Description
Raspberry Frosted Thumbprint Cookies are soft, buttery cookies with a dollop of raspberry jam at the center, topped with a creamy glaze and fresh berries. These elegant and fruity treats are perfect for tea time or holiday celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk or cream (for glaze)
- 1/4 tsp vanilla extract (for glaze)
- Fresh raspberries (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the egg yolks and vanilla extract, mixing well.
- In a separate bowl, whisk together flour and salt, then gradually mix into the wet ingredients to form a soft dough.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Use your thumb or the back of a spoon to gently press a well into the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12–14 minutes or until edges are lightly golden. Cool completely on a wire rack.
- In a small bowl, mix powdered sugar, milk or cream, and vanilla extract to make the glaze.
- Drizzle the glaze over cooled cookies and top each with a fresh raspberry if desired.
Notes
- Let cookies cool completely before glazing to prevent it from melting.
- Use seedless raspberry jam for a smoother filling.
- Store cookies in an airtight container for up to 3 days. Add fresh raspberries just before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg