Thumbprint Cookies are a classic holiday cookie – this buttery shortbread cookies is baked with raspberry jam, spiked with almond extract and topped with a simple glaze. These Raspberry Thumbprint Cookies are easily one of my favorite Christmas cookies because I love almond and they’re so easy to make!
Don’t these just scream Christmas? With the white glaze and the red filling, these thumbprint cookies are definitely a wonderful holiday treat.
It’s so unfortunate I will not be attending an annual cookie exchange party this year – I am very sad about it because it’s such a wonderful get together filled with delicious cookies, coffee, refreshments and simply good company.
However, the cookie baking will still continue, right?! Christmas is all about the cookies and these little gems are the perfect cookie exchange treat.
These beauties are pretty simple to make – a simple shortbread cookie recipe which requires only a few ingredients. I added crushed almonds for texture but you don’t have to. I do like to chill the cookie dough for a little bit just to ensure they don’t spread too much while they bake.
But it’s simple! Make some shortbread cookie dough, make a “thumbprint” in each cookie, fill with raspberry jam and bake! I drizzle them with a simple almond glaze because it’s pretty and I like sugar, but it’s not necessary.
A plate full of these cookies will not last long – they are bite sized so it’s totally okay to have 2 or 3 and that buttery almond flavor simply keeps you coming back for more.
If you’re not into raspberry, fill them with other jam flavors like apricot or even lemon. So so good.
I am so looking forward to snacking on these throughout the month of December!
- 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
- 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!
Cookies can be frozen for up to 3 months. Dough can be made ahead of time and kept in the refrigerator.