Raspberry Thumbprint Cookies with Almond Glaze Recipe
Delight in these classic Raspberry Thumbprint Cookies featuring buttery soft dough with a sweet almond aroma, filled with luscious raspberry jam and finished with a delicate almond glaze drizzle. Perfectly sized for snacking and eye-catching on any cookie tray, these cookies combine simple ingredients for a deliciously nostalgic treat.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 36 cookies (3 dozen)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup butter, softened
- ⅔ cup white sugar
- 1 ¼ teaspoons almond extract, divided
- 2 cups all-purpose flour
Filling
- ½ cup seedless raspberry jam
Glaze
- ½ cup confectioners’ sugar
- 1 teaspoon milk
Instructions
- Gather Ingredients: Assemble all the ingredients needed for the cookies to ensure a smooth preparation process.
- Preheat Oven: Heat the oven to 350 degrees F (175 degrees C) to prepare for baking the cookies evenly.
- Make Dough: In a medium bowl, beat the softened butter and white sugar until creamy. Add ½ teaspoon of the almond extract and mix well. Gradually add the all-purpose flour and mix until the dough forms and comes together.
- Shape Cookies: Roll the dough into 1 ½-inch balls. Place them on ungreased cookie sheets spaced about 2 inches apart to allow for spreading during baking.
- Create Indentations and Fill: Use your thumb to gently press down in the center of each dough ball to create a dent. Fill each indentation with seedless raspberry jam.
- Bake Cookies: Place the cookie sheets in the preheated oven and bake the cookies for 14 to 18 minutes, or until the edges are lightly browned. Once baked, let the cookies cool on the cookie sheet for a few minutes to set.
- Prepare Glaze: In a medium bowl, combine confectioners’ sugar, milk, and the remaining ¾ teaspoon almond extract. Stir until smooth and well blended.
- Glaze Cookies: Drizzle the glaze lightly over the warm cookies to add a sweet finishing touch.
- Enjoy: Allow the glaze to set briefly and serve these delightful raspberry thumbprint cookies fresh for the best taste and texture.
Notes
- For an extra burst of flavor, substitute part of the all-purpose flour with almond flour.
- Seedless raspberry jam is preferred to avoid seeds in the cookies, but any smooth jam can be used.
- Make sure the butter is softened, not melted, for proper dough consistency.
- Cookies can be stored in an airtight container for up to 5 days.
- These cookies freeze well; freeze unglazed cookies and add glaze after thawing.
