Stacey has been a part of our cookie exchange for about 20 years and always brings my favorite jam thumbprint cookies. She finds them kind of putsy but I am always glad to see them show up at the cookie exchange.
Recipe by Stephanie Hansen on December 5, 2025
Rating
4.8 stars (20 reviews)
Ingredients
1 cup unsalted softened butter
2/3 cup white sugar
1 ¼ teaspoons almond extract (divided)
2 cups flour
½ cup seedless raspberry jam
½ cup powdered sugar
1 teaspoon milk
Categories
Recipes
Cuisine
Cookies
Steps
Preheat oven to 350
Cream butter and white sugar together in a medium bowl with 1/2 teaspoon almond extract.
Add flour and mix until dough comes together.
Using a 1 1/2 inch teaspoon scoop roll dough into 1 1/2-inch balls and place on cookie sheets lined with parchment paper about 2 inches apart. You should be able to get 3 rows of 4 cookies
Use your thumb to press down and make a dent in the center of each ball, then fill with raspberry jam
Bake until edges are lightly browned, about 15 minutes
Allow to cool on the cookie sheet for a few minutes before sliding the parchment with the cookies on. it to a counter to cool
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; add to a plastic bag snip the edge off, and pipe drizzle lightly over warm cookies.
Let cool to set
Reviews
Dawn on 2025-12-20 (5 stars): Excellent
Richard Jackson on 2025-12-18 (5 stars): These have been my favorite to make,they look elegant and beautiful on a Christmas cookies tray,thank you!!!!
Richard Jackson on 2025-12-18 (5 stars): This worked exactly as written, thanks!
Kris King on 2025-12-16 (5 stars): These are my favorite! Super easy! I will make them again but double the recipe
Bridget Parker on 2025-12-15 (2 stars): The cookies flattened out. Not sure what I did wrong.
Kathy Knajdek on 2025-12-13 (5 stars): These are go good and super easy to make. I did use homemade raspberry jam.
Vickie Hebard on 2025-12-11 (5 stars): These cookies are the simplest and quickest cookies I've ever made. Going to make again for Christmas as they didn't last at all the first time I made them. Thanks for sharing.
Vickie Rehr on 2025-12-10 (5 stars): This is the best cookie I’ve ever eaten!
Vickie Rehr on 2024-12-19 (5 stars): My favorite cookie recipe! Ended up making them 3 times, they kept disappearing!
Patti Garrick on 2024-12-18 (5 stars): I’ve eaten thumbprint cookies but never of my own making! These were easy and delicious. The ingredients are simple so I had everything in my kitchen! It will be fun to experiment with different jelly flavors. Thinking maybe a raspberry jalapeño?!
Kimberly Block on 2024-12-17 (5 stars): My family loved this!
Paula Bongartz on 2024-12-17 (5 stars): The recipe was easy to follow. I used gluten free flour successfully as a substitute. These are so delicious and add a bit of color to the cookie plate. Thank you for sharing!
Laney on 2024-12-16 (5 stars): First made these last year. They were an immediate favorite. I doubled the recipe this year - hopefully I’ll have a few left to enjoy. Thanks
Beth Hargarten on 2024-12-16 (5 stars): very good cookies. Make sure you don't bake them too long otherwise they will become more flat and spread out.
Kathi on 2024-12-15 (5 stars): First time trying a thumbprint cookie. Delicious, won't be the last!
Tara on 2024-12-11 (5 stars): These are fantastic! I've been wanting to make thumb print cookies for a long time but never got around to it. So I jumped in and made this recipe. I used orange marmalade instead because it is what I had on hand and they tasted fantastic. Easy to make and I will be making them again throughout the year. Definitely recommend!
Shaun Volkman on 2024-12-10 (4 stars): This worked exactly as written, thanks!
Nancy on 2024-12-05 (5 stars): This is a great easy recipe. The combination of almond and raspberry was lovely!
