Description
Soft, buttery almond shortbread cookies filled with sweet raspberry jam. These easy, egg-free thumbprint cookies come together in 1 bowl and bake into tender, melt-in-your-mouth treats perfect for the holidays or any time of year. See Note below about keeping the dough cold at all times, to help prevent over-spreading.
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 butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Add the salt and flour. Turn the mixer on low and slowly beat until a very soft dough is formed. If the dough seems too sticky for rolling, beat in another Tablespoon of flour.
- Shape the cookies: Line a baking sheet or plate with a silicone baking mat or parchment paper. Scoop and roll the dough, about a Tablespoon (18–20g) each, into balls, and place on the prepared baking sheet. Press an indentation with your thumb in each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can.
- Place the baking sheet with the thumbprint cookies in the refrigerator and chill until firm, at least 4 hours.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Place the cookies on the prepared baking sheets, spacing them 2–3 inches apart, about 12 cookies per baking sheet. Fill each cookie with a scant 1/2 teaspoon of jam.
- Bake the shortbread thumbprint cookies for 13–15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
- Make the icing: Whisk the icing ingredients together until smooth. Add more liquid to thin out or add more confectioners’ sugar to thicken to your desired consistency. Drizzle over cookies. Icing will set after about 1 hour.
- Store cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Shaped shortbread dough (rolled and indented) can be frozen for up to 3 months. Thaw in the refrigerator, and then continue with step 4. Baked cookies (with or without icing) can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Glass Mixing Bowl | Whisk
- Jam: Use a thick, high-quality raspberry jam or preserves. Seeded or seedless both work—choose your preference. Other flavors such as strawberry, apricot, or blackberry also work wonderfully.
- Cold Dough: The shaped cookie dough must stay cold and firm before baking. After rolling and adding the thumbprint, chill the shaped dough for at least 4 hours (or up to 3 days). If the dough softens as you fill with jam, simply return the shaped cookies to the refrigerator to firm up again. When baking in batches, keep the remaining shaped cookies in the refrigerator while the first batch bakes. You can also shape and indent a second tray, refrigerate it, and bake it right after the first.