Raspberry Thumbprint Cookies
These raspberry thumbprint cookies are my all-time favorite cookie. Made with shortbread and raspberry jam, they are tender, buttery, and melt in your mouth.
Ingredients
- 1 cup room temperature unsalted butter (8oz/227g)
- ⅔ cup sugar (5.25oz/140g)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour (9.5oz/270g)
- ½ cup raspberry jam
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment to beat the butter on high speed until pale and creamy, about 1 minute. Add the sugar, vanilla, and almond extract, and mix on medium speed until combined. Add the flour and salt, then mix on low speed until a soft dough forms.
- Line two large baking sheets with parchment paper. Roll the dough into 1-tablespoon balls and place on the baking sheet about 1 inch apart. Use your thumb to press an indentation into each ball.
- Cover with plastic wrap and refrigerate for at least 3 hours until firm.
- When you're ready to bake, preheat your oven to 350°F. Fill each thumbprint with about ½ teaspoon of jam.
- Bake until the edges are lightly browned, about 14-15 minutes. Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- Combine the powdered sugar and milk in a small bowl. Transfer to a piping bag or plastic bag with a hole cut in the corner. Pipe the filling in a zig-zag pattern onto each cookie. Allow 1 hour for the glaze to set. Enjoy!
- Cookies stay fresh for about 3 days at room temperature or up to 6 days in the fridge.
Notes
Adapted from Sallys Baking Addiction
Nutrition
Calories: 172kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 28mgPotassium: 22mgFiber: 0.4gSugar: 14gVitamin A: 237IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!