Raspberry Thumbprint Cookie Recipe with buttery almond shortbread and a sweet raspberry jam center. A festive, must-make treat for any holiday cookie platter.
author’s note
300 Gone in 10 Minutes!
A few months ago, I was invited to share recipes at a department store’s grand opening. I brought these Raspberry Thumbprint Cookies and a Pistachio Cheese Ball, thinking the cheese ball would be the star of the table.
Instead, these cookies caused the biggest scene.
I’m not exaggerating when I say they disappeared in ten minutes. All 300 of them. People kept circling back after hearing about them and were genuinely upset when they realized they were already gone.
I had tested and retested this recipe so many times that I knew they were good, but seeing that reaction sealed it. These are the BEST Thumbprint Cookies I have ever made. The almond and raspberry combo is so classic and so satisfying. They’re soft, buttery, melt-in-your-mouth, and they look beautiful on a holiday cookie platter.
Thumbprint Cookie Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Unsalted Butter | Must be room temp, not melty. Soft butter is key for a smooth dough and soft cookie. |
| Granulated Sugar | Rolling the dough balls in extra sugar gives a sweet crunch and pretty sparkle. |
| Vanilla & Almond Extract | Almond makes these taste classic. You can skip it or reduce it if yours is strong. |
| Cornstarch | Gives the cookies a melt-in-your-mouth texture. Don’t skip. |
| Seedless Raspberry Jam | Seedless looks cleaner. Strawberry, blackberry, apricot, or lemon curd all work. |
| Powdered Sugar & Cream (for glaze) | Add cream or milk to make the glaze thicker or thinner. Thicker glaze sticks better. |
How To Make Thumbprint Cookie Recipe
- Mix Dough: Mix butter and sugar, then add flavorings, cornstarch, salt, and flour.
- Shape: Roll dough into balls, coat with sugar, press centers, add jam, and chill.
- Bake: Bake at 350°F for 8–10 minutes, then cool.
- Glaze: Whisk sugar, cream, almond extract, and salt into a smooth glaze.
- Enjoy: Add glaze to cooled cookies and let it set.
Quick Tip
Don’t use too much jam—just enough to fill the center without it spilling over when baking.
Thumbprint Cookie Recipe Tips
- Jam: Raspberry is great with almond, but any smooth, seedless jam works.
- Roll in Sugar: Coating the dough in sugar before chilling adds sweetness, crunch, and a nice look.
- Prevent Cracks: Shape first, chill, add jam, then chill again to keep them from cracking and help them hold shape.
- Cream Well: Beat butter and sugar really well for soft, fluffy cookies. Avoid margarine.
Variations
Switch Things Up
- Lemon Curd Cookies: Add lemon curd in place of the jam for a citrusy twist.
- Chocolate Twist: Add nutella in place of the jam or check out these Coconut Thumbprint Cookies.
- Caramel Center: Fill with caramel sauce or dulce de leche for a sweet, gooey treat.
- Glaze Variations: Add lemon, orange, or maple flavor to the glaze.
Storage
- Store the baked thumbprint cookie recipe in a sealed container at room temp, or keep glazed cookies in the fridge for up to 5 days. Don’t stack them.
- Freeze unbaked cookies before adding jam. Shape the dough, freeze on a tray until firm, then move to a sealed bag or container for up to 1 month.
More satisfying Cookie Recipes:
Desserts
Brown Butter Oatmeal Chocolate Chip Cookies
Desserts
Molasses Cookie Recipe
Desserts
Toffee Cookies
Desserts
Brownie Cookies
