thumbprint cookies recipe

Raspberry Almond Thumbprint Cookies are perfect buttery shortbread cookies filled with raspberry jam and drizzled with glaze. They are one of the most popular Christmas treats recipe during the holiday season!

 

Raspberry Almond Thumbprint Cookies

unsalted butter (room temperature)

sugar

almond extract

salt

all-purpose flour

raspberry jam

milk

Using a stand mixer with a paddle attachment, beat 1 cup butter and 2/3 cup granulated sugar on a medium/high speed for a couple of minutes, until it is smooth and creamy. Add 1/2 tsp almond extract and mix again.

Reduce speed to low and gradually add 1/4 tsp salt and 2 1/8 cup all-purpose flour. Beat the mixture for a few minutes until all ingredients are well incorporated and the dough is smooth and without any clumps.

Cover the dough with plastic wrap and refrigerate for 2 hours.

When the dough is chilled, preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.

Shape the dough into 1.5 inch balls and slightly press the top. Using a finger, press the dough in the center creating a depression. Fill the center of the cookies with raspberry jam. Put in the fridge for 10 minutes before baking.

Bake at 350°F for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove then on a wire rack.

When the cookies are cooled off completely, mix all the ingredients for the glaze, whisk it and drizzle over the cookies. Enjoy!

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy, and made with just 7 ingredients.

Thumbprint Cookies

unsalted butter, room temperature

(104 grams) sugar

tsp vanilla extract

(260 grams) all purpose flour

tsp salt

jam, any flavor

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg yolks one at a time and mix until well combined after each.

Add the vanilla extract and mix until well combined.

Add the flour and salt and mix until the dough is just well combined. Do not over mix. 

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.

Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking. 

Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.

Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don&#8217;t want to overbake them and have dry cookies. 

Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

These cookies remind me of baking with grandma on Christmas Eve! They are delicious, buttery, melt in your mouth amazing!
Mine didn’t turn out picture perfect but they make up for that in flavor. 
I baked them for about 15 minutes and they’re divine,,, I will definitely be making these again very soon cause I have a feeling they won’t last long. 

Absolutely delicious and super easy! so hard to not eat all of them fresh from the oven!

I haven’t made jam thumbprints for a long time and am so glad I tried these!  They spread just the perfect amount, didn’t crack due to your tip about making the indentation as soon as they’re rolled and are absolutely delicious. I used sparkling sugar on some, sugar in the raw on others along with 2 types of jam, raspberry and apricot. They look like beautiful little jewels and will compliment my Christmas cookie tray nicely. Thank you for a wonderful recipe that I know I’ll be making year after year!!  *****

These are my go-to butter cookies. I have made them several times using strawberry, raspberry and also Nutella filling. Very easy to make and such a nice cookie that stays soft in Tupperware (for a few days until they are all gobbled up!) 😀

Perfect recipe. I used a size 40 ice cream scoop to make uniform sized cookies. Recipe made 24 cookies with that size scoop. I also flattened the dough ball slightly when placed on cookie sheet. 
This is a delicious cookie recipe and I love that there is only 1/2 cup of sugar.

So easy, so delicious! I'm looking forward to trying your other recipes, now, too!

Any advice for dough that seems too sticky? Cookies ended up pretty flat - but tasted delicious!

So yummy!!! Question - how should I store these? Counter or fridge?

https://content.jwplatform.com/videos/inXKmEkK.mp4

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They’re soft, chewy cookies, and made with just 7 ingredients.

Jam Thumbprint Cookies

I love your mini cheesecake, ALWAYS a HUGE hit! And making more Friday!  But I have quick question, these  thumbprint cookies, your cookies base is so perfect - nice and round.  When I make these it cracks - what is the secret to making it perfect like yours?

I think there's a typo - 1.5 tbsp dough balls were absolutely massive and yielded less than 20 cookies that took much longer than 13 min to cook through (and still ended up gummy in the middle. Was this supposed to be 1.5 tsp?
Cookie is also super sweet, might have been better with a higher butter to sugar ratio, skipping the sugar roll, or else just a more tart jam (I used strawberry)

The cookies came out great! I was nervous since I did not have an electric mixer, but my weak arms managed without one. I cooked the cookies for about 15 minutes and I am really happy with the results. Don't be nervous to take them out a bit earlier than that- I have a couple of ones that browned too much (but they still taste good). I made these for my boyfriend for Valentine's Day and I can't wait to give them to him!

Amazing! These came out great. They taste good and look nearly identical to the picture, I was a little worried my butter was too warm- but, it didn’t affect it really. Easy to follow directions. Thanks again!

These cookies were so soft and easy to make. Will definitely be keeping this recipe!!

I made these cookies to see if they would be appropriate for a bridal shower I am attending soon. They were fantastic and the recipe was simple. Everyone here loved them. Will definitely be making them for my event.

These cookies are so dang good! So buttery and they melt in your mouth.  I make a half batch when I just need a quick homemade treat. Mine do seem to spread more than the photos here for some reason.  Maybe my oven runs hot.  Doesn’t affect how great they taste though! Use good jam to make them even tastier!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1688661469/iinXKmEkK.mp4

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy cookies, and made with just 7 ingredients.

Lemon Thumbprint Cookies are a holiday staple! These easy cookies are sweet and tart with a melty texture. You will fall in love with this cute lemon cookies recipe!

Lemon Thumbprint Cookies

butter, room temperature

granulated sugar, divided

lemon zest

lemon juice

flour

lemon curd

Preheat your oven to 350°F. Line a baking tray with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix butter and 3/4 cups granulated sugar together on medium speed for 2 minutes or until light and fluffy.

Add in the lemon zest and lemon juice and mix until incorporated.

Turn the mixer to low and add in the flour mixing until just incorporated.

Place the remaining 1/4 cup of granulated sugar in a small bowl.

Using a medium cookie scoop (2 tablespoons), scoop the dough out and roll into balls. Place the ball into the granulated sugar and coat.

Place the dough into the prepared baking sheet 2 inches apart, and press dough in the center of each ball with a spoon or your thumb to create a well. Place a 1/2 teaspoon amount of lemon curd or preserves into the well.

Bake for 9-10 minutes, or until the edges are slightly golden. Transfer to a wire rack to cool completely.

Whisk together the powdered sugar and milk until smooth and no lumps remain. Transfer the glaze to a small zip-top bag and snip the corner off the bag with scissors. Drizzle the glaze on top of the cookies.

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Raspberry Almond Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Lemon Thumbprint Cookies

Top 4 thumbprint cookies recipe recipes from across the web

The most viewed thumbprint cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Almond Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Lemon Thumbprint Cookies

The most viewed thumbprint cookies recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine