Description
This raspberry thumbprint cookie recipe creates tender, buttery cookies with vibrant raspberry jam centers, finished with an almond glaze. It transforms pantry staples into stunning treats perfect for various occasions.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 0.5 cup (100g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 0.5 tsp almond extract, for cookies
- 2 cups (240g) all-purpose flour
- 0.25 tsp salt
- 0.5 cup raspberry jam or preserves, for ruby centers
- 0.5 cup (60g) powdered sugar
- 1–2 tbsp milk
- 0.25 tsp almond extract, for glaze
Instructions
- Cream Butter & Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter with 0.5 cup granulated sugar using an electric mixer until light and fluffy (3-5 minutes), looking pale and airy.
- Add Wet Ingredients: Beat in 1 large egg yolk, 1 tsp vanilla extract, and 0.5 tsp almond extract until well combined and smooth, about 1 minute.
- Combine Dry Ingredients: In a separate medium bowl, whisk 2 cups all-purpose flour and 0.25 tsp salt. Gradually add to wet ingredients, mixing until just combined (do not overmix!), resulting in a soft, pliable dough.
- Chill Dough: Wrap dough in plastic wrap and chill for at least 30 minutes (or up to 2 days) in the refrigerator, until it feels firm to the touch.
- Form Cookie Balls: Preheat oven to 350(degree)F (175(degree)C). Roll dough into 1-inch balls; use a small cookie scoop to keep them uniform. Place on parchment-lined baking sheets, about 2 inches apart.
- Make Thumbprints: Use your thumb or a small spoon to create an indentation in the center of each cookie. Gently smooth any cracks if the dough resists.
- Fill With Jam: Spoon about 0.5 tsp of raspberry jam into each indentation.
- Bake Cookies: Bake for 12-15 minutes, or until edges are lightly golden and the jam appears slightly set and bubbly. Let cool on the baking sheet for 5 minutes.
- Prepare Glaze: While cookies cool, whisk 0.5 cup powdered sugar with 1-2 tbsp milk and 0.25 tsp almond extract until smooth. Add more milk drop by drop for desired drizzling consistency.
- Glaze & Serve: Once cookies are completely cool, transfer to a wire rack and drizzle with the almond glaze. Allow glaze to set for about 15-20 minutes until firm before serving.
Notes
For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based butter and milk. Sour cream can replace milk in the glaze for a tangier finish. Opt for organic ingredients and all-fruit preserves for upgrades. Enhance flavor with lemon zest in the dough or toasted slivered almonds on top. If dough is crumbly after chilling, let it soften slightly at room temperature before rolling. Allow glaze to set completely before serving.
- Prep Time: 55 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30 g)
- Calories: 120 calories
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 8 mg