1 Cream butter and granulated sugar on medium about 2 minutes.
2 Mix in the egg yolk and vanilla until fully incorporated.
3 Mix flour and salt. Mix on low just until a dough forms.
4 Scoop with 1oz disher for big cookies. Scoop with 1/2oz for normal size. Roll into balls then form thumbprint. chill dough for 30–45 minutes in fridge.
5 Preheat oven to 350F. Line baking sheets with parchment.
6 Stir jam well first and fill. Spoon or pipe into each indentation but do not overfill.
7 Bake 13–15 minutes, rotating once. Cookies should be set on the edges.
8 Let cool on the pan 15 minutes, then Drizzle with glaze.
9 Let glaze set for 15-20 minutes
janellthegreat
Excellent job with the drizzle
iamfuturetrunks
Thanks for this, years ago I remembered some store bought cookies that had some sort of jelly in the middle that you could see on top, no one knew the name of them and thus couldn’t find them again until this post. Now either make some or look to buy some in the future.
Sad_Towel_5953
My favorite cookies to make!
numseomse
Now I hate you 😭 I want those so bad 😭😂
uwukittykat
That’s a big ass thumb
AzharIQ
Icing looks interesting 🤔
r4ven_20
🫦
Kumarise
Homemade? Damn, this must not be your first rodeo, or you worked at a factory and had an eye for detail. These are perfect!😍
igurgislover
Beautiful!
Pamuella
Very pretty, nice job!!
dominikdkd
Is this the Raspberrypi everyone keeps talking about?
mirfifu
These look great! And that’s the correct jam to shortbread ratio imo.
![Raspberry Thumbprints [homemade]](https://www.diningandcooking.com/wp-content/uploads/2026/01/sjw1ppg62xcg1-scaled.jpeg "Raspberry Thumbprints [homemade]")
14 Comments
Excellent job they look incredible
Ingredients:
2 sticks soft butter
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
Filling:
3/4 cup seedless raspberry jam (I used Smuckers)
Drizzle/glaze:
1 cup powdered sugar
1/4 tsp vanilla extract
1TB water
Method:
1 Cream butter and granulated sugar on medium about 2 minutes.
2 Mix in the egg yolk and vanilla until fully incorporated.
3 Mix flour and salt. Mix on low just until a dough forms.
4 Scoop with 1oz disher for big cookies. Scoop with 1/2oz for normal size. Roll into balls then form thumbprint. chill dough for 30–45 minutes in fridge.
5 Preheat oven to 350F. Line baking sheets with parchment.
6 Stir jam well first and fill. Spoon or pipe into each indentation but do not overfill.
7 Bake 13–15 minutes, rotating once. Cookies should be set on the edges.
8 Let cool on the pan 15 minutes, then Drizzle with glaze.
9 Let glaze set for 15-20 minutes
Excellent job with the drizzle
Thanks for this, years ago I remembered some store bought cookies that had some sort of jelly in the middle that you could see on top, no one knew the name of them and thus couldn’t find them again until this post. Now either make some or look to buy some in the future.
My favorite cookies to make!
Now I hate you 😭 I want those so bad 😭😂
That’s a big ass thumb
Icing looks interesting 🤔
🫦
Homemade? Damn, this must not be your first rodeo, or you worked at a factory and had an eye for detail. These are perfect!😍
Beautiful!
Very pretty, nice job!!
Is this the Raspberrypi everyone keeps talking about?
These look great! And that’s the correct jam to shortbread ratio imo.