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5 from 7 votes
Vertical picture of Peach Raspberry Thumbprint Cookies on a turquoise napkin
Peach Raspberry Thumbprint Cookies
Prep Time
9 hrs 12 mins
Cook Time
9 hrs 12 mins
 
With only 5 ingredients, these buttery, melt in your mouth cookies are super easy and incredibly delicious!
Course: Dessert
Servings: 42 cookies
Author: Adapted by Chris Scheuer from Land o' Lakes
Ingredients
  • For the cookies:
  • 1 cup butter* softened
  • cup sugar
  • ½ teaspoon almond flavoring
  • 2 cups all-purpose flour
  • ½ cup Peach Raspberry Freezer Jam or your favorite jam
  • For the glaze:
  • 1 cup powdered sugar
  • 2-3 teaspoons half & half or milk
Instructions
  1. Combine softened butter, sugar and 1/2 teaspoon almond flavoring in bowl of a stand mixer.
  2. Beat at medium speed, scraping bowl often, until soft and fluffy
  3. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
  4. Preheat oven to 350°F. Line two sheet pans with parchment paper for easy clean up.
  5. Scoop and shape dough into 1-inch balls. I use a small ice cream scoop.
  6. Place cookies 2 inches apart onto prepared cookie sheets. Make an indentation in center of each cookie with thumb (edges may crack slightly) or a round-ended utensil. Fill each indentation with about 1/4 teaspoon jam.
  7. Bake 14-18 minutes or until edges are lightly browned.
  8. Let stand 1 minute on cookie sheets then remove to cooling rack. Cool completely.
  9. Combine all glaze ingredients in bowl with whisk until smooth. Drizzle over cookies.
  10. You can also serve these cookies plain or with a dusting of powdered sugar.
Recipe Notes

*The recipe does not call for salt. I used salted butter but it you use unsalted butter you might want to add a pinch.
Two little decorating tricks:
1.) If I want the cookies to look super pretty, I add the 1/4 teaspoon of jam (as in the instructions, step 6) before baking and then I remove them from the oven after 10 minutes and add a teeny bit more jam to fill the craters. I finish baking them for the remainder of the time as instructed in step 7.
2.) When I make these with the children we just drizzle the icing on with a spoon or the prongs of a fork. If I want them to look really pretty and professional, I pour the icing into a little plastic squeeze bottle and drizzle it on that way for straight, perfect drizzling.