Foolproof Raspberry Thumbprint Cookies Recipe, No Fail

There’s just something so magical about holiday baking, isn’t there? The scent of warm spices filling the air, the cozy feeling of being in the kitchen… and of course, the cookies! For me, it wouldn’t be the holidays without a batch (or three!) of these Raspberry Thumbprint Cookies. They’re seriously the perfect treat – sweet, a little bit almond-y, and just so darn pretty!

I’ve been making this Raspberry Thumbprint Cookies Recipe for my family’s Christmas gatherings for years. Honestly, they’re always the first to disappear from the dessert table. My grandma used to make them, and now I’m carrying on the tradition. And trust me, I’ve tried *tons* of thumbprint cookie recipes over the years, and this one? This one is a keeper. It’s simple, the ingredients are easy to find, and the results are always melt-in-your-mouth delicious. You really can’t go wrong! Plus, they look so festive – perfect for gifting or serving at your next holiday party!

Why You’ll Love This Raspberry Thumbprint Cookies Recipe

Okay, so why *this* recipe? I get it, there are a million cookie recipes out there! But trust me on this one – you’re going to fall in love. Here’s why:

Quick and Easy Baking

Seriously, you don’t need to be a master baker to whip these up. The steps are super simple, and the baking time is pretty short. Perfect for when you need a sweet treat in a hurry!

Delicious Almond-Raspberry Flavor

Oh my goodness, the flavor combo! The almond extract gives these cookies such a lovely, delicate taste, and the raspberry jam? It’s just the *perfect* sweet and tart contrast. My favorite part is that they aren’t overly sweet, so you can eat more than one (oops!).

Beautiful and Festive

Let’s be honest, these cookies are just plain pretty! The bright red jam nestled in the center of the golden cookie? So festive! They look absolutely gorgeous on a dessert platter, and they make such a thoughtful homemade gift.

Raspberry Thumbprint Cookies Recipe Ingredients

Alright, let’s talk ingredients! You’ll want to gather everything before you start – it just makes life easier, trust me. Here’s what you’ll need for these little gems:

• 1 cup (that’s 2 sticks!) of softened butter. Make sure it’s *actually* soft, not melted!
• ⅔ cup granulated white sugar – the regular stuff is perfect.
• 1 ¼ teaspoons almond extract, but we’re gonna divide it. ½ tsp for the dough, and ¾ tsp for the drizzle.
• 2 cups all-purpose flour – just the plain kind!
• ½ cup seedless raspberry jam. Seedless is key here!
• ½ cup confectioners’ sugar (also known as powdered sugar).
• 1 teaspoon milk – any kind will do!

Equipment Needed for Your Raspberry Thumbprint Cookies Recipe

Okay, before we dive into the baking, let’s make sure you’ve got all the right tools! Nothing fancy needed, just the basics:

Baking Sheets

You’ll need a couple of standard baking sheets. I like to use the ones with a lip, just in case any jam decides to bubble over (oops!).

Mixing Bowls

Grab at least two medium-sized mixing bowls. One for the wet ingredients, and one for the dry. Makes life easier, promise!

Measuring Cups and Spoons

Accurate measurements are super important in baking! So, dust off those measuring cups and spoons. Gotta get it just right!

Electric Mixer

Okay, this one’s *optional*, but highly recommended. An electric mixer (handheld or stand mixer) makes creaming the butter and sugar SO much easier. But if you’re feeling ambitious, you can totally do it by hand!

How to Prepare This Raspberry Thumbprint Cookies Recipe: Step-by-Step Instructions

Alright, let’s get down to business! Don’t be intimidated – this Raspberry Thumbprint Cookies Recipe is seriously easy. Just follow these steps, and you’ll be munching on delicious cookies in no time!

Preparing the Dough

First things first, preheat that oven to 350 degrees F (that’s 175 degrees C for my friends across the pond!). Now, in a medium bowl, beat together your softened butter and white sugar until it’s all light and fluffy. This is where that electric mixer comes in handy! Then, stir in ½ teaspoon of that almond extract. Mmm, smells good already, right?

Next, add in your flour a little bit at a time, mixing until a dough forms. Don’t overmix it – you just want it to come together. It’s okay if it’s a little crumbly at first, just keep mixing gently, and it’ll get there!

Shaping and Filling the Cookies

Time to get your hands dirty! Roll the dough into 1 ½-inch balls. Place them on your ungreased cookie sheets, leaving about 2 inches between each one. Now, here’s the fun part: use your thumb to press down in the center of each ball, making a little dent. That’s where the jam goes!

Carefully fill each thumbprint with a dollop of raspberry jam. Don’t overfill them, or the jam will bubble over (I speak from experience, haha!). A little goes a long way!

Baking and Cooling

Pop those cookie sheets into the preheated oven and bake for 14 to 18 minutes, or until the edges are lightly browned. Keep a close eye on them – you don’t want them to burn!

Once they’re done, take them out of the oven and let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely. Trust me, they’re easier to handle when they’re cool!

Making the Drizzle

While the cookies are cooling, let’s whip up that dreamy drizzle! In a medium bowl, mix together the confectioners’ sugar, milk, and the remaining ¾ teaspoon of almond extract. Stir until it’s smooth and creamy. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar. You want it to be pourable, but not watery!

Drizzling the Cookies

Once the cookies are *almost* cool, use a spoon or fork to drizzle the glaze lightly over the warm cookies. Don’t worry if it’s not perfect – that’s part of the charm! Let the drizzle set for a few minutes before serving or storing. And that’s it! You’ve made Raspberry Thumbprint Cookies! Now, go enjoy your delicious creations!

Tips for Baking the Best Raspberry Thumbprint Cookies Recipe

Want to take your Raspberry Thumbprint Cookies from good to *amazing*? Here are a few of my go-to tips!

Use Softened Butter

Seriously, don’t skip this step! Softened butter is key to a smooth, creamy dough. If the butter’s too cold, it won’t cream properly with the sugar, and your cookies will be tough. If it’s too melted, the dough will be greasy. Aim for room temperature, where it’s soft to the touch but still holds its shape!

Don’t Overbake

Overbaked cookies are sad cookies! Keep a close eye on them in the oven. You want the edges to be lightly browned, but the centers should still be soft. Overbaking will make them dry and crumbly. And nobody wants that!

Cool Completely Before Storing

I know, it’s tempting to eat them right away (I’ve been there!), but resist! Letting the cookies cool completely before storing them helps them firm up and prevents them from sticking together. Plus, the drizzle will set properly. Patience, my friend, patience!

Raspberry Thumbprint Cookies Recipe Variations

Okay, so you’ve mastered the basic Raspberry Thumbprint Cookies Recipe. Now what? Time to get creative! Here are a few fun twists you can try:

Different Jam Flavors

Raspberry’s classic, but don’t be afraid to experiment! Strawberry jam would be super yummy, or how about apricot? Blueberry would be gorgeous too! Just use your favorite.

Add Zest

Want to add a little zing? Try grating some lemon or orange zest into the dough. It’ll add a bright, citrusy flavor that’s totally delicious!

Different Extracts

If you’re not a fan of almond extract (gasp!), no worries! Vanilla extract works perfectly, or you could try orange extract for a fun twist. So many possibilities!

Storing Your Raspberry Thumbprint Cookies Recipe

Alright, so you’ve baked a batch of these beauties… now how do you keep them fresh? Here’s the lowdown on storing your Raspberry Thumbprint Cookies!

Storing at Room Temperature

The easiest way! Just pop those cooled cookies into an airtight container and they’ll stay fresh at room temperature for about 3-4 days. Easy peasy!

Freezing Instructions

Want to keep them longer? No problem! Freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They’ll keep for up to 2 months. Just thaw them at room temperature before serving. Perfect for making ahead!

Frequently Asked Questions About This Raspberry Thumbprint Cookies Recipe

Got questions? I’ve got answers! Here are a few of the most common questions I get about this Raspberry Thumbprint Cookies Recipe:

Can I use salted butter?

Okay, so technically, yes, you *can* use salted butter. But I really recommend using unsalted butter for this recipe. If you use salted butter, you might end up with cookies that are a little too salty. If you only have salted butter on hand, just skip any extra salt in the recipe!

Can I use fresh raspberries instead of jam?

Ooh, fresh raspberries sound amazing! But honestly, I wouldn’t recommend swapping them in directly for the jam. Fresh raspberries release a lot of moisture while baking, and you’ll end up with soggy cookies. If you’re feeling adventurous, you could try making a quick raspberry sauce and using that instead of the jam, but it’ll be a bit of work!

How do I keep the jam from bubbling over?

Ah, the dreaded jam overflow! The key is not to overfill the thumbprints. A little dab of jam goes a long way! Also, make sure your oven temperature is accurate. An oven that’s too hot can cause the jam to bubble over more easily. For more tips on baking, check out King Arthur Baking’s ingredient substitution guide.

Can I make the dough ahead of time?

Absolutely! This dough is great for making ahead. Just wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften up a bit before rolling into balls. Easy peasy!

Nutritional Information for Raspberry Thumbprint Cookies Recipe

Okay, so let’s talk numbers! Each little Raspberry Thumbprint Cookie clocks in at roughly 80 calories, 4g fat, 0.5g protein, and 10g carbs. But hey, it’s an estimate! Enjoy in moderation, and savor every bite!

Enjoy Your Raspberry Thumbprint Cookies Recipe!

And there you have it! I hope you love these Raspberry Thumbprint Cookies as much as my family does! If you try them, be sure to leave a comment and rate the recipe! And don’t forget to share your cookie creations on social media – I’d love to see them! For more holiday baking inspiration, check out our recipes.

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