These Raspberry Thumbprint Cookies will quickly become your favorite Christmas cookie. Melt in your mouth cookies, rolled in chopped salted almonds, filled with raspberry jam and drizzled with glaze.
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Raspberry Thumbprint Cookies are the ultimate melt in your mouth cookie. I promise you, these will change you.
The soft butery shorbread. The crunchy salted almonds. The sweet raspberry preserves. The touch of sweet glaze. They are officially my favorite Christmas cookie.
And look how gorgeous! They would be SO pretty on a platter of Christmas sweets and treats.
Ingredients for Raspberry Thumbprint Cookies
The ingredient list for these fancy little cookies is pretty simple. Here’s what you’ll need to make them.
How to Make Raspberry Thumbprint Cookies
Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper or spray with nonstick spray. Set aside.
Add butter and sugar to the bowl of a stand mixer. You can also use a hand mixer or stir by hand. Cream until very light and fluffy, 4 to 5 minutes. This helps break down the sugar and create that melt in your mouth texture so don’t skip this step.
Add egg yolk and vanilla to the dough and mix until just combined. Add flour and salt, mixing just until the dough comes together. Mixing for too long will create a tougher cookie.
Use a tablespoon measuring spoon to portion out the dough. Roll each into a ball. Dip balls of dough into the egg white then roll in the chopped almonds.
Set on prepared cookie sheets 2 inches apart. Using a 1/4 teaspoon measuring spoon, create an indentation in each cookie dough ball.
Fill with a small dollop of raspberry preserves then bake.
After baked remove from cookie sheet to a cooling rack and allow to cool completely. Meanwhile, whisk together the glaze ingredients.
You’ll want the glaze pretty thick so that it keeps its shape when drizzled.
Drizzle the glaze over the cooled cookies. Let the glaze harden before storing in an airtight container.
How to Create that Pretty Drizzle
I have two surefire ways to make sure your glaze is super pretty over the cookies.
The first option is to put the glaze into a ziplock bag and snip a small amount off the corner. Then drizzle away.
I usually try to avoid using one use plastic bags so if you’re in the same boat, another option is these little squeeze bottles with piping tips. They are reusable and will give the perfect drizzle every time.
More of My Favorite Cookies:
Raspberry Thumbprint Cookies
For the cookies:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, separated
- 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. kosher salt
- 1/3 cup raspberry preserves
- 1 cup finely chopped roasted salted almonds
For the glaze:
- 1 cup powdered sugar
- 1 1/2 Tbsp. whole milk
- Preheat the oven to 350 degress F. Line two large cookie sheets with parchment paper or spray with nonstick spray. Set aside.
- Add butter and granulated sugar to the bowl of a stand mixer. Cream together until very light and fluffy, 4 to 5 minutes. Add egg yolk and vanilla and mix until just combined. Add flour and salt to the creamed mixture and mix until dough just comes together.
- Portion the cookie dough using a tablespoon measuring spoon. Roll into balls. Add egg white to a small bowl. Add chopped almonds to a plate. Roll the cookie dough balls in the egg white then roll in the chopped almonds. Place 2 inches apart on the prepared cookie sheets.
- Using a 1/4 teaspoon measuring spoon, make a small indentation in the cookie dough balls. Fill with a dollop of raspberry preserves. Bake for 10 to 12 minutes, until lightly golden.
- Remove from the oven and allow cookies to cool on the sheets for 5 minutes then remove to a cooling rack to cool completely. Meanwhile, whisk together the powdered sugar and milk. Place in a ziplock bag and snip off a small corner or into a small squeeze bottle. Drizzle over the cooled cookies. Allow glaze to harden then store at room temperature in an airtight container.