Raspberry Thumbprint Cookies with Icing – Simple Joy

There’s something about Valentine’s Day baking that just feels cozy. Maybe it’s the scent of butter and vanilla, or the sparkle of sugar before the cookies even hit the oven. These Raspberry Thumbprint Cookies with Icing are everything sweet should be crisp edges, a tender bite, and a glossy pink heart of jam that looks straight out of a bakery case.

Why You’ll Love These Raspberry Thumbprint Cookies

You’ll love these cookies because they taste like a tiny celebration in every bite. They’re buttery and crisp, not soft, so they hold their shape beautifully. The centers gleam with ruby-red jam, and the quick vanilla drizzle adds just enough sweetness. Also, they’re simple to make ahead, easy to decorate, and even easier to enjoy.
If you like almond flavor, you can swap vanilla extract for almond extract for a nutty twist. And since they stay crisp for days, they’re perfect for sharing at parties or packaging for a Valentine’s gift.

Ingredients You’ll Need

Cookie Dough Ingredients

• 1 cup softened butter
• 3/4 cup sugar, divided (1/2 cup for dough, 1/4 cup for rolling)
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup seedless raspberry jam

Butter adds richness and structure, while sugar sweetens and helps with browning. The egg binds the dough, and vanilla brings warmth. Baking powder gives a light lift, and salt balances it all. The jam adds that beautiful burst of fruit flavor.

Simple Vanilla Icing Ingredients

• 1/2 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons water

This icing is quick and smooth, just thick enough to drizzle but thin enough to glide. It sets with a gentle sheen and adds a delicate touch to every cookie.

Step-by-Step: How to Make Raspberry Thumbprint Cookies with Icing

Make the Dough

First, cream softened butter with 1/2 cup sugar and vanilla until the mixture turns pale and fluffy. Then, beat in the egg until smooth. In another bowl, whisk flour, baking powder, and salt. Gradually add the dry mix to the butter mixture, stirring just until combined.
Chill the dough for one hour. This rest helps the butter firm up, so the cookies bake evenly. If the dough chills too long, it may crumble so aim for that one-hour mark.

Shape, Indent, and Bake

Preheat your oven to 350°F. Roll the dough into 1-inch balls, coat each in the remaining sugar, and set them 2 inches apart on parchment-lined baking sheets. Press your thumb or a rounded 1/2 teaspoon into the center of each to form a neat indentation.
If the edges crack, gently press them back together. Bake 13–16 minutes until the edges are just golden. The centers should stay pale. Cool completely before filling.

Filling the Cookies and Adding the Icing

Warm raspberry jam in the microwave until melted and glossy. Spoon a small amount into each cooled cookie center. The heat makes it easier to fill neatly without smearing.
Then, whisk confectioners’ sugar, vanilla, and water until smooth and thick. Drizzle it lightly over the cookies. As the icing sets, it may take on a soft pink hue from the jam underneath it’s part of the charm. Adjust the icing thickness by adding a few drops of water at a time if needed.

Tips for Perfect Thumbprint Cookies Every Time

Keep your dough cool but not hard when shaping. If it’s too soft, the cookies may spread; if too cold, they’ll crack. Always bake on cool sheets to prevent early melting.
Use the same measuring spoon for each indentation for consistent size. And if the jam spills over after baking, just wipe the edges with a clean paper towel before icing. For extra sparkle, roll the dough in fine sugar rather than coarse.

Variations and Flavor Twists

Switch vanilla for almond extract for a raspberry almond version. Try other jams like apricot, strawberry, or blueberry for a colorful cookie tray. Add a touch of lemon zest to the icing for brightness. Around fall, these pair beautifully beside soft pumpkin snickerdoodles for fall and Valentine’s baking.
You can even sandwich two cookies with jam and drizzle both sides for a bakery-style look.

Storage and Make-Ahead Notes

Store cooled cookies in an airtight container layered with parchment. They’ll keep well for up to 5 days at room temperature. If making ahead, bake the cookies and fill them with jam later. The icing sets quickly and stays firm, making them easy to stack.
Avoid refrigeration, as the moisture can soften their crisp texture. These cookies travel beautifully for gifting.

More Such Recipes

• chocolate chip banana bars for a fruity dessert twist
• pumpkin cheesecake bars with a creamy swirl
• easy cherry pie bars for festive cookie trays
• caramel apple cookies with fruity sweetness
• mini pumpkin cheesecakes as bite-sized holiday desserts
• whipped pink lemonade to pair with raspberry treats

Conclusion

These Raspberry Thumbprint Cookies with Icing are small, buttery bites that bring color and sweetness to any Valentine’s table. Their crisp texture and glossy centers never fail to charm, whether you gift them, plate them, or simply keep a few to enjoy with coffee. Share them with someone you love, or just with yourself and savor that first, jam-bright bite.

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