Soft buttery thumbprint cookies filled with a raspberry jam centre, topped with creamy glaze and fresh raspberries—a refined, elegant cookie that’s perfect for special occasions.
Why You’ll Love This Recipe
Thumbprint cookies are classic for a reason: the buttery dough, the sweet‑tart fruit filling and the decorative appearance. This version adds a creamy glaze and fresh raspberries to elevate the look and flavour, making them suitable for holiday desserts, tea parties or gifting.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter (softened)
- granulated sugar
- vanilla extract
- egg yolk
- all‑purpose flour
- cornstarch
- salt
- raspberry jam
- powdered sugar (for glaze)
- milk or cream (for glaze)
- fresh raspberries (for topping)
directions
- Pre‑heat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and granulated sugar until light. Add vanilla extract and egg yolk, and mix until smooth.
- In a separate bowl, whisk flour, cornstarch and salt. Gradually add to wet ingredients until dough forms.
- Scoop teaspoon‑sized portions of dough, roll into balls and place 1 inch apart on the prepared sheet.
- Use your thumb (or back of a tea spoon) to make an indentation in each ball. Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake for 12–14 minutes until the edges are just golden. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar with enough milk or cream to form a smooth but thick drizzleable glaze. Drizzle over each cookie and top with a fresh raspberry.
Servings and timing
Yields approximately 30 cookies. Preparation time about 20 minutes, baking time about 12–14 minutes, plus cooling and glazing — total roughly 45 minutes.
Variations
- Use other jams (strawberry, apricot, blueberry) instead of raspberry.
- Add grated lemon zest to the dough for a citrusy twist.
- Instead of glaze, dip half of each cookie in melted white chocolate.
storage/reheating
Store cookies in an airtight container at room temperature for up to 4 days. If the glaze softens, re‑chill the container briefly before serving. No reheating required.
FAQs
Can I use frozen raspberries?
For topping, use fresh raspberries for best texture and appearance. Frozen raspberries will release moisture and may make the cookies soggy.
What’s the purpose of cornstarch in the dough?
It helps keep the cookies tender and less prone to spreading during baking.
Can the cookies be made ahead?
Yes — dough can be made ahead and refrigerated up to 24 hours or frozen. Bake and then glaze just before serving.
How do I ensure the jam doesn’t overflow?
Make sure indentations are deep enough and don’t overfill with jam.
Can I make these gluten‑free?
Yes — substitute flour with a gluten‑free all‑purpose flour blend. Verify other ingredients for gluten content.
Why did my dough spread too much?
Possible causes: dough was too warm, too much butter, or insufficient chilling. Chill dough for 10‑15 minutes before shaping if this occurs.
Can I skip the glaze?
Yes — the cookies will still taste great with just jam in the centre; the glaze adds decoration and sweetness.
Is this good for gifting?
Yes — arrange on a decorative plate or in a tin, and the fresh raspberries plus glaze give a boutique‑style presentation.
How to store with glaze and fresh berries?
Layer cookies between sheets of parchment in an airtight container. Keep refrigerated if berries are very ripe; serve at room temperature.
Can I freeze these cookies?
Yes — freeze baked cookies (without glaze or fresh berries) in sealed bags for up to 3 months. Thaw at room temperature then add fresh raspberries and glaze before serving.
Conclusion
Raspberry Frosted Thumbprint Cookies offer a refined take on a classic cookie, with a buttery base, fruit‑forward centre and elegant finishing touches. They make a beautiful addition to dessert tables or thoughtful gifts during the holidays.
PrintRaspberry Frosted Thumbprint Cookies with Creamy Glaze and Fresh Berries
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.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes + cooling
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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