Description
Soft, buttery almond shortbread cookies filled with sweet raspberry jam. These easy, egg-free thumbprint cookies come together in one bowl and bake into tender, melt-in-your-mouth treats perfect for holidays or any time of year. The dough is kept cold to prevent over-spreading, ensuring perfect texture.
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 to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the bowl sides and bottom as needed. Add the salt and flour, mixing on low speed until a very soft dough forms. If dough is too sticky to roll, incorporate an additional tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone mat or parchment paper. Scoop and roll the dough into balls about a tablespoon (18–20g) each, placing them on the prepared surface. Press a thumb indentation into each ball; smooth cracks with your fingers if needed.
- Chill the dough: Refrigerate the shaped dough on the baking sheet for at least 4 hours, or until firm. This step helps prevent cookies from spreading too much during baking.
- Preheat and prepare: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Fill and bake: Arrange the chilled dough balls 2–3 inches apart on the prepared sheets, about 12 per sheet. Spoon a scant 1/2 teaspoon of raspberry jam into each thumbprint. Bake for 13–15 minutes until edges are very lightly browned and cookies have puffed and spread slightly. Avoid overbaking.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely, at least 30 minutes, before icing.
- Prepare icing: Whisk together confectioners’ sugar with 1–2 tablespoons heavy cream (or half-and-half, milk) and optional vanilla or almond extract until smooth. Adjust consistency by adding more liquid or sugar as needed.
- Glaze cookies: Drizzle the icing over cooled cookies. Allow icing to set for about 1 hour.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Keep the dough cold at all times to prevent cookies from spreading too much while baking.
- If dough feels too sticky to handle, gradually add a little more flour until manageable.
- Use raspberry jam with seeds or seedless depending on texture preference.
- Cookies can be made a day ahead; store chilled and bake just before serving.
- The icing can be flavored with vanilla or almond extract for additional depth.
- Prep Time: 4 hours 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American