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Soft, buttery, and delicately sweet, these Raspberry Thumbprint Cookies are everything a classic cookie should be. The bright raspberry filling and almond glaze create the perfect balance of tart and sweet, giving each bite a melt-in-your-mouth texture that feels straight out of a bakery.
The Perfect Holiday Cookie for Gifting and Sharing
There’s something so timeless and elegant about Raspberry Thumbprint Cookies. I love making them during the holidays. They look so festive on a cookie platter and make the sweetest little gifts to share with friends and neighbors. Each buttery cookie gets a thumbprint filled with bright raspberry jam (yes, I really do use my thumb – it makes me feel like a pro baker!). Once they’re baked and topped with the delicate almond glaze, they taste like something straight from a bakery case – soft, sweet, and just a little bit fancy.
Feeling extra festive? Check out our Christmas Cookie Ideas, or whip up a batch of Elf Cookies or Candy Cane Cookies for some added sweet, holiday cheer!
❤️ Kelsey
Table of Contents
- The Perfect Holiday Cookie for Gifting and Sharing
- Ingredients in Raspberry Thumbprint Cookies
- Variations
- How to Make Raspberry Thumbprint Cookies
- Tips for Preparing the Dough
- Baking Tip
- Frequently Asked Questions
- More Cookie Recipes
- How to Make Raspberry Thumbprint Cookies
- Raspberry Thumbprint Cookies Recipe
Ingredients in Raspberry Thumbprint Cookies
- Butter – I like to use unsalted butter.
- Sugar – Regular granulated sugar keeps the cookies sweet and light. You can also roll the dough balls in a little extra sugar before baking for a subtle sparkle.
- Egg – Just one large egg. Make sure it’s at room temperature for the best texture.
- Almond Extract – This is the secret to that bakery-style flavor! A little goes a long way, so don’t overdo it. Almond extract enhances both the dough and the glaze.
- Flour – Use all-purpose flour, measured correctly (scoop and level). Too much flour can make the cookies dry or cause cracks when you press in the thumbprint.
- Salt
- Raspberry Jam – Use a good-quality raspberry jam or preserves for the best flavor and color. Seedless jam gives a smooth finish, but you can use seeded if you like that texture. Warm it slightly before spooning it into the cookies so it’s easier to fill.
- Glaze (milk, almond extract, powdered sugar) – This simple glaze adds a touch of sweetness and a pretty glossy finish. Drizzle it on once the cookies have cooled completely so it doesn’t melt into the jam.
Variations
Many fillings would taste great in a thumbprint cookie. Some of my favorites:
- Chocolate ganache
- Nutella
- Caramel
- Strawberry jam
- Apricot jam
- Blueberry jam
- Lemon curd
How to Make Raspberry Thumbprint Cookies
- Cream the Butter and Sugar
Preheat oven to 350°F. In a large bowl, beat the butter and sugar together until light and creamy.
- Add Wet Ingredients
Mix in the egg and almond extract until everything is fully combined and smooth.
- Mix in Dry Ingredients
Add the flour and salt, stirring until a soft dough forms. The dough should be soft but not sticky – if it sticks to your hands, add a little more flour until it’s easy to handle.
- Shape and Make Thumbprints
Roll the dough into 1-inch balls and place them on a baking sheet. Press your thumb into the center of each ball to make an indent (don’t push all the way through).
- Add the Jam
Spoon a little raspberry jam into each indentation.
- Bake the Cookies
Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should stay fairly pale. Transfer cookies to a wire rack to cool.
- Make the Glaze
In a small bowl, whisk together the milk, almond extract, and powdered sugar until smooth and drizzle-ready.
- Glaze and Serve
Once the cookies are completely cool, drizzle the glaze over the tops and let it set. Then grab one (or two!) and enjoy.
Tips for Preparing the Dough
When making your dough, start with chilled butter. It helps the cookies hold their shape and keeps them from spreading too much in the oven. The dough should be soft but not sticky. If it’s sticking to your fingers, just add a little extra flour until it’s easy to handle. You want it firm enough to press your thumb into without it clinging or collapsing.
Baking Tip
Make sure to space the cookies out a little on the baking sheet as they will spread during baking.
Frequently Asked Questions
If your cookies spread too much, the butter may have been too warm. Try chilling your dough for 15–20 minutes before baking. This helps the cookies keep their shape.
Cracking usually happens if the dough is too dry or firm. Make sure your butter is the right temperature, and avoid adding too much flour. If cracks do appear, just gently press them back together before baking.
Originally from Sweden, these cookies are called Hallongrotta, which means “raspberry cave”. Traditionally made with the same ingredients we use now, butter, flour, sugar, vanilla, and then a filling of raspberry jam, these treats have been around since at least the 1800s.
Definitely! Raspberry is classic, but you can use any jam or preserve you like – strawberry, apricot, blueberry, or even lemon curd all taste delicious.
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week, or freeze them for up to 2 months.
Read Next: Christmas Cookie Ideas
More Cookie Recipes
These Raspberry Thumbprint Cookies are sure to brighten any dessert table! Whether you bake them for a party, a gift, or just to treat yourself, they’re always a hit. If you try this recipe, please come back and leave a comment or rating. I’d love to hear how yours turned out! 🎄
How to Make Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies
Ingredients
- 1 cup butter, cold, sliced
- ⅔ cup sugar
- 1 egg
- 1 teaspoon almond extract
- 2 ¼ cup flour
- ½ teaspoon salt
- raspberry jam
For the Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon almond extract
Instructions
- Pre-heat oven to 350℉. Mix the butter and sugar together until creamy.
- Add egg and almond extract. Mix until combined.
- Add flour and salt and mix to combine. Dough should be soft but not sticky. If it sticks to your hands, add a little bit more flour until you can touch it without dough coming off on your finger.
- Roll dough into 1-inch balls. Place on a baking sheet. Press your thumb into the center of each dough ball and make an indent. This is where the jam will go. Make sure to not push all the way through the dough.
- Fill each indent up with raspberry jam.
- Bake for 12-15 minutes or until the bottoms are slightly golden brown. The top will stay fairly pale. Place on a wire rack to cool.
- Make the glaze by combining all ingredients in a small bowl.
- When cookies have cooled, drizzle glaze over the top.
Notes
- Store leftovers in an airtight container on the counter.
- If you don’t have almond extract, then you can use vanilla extract.
- Using cold butter instead of room temperature butter helps the cookies not to spread while baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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