Welcome back! It’s time for me to share yet another delicious recipe. This time it’s a childhood favorite, Thumbprint Cookies! These crunchy, little morsels with their fruit-filled centers are a holiday classic, that will have you going down memory lane.
Crunchy, buttery cookies with a sweet raspberry filling, these cookies are drizzled with a creamy, delicious glaze. These Raspberry Thumbprint Cookies are my all time favorite Christmas snack! These are quick to make and chances are, you already have all these ingredients in your pantry!
The flour in this recipe absorbs the liquid ingredients and gives the cookies structure. This recipe calls for 2 cups of all-purpose flour, however, Gluten-free all-purpose flour can be used as a substitute for those who can’t consume it.
One of the things we all love about thumbprint cookies is that buttery taste and texture. Butter contributes to the yummy flavor, texture, and color of these cookies! 1 cup was used for the recipe.
Coconut butter can be used as a replacement for butter, however, it may change the flavor of the cookies. Use this in a 1:1 ratio.
Don’t you just love that light brown color of a freshly baked thumbprint cookie? Well, that’s all thanks to the sugar! Sugar compliments the flavors of the spices and adds texture and moisture to the cookies. We used 2/3 cups of granulated sugar.
Brown sugar is a great replacement for white sugar as it not only has more flavor but it retains more moisture
The filling is the star of the show! Adding that final burst of flavor, moisture, and color to the cookie, it’s not only delicious but beautiful to look at! ½ cup of raspberry jam was used to fill the cookies for this recipe but you can use whatever flavors you like, the possibilities are endless.
The almond extract adds a really nice flavor and aroma to the cookies. Almond extract tends to have a very strong flavor, so we only added ½ tsp to the cookies.
If you’ve run out of almond extract or you just don’t like it, vanilla can be used instead. For ½ tsp of almond extract use 1 tsp of vanilla extract.
For this recipe, water was only used in preparing the glaze. About 4 tsp of water was mix with powdered sugar and almond extract to produce a sweet glaze for the cookies.
Milk- for a richer glaze, substitute milk for the water in a 1:1 measurement.
The prepared cookie dough discs, complete with a raspberry filling was placed on a lined sheet pan and baked for about 16 minutes until the edges were light brown. Fresh out of the oven, the aroma is amazing!
Straight out of the oven, the cookies are too delicate to move around so, I let them cool for 5 minutes in the tray, then transfer them to a wire rack to cool completely. Okay, so I couldn’t resist, I just had to try one!
While still on the wire rack, I used a spoon to drizzle the fresh glaze all over the warm cookies, they look so cute! My method for drizzling the glaze was a little messy, so to avoid this use a piping bag, cut a small hole and you’ll have a more controlled stream of glaze.
These cookies go great with coffee, tea, hot chocolate, milk (Hot or cold), whipped cream, ice cream, or anything you like! It’s really up to you. Mostly eaten in the holiday season it’s a beloved Christmastime snack that has stood the test of time.
Storing these cookies is pretty easy, simply place baked thumbprint cookies in an airtight container and store for up to a week at room temperature, if they’re not all gone before the week ends! They last for up to 6 months when frozen.
These cookies are not only delicious but are very easy and fun to make! Use this as an opportunity to bond with loved ones, make them your kids, they’ll enjoy putting their favorite jam in their own cookie. This could become a beautiful memory, until next time.
Measuring cup and spoon set
- 2 cups all purpose flour
- 1 cup butter; softened
- 2/3 cup granulated sugar
- 1/2 tsp. almond extract
- 1/2 cup seedless raspberry jam
- 1 cup powdered sugar
- 1 tsp. almond extract
- 2- 4 tsp. water
- Using an electric mixer with the paddle attachment, mix together the butter, sugar, and almond extract until they are just combined.
- Add in the flour gradually until all is added.
- When you are can make a small disc with the dough and it remains intact, then the dough is ready.
- Using a small cookie scoop or tablespoon, portion out the dough. Use your hand to shape the scooped dough into round balls and place on a lined baking tray.
- Using a melon scoop or your thumb, make a small indentation in each cookie.
- Fill each thumbprint cookie with 1/4 to 1/2 tsp of raspberry jam. Do not overfill or they will run over during baking.
- Chill the cookies for about 30 minutes, Preheat your oven to 350° while the cookies chill.
- Bake the cookies for about 15 to 18 minutes or until the edges are light brown.
- Allow the cookies to cool on the baking trays for a minute or two, then transfer to a wire rack to cool completely.
- In a small bowl, add the powdered sugar and combine with 2 teaspoons of water. Stir until combined.
- If the glaze isn't coming together, add another teaspoon of sugar and stir. The full 4 teaspoons may be needed to achieve the correct consistency of the glaze. This will be used to drizzle on top of the cookies.
- Using a small spoon, drizzle the cookies in a crisscross pattern.