Raspberry Thumbprint Cookies

5 from 2 votes

Hands down, this raspberry thumbprint cookie recipe is the best I've ever tested. It's easy to make and perfectly balanced with jam, almond extract, and sweet glaze.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 165kcal

Author: Sapana Chandra

Ingredients

For the shortbread cookies:

1 cup (227g) unsalted butter cut into 1 tablespoon pieces
⅔ cup (153g) cane sugar
1 large egg yolk
1 teaspoon vanilla extract
½ tsp almond extract
¼ teaspoon sea salt
2¼ cup (318g) all-purpose flour
½ cup (134g) raspberry jam

For the vanilla drizzle:

½ cup (52g) powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line 1 or 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt.
In the bowl of an electric mixer, beat the butter and sugar together on high speed until light and fluffy, about 3-5 minutes.
With the mixer on low speed, add the egg yolk, vanilla extract, and almond extract.
Gradually add the flour and salt mixture. Scrape down the sides of the bowl, and continue mixing until a soft dough forms.
Scoop out the dough and roll it into 1-tablespoon balls, making about 24 balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
Using your thumb or the back of a teaspoon, gently press the center of each ball to create a small indentation.
Fill each cookie with about ½ teaspoon of jam.
Bake the cookies for 13-15 minutes. The bottom of the cookies should be a light golden brown, while the tops should stay mostly pale with just a hint of color.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth. Slowly drizzle the glaze over each cookie.

Notes

Make ahead: You can prepare the cookie dough and keep it in the refrigerator for up to 3 days.

Use a kitchen scale: For precise ingredient measurements, use a kitchen scale to ensure consistent results in every batch.

Spoon the flour: If you don't have a kitchen scale, gently spoon the flour into your measuring cup, then swipe the excess off the top with the flat edge of a knife.

Avoid overbeating: Beat the butter and sugar until light and creamy. Stop before the mixture becomes too airy. Excessive beating can cause the cookies to spread during baking.

Avoid excessive mixing: After adding the egg yolk and extracts, gently mix in the flour until the dough comes together. Avoid overworking the dough, as it'll create too much gluten and toughen the texture.

To avoid cracks: If there's excessive cracking in the dough when you press it, add 1 tablespoon of milk or water to soften it.

Extra texture: Roll the dough balls in sugar or finely chopped nuts before baking to add texture and enhance the flavor.

Thick jam: Choose a thick jam or preserve to prevent leakage during baking. Fill the indents right to the top for the most appealing look and flavor. A piping bag also makes filling the centers much easier.

Oven settings: Most ovens are rarely calibrated, leading to inaccurate or uneven temperatures. It can cause uneven baking or spreading. You can turn the baking sheet halfway through or use an oven thermometer placed in the middle of your oven.

Nutrition