Raspberry Thumbprint Cookies

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.

While these look impressive, they’re not at all difficult to make. You just roll the dough into balls after it chills and press your finger into each one to make a little pocket for the jam. After they bake, you drizzle them with a simple powdered sugar glaze for shine and an extra touch of sweetness. They’re pretty as a picture and oh so good!

Why You’ll Love This Recipe

Raspberry Thumbprint Cookies are a delightful treat that combines the buttery goodness of shortbread with the sweet, tangy flavor of raspberry jam. They are easy to make and perfect for any occasion, whether you’re hosting a tea party or simply indulging in an afternoon snack. Their small size makes it hard to stop at just one, and the glaze adds a touch of elegance.

Kitchen Equipment You’ll Need

• Mixing bowl
• Electric mixer
• Baking sheet
• Parchment paper
• Wire rack
• Spoon for measuring jam

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

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the butter, sugar, and almond extract. Beat with an electric mixer until creamy.
3. Gradually add in the flour and a pinch of salt, mixing until well blended.
4. Cover the dough and refrigerate for about an hour.
5. Once chilled, take the dough out of the fridge and roll it into one-inch balls. Place them on the prepared baking sheet, about two inches apart.
6. Press your thumb into the center of each ball to create a small indentation.
7. Fill each indentation with about 1/4 teaspoon of raspberry jam.
8. Bake the cookies for 15 minutes, then let them cool on the baking sheet for a minute before transferring them to a wire rack.
9. While the cookies cool, make the glaze by combining powdered sugar, water, and almond extract. Drizzle over the cooled cookies.

Tips for Success

For the best results, ensure your butter is at room temperature before starting. Chilling the dough helps maintain the shape of the cookies as they bake, so don’t skip this step. Use a spoon to measure the jam to avoid overfilling, which can cause it to spill over during baking.

Additional Tips and Variations

Feel free to experiment with different jams like strawberry or apricot for a unique twist. You can also add a sprinkle of finely chopped nuts on top of the glaze for added texture and flavor.

Nutritional Highlights (Per Serving)

Each cookie contains approximately:

• Calories: 120
• Fat: 6g
• Carbohydrates: 16g
• Sugar: 9g
• Protein: 1g

Frequently Asked Questions (FAQ)

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but omit the pinch of salt in the dough to prevent the cookies from becoming too salty.

How should I store these cookies?

Keep them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies without the glaze and add it once thawed.

Conclusion

These Raspberry Thumbprint Cookies are a delightful treat that you’ll want to make again and again. Their delicate flavor and beautiful appearance make them perfect for any occasion. Give them a try and let us know how they turned out for you! Feel free to share your experience and any creative variations in the comments below.