Growing up, I can’t remember a holiday season without my Grandmother making this Raspberry Shortbread Thumbprint Cookie recipe. It’s a traditional cookie and a recipe that’s been passed down for generations in my family. It’s a buttery soft cookie that’s baked with jam in the center, then drizzled with icing for a sweet finish. They look impressive, but I promise that this is an easy Christmas cookie everyone will love.
Every year, I make a big tray of cookies for loved ones at Christmastime. The star of the tray is definitely this thumbprint cookie. They go right in the center and everyone raves about them. For years, I wrote down my Grandmother’s recipe on cards to hand out when people complimented them. Now, I’m finally publishing this beloved Raspberry Shortbread Thumbprint recipe for everyone to have.
There’s something truly unique about this recipe – it doesn’t require any eggs. There’s no leavening agent for the cookie! You only need a handful of ingredients to put these together. The secret, though, is the almond extract. Almond extract really enhances the cookie flavors and ensures there’s more depth than just the butter flavor.
In case you were wondering, the origin of thumbprint cookies is from Sweden. They’re called Hallongrotta cookies in Sweden (which means “raspberry cave” in Swedish). They’ve been adopted over the years by many different cultures and people have tweaked the original recipe.
Now you can make these cookies a tradition in your family too and ring in the holiday season by making a batch!
Looking for more great Christmas cookies? Here are some of my absolute favorites:
How To Make Raspberry Shortbread Thumbprint Cookies
You don’t need any fancy tools to make these thumbprint cookies. I do use my Kitchenaid Stand Mixer to make the batter, but you could do so by hand if you don’t own one. Other than that, great baking sheets and whisk is all that you’ll need.
When To Make These Raspberry Shortbread Thumbprint Cookies
I love making these at Christmas, but my family has requested them all throughout the year. They’re a great cookie to enjoy with afternoon tea too. If you have the opportunity make your own homemade raspberry preserves, that’s the most delicious way to go. With three kids, I don’t have the time for that – but one day I will. Until then, I turn to Smuckers.
Recipe Substitutions You Can Make
If you’re not a big fan of raspberry, you can certainly use any other flavor of jam that you like. Peach, strawberry and blackberry are great options for this thumbprint cookie too. Be as creative as you’d like. It looks great, on a big cookie tray, when you mix up the different types of jam. The colors are so pretty together!
Another option, if you have somebody with a nut allergy in your home, is to use vanilla extract instead of almond. It’s not as flavorful, in my opinion. However, it still makes a great cookie and ruin the texture.
How To Store Leftover Raspberry Shortbread Thumbprint Cookie
If you have any leftovers, you can cover them in plastic wrap or use a plastic container for storage. There’s no need to refrigerate the cookies. They’ll last for 4-5 days and stay fresh.
You can freeze leftover thumbprint cookies for up to three months. Let them thaw to room temperature before enjoying again. Discard the cookies after three months, if not enjoyed.
What You’ll Need From The Grocery Store:
- Butter
- Flour
- Powdered Sugar
- Almond Extract
- Granulated Sugar
- Raspberry Preserves (Jam)
Step-By-Step Directions To Make Raspberry Shortbread Thumbprint Cookies
In a stand mixer, combine the butter, sugar and 1/2 teaspoon almond extract on a low speed. Scrape the bowl often, until creamy, bringing the mixture to a medium speed.
Add flour; beat at low speed, scraping bowl often, until well mixed. Cover with plastic wrap and refrigerate at least 1 hour or until firm.
Preheat the oven to 350º and remove the batter from the refrigerator.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets, covered with parchment paper or silicone baking mats. Make an indentation in center of each cookie by using your thumb (edges may crack slightly). Fill each indentation with jam (1/4 to 1/2 teaspoon roughly).
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely. To make the icing, combine all ingredients in bowl with whisk until smooth. Drizzle over cookies using a fork.
Raspberry Shortbread Thumbprint Cookie Recipe With Icing
A classic buttery shortbread cookie that has a center filled with raspberry jam and topped with icing. It's a classic Christmas cookie that everyone loves.
Ingredients
- 1 Cup Unsalted Butter, softened
- 2/3 Cup Granulated Sugar
- 1/2 Teaspoon Almond Extract
- 2 Cups All-purpose Flour
- 1/2 Cup Raspberry Jam
For The Icing:
- I Cup Powdered Sugar
- 3-4 Teaspoons Water
- 1 1/2 Teaspoons Almond Extract
Instructions
- In a stand mixer, combine the butter, sugar and 1/2 teaspoon almond extract on a low speed. Scrape the bowl often, until creamy, bringing the mixture to a medium speed.
- Add flour; beat at low speed, scraping bowl often, until well mixed. Cover with plastic wrap and refrigerate at least 1 hour or until firm.
- Preheat the oven to 350º and remove the batter from the refrigerator.
- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets, covered with parchment paper or silicone baking mats.
- Make an indentation in center of each cookie by using your thumb (edges may crack slightly). Fill each indentation with jam (1/4 to 1/2 teaspoon roughly).
- Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- To make the icing, combine all ingredients in bowl with whisk until smooth. Drizzle over cookies using a fork.
Notes
Substitute your favorte flavor of jam to use instead of raspberry, if desired.