 or 4. Get the classic recipe below!

Raspberry Thumbprint Cookies

30 min to prepare 2 dozen cookies

Ingredients

  • For the dough:
  • 1 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup seedless raspberry jam
  • Pinch of salt
  • For the glaze:
  • 1 cup powdered sugar
  • 2-3 teaspoons water
  • 1 1/2 teaspoons almond extract
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Preparation

  1. Preheat oven to 350 and prepare a baking sheet with parchment paper.
  2. Combine butter, sugar, and almond extract in a large bowl and beat until creamy. Slowly add in flour and salt and mix until well blended. Cover and refrigerate for an hour.
  3. After an hour, take dough out of the fridge, and roll into one inch balls. Place on baking sheet 2 inches apart. Make a pocket for the jam by pressing your thumb (or little finger, if you want smaller pockets) into each ball of dough. Fill with 1/4 teaspoon of raspberry jam.
  4. Bake for 15 minutes, let cool for 1 minute before transferring to wire rack.
  5. Combine powdered sugar, water, and almond extract to make glaze, and drizzle over cooled cookies. Enjoy!

Recipe adapted from Saving Dessert.

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