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Thumbprint Cookies with Icing Recipe
The best raspberry thumbprint cookies recipe is easy to make, easy to prep, and easy to clean off the plate when finished.
Course
Dessert
Prep Time
30
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
46
minutes
minutes
Servings
40
cookies
Ingredients
1
cup
butter
softened
2/3
cup
sugar
1/2
tsp
almond extract
for dough
2
cups
flour
1/2
raspberry jelly
or flavor of choice
1
cup
powdered sugar
1/2
tsp
almond extract
for frosting
4-5
tsp
water
Instructions
Heat oven to 350 degrees.
In a large mixing bowl, combine the sugar, almond extract, and butter. Beat at medium speed until creamy.
Add flour one cup at a time and beat on low speed until well mixed.
Shape dough into 1-inch balls and place 2-inches apart on ungreased cookie sheet.
Make an indentation with thumb in center of the cookie.
Fill each indentation with jam until it is level with the top of the cookie.
Bake for 14-18 minutes or until the edges are lightly browned.
Let stand one minute and remove from cookie sheet.
While cookies are baking, mix powdered sugar, 1 1/2 tsp of almond extract, and water together to make the frosting.
Drizzle frosting over cookies before they have completely cooled.