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Raspberry Thumbprint Cookies

By Britney
Prep: 1 hour
Cook: 14 minutes
Total: 1 hour 14 minutes
Servings: 32
raspberry thumbprint cookies in a cup.
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Easy raspberry thumbprint cookies are buttery shortbread cookies with a raspberry jam filling! A classic holiday favorite!

Equipment

  • Stand Mixer or Electric Hand Mixer
  • Baking Sheets
  • 1 tsp Measuring Spoon or Spoon with Rounded Bottom (for pressing into the cookie)
  • 1 tbsp Measuring Spoon for Scooping the dough
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Ingredients 

  • 1 cup (226 g) Salted Butter
  • 1 1/4 cups (160 g) Powdered Sugar
  • 1 Egg Yolk
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2 1/4 cups (281 g) All Purpose Flour
  • 1/2 tsp Kosher Salt
  • 3/4 cup (255 g) Raspberry Jam , (or preserves)

Instructions 

  • In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter and confectioners' sugar. Cream together for 3 minutes on medium speed. Scrape down the sides of the bowl and add in the egg yolk, vanilla extract, almond extract and continue to mix until just combined, about 30 seconds. 1 cup Salted Butter 1 1/4 cups Powdered Sugar 1 Egg Yolk 1 1/2 tsp Vanilla Extract 1/4 tsp Almond Extract
  • Add in the dry ingredients - all purpose flour and kosher salt and mix until combined and a dough forms, about 30 seconds. 2 1/4 cups All Purpose Flour 1/2 tsp Kosher Salt
  • Line a cookie sheet with parchment paper. Scoop out 1 tbsp of the cookie dough and roll into a smooth ball. Place onto the prepared baking sheet. Cover with plastic wrap and freeze for 30 minutes.
  • Preheat the 375 degrees F. Pour a 1/2 cup of sugar into a small bowl. Roll each cookie in the sugar, then place onto the cookie sheet. Space cookie dough balls about 2 inches apart (I used 2 cookie sheets) and bake for 12-14 minutes, until the edges are golden brown and the centers are puffy. 
  • Fresh out of the oven, use the bottom of a rounded bottom of a teaspoon to press a small circle into the center of each cookie. Allow the cookies to cool on the baking sheet for about 10 minutes. 
  • Add the raspberry jam to a small bowl and pop into the microwave for about 10-15 seconds (this makes it easier to pour into the cookies). Pour about 1 tsp of the raspberry jam into the center of the cookie. Place onto a wire rack and allow them to cool completely to set. 3/4 cup Raspberry Jam

Notes

  • Use room temperature butter! Too cold and your dough won’t cream properly, too soft and your cookies will spread like gossip.
  • For best results, weigh your flour if you can. Too much or too little flour can make or break this cookie recipe. I provide the gram measurements in the recipe card so that you can measure the ingredients with a kitchen scale. 
  • To prevent cracks in the cookies, press them while they're still warm. 
  • Use the right tool: the back of a teaspoon or rounded measuring spoon is perfect for those neat, bakery-style wells. Because you make the prints after they're baked, I don't recommend using your thumb as the cookies will be hot. 
  • Don’t press too deep. You want a well, not a crater. Too deep and jam filling will leak out of the bottom. 

Nutrition

Calories: 126kcal, Carbohydrates: 17g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 85mg, Potassium: 18mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 185IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!