These adorable little buttery raspberry thumbprint cookies are a shortbread cookie filled with yummy jam and drizzled with an creamy glaze. So dust off your thumb and lets go.
Can you believe I’ve never made thumbprint cookies till now? Me neither! They’re baking 101, the first cookie on the how to make cookies rota. Maybe that’s why I’ve skipped over them for so long, they seemed a little too simple, a bit too Nursery School. Well, now I’ve actually ticked these little cuties off the list I can honestly say that I’m converted to the majesty of the thumbprint cookie. Yes, they are super duper easy to make but they do require time and patience. These raspberry thumbprint cookies actually demanded that I spent 3 hours playing Fallout 76 while they chilled in the fridge. Who was I to say no, while they spent some time in the chiller I spent some time wandering the wastelands and we’re both better off for it. I mean, if you ignore the Playstation controller that I almost snapped in half of course….
I know I joked about chilling the dough but it really is the most important step in this recipe. I like to chill the cookie dough, in the mixing bowl, for two hours before taking it out and shaping the cookies. Once shaped I pop them on a lined cookie sheet and cover loosely with cling film before they go back into the fridge for another hour or so. This gives the dough time to rest and allows the flavours to really deepen. You want a real short, buttery crumb and all this fridge time is going to allow that to happen.
As always, these cookies are perfectly freezable! Woo-hoo. Just follow the recipe up to the point before you add the jam and pop the cookie tray loaded with your cookies in the freezer for an hour. Once the cookies and all nice and frozen tumble them into a freezer bag and store for up to 3 month. Bake as normal but add 2-3 minutes to the cooking time.
I used raspberry jam in these cookies, it’s my favourite, but you can use any flavour you have handy. Try strawberry, cherry, apricot, blueberry. The list goes on. Also, if you’re not a fan of almonds you can just leave the extract out altogether. Personally, I love it and it pairs really well with the jam so if you’re on the fence, give it a try.Print
These adorable little buttery shortbread cookies are filled with raspberry jam and drizzled with an almond glaze.
For the Cookies:
- 350g unsalted butter, at room temperature
- 125g caster sugar
- 1/4 teaspoon almond extract
- 250g plain flour
- raspberry jam
For the Glaze:
- 120ml icing sugar
- 1–2tbsp whole milk
Beat the butter, sugar and almond extract in the bowl of an electric mixer fitted with the paddle attachment until light and creamy, making sure you scrape the bowl with a spatular every so often. Add the flour to the bowl and slowly turn the mixer to low until all the flour is incorporated and a dough forms. Cover the bowl with cling film and refrigerate for 2 hours.
Line two cookie sheets with baking parchment.
Shape the dough into 1″ balls and place onto the prepared baking sheets leaving a little room between each cookie for spreading. Make an indentation in the centre of each cookie with your thumb (or if you have long nails, like me you can use your knuckle) The edges may crack slightly, that’s ok but you can always re-roll your cookies and try again if you’re a neat freak (also me). Cover the cookie sheets loosely with cling film and pop back into the fridge for 1 hour.
- Preheat your oven to 175C
Fill each indentation with 1/4tsp of raspberry jam and bake for 14-16 minutes or until the edges are lightly browned. Let the cookies cool on the cookie sheets for a few minutes before transferring them to a cooling rack to cool completely.
To make the glaze simply combine the icing sugar and the milk in a bowl and whisk until you reach a smooth, drizzly consistency. You may not need all of the milk.
- Using a spoon or a piping bag drizzle each cookie with the glaze and allow to set. Or don’t, there’s no law against eating a freshly drizzled cookie.
Use any flavour jam you like with these cookies.
Cold dough is key here, make sure your cookie dough is chilled thoroughly.
These cookies with keep for up to 5 days stored in an airtight tin.
- Prep Time: 3hrs 20mins
- Cook Time: 15mins
- Category: Cookies
- Cuisine: Baking
Keywords: Thumbprint Cookies, Almond, Raspberry