Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

Total Time
1h 3m
15m prep · 48m cook
Servings
4 people
Rating
Difficulty
Medium
27 views

These thumbprint cookies are filled with raspberry jam and drizzled with a sweet glaze. They look so pretty on a cookie tray and taste delicious!

Ingredients

  • 1 cup butter , softened
  • 0.67 cups white sugar
  • 1.25 teaspoons almond extract , divided
  • 2 cups all-purpose flour
  • 0.5 cups seedless raspberry jam
  • 0.5 cups confectioners' sugar
  • 1 teaspoon milk

Instructions

  1. 1

    Gather all ingredients.

  2. 2

    Preheat the oven to 350 degrees F (175 degrees C).

  3. 3

    Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

  4. 4

    Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

  5. 5

    Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

  6. 6

    Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

  7. 7

    Enjoy!

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Nutrition Facts

Per serving

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