Ingredients
Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/2 cup (160g) raspberry jam*
Icing
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons (15–30g/ml) heavy cream, half-and-half, or milk
- Optional: 1/2 teaspoon pure vanilla or almond extract
Instructions
- Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add granulated sugar, vanilla extract, and almond extract. Scrape down the bowl sides and bottom as needed. Add salt and flour, then turn mixer on low to slowly combine until a very soft dough forms. If too sticky for rolling, add an extra tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop about a tablespoon (18–20g) of dough, roll into balls, and place on the prepared surface. Press a thumb indentation into each ball. Smooth any cracks with your fingers.
- Chill the dough: Refrigerate the shaped thumbprint cookies on the baking sheet until firm, at least 4 hours, to prevent spreading during baking.
- Preheat oven and prepare for baking: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Fill and bake the cookies: Place chilled cookies on prepared baking sheets spaced 2–3 inches apart (about 12 per sheet). Fill each indentation with a scant 1/2 teaspoon raspberry jam. Bake for 13–15 minutes or until edges are very lightly browned. Cookies will puff and spread slightly. Avoid overbaking.
- Cool the cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely, at least 30 minutes, before icing.
- Make the icing: Whisk together confectioners’ sugar and 1–2 tablespoons of heavy cream, half-and-half, or milk until smooth. Add optional vanilla or almond extract if desired. Adjust thickness by adding more liquid to thin or more powdered sugar to thicken.
- Glaze the cookies: Drizzle icing over cooled cookies and let it set for about 1 hour before serving.
- Store: Keep cookies in an airtight container at room temperature for up to 2 days, or refrigerated up to 1 week.
Notes
- Make Ahead & Freezing: Shaped dough can be frozen up to 3 months; thaw in refrigerator before baking. Baked cookies (with or without icing) freeze well for 3 months; thaw at room temperature or refrigerated.
- Use a thick, high-quality raspberry jam or preserves. Seeded or seedless both work. Other flavors like strawberry, apricot, or blackberry also work well.
- Keep dough cold at all times to prevent spreading. Chill shaped dough at least 4 hours or up to 3 days before baking. If softened while filling, refrigerate again.
- Bake in batches, keeping remaining shaped dough chilled until ready to bake.
- Recommended tools: Electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, cooling rack, mixing bowl, whisk.
- Prep Time: 4 hours 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
