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Classic Buttery Raspberry Thumbprint Cookies with Optional Glaze

A close-up of several buttery raspberry thumbprint cookies, one broken open to show the soft interior and bright jam filling.
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Make these classic raspberry thumbprint cookies for a buttery, tender treat with a sweet jam center. This easy recipe is perfect for holiday cookie swaps or an everyday sweet snack.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup raspberry jam
  • 1/4 cup powdered sugar (for glaze, optional)
  • 1 tablespoon milk or water (for glaze, optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Chill the dough for 30 minutes. This helps prevent spreading and makes forming the cookies easier.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  7. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball. This creates the well for the jam.
  8. Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers may look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. If using the glaze: Whisk together the powdered sugar and milk or water until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For the best indentation, chill the dough thoroughly before rolling and pressing. If the dough softens while you work, return the remaining dough to the refrigerator.
  • If you want an almond raspberry thumbprint flavor, add 1/2 teaspoon of almond extract with the vanilla extract in step 2.
  • These melt in your mouth cookies are excellent for Christmas cookie swaps.

Nutrition

Find it online: https://carlacooking.com/raspberry-thumbprint-cookies/