Raspberry Thumbprint Cookies

5 from 1 vote

This Raspberry Thumbprint Cookies recipe combines sweet & tart flavors in a perfectly soft, melt-in-your-mouth cookie. Don't forget the glaze!

Prep Time15

Cook Time12

Total Time27

Course: cookies, Dessert

Cuisine: American

Keyword: raspberry thumbprint cookies

Servings: cookies

Calories: 145kcal

Author: Kelsey Crist

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.

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.