Raspberry Thumbprints

Thanksgiving is officially over, happy Black Friday everyone! And also, happy cookie baking season! Christmas is my favorite holiday and now I can live, breathe, and sleep Christmas for the next month. Ecstatic.

So to kick off holiday cookie baking season, I am starting with Raspberry Thumbprint Cookies. Thumbprints are one of my all time favorite cookies! I can literally eat them for breakfast and I feel no guilt whatsoever (they are full of preserves) haha. My absolute favorite thumbprint cookie recipe ever is my Strawberry Thumbprints and the recipe is in my book, Cookies for Everyone. But, these are a close second! So, if you already love that recipe, then definitely give this one a try!

Delaney loves raspberry preserves on toast, so we usually have some in our fridge. I had been looking at the jar every day lately whenever I opened the fridge, all I could think about was cookies, not toast! So, here we are with a Raspberry Thumbprint Cookie recipe. Full disclosure, I have been baking these since the beginning of the month and eating entirely too many every day.

Raspberry Thumbprints

Makes 30


2 sticks organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

1 organic large egg

383 grams (3 cups) organic all purpose flour


6 ounces organic raspberry preserves


142 grams (1 cup) organic powdered sugar, sifted

2 tablespoons water


Line 2 cookie sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle at­tachment, add the butter, cane sugar, vanilla extract, and almond flavor. Mix on low until combined, then set a timer for 5 minutes and mix until the mix­ture is light in color and fluffy.

Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.

Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with raspberry jam.

Refrigerate the cookie sheets for 25 minutes. Preheat the oven to 350°F.

Bake for 19 minutes, or until lightly browned on the bot­tom. Let cool completely on the cookie sheets.

To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.

Store in a cool dry place for up to 3 days.

Gluten Free - Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.

High Altitude - Bake at 350°F for 15 minutes, or until lightly browned on the bottom.

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