Raspberry Thumbprint Cookies || Gracefult Kitchen

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Raspberry Thumbprint Cookies

Desserts

These thumbprint cookies are filled with raspberry jam and drizzled with a sweet glaze. They look so pretty on a cookie tray and taste delicious!

Ingredients

1 cup butter, softened
⅔ cup white sugar
1 ¼ teaspoons almond extract, divided
2 cups all-purpose flour
½ cup seedless raspberry jam
½ cup confectioners' sugar
1 teaspoon milk

Description

Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.
Form dough into 1 ½-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.
Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.
Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.
Enjoy!