Raspberry Thumbprint Cookies With Icing Recipe

I love making my version of Thumbprint Cookies With Icing using simple ingredients like unsalted butter, granulated sugar, and a touch of vanilla extract. I mix in just enough all-purpose flour and a pinch of salt before adding raspberry jam. Every bite leaves you wondering about the perfect moment for that burst of jam.

I’ve been experimenting in the kitchen lately and decided to try my hand at Raspberry Thumbprint Cookies With Icing. I mixed 1/2 cup unsalted butter (softened, of course) with 1/2 cup granulated sugar, an egg yolk and a teaspoon of vanilla extract to form a smooth dough.

Then I folded in 1 1/4 cups all-purpose flour and a pinch of salt. The big debate has always been when to add that 1/2 cup raspberry jam—is it before, during or after baking?

Well, I found out the secret that made these cookies pop with flavor. After I baked them tof a slight golden, I filled the indentations with the raspberry jam, which melted in a way that was just perfect.

Lastly, I drizzled a simple icing made from 1 1/2 cups powdered sugar mixed with 2 to 3 teaspoons milk. It’s a fun twist on classics like shortbread or even a cheesecake thumbprint cookie.

Enjoy these playful treats anytime you wanna impress!

Why I Like this Recipe

I love this recipe because the cookie dough comes out soft and buttery every time and its super easy to make, even when my mood isn’t great in the kitchen. I really appreciate the way the raspberry jam tastes when it bakes into the cookie; the jam should definitely be added before baking so it warms up and mixes with the dough, giving a unique flavor in every bite. I also enjoy how versatile these cookies are—whether its Valentine’s Day, Christmas, or just a regular weekend treat, they always hit the spot. Plus, the icing adds that perfect layer of sweetness that makes these cookies extra special for me.

Ingredients

• Unsalted butter adds creaminess and rich, tender texture to the cookies.
• Granulated sugar gives crisp sweetness as an essential carbohydrate source.
• Egg yolk boosts flavor, moisture, and helps form cookie structure.
• Vanilla extract infuses warm, complementary sweetness to heighten flavor.
• All-purpose flour forms the base, producing a tender, edible crumb.
• A pinch of salt enhances flavors, balancing out the overall sweetness.
• Raspberry jam offers tangy sweetness, balancing the cookies in flavor.
• Powdered sugar and milk create a smooth icing that seals in cookie goodness.
• These ingredients work together creating a perfect balance of sweetness and tang.
• The magic happens when every component complements the other beautifully.

Ingredient Quantities

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• A pinch of salt
• 1/2 cup raspberry jam
• 1 1/2 cups powdered sugar (for icing)
• 2 to 3 teaspoons milk (for icing)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until smooth.

3. Mix in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.

4. Gradually sift in 1 1/4 cups all-purpose flour along with a pinch of salt and stir until a soft dough forms.

5. Scoop the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.

6. Gently press each dough ball with your thumb to create an indent in the center.

7. Fill each thumbprint with a small spoonful of 1/2 cup raspberry jam; the jam should be added before baking.

8. Bake the cookies for about 10 to 12 minutes or until the edges are just light golden.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

10. For the icing, mix 1 1/2 cups powdered sugar with 2 to 3 teaspoons milk until smooth, then drizzle over the cooled cookies. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Cookie scoop or small ice cream scoop
8. Teaspoon or small spoon for the jam
9. Additional small bowl (for the icing)
10. Wire cooling rack

FAQ

Raspberry Thumbprint Cookies With Icing Recipe Substitutions and Variations

• If you dont have unsalted butter you can use margarine or even coconut oil; they work well in most cases
• Instead of granulated sugar you can try using brown sugar for a slightly deeper flavor though it may make the cookies a bit chewier
• If you’re out of egg yolk you can use a whole egg, just be aware the texture might be a little different
• Don’t have vanilla extract? Almond extract or a splash of maple syrup can be a good standin in a pinch
• For all-purpose flour, if you’re looking for a gluten-free option you can use a trusted gluten-free blend (keep in mind the cookies might taste a bit different)

Pro Tips

1. Make sure your butter is real room temp so it creams nicely with the sugar; if it’s too cold, the texture might turn out lumpy and it won’t mix well.
2. Sift your powdered sugar for the icing before you mix it with milk – that helps avoid clumps and makes your drizzle smooth.
3. Try chilling your dough a bit before whipping it into balls; this makes them keep their shape while baking and gives you more control over the final cookie.
4. If your raspberry jam seems too thick to spread easily in the cookie indent, warm it up in the microwave for a few seconds, it works wonders and makes it easier to spoon out.