Viral Raspberry Almond Thumbprint Cookies (Buttery Christmas Shortbread with Jam & Almond Glaze)

There is a reason raspberry almond thumbprint cookies show up on nearly every Christmas cookie tray: they are buttery, jewel-bright, and impossible to eat just one of. A soft shortbread base, a glossy spoonful of raspberry jam, and a delicate drizzle of almond glaze — these little cookies look like they came from a bakery, but the dough comes together in one bowl with ingredients you probably already have.

Thumbprint cookies are one of the oldest holiday baking traditions, and the raspberry-almond version is the one that keeps going viral every December. The red jam center reads as pure Christmas against the golden cookie, the almond glaze adds a bakery-style finish, and the whole batch is ready in under an hour. They are the perfect cookie for cookie exchanges, gift boxes, and that plate you set out for Santa.

This recipe keeps things simple and reliable. The dough is chilled just long enough to hold its shape, the wells are pressed deep enough to hold a generous spoonful of jam, and the glaze sets in minutes. Make a double batch — the first one will disappear before the tin is even closed.

Why You'll Love These Raspberry Almond Thumbprint Cookies

These cookies strike the perfect balance between buttery shortbread and bright, tart raspberry jam. The almond extract in both the dough and the glaze gives them a warm, bakery-style flavor that sets them apart from plain jam cookies, and the powdered-sugar finish makes them look straight out of a holiday cookie box. They are easy enough for beginner bakers, yet pretty enough to gift.

• Buttery melt-in-your-mouth shortbread with a hint of almond
• Glossy raspberry jam center — that classic Christmas red
• Quick almond glaze drizzle for a polished finish
• Ready in under an hour, including chilling time
• Perfect for cookie exchanges, gift tins, and holiday dessert tables
• Freezer-friendly — bake now, enjoy all season

Ingredients

For the cookies (makes about 36):

• 1 cup (227 g) unsalted butter, softened to room temperature
• 2/3 cup (135 g) granulated sugar
• 1 large egg yolk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon fine salt
• 1/2 cup finely chopped sliced almonds, for rolling (optional)
• 1/2 cup seedless raspberry jam

For the almond glaze:

• 1 cup (120 g) powdered sugar, sifted
• 1 to 2 tablespoons milk
• 1/4 teaspoon almond extract
• Pinch of salt

Instructions

1. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until pale, fluffy, and light in color. Scrape down the sides of the bowl halfway through.

2. Add the yolk and extracts. Beat in the egg yolk, vanilla extract, and almond extract until fully combined, about 30 seconds.

3. Mix in the dry ingredients. Add the flour and salt all at once and mix on low speed just until no dry streaks remain. Do not overmix, or the cookies will turn tough instead of tender.

4. Chill the dough. Cover the bowl and refrigerate for 30 minutes. Chilled dough holds its thumbprint shape and spreads less in the oven.

5. Shape the cookies. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll each into a smooth ball. If using, roll each ball in the finely chopped almonds, pressing gently so they stick.

6. Make the wells. Place the balls about 2 inches apart on the prepared sheets. Press your thumb or the back of a 1/2-teaspoon measuring spoon into the center of each ball to make a deep well, about 1/2 inch deep. If the edges crack slightly, gently smooth them with your fingers.

7. Fill with jam. Spoon about 1/2 teaspoon of raspberry jam into each well. Do not overfill — the jam bubbles slightly as it bakes.

8. Bake. Bake for 12 to 14 minutes, until the edges are set and just barely golden. The centers will still look soft; they firm up as they cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Glaze. Whisk the powdered sugar, 1 tablespoon of milk, almond extract, and salt until smooth, adding more milk a teaspoon at a time until the glaze ribbons off the whisk. Drizzle over the cooled cookies with a spoon or a small piping bag. Let the glaze set for 20 minutes before stacking or storing.

Tips for Perfect Thumbprint Cookies

Use seedless raspberry jam for the cleanest, glossiest centers — seeds can look messy and make the jam harder to spoon neatly. If your jam is very thick, warm it for 10 seconds in the microwave and stir before filling. Press the wells deep: shallow wells overflow in the oven, while a good deep well keeps the jam right where it belongs. And always let the cookies cool completely before glazing, or the drizzle will melt straight off.

If the dough feels too soft to roll after chilling, pop it back in the fridge for 10 more minutes. Warm dough spreads, and these cookies should stay plump and round with a defined jam center.

Make-Ahead & Storage

Store the glazed cookies in an airtight container at room temperature for up to 5 days, layering parchment paper between layers so the glaze stays intact. They also freeze beautifully: freeze unglazed cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and drizzle with fresh glaze before serving.

The dough can be made ahead too. Wrap it tightly and refrigerate for up to 3 days, or freeze the shaped, unfilled dough balls for up to 1 month — press the wells and fill with jam straight from frozen, adding 1 to 2 extra minutes to the bake time.

Recipe Variations

Swap the raspberry jam for strawberry, apricot, blackberry, or lemon curd — any thick jam or curd works. For a nut-free version, skip the almond roll and the almond extract, using vanilla in the glaze instead. A festive twist: tint the glaze pale green or red with a drop of food coloring, or sprinkle the finished cookies with crushed freeze-dried raspberries for extra color and crunch.

Nutrition (Estimates)

Per cookie (1 of 36, estimates): about 110 calories, 6 g fat, 13 g carbohydrates, 5 g sugar, 1 g protein, 0 g fiber, 35 mg sodium. Values are estimates and will vary with exact ingredients and portion size.

These raspberry almond thumbprint cookies are the kind of Christmas baking that becomes a tradition after a single batch. Buttery, bright, and beautiful on the tray — bake them once, and they will be requested every December.