Servings
Font
Back
Raspberry Almond Jam Thumbprint Cookies
5 from 15 votes

Raspberry Almond Jam Thumbprint Cookies

Raspberry Almond Jam Thumbprint Cookies combine buttery, tender dough flavored with almond extract, topped with a dollop of seedless raspberry jam. The cookies are soft with lightly crisped edges and finished with a sweet vanilla or almond glaze. These cookies balance subtle almond flavor with bright berry jam and a touch of glaze sweetness.

Prep Time
10 mins
Cook Time
11 mins
Additional Time
1 hr
Servings: 24
Calories: 153 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 1 cup butter cold or barely softened, cut into small cubes, salted
  • 2/3 cup sugar
  • 1/2 to 1 teaspoon almond extract
  • 2 cups flour
  • 1/2 cup seedless raspberry jam
Glaze:
  • 1 cup powdered sugar
  • 1 to 2 Tablespoons milk
  • 1/2 to 1 teaspoon vanilla extract or almond extract

Instructions

    Cup of Yum
  1. In a large bowl, cream together butter and sugar for 3-4 minutes until light, fluffy, and creamy. Add almond or vanilla extract.
  2. Fold in flour and mix just until combined. The dough will be crumbly, keep mixing until it begins to come together. You may add 1 teaspoon of milk or water to help it come together. Press the dough into a ball and tightly cover with plastic wrap to chill for 1 hour.
  3. Preheat oven to 350 degrees. When ready to bake, shape the dough into small balls, making sure the balls are nice and smooth. Line light-colored baking sheets with parchment paper.
  4. Place the cookie dough balls onto the baking sheets and make an indention in each one with your thumb. The dough may crack slightly when you press your thumb into it so just smooth it out with your fingers. Fill with about 1/2 teaspoon of jam, depending on the size of your cookie dough ball.
  5. Bake for 10-14 minutes, or until very lightly browned on the edges. If you want a softer shortbread thumbprint cookie, bake it for only 10 minutes. If you want a crisper shortbread cookie, bake them for 12-14 minutes. DO NOT OVERBAKE.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool. Make the glaze by whisking the ingredients together. Drizzle over cooled cookies.

Notes

  • Chill the dough for at least 1 hour to help cookies keep their shape when baking.
  • Press gently to make thumbprint indentations and smooth cracks with fingers before adding jam.
  • Store cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 6 days.

Nutrition Information

Calories 153kcal (8%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 20mg (7%) Sodium 61mg (3%) Potassium 18mg (0%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 238IU (5%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 153

% Daily Value*

Calories 153kcal 8%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 20mg 7%
Sodium 61mg 3%
Potassium 18mg 0%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 238IU 5%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.