Go Back
+ servings
Print
raspberry thumbprint cookies with icing

Raspberry Thumbprint Cookies

Raspberry thumbprint cookies are a perfect dessert for Valentine's Day, Christmas or any time of year! Learn how to make these thumbprint cookies with icing, including the best time to add jam to your cookies. Should you add jam before, during or after baking? I'm sharing my results for this classic cookie recipe.
Course Dessert
Keyword buttery cookie, Christmas cookies, classic cookies, cookies with jam, raspberry thumbprint cookies, thumbprint cookies, Valentine's Day cookies
Prep Time 40 minutes
Cook Time 45 minutes
Chill time 1 hour
Total Time 1 hour 10 minutes
Servings 42 cookies

Ingredients

  • 1 cup butter softened
  • 3/4 cup sugar divided
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup seedless raspberry jam

Icing Ingredients

  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons water

Instructions

  1. In medium bowl stir together flour, baking powder and salt. In large bowl cream butter, 1/2 cup granulated sugar, and vanilla extract. (Approximately 2 to 3 minutes on speed 3) Add the egg and beat well. Gradually beat in flour mixture. Chill dough for one hour only.

  2. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking sheets. (Alternatively you can grease your pans) Place remaining 1/4 cup of sugar in small dish. Roll dough into 1-in. balls. Roll balls into sugar and place 2 inches apart on baking sheets.
  3. Using your thumb, 1/2 teaspoon rounded measuring spoon or end of a wooden spoon handle make an indentation in the center of each ball. Bake 13-16 minutes or until the edges are slightly browned. Remove to wire racks.
  4. Place jam in small bowl and melt in microwave. Spoon jam into baked cookies.
  5. Cool completely. To make glaze, combine combine confectioners' sugar, extract and water until well mixed. Icing should be fairly thick. Drizzle over cookies.
  6. Store in airtight container in a cool place with parchment paper between layers.

Recipe Notes

You can also add jam in before baking or after baking without melting the jam, depending upon personal preference. I found that melted jam makes for a pretty presentation and is easier to stack. 

Note: Over time the white icing will be tinted by the jam.