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The Ultimate Easy Butter Shortbread Raspberry Thumbprint Cookies with Almond Glaze Option

A close-up of several delicious raspberry thumbprint cookies topped with bright red jam and a light sugar glaze.
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Make these buttery, tender shortbread raspberry thumbprint cookies filled with sweet jam. This simple recipe is perfect for holiday baking or gifting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup seedless raspberry jam
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon milk or water (for glaze)
  • 1/4 teaspoon almond extract (optional, for glaze)

Instructions

  1. Beat the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
  2. Beat in the egg yolk and vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step is key for easy handling.
  5. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  6. Roll the chilled dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving about 2 inches between each ball.
  7. Use your thumb or the back of a small measuring spoon to gently press an indentation into the center of each dough ball, creating a well for the jam.
  8. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers may look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. To make the optional almond glaze, whisk together the powdered sugar, milk or water, and almond extract until smooth.
  12. Once the cookies are completely cool, drizzle the almond glaze over the tops of the cookies. Let the glaze set before serving or storing.

Notes

  • For the best indentation, press the dough immediately after rolling it into balls before chilling the formed cookies.
  • If you prefer a stronger almond flavor in the cookie base, substitute 1/4 cup of the all-purpose flour with almond flour.
  • These melt in your mouth cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://yumdrizzle.com/raspberry-thumbprint-cookies/