4.7 from 66 votes
Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are buttery soft cookies with a slight crunch from rolled sugar and a sweet-tart raspberry jam center. Almond extract adds a hint of nuttiness, complementing the jam’s fruitiness. The thumbprint indentation holds the jam perfectly, making these cookies ideal for teatime or dessert.
Prep Time
23 mins
Cook Time
7 mins
Additional Time
20 mins
Total Time
50 mins
Servings:
20
Cookies
Calories:
124 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- 1/2 cup butter 1 stick (softened, unsalted
- 1/2 cup granulated sugar divided, white
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
Making The Cookie Dough
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
- In a large bowl add softened butter, 1/4 cup granulated sugar and brown sugar. With an electric mixer at medium speed cream the butter and sugar mixture together until smooth.
- Add the egg and almond extract to the wet ingredients and mix until combined.
- Sprinkle the salt around the bowl of wet ingredients so it distributes evenly in the cookie dough. Add the flour a little bit at a time, mixing in between until a dough forms. Scrape down the bowl as needed.
- Form cookie dough balls with about a tablespoon of cookie dough. Use a cookie scoop for more even cookies. Roll each cookie dough ball in 1/4 cup of white sugar then place on the prepared baking sheet.
- Use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie for the jam. Fill each hole with about 1 teaspoon of raspberry jam.
- Sprinkle the tops of the cookies with a little additional white sugar. Chill the filled cookie dough in the fridge for about 20 minutes before baking.
Cup of Yum
Baking The Cookies
- Bake cookies for 7-8 minutes. Remove the cookies from the oven when the edges are just lightly brown.
- Fill the middle of each cookie with extra jam if any need a little more. Move cookies to a cooling rack or clean cooking towel to cool completely. Allow cookies to cool, then enjoy!
Notes
- Use a thumb, wooden spoon handle, or a clean wine cork to make the jam indentation for consistent size and shape.
- Piping jam from a zip-top bag with a snipped corner reduces mess and allows precise filling.
Nutrition Information
Calories
124kcal
(6%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
36mg
(2%)
Potassium
23mg
(0%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
154IU
(3%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20 Cookies
Amount Per Serving
Calories 124
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 36mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.