Thumbprint Cookies with Jam & Icing
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Thumbprint Cookies are a classic holiday cookie – this buttery shortbread cookie is baked with raspberry jam, spiked with almond extract and topped with a simple glaze. These cookies easily one of my favorite holiday treats!
Why You’ll Love These Thumbprint Cookies
- Easy to make – this cookie recipe is very easy to make and uses minimal ingredients.
- Delicious – they’re very tasty! The cookie is buttery and full of almond flavor. The raspberry jam adds a tartness and the icing adds a little sweetness.
- Holiday treat – they’re a beautiful cookie to make around the holidays. They have a festive appeal!
- Versatile – The cookie dough can be transformed into several different flavors. The filling options are also endless!
Ingredients
- Flour – All purpose flour adds structure to the cookie.
- Butter – Butter adds such wonderful rich flavor.
- Granulated sugar – sugar sweetens the cookie.
- Salt – salt balances the sweetness and enhances flavor.
- Vanilla extract – vanilla adds warmth and flavor.
- Almond extract – almond adds sweetness and flavor.
- Crushed almonds – almonds add crunch.
- Raspberry jam – the jam adds color, flavor and tartness.
- Confectioners sugar – confectioners sugar is used to make a drizzable icing.
- Water – A little water helps create the icing.
Instructions
- Step 1: Cream together butter and sugar.
- Step 2: Mix in almond and vanilla extract.
- Step 3: Slowly mix in flour, crushed almonds and salt.
- Step 4: Chill the dough for 1-2 hours.
- Step 5: Measure the cookie dough, roll into a ball and place on a cookie sheet.
- Step 6: Use your thumb or the back of a round measuring spoon to create a “thumbprint” in the cookie. Fill it with raspberry jam.
- Step 7: Bake the cookies for about 10 minutes at 350 degrees. Let cool.
- Step 8: Make the icing by whisking confectioners sugar and water together.
- Step 9: Drizzle icing over cooled cookies. Let set for 10 minutes. Enjoy.
Tips for Success
- Read through the entire recipe before starting. This helps prevent mistakes.
- Prepare all of the ingredients before starting. This helps prevent mistakes and makes clean up easier.
- Chill the dough. Chilling the dough allows the flavors to settle. It also helps the cookies not spread during baking.
- Do not over-mix the flour into the dough. Mix until just incorporated. Over-mixing can create a tough cookie.
Variations and Substitutions
These cookies are very versatile! The shortbread cookie dough can be transformed into several different flavors. Here are a few fun variations for a thumbprint cookie!
- Add lemon zest to the cookie for a citrus punch. Use jam or a store-bought lemon curd to fill the cookies. Add crushed pistachios instead of almonds for a nutty addition.
- Take out the almond extract and just use vanilla extract for a vanilla thumbprint cookie. Fill the centers with Nutella or caramel. Add crushed pecans, walnuts or hazelnuts for a crunch.
- Add lime zest to the cookie dough then fill with blackberry jam or lemon curd for a a flavor twist.
Storage and Freezing
- Cookies can be stored at room temperature in an airtight container for up to 5 days.
- Cookies can be frozen in a freezer bag for up to 2 months.
- Shortbread cookie dough can also be frozen for up to 2 month. Measure the cookie dough, roll into balls and place on a cookie sheet. Freeze for about 30 minutes then transfer to a freezer bag for up to 2 months. Thaw the dough then bake as directed.
Final Thoughts
I love a good shortbread cookie dough. It’s not only buttery and delicious, but very versatile. In this case, I use it for a simple thumbprint cookie recipe that can easily be adapted to your liking! Thumbprint cookies are a wonderful holiday cookie because they have a festive appeal. They not only look beautiful, but they taste wonderful and have a melt-in-your-mouth texture. Enjoy! Check out a list of all my cookie recipes for your baking adventures!
Yield: 3 dozen
Raspberry Thumbprint Cookies
A buttery shortbread cookie baked with raspberry jam and topped with a simple glaze.
Prep Time
2 hours
Cook Time
10 minutes
Total Time
2 hours 10 minutes
Ingredients
- 1 cup unsalted butter (2 sticks), room temperature
- 2 1/4 cups flour
- 1/4 teaspoon salt (omit salt if using salted butter)
- 3/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons pure almond extract (divided)
- 1/2 cup crushed almonds
- Raspberry jam
- 1 cup powdered sugar
- 2-3 tablespoons water
Instructions
- In a mixer fitted with a paddle attachment (hand-held works too), cream together butter and sugar for 2 minutes on high speed until pale in color. Mix in 1 teaspoon almond and vanilla extracts.
- Turn mixer to low-speed and slowly add flour, almonds and salt. Mix until a dough forms, scraping down sides and bottom of bowl as necessary. Chill dough for 1-2 hours.
- When you're ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper or non-stick baking mat.
- Measure about 1 1/2 tablespoons of dough, roll into ball and place on cookie sheet. Using the back of a small round measuring spoon, create a "thumbprint" in the cookie. Fill with raspberry jam. Once all the cookies are "thumprinted" and filled. Bake for 10 minutes. Let cool for a few minutes on baking sheet before removing to cool completely.
- Once all cookied are cooled completely, drizzle with glaze.
- To make the glaze, simply mix powdered sugar with water and 1/2 teaspoon almond extract until a thick yet drizzle consistency is formed. If the glaze is too thin, you can wait for it to thicken or simply add a little more powdered sugar. Glaze cookies and enjoy!
Notes
Cookies can be frozen for up to 2 months. Dough can be made ahead of time and kept in the refrigerator for 2 days.
