Raspberry Almond Shortbread Thumbprint Cookies


These Raspberry Almond Shortbread Thumbprint Cookies are simply delicious and they definitely need to find a place on your holiday cookie tray!

Raspberry Almond Shortbread Thumbprint Cookies | Cooking Classy

So yesterday was just one of those days, ya know those where absolutely nothing seems to be going your way. I baked three batches of these cookies and all of them came out pancake flat. I’d make minor changes each time.

The first time I did the recipe as stated (the classic Land O Lakes from the 80’s recipe), second time I chilled the dough half the day and the third time I even tried adding egg yolks to the mixture. I tried un-greased, yes greased and silpat lined baking sheets. Still nothing. And by this point I’m starting to question my abilities as a baker/and began to blame my oven :). I even went to the store and got more of a premium flour.



Raspberry Almond Shortbread Thumbprint Cookies | Cooking Classy

Then I stumbled upon a review on allrecipes.com for these kind of cookies, where someone had mentioned they had the same problem with these cookies and listed the successful tips that worked for them. They added 1/4 cup of flour to the original 2 cups and used COLD butter (they also reduced oven temp 10 degrees from the original but I didn’t think that was necessary).

Want to see how easy this shortbread recipe is? Watch the video!

Thanks to that review, which is listed as the most helpful on there (with a hoping 1318 people finding it helpful, and mine would make that 1319) these cookies turned out perfect. Finally! Plus, it’s nice that the dough doesn’t have to chill two hours before shaping (which caused a lot of cracking the first few times), just 20 minutes for this one!

Raspberry Almond Shortbread Thumbprint Cookies | Cooking Classy

I hope you love these cookies as much as I do! Sans glaze they totally remind my of a few of my childhood favorites, the Knott’s Berry Shortbread and the Pepperidge Farm Verona cookies. Really I don’t think the glaze is a must but it does add a little fanciness for a holiday cookie.

Raspberry Almond Shortbread Thumbprint Cookies | Cooking Classy

Happy Holidays everyone!

Side note regarding the recipe if you’ve already made these: I originally I had this listed as 2 1/4 cups but I tested these again using 2 cups + 2 Tbsp and they came out even better.


Raspberry Almond Shortbread Thumbprint Cookies

4.54 from 47 votes

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 36 cookies


  • 2 cups + 2 Tbsp (300g) all-purpose flour*
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces
  • 2/3 cup (140g) granulated sugar
  • 1/2 tsp almond extract
  • 1/2 cup raspberry jam , seedless if preferred

Glaze (optional)

  • 1 cup (124g) powdered sugar
  • 1 tsp almond extract
  • 2 - 4 tsp water


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first).
  3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
  4. Cool several minutes on baking sheet then transfer to a wire rack to cool (at this point you can add a little more jam if you'd like to, it just won't be set like the other is). Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
  5. For the glaze:
  6. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
  7. *To measure flour scoop with measuring cup and level with a butter knife. Don't whisk or sift first and don't spoon into the measuring cup.
  8. Recipe source: adapted from both Land O Lakes and MarcieJ's review on allrecipes.com

Raspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking ClassyRaspberry Almond Shortbread Thumbprint Cookies | Cooking Classy


  • Michelle @ Modern Acupuncture: Delicious! And I LOVE the progression of photographs for each step. Pretty! December 18, 2014 at 8:40am Reply

    • Jaclyn: Thanks Michelle! December 18, 2014 at 12:02pm Reply

  • marla: I would love a stack of these beautiful cookies right now!! December 18, 2014 at 8:47am Reply

  • Averie @ Averie Cooks: They are beyond perfect!!! Wow. Cookies like these are not my forte, at all. And bravo to you for sticking with this idea SO many times. And re-making over and over. And I love how you referenced MarcieJ in your source :) Sometimes tips like that are just diamonds in the rough when you really need it! December 18, 2014 at 9:59am Reply

    • Jaclyn: Thanks Averie! And seriously I love when I can find tips that save my day :). December 18, 2014 at 12:02pm Reply

  • ATasteOfMadness: These cookies look amazing! My boyfriend is always asking me to make thumbprint cookies, but I never had a good enough recipe. This looks perfect! December 18, 2014 at 10:49am Reply

  • Monica: I have to try these…they look so delicious and your photos help so much …and your time to research the issue. December 18, 2014 at 2:54pm Reply

  • Anna: Love the photo spread. If you scroll fast it looks like a flip book. December 18, 2014 at 2:55pm Reply

  • ali grace | cookies and grace: These are gorgeous! I love the raspberry/almond combination. And these would be so perfect for the holidays! Pinned. December 18, 2014 at 2:59pm Reply

    • Jaclyn: Thanks Ali and thank you for pinning! December 18, 2014 at 5:03pm Reply

  • Sam @ PancakeWarriors: Oh bless these are beautiful. Raspberry is seriously my favorite. I love thumbprint cookies and the almond will be an added bonus! December 18, 2014 at 4:10pm Reply

  • Anna @ Crunchy Creamy Sweet: I admire your determination with this recipe. And they really did come out perfect! The prettiest thumbprint cookies I have ever seen! Pinned! December 18, 2014 at 4:25pm Reply

    • Jaclyn: Thanks so much Anna :)! I was so close to just giving up and calling it a day, glad I didn’t though! December 18, 2014 at 5:03pm Reply

  • Carol Jons: Did you use the silpat on your final batch that turned out well? December 18, 2014 at 5:14pm Reply

    • Jaclyn: No just ungreased baking sheets. December 18, 2014 at 5:48pm Reply

  • Shari Kelley: These are so beautiful, Jaclyn! Thank you so much for doing all the hard work for us and figuring out how to make them turn out. Don’t you just hate flat cookies? Thanks to your tips and Averie’s, my cookies are looking much better these days!:) Pinning! December 18, 2014 at 5:42pm Reply

    • Jaclyn: Thanks Shari! December 18, 2014 at 5:47pm Reply

  • Trish: The pepperidge farm verona cookies! I loved those as a kid! These look so good. Like, could reach out and grab one good. I love cookie season!
    Trish December 18, 2014 at 6:23pm Reply

  • Jessica @ Citrus Blossom Bliss: These cookies are my new favorite..I can’t stop at just one! December 18, 2014 at 10:22pm Reply

    • Jaclyn: I can’t either! December 18, 2014 at 11:48pm Reply

  • connie Gregory: I love how the raseberry jam is baked in the cookie not added after it’s baked!!! Thank you!! December 19, 2014 at 5:14am Reply

  • Rachel @ Bakerita: These cookies sound absolutely scrumptious, and they turned out looking so beautiful! I love that drizzle of glaze! Pinned. December 19, 2014 at 8:03am Reply

    • Jaclyn: Thanks for pinning Rachel! Happy Holidays :)! December 21, 2014 at 7:35pm Reply

  • Kate @ Diethood: Sounds like my troubles each and every time that I try to bake cookies, cakes, pastries, etc… :-D It takes me 3 times to get it right! :)

    The cookies are gorgeous!! As always! December 19, 2014 at 3:22pm Reply

    • Jaclyn: Thanks for the compliment Kate :)! December 19, 2014 at 3:47pm Reply

  • Laura (Tutti Dolci): These cookies are so, so gorgeous! Your hard work more than paid off :). December 19, 2014 at 5:41pm Reply

    • Jaclyn: Thanks Laura :)! December 21, 2014 at 7:20pm Reply

  • Nellie Schuurman: I just tried these today and they came out perfect. December 20, 2014 at 1:39pm Reply

    • Jaclyn: I’m so glad they did Nellie! Thanks for your feedback! I’m excited to make them again this week, they are a family favorite.
      Happy Holidays! December 21, 2014 at 7:12pm Reply

  • Michelle @ Modern Acupuncture: Just made these and they’re so goooood! Thank you for this awesome recipe! :) December 21, 2014 at 2:12pm Reply

    • Jaclyn: I’m so glad you liked them Michelle! Thanks for coming back to leave a review! December 21, 2014 at 7:03pm Reply

  • Amelia Marshall: I’m always looking for new things to bake and I must say this one is a forever keeper! I just made them and my mother in law and myself LOVE them!!! They are soft yet moist, the perfect amount of sweetness and the glaze is the perfect touch. Thank you so very much! December 21, 2014 at 9:49pm Reply

  • Megan {Country Cleaver}: I’m such a sucker for jam filled thumbprints!! I’ve never made them myself, though! How is that?! Well that has to change!! NOW! December 22, 2014 at 7:26pm Reply

  • Robbie: OMG, I can’t tell you how happy I am that I just found your site and your tips for these cookies!! I have had two epic fails with these cookies today. Here’s to hoping that your tips make the third batch successful.

    My friend has made these for years and years and has never had them go flat and ugly!! :)

    Thank you so much! After Christmas I am going to take time to thoroughly check out Cooking Classy! December 23, 2014 at 8:27pm Reply

    • Jaclyn: I hope you love this version, and my site :)! December 24, 2014 at 4:52pm Reply

  • Charlene: You are the best! I learned so much from making these cookies and your directions about how to solve “baking problems” – I applied some of the tips from this recipe to other recipes and Viola – my cookies were great this year! This will be another cookie recipe that I will keep forever! Once again, Thank you for posting! December 24, 2014 at 1:10am Reply

    • Jaclyn: I’m so glad you found it helpful! Thanks for your comment! December 24, 2014 at 4:51pm Reply

  • Meriem @ Culinary Couture: These are utterly gorgeous! December 24, 2014 at 10:31pm Reply

  • Felicia: My dough stayed so so dry, like a crumbly flour. Any ideas why? I had to add some water just to be able to form balls. December 30, 2014 at 3:20pm Reply

    • Jaclyn: The flour was likely over-measured. I recommend gently scooping and leveling and if you flour has been sitting around a while toss it in the container a few times first. January 18, 2015 at 5:30pm Reply

  • Patricia: I want to try making these…they look so good & I love raspberry…and almond. My question is what do I do w/the 1/4 tsp salt? Am I to assume to mix it w/the flour? I didn’t see it in the directions.

    Please reply. Thanks. January 8, 2015 at 7:33pm Reply

    • Jaclyn: Yes mix the salt with the flour (its just the first line of the recipe), sorry about that and sorry for the late response!! January 15, 2015 at 9:07pm Reply

    • Annette: I make this cookies with butter that has salt so I dont add salt to the flour, making a balance. 👍🏼 November 9, 2015 at 10:03am Reply

  • teri: ty for the recipe they are so amazing….love them January 20, 2015 at 8:42pm Reply

  • Annette: i made them twice. First time were ok but too soft and of course doesnt look as gorgeous as yours. The second time i used guava paste instead of raspberry jelly and let them more minutes in the oven until the guava gets melted and the cookies had a tiny tan which made them a littler crunchier. Yum yum. Thx for your recipe. February 18, 2015 at 9:36pm Reply

  • Meagan: This recipe rocks, I love not having to chill the dough for 2 hours. The cold butter really worked. The only problem is they’re too delicious. Working on a lemon version with some slight tweaks tonight. :) July 25, 2015 at 2:08pm Reply

  • Ann Reda: just had to throw out 40 of these cookies. Made recipe, no problems. Chilled in refrigerator 20 min., no problem. Baked in preheated 350 oven for 15 min…..burnt. What am I doing wrong? Baking for son’s wedding in Nov. TIA. Ann Reda September 28, 2015 at 11:51am Reply

    • Kathy: I had to watch them like a hawk and mine were starting to brown/burn at 9 minutes December 24, 2017 at 2:47pm Reply

  • Marisa: Any idea how these would freeze? Always looking for make-ahead recipes for the holidays! Thank you — October 15, 2015 at 3:41pm Reply

  • Colleen: Anybody know if these freeze well or not? I want to make ahead for holidays since I will be baking about 30 dozen cookies total. Thanks in advance! :) October 20, 2015 at 5:10am Reply

    • Manda: I have the same question, anyone with experience freezing these? October 12, 2016 at 1:06pm Reply

  • Robbie: …I have followed the recipe exactly, with every batch resulting in flat ugly cookies. I have made additional batches making suggested tweaks with no luck. I bought a oven thermometer to confirm oven temp. In total, including last Christmas and recently, I have made at least 6 batches and every single one turned out flat. I know you and others have had great success and there is nothing you can do about my lame attempts but I just have to VENT!!! :) :) When I have had these cookies, made by others, they are the yummiest! Sure wish that I could figure out what the problem is with mine… ;-) :-) There, I feel better now! October 21, 2015 at 12:37am Reply

    • Annette: Keep trying. I prepare the dough as directed, form the balls and put them over parchment paper in the freezer for 10 mins while oven heats up. Then i do the fingerprint thing, add guava paste (like it more with guava) and i leave them on more minutes than the instructions says. I like it crunchy and tan 😂and besides doing that the guava melts and turns out gooey. Make sure butter is cold while making the dough. Idk what to say. October 23, 2015 at 11:37am Reply

      • Robbie: Annette, Thank you for your reply. I will try putting them in the freezer as you suggested. I know it may seem silly but I but I’m now on a mission to successfully make these dang cookies! ; ). October 24, 2015 at 7:23am Reply

        • Annette: Hey, I was reading this again and I do something else different beside the jam and leaving in the oven more minutes. I do the mix with a fork and my hands. I dont use the stand mixer. Try this way and if still you have problems then try a different flour and/or butter. November 9, 2015 at 10:21am Reply

          • Robbie: Thanks for the additional tip! I will incorporate all of your recommendations and hopefully I’ll get this right!! Thanks again, you are sweet to take the time to help me. November 9, 2015 at 12:03pm

    • Kim: Mine turned out the same and they were for a cookie exchange which I had to make 11 dozen for. I found that if you take them out at 14 minutes they aren’t as ugly and flat. I have done some research on other thumbprint recipes now and they all say to to cook for 10 and then take them out and add the jam and cook for 3 to 4 more minutes. They tasted good but I agree were not as nice looking as the ones in the picture. December 23, 2015 at 6:48am Reply

  • Jennifer Costa: Made these tonight, turned out great! Thanks October 21, 2015 at 9:53pm Reply

  • Stephanie: I tried this recipe last year and they were so yummy but flat. So I decided to try them again before the holidays. Again they turned out flat and they cracked when I made the thumb print. I made sure my flour was fluffed up, cold butter and let them set in freezer for 10 minutes. November 5, 2015 at 3:11pm Reply

  • Sherry: These were delicious! Turned out beautifully. Thank you for the recipe. November 8, 2015 at 5:10pm Reply

  • Lacey: I would like to make these for a cookie exchange. Do you think this recipe would double well or would you just make each batch separately? Thanks! November 11, 2015 at 8:00am Reply

  • Flora: These beauties are in the oven right now! Thanks for the recipe! :) How long do they last in an airtight container? December 1, 2015 at 7:20am Reply

  • Jessie: I made these last night with my 7 and 9-year old daughters and they turned out perfect! It was our first time trying thumbprint cookies. The girls loved being able to roll them, make the thumbprints, and fill with the jam. We skipped the icing and they were delicious without it. Thanks for a great recipe! December 4, 2015 at 6:20am Reply

  • amber: Do you think I could substitute coconut oil for butter? That’s a ton of butter! December 4, 2015 at 9:52am Reply

  • Darlene: Followed the directions exactly and they were perfect. I am impressed! I usually stick to my “tried and true” cookie recipes for christmas but decided to give these a shot. I am not disappointed(as often before). I will be making these again. They are delicious. I drizzed white chocolate candy melt on top though…😀. Thank you. December 5, 2015 at 11:25am Reply

  • Kaela: I just made these and they were so delicious!!! I love them. I’ll definitely be making these again. Awesome recipe. Thank you! December 6, 2015 at 3:13pm Reply

  • Jasmine: I was looking forward to making these cookies for a bake exchange party during the holidays. I was so disappointed! The cookies turned out flat and ugly. I followed the recipe to a T and it was terrible. Will not be remaking these. I don’t understand what went wrong because theres barely any ingredients in this recipe and it is so its hard to mess it up. A hard crust developed all around the cookie. What a waste of butter! December 7, 2015 at 3:56pm Reply

  • Linda Campbell: OMG! I just made these delicious cookies! They are perfect and so very tasty. I can’t wait to make them again. Thanks for sharing your recipe! December 8, 2015 at 1:30pm Reply

    • Jaclyn: I’m so glad you liked them Linda! December 9, 2015 at 12:04am Reply

  • Allison Hall: My friend and I just made these. Went exactly by the recipe and although the shape and jam came out great they are all burnt on the bottom. I did 350 for 14 minutes. We baked 6 other batches of different cookies today with no problem. 😢 December 12, 2015 at 12:45pm Reply

  • Cindy Lear: Thanks for the recipe and changes you made to enhance it. I used one cherry per cookie from a can of cherry pie filling and they were delicious if you want another flavor other than the raspberry. December 12, 2015 at 2:49pm Reply

  • Nina: Can these be frozen? I have a cooking swap on the 20th – wanted to make today – will they freeze for 7 days and still be ok? I was thinking of adding the drizzle after they thawed. Any thoughts or suggestions? December 13, 2015 at 5:36am Reply

  • LuAnn Marquez: Made these tonight, and they came out flat. Still tasty but the jam did spread with the first batch. Will retry later this week as the cookies still tasted great but weren’t so pretty. December 13, 2015 at 9:59pm Reply

    • Jaclyn: It’s sounds like you probably just need to add a little more flour next time. Sorry they didn’t turn out perfect! December 13, 2015 at 11:04pm Reply

  • Nancy B: I’m looking forward to trying these, just to see how they turn out! Seeing how some have had trouble with the recipe, thought I’d mention that the quality of butter can have a great impact on cookies like a shortbread. A cheaper brand can have more water, which skews the whole flour/fat ratio thing. Try a more expensive brand and see how that works. December 14, 2015 at 11:10am Reply

  • Jenniebon: I have been making these for years and have always followed original Land OLakes recipe. They turn out perfect. I make sure I use quality baking sheets, I chill dough (a day or more because I make all my cookie dough in one day then bake on several other days), and I always use quality butter (every time I’ve used cheap store brand butter my cookies come out flat). December 17, 2015 at 5:52am Reply

  • Kelly: I made these cookies last night for a bake-off at work and I’m proud to say they came in second place! They were easy to make and really delicious…thanks for sharing! December 17, 2015 at 12:57pm Reply

  • Jill: I have two batches of these beauties cooling in the kitchen while I take a break.
    They turned out just as pictured. They are for my nephew’s 50th surprise party and work cookie exchange.
    I made the dough two days ahead to let the almond develop more and it was worth it.
    Good recipe! Thank you! December 17, 2015 at 9:42pm Reply

  • Karlo: The recipe is absolutely terrible,the cookies turned flat and expanded like crazy. December 20, 2015 at 5:40am Reply

  • Mikayla: I’m in love, I just made them and can’t believe how easy this was! The steps and the pictures were a big help. Pinned. December 20, 2015 at 8:35am Reply

  • Lisa: Hi, I am making these today, pretty excited! I don’t have a stand mixer, maybe Santa will bring one, so have to use a hand mixer. Any suggestions about mixing time? Thank you. December 20, 2015 at 10:00am Reply

  • Jill: I posted above about having two batches of these cookies cooling in my kitchen They baked up perfectly, frosted easily and were a big hit at both the cookie exchange at work and at the party i took them too. I am making them again for another two people for Christmas gifts. A keeper. I cannot figure out how those that have spreading cookies and so forth get to that point. These came together well. Good butter, not cheap butter might be helpful but not exactly sure why there is an issue. December 20, 2015 at 5:07pm Reply

  • Sara: I love these cookies and can’t wait to try your variation! However, I’m surprised at your instruction for measuring the flour. I have only read the correct measuring technique for flour is to spoon it into the cup until overflowing and then use a knife to scrape across the top for a level cup. I would think scooping the flour could yield a much greater quantity than expected since you are actually packing the flour as you scoop. December 22, 2015 at 11:46am Reply

    • Jaclyn: We could call that the correct way if that’s how everyones moms and grandmas would have taught them to measure :). No really though I’ve seen both ways many times and yes there can be a big difference between the two – nearly an ounce. I’ve noticed though in many of the Cook’s Illustrated books I’ve read, which I swear by, they list 1 cup as 5 oz which is what you get when scooping and leveling not from spooning and leveling. My guess would be that at least 80% of people use the scoop and level method so that’s just what I go with (I could be totally wrong though :)) – but it is important not to jam it in the cup when measuring. But this is one big reason I choose to add the weights because if you want the most accurate just weigh the ingredients when baking then it takes the possibility of over or under-measuring out of the question. December 22, 2015 at 11:59am Reply

  • Sam: I’ve made these one other time and they were absolutely delicious. But when I cooked them, the raspberry jam oozed over the side and ended up forming a hard material around the cookie. It still tasted delicious but it didn’t look the prettiest. If I broke off the hardened jam, they looked fine. Any tips as to how to not have that happen? I’m going to make them again tonight for my Christmas Eve party. Thanks! December 22, 2015 at 1:53pm Reply

  • Christina: Hi,

    Does it make any difference if you use spread or jam? I used spread tonight and they didn’t look very pretty like yours :(. Was just an experiment so I’ll try jam tomorrow and see. December 22, 2015 at 6:51pm Reply

  • Patricia: I Adore these cookies! My kids and I made them for Santa. I posted a link to your cookies on my blog :) December 24, 2015 at 9:09pm Reply

  • Jealith: Except for a few changes like the granulated sugar being replaced by 1/2 cup of powdered sugar and almond replaced by vanilla this is my recipe for Mexican Wedding Cakes or Russian Tea Cakes. They never have gone flat on me and you can use room temp. butter. I love how you finished them off. I will be making these but using the apricot filling I have on hand. I have never been able to follow a recipe as written but I love seeing these as inspiration. They look delicious! Thanks for posting this :) December 30, 2015 at 10:11am Reply

  • Julie: The pin short recipe says 1 1/2 tsp almond extract the main recipe says 1/2 tsp, please tell me which amount is correct February 10, 2016 at 3:48pm Reply

  • Julie: Ignore me, I answered my own silly question February 10, 2016 at 3:56pm Reply

  • Angelika Valencia: I made these last night, they turned out flat but still tasty. My question is about the butter. You wrote down that 1 cup of butter cut into teaspoon size. That 1 cup is measured how? I cut up the butter and measured 1 cup but it wasn’t enough. So i added more and I know my fault was the butter there was too much of it. 1 stick isn’t enough….. how much should I have used?

    Otherwise they are delicious. Flat or not… hahaha March 2, 2016 at 6:01am Reply

    • Annie: Angela,
      1 stick of butter equals 1/2 cup in the US. So you need 2 sticks of butter for this recipe. If you are elsewhere, one cup of butter is 226 grams.
      I made these cookies for Christmas and they turned out alright, but I had to chill the dough a lot to keep them from flattening. When I put them in the oven the edges would come out bubbly and flaky, not smooth like your pictures. Any thoughts? March 11, 2016 at 7:50am Reply

      • Angelika: Annie, don’t know ….maybe use a little less butter. Just a little. March 11, 2016 at 8:01pm Reply

      • Karen casey: Mine did the same thing…disappointing! December 11, 2016 at 3:09pm Reply

    • G: Mine were flat as well😕 Not appealing to eat. Won’t make these again December 21, 2017 at 8:41am Reply

  • Lillian: Thank you for such a beautiful and delicious recipe. I love the pictures! I made these and they came out absolutely fantastic. July 21, 2016 at 10:03am Reply

    • Jaclyn: I’m so glad you enjoyed them Lillian! Thanks for your comment! July 21, 2016 at 11:30am Reply

  • Ana: Hello Jaclyn! I use to read a lot of recipes and I like that you explain the tips that really work for you compared to other recipes. It motivated me to try to make the cookies even though I am not a good baker ‘at all’ I am super picky and usually never like how things turn out but this recipe was excellent and my cookies turned out super yummy, even my coworkers loved them. I will keep looking at your recipes and blog. Ana September 22, 2016 at 7:18pm Reply

    • Jaclyn: I’m so glad you enjoyed the recipe Ana, thanks for your feedback :)! September 22, 2016 at 11:45pm Reply

  • Ana: I forgot to comment that I don´t have an electric mixer, I mixed my hand and even that way they turned out great. Ana September 22, 2016 at 7:20pm Reply

  • Baker Bev: First let me thank you for all the praise I received when I recently made these!
    I made them for a friend whose Husband passed away.
    After the Funeral, they had a dinner and she brought them to it.
    Wow! People were in awe of these cookies!
    I could eat them all myself!! September 29, 2016 at 5:32am Reply

    • Jaclyn: I’m so glad they were enjoyed Bev! October 4, 2016 at 1:40pm Reply

  • Holly: I have never had luck with thumbprints but they are my favorite! Your method looks interesting and I’ve never tried it… since using cold butter will the butter and sugar resemble something similar to using a pastry cutter? Every time I’ve used cold butter with my hand mixer it never completely blends in with my sugar but looks like lumps. I just want to make sure that’s how it should look before proceeding to try this recipe? And I should scoop out the flour of my canister with the measuring cup? Not spoon it? I want to make sure before I try this recipe. I would be so thrilled if I finally found a thumbprint recipe that turns out!! November 6, 2016 at 10:37pm Reply

  • Candice: For those who think this is a lot of butter…you do realize this is a shortbread recipe, right? Shortbread is traditionally butter, flour and sugar. Using other fats, like coconut oil, margarine, or shortening will drastically alter the flavour and even possibly the texture. November 13, 2016 at 5:41pm Reply

  • Debbi: Hello! Would like to make ahead. How long will these stay fresh if stored in air tight containers? Do they freeze well. They look delicious!! December 11, 2016 at 5:53pm Reply

    • Jaclyn: They keep for probably about 4 days at room temp and they should freeze okay. December 11, 2016 at 8:09pm Reply

  • Chelsea: I have been intimidated by shortbread for a long time, then bookmarked this recipe and promptly forgot that it was shortbread (novice baker). Made it just now and thought, “Wow, this tastes just like shortbread!!” 😜

    Thank you for the easy and simple recipe!! They are super delicious shortbread and I’m no longer scared! I made a second batch to cut into circles and plan to dip them in chocolate. December 15, 2016 at 11:01am Reply

  • Shelby: I only have salted butter. Does it make a big difference? December 18, 2016 at 11:03am Reply

    • Jaclyn: Omit the salt. They’ll be just a tiny bit more salty but I usually add a heaping 1/4 tsp anyway and there’s about 1/4 tsp salt per cube of butter. December 18, 2016 at 5:05pm Reply

      • Shelby LaFrance: Thank you! December 19, 2016 at 8:41am Reply

  • Lisa M I: Beautiful Dough. Beautiful cookies. Made these last year with raspberry jam and they came out perfect. However, this year I didn’t have raspberry in stock, so I used a beach plum seedless jam instead. Came out equally delicious, even though the jam didn’t set as nicely. Thanks for the recipe! December 18, 2016 at 5:47pm Reply

    • Jaclyn: Thanks for commenting Lisa – Glad you loved them! December 20, 2016 at 2:46pm Reply

  • Holly: I plan on attempting these tomorrow but I have a question I’m hoping you can answer… do you know if creaming the butter and sugar with a hand mixer (since the butter is cold) will end up with the same result as if using a stand mixer? Thank you!! December 21, 2016 at 6:03pm Reply

  • Alexandra: Help! I’m making these beautiful cookies to give as Christmas gift today and tomorrow do I need to have and paddle attachment or will the whisk work? December 23, 2016 at 12:06pm Reply

  • Victoria: I made these and they turned out perfectly, beautiful and delicious. Best thing I made this Christmas. The only inconsequential change I made was drizzling with melted white chocolate instead of the almond glaze. December 25, 2016 at 10:20pm Reply

  • Kathy: tip: I used the smaller side of wine cork to make the indentation instead of my finger, worked well and evenly. December 29, 2016 at 1:10pm Reply

    • Jaclyn: Great tip, thanks! December 29, 2016 at 9:26pm Reply

  • anastasia xatzikosta: just made these perfect……. nothing else to say……….. February 2, 2017 at 4:55am Reply

  • Susan Hickey: i needed a valentine cookie so after chilling i rolled the dough and cut out heart shapes. i drizzled with pink tinted glaze. also used my linzer cookie cutters and made linzer cookie sandwiches with raspberry jam as the filling. February 14, 2017 at 10:34am Reply

    • Jaclyn: Great idea! February 14, 2017 at 1:29pm Reply

  • Jennifer: The perfect cookie! I made these today after making my own jam yesterday and I couldn’t be more pleased. Knowing what I know now, I will make the jam a little less sweet next time. Thank you!! October 10, 2017 at 2:42pm Reply

    • Jaclyn: So glad you enjoyed the thumbprint cookies Jennifer! October 11, 2017 at 11:57am Reply

  • Tina Yorro: just came across this recipe, and the presentation was to tempting to pass… so I️ made them but instead of raspberry I️ fill them with peach… loved them!! November 8, 2017 at 8:50pm Reply

    • Jaclyn: Ooh i’m going to have to try that next! November 10, 2017 at 9:48am Reply

  • Melissa: I grew up with these cookies as a child. They were a huge family hit but my Mom didn’t do a glaze. Two years ago I found this recipe and loved the idea of the glaze. Now my kids beg that I make these first during the baking season. I usually do about 3-4 batches because they go quickly with 5 kids and I need to have some remaining to share with coworkers and neighbors. The typical remark I get on them is “they just melt in your mouth” and they do just that. Thank you! November 11, 2017 at 4:46pm Reply

    • Jaclyn: I’m so glad to hear they have become a family tradition! November 13, 2017 at 2:19pm Reply

      • Melissa: Yes the most requested cookies ever! I recently brought some to work and actually had a few male coworkers profess their love for me lol. We all know it’s just the cookies. Sorry guys happily married woman here! My husbands coworkers say the name of the cookies need to be renamed to “sex in your mouth cookies” lol November 14, 2017 at 8:49am Reply

  • Emma: These turn out so pretty! They smell and taste amazing! Thanks for the recipe!

    -Emma November 22, 2017 at 7:46pm Reply

    • Jaclyn: You’re welcome! So glad you love them Emma! November 27, 2017 at 12:08pm Reply

  • Andrea: Can you leave out the almond extract and put vanilla?? November 27, 2017 at 7:16pm Reply

    • Jaclyn: Yes but for the best flavor I do love the almond extract here – unless of course you’re serving them to someone with a nut allergy. November 28, 2017 at 9:52pm Reply

  • Natalie foster: Has anyone weighed out the flour. if so how much I found that cup measures can differ so much November 28, 2017 at 1:11pm Reply

    • Jaclyn: When I measure flour I use the scoop and sweep method unless otherwise noted in a recipe – rather than spooning into the measuring cup. For me 1 cup is 141 grams or 5 oz. November 28, 2017 at 9:47pm Reply

      • Natalie: thanks I like to weigh flour and sugar for baking December 8, 2017 at 5:01am Reply

  • Sheila: These are absolutely delicious! I try a new recipe every year. This is simply the best recipe! Thank you for sharing. November 28, 2017 at 2:32pm Reply

    • Jaclyn: Thanks Sheila! November 28, 2017 at 5:31pm Reply

  • Robbie: I have tried this recipe at lease 6 -7 times and have failed every time! I have also tried my best friend’s VERY similar recipe and failed every time. I make every other Christmas cookie (at least 8 – 10 different types of cookies) with success. These cookies are pancake flat every single time!!! I have tried every suggestion, that I have found, to resolve pancake results. We love these cookies but I give up on making them myself! It has to be something I am doing but Lord only knows what!!! :) November 28, 2017 at 6:53pm Reply

    • Jaclyn: Are you at high altitude? And how are you measuring the flour? I use the scoop and level method here, rather than spooning into the cup and sweeping. Hopefully we can get to the bottom of it and figure out why they aren’t working for you – so sorry! November 28, 2017 at 9:44pm Reply

  • Ashley: The dough is so crumbly I can’t form a ball it just falls apart??? November 29, 2017 at 8:14pm Reply

  • Hyacinth Pereira: Instwad of using Almond essence would like to add Almond flour. Can this be done and when o I add it and how much. Thank you November 30, 2017 at 1:29am Reply

  • Paola López: Hi, Im Paola and I was wondering if I could use almond flour insted of all porpuse flour? November 30, 2017 at 6:53am Reply

  • Ashley: I absolutely loved these cookies!! I’ve never had thumbprint cookies before but they are now a new favorite! I followed the recipe exactly, and they came out so good! Thank you for sharing December 1, 2017 at 11:42am Reply

    • Jaclyn: Glad you liked these Ashely! Thanks for leaving a review! December 1, 2017 at 11:10pm Reply

  • Anna: Hi! I love to make batches of cookies and freeze some of them… like have them already scooped and prepared on cookie sheet and freeze to bake later. Is this a recipe that i wpuld be able to freeze it raw for later ? Let me know please! Excited to try this either way! December 2, 2017 at 2:46am Reply

  • Nadine: Just made them! Delicious!!! Going to have to make a second batch. Thank you for perfecting this recipe! December 2, 2017 at 7:05am Reply

    • Jaclyn: So glad you enjoyed them Nadine! December 4, 2017 at 12:47pm Reply

  • Linda: I’ve made thumbprints for years, and am trying your’s this time. First batch, the jam ran over, so before putting the 2nd batch in the oven I removed a little. We’ll see! BTW, I always punch the cookies with the fat, round end of a wooden spoon. Keeps them from cracking and makes a nice, deep hole! December 3, 2017 at 7:26pm Reply

  • Diane Barski: Thanks! December 5, 2017 at 7:53am Reply

  • Kim: So, I haven’t made these yet, but I see there’s no eggs in the recipe. What holds everything together? I’ve never seen a cookie recipe without any eggs. Seems like they wouldn’t turn out. December 5, 2017 at 11:58pm Reply

  • Jan: Best cookie ever. I made several batches last year for Christmas and I will more this year. I had several requests for the recipe. I also branched our and used different flavors of jam and they were just as good as the raspberry. Yummy December 6, 2017 at 2:58pm Reply

  • Suzy: These cookies are delicious, thank you so much for the recipe and tips! I just made them for the second time tonight and they turned out perfect. I too had problems with the cookies spreading too much in the oven the first time I made them so I figured I would share what I did for round two. I let the cookies chill in the fridge for one hour before baking and turned down my oven to 340 degrees. Worked like a charm! December 6, 2017 at 6:57pm Reply

    • Jaclyn: Great idea! Thanks for your feedback Suzy! December 7, 2017 at 5:11pm Reply

    • Robbie: Suzy, thank you for the added suggestion! I have tried other suggestions with no success, I shall try one more time. :) December 7, 2017 at 7:44pm Reply

  • Sara: I’m wondering how these would taste with vanilla extract, for people who don’t care for almond flavor?
    They look wonderful! December 8, 2017 at 8:17am Reply

  • Sharon: Oh my stars! These cookies are incredible!!!! They are melt in your mouth delicious! I cannot say enough about them. I could not believe I made them. Followed the recipe exactly. An they are beautiful to boot!!!! December 8, 2017 at 11:36pm Reply

    • Jaclyn: Thanks so much for the kind review Sharon! December 11, 2017 at 11:13am Reply

  • Bobbi Pettett: Don’t know what went wrong . . I followed the recipe exactly, ended up with flat, spread out cookies (still tasty though) that want to fall apart . . .I am going to make them again with more flour I think. December 9, 2017 at 1:45pm Reply

  • Bobbi Pettett: I am going to have to eat crow . . .and several flat cookies . . .I went back and re-read the recipe . . .which I had badly misread the first time . . .I only put in one cup plus the two tablespoons of flour . . .going to try again right away here . . .and go get my eyes checked next week! December 9, 2017 at 1:55pm Reply

  • Sue Harris: These look delicious ! I couldn’t get my computer to print the recipe. Please send it to me. Thanks December 9, 2017 at 2:33pm Reply

    • Jaclyn: I just sent it so you’ll just want to highlight the recipe itself then right click and click print (and if it tries to print everything just click on print selected).
      I hope you love them! December 9, 2017 at 5:21pm Reply

  • Sharon: You had seven other cookies you could make from the shortbread recipe. I wanted to make the one with pecans, carmels and chocolate and now cannot find. Can you help? I made the Rasberry Almond Shortbread cookies and loved them which is why i wanted to try this other recipe. December 9, 2017 at 3:07pm Reply

  • Amy Mailloux: Can these be made with gluten free flour? Any changes to the amount of flour? Should I add in xantham gum? Thanks December 10, 2017 at 8:51am Reply

  • Arlene. Costa: Made 2 batches for my granddaughter 3rd birthday and came out perfect love this recipe thank you for sharing December 10, 2017 at 10:05am Reply

  • Tammi: I know this is a silly question, but are these a soft cookie or a hard cookie ? Reason I am asking is my Mother is 84 and has a hard time biting off bites, if the food is hard. These look delicious but dont want to make them and her not get to enjoy them. She can do a semi hard cookie, just not a real hard cookie.. Thank you.. Happy Holidays everyone.. December 10, 2017 at 11:38am Reply

    • Victoria: They aren’t a very hard cookie. December 21, 2017 at 12:05pm Reply

  • Sue gregor: Turned out perfect December 10, 2017 at 3:29pm Reply

  • Mary M: Made these with but drizzled melted white chocolate on them! December 11, 2017 at 2:57pm Reply

  • Holly: Has anyone else not had luck with a thumbprint cookie coming together using a handheld mixer, using cold butter? I haven’t had room in my budget yet to invest in a stand mixer (oh how I want one!!!) and I’m wondering if theres a trick to getting it to come together? The butter and sugar get crumbly from the get-go. December 11, 2017 at 9:42pm Reply

    • Irene Johnson: I use softened butter. Don’t want to deal with cold butter. If i chill cookies on cookie sheet in freezer for 10 minutes before baking, mine do not flatten. I also chill the dough after mixing before i form the cookies. Good Luck. December 24, 2017 at 6:26pm Reply

  • Brenda: I don’t remember if I added the 2 tablespoons of flour , but the cookies were delicious. The cookies are sweet so I didn’t add the glaze on it. December 12, 2017 at 11:16am Reply

    • Jaclyn: Thanks for taking the time to review Brenda! December 12, 2017 at 11:55am Reply

  • Stephanie: Would you recommended trying this recipe without a mixer? I had these boxed from Trader Joe’s recently. They’re delicious. Would love to bake my own for the holidays. December 12, 2017 at 7:54pm Reply

    • Jaclyn: It’s a very thick dough so I’m not sure how well it would turn out if done by hand, sorry :(. December 12, 2017 at 11:11pm Reply

  • Debbie C: Just made these. Only adjustment I made was my son wanted strawberry instead of raspberry. They turned out beautifully! Thank you for the recipe! My only question is, do they freeze well? Thank you!! December 13, 2017 at 12:23pm Reply

  • Barbara: I made these today. Came out great. However I want to creed them. Do they freeze well? December 13, 2017 at 7:51pm Reply

  • Maddy: The cookies turned out good .. tasting but next time i need to make sure there arent any cracks. I used a hand electric blender which was very difficult but after a while i used my hands which worked 10x better. Also when it says wait until cool to put glaze on.. make sure to follow that lol. Very good cookies though. December 16, 2017 at 2:33pm Reply

  • Emily: I mixed by hand, and it was some serious work. I wouldn’t recommend it. I also substitued half whole wheat flour and used raw sugar–a healthy version ;-) My jam filling was peach. The dough was indeed quite dry so I added a bit of olive oil. All very risky tweaking but they taste totally amazing. Have fun everyone! December 16, 2017 at 9:44pm Reply

    • Jaclyn: Thanks for the feedback Emily! December 21, 2017 at 2:50pm Reply

  • Emily: Oh, and I amped up the almond extract. If I had any orange zest, I’d have tossed it in. I’m a hopeless recipe tweaker, but this is a solid base to play with. December 16, 2017 at 9:47pm Reply

  • Willy: Dough seems a bit dry when putting into balls. Any reason why? December 17, 2017 at 11:06am Reply

    • Rachel: It is supposed to be like that December 31, 2017 at 3:50pm Reply

  • Jinger: Love this recipe. I have been making it for 3 years now as part of my annual Christmas Cookies. This dough is so easy to work with, and gives the PERFECT bite.

    The instructions are written so wonderfully for anyone who is starting out OR for experienced bakers.

    GREAT recipe. December 17, 2017 at 5:52pm Reply

    • Jaclyn: Thanks Jinger! December 18, 2017 at 4:16pm Reply

  • Brenda Hill: I did everything the way the recipe said and cooked them 14 mins. They looked beautiful BUT they could break a tooth off
    :( What could I have done wrong? December 18, 2017 at 9:43pm Reply

    • Rachel: You probably overbaked them. When making them again go for the 14 minutes opposed to the 18. My motto with new cookie recipes is to always check them a minute or two before the recipe says to get them out. December 31, 2017 at 3:46pm Reply

  • Deb Hess: Love a good shortbread cookie & this worked for me. Followed precise directions & they turned out great. Just need to perfect my technique with the size of my thumbprint as I overfilled a bit. Thanks
    for making the tweaks to the original recipe. Making another batch today! December 19, 2017 at 4:45am Reply

    • Jaclyn: You’re welcome! Thanks for the great review Deb! December 21, 2017 at 2:54pm Reply

  • Lisa: I followed the instructions to the letter and for some reason they spread out flat and the jam spilled all over. Not sure what I did wrong, any ideas? December 19, 2017 at 3:28pm Reply

    • Rachel: This happened to me the second time I made them. Still delicious, though. But I think it is because I over mixed them. You want to mix them only until the ingredients are incorporated. You want the dough to have a super crumbly texture. Also make sure to refrigerate them or freeze them as long, if not longer, than the recipe calls for. December 31, 2017 at 3:48pm Reply

  • Michelle: Hello! Would it be OK to use a hand-mixer for these? I don’t have a stand up. December 19, 2017 at 6:01pm Reply

    • Rachel: Yes. I only have a stand mixer and have made these twice and they’re amazing! December 31, 2017 at 3:46pm Reply

  • Nancy: You said to use unsalted butter. I only have imperial Sticks will that be ok to use or do I have to have the butter December 20, 2017 at 8:20am Reply

  • Nancy: Would it be ok and not affect the taste or consistency of this cookie if I made the dough up the night before and then baked them the following day?? December 20, 2017 at 5:08pm Reply

    • Anna: Hey Nancy! Idk if this comment is too late but yes i HAVE done this! By accident actually bc of lack of time with family plans but i ended up just sticking the whole mixing bowl (from my standup mixer) in the fridge one night and the next day actually letting it sit out for a bit bc of being so cold and hard.. my husband thought i was about to kill my mixer but it was fine and cookies were still perfect! January 11, 2018 at 12:38pm Reply

  • emma: they were great December 21, 2017 at 11:35am Reply

  • Christy: Has anyone tried using another flour. Trying to make it gluten-free. December 22, 2017 at 8:08pm Reply

  • Cheryl: Mine also came out perfectly flat and very unattractive. I followed instructions to a t. Just a note…salvaged their appearance by cutting them while still warm into smaller star shapes and they look nice. A lot of waste but still many to put on a cookie tray.
    Tried to include photo but couldn’t. December 23, 2017 at 8:49am Reply

  • Damaris: HELP!! Mine were super dry and impossible to form into balls with a print in the middle… I tried anyway and the jam just went everywhere and they look awful. Taste great 😉 but look horrific. I followed recipe to a tee. What do I do? December 23, 2017 at 12:31pm Reply

  • Lisa-Marie: Delicious! Followed it excatly except I used vanilla extract & salted butter…also skipped glaze as my family prefers them plain. Thank you for your hard work in figuring out what works best:) December 23, 2017 at 1:50pm Reply

    • Jaclyn: Thanks for your feedback Lisa-Marie! January 2, 2018 at 3:52pm Reply

  • Kathy: It only took me 2 times to get this recipe right . But Delicious December 23, 2017 at 1:54pm Reply

  • Millie: Not sure what happened- I’ve made that before and they came out perfectly, but this time around the cookies turned out really flat. Used cold butter as described. I’m super disappointed :(

    My hypothesis is that the dough needs to be cold, so I feel like refrigerating the dough would be a good idea before baking. December 23, 2017 at 3:18pm Reply

  • Irene Johnson: I make the cookies on parchment lined cookie sheets and put them in freezer for 10 minutes before baking. I also chill dough before forming the cookies. Mine don’t flatten. December 24, 2017 at 6:29pm Reply

  • Karra: These turn out awesome every time! Thanks for the recipe! I use gluten free flour bc of celiacs in the family. And I use a tablespoon of xanthan gum in place of one of the tablespoons of flour. December 24, 2017 at 7:47pm Reply

    • Jaclyn: So glad you love them Karra! January 2, 2018 at 3:55pm Reply

  • Stephanie B: Love these cookies!!! I used black rasberry jam and they were FANTASTIC!! December 25, 2017 at 5:26am Reply

    • Jaclyn: Thanks Stephanie! They sound delicious… January 2, 2018 at 4:15pm Reply

  • Leigh Ann: Beautiful and delicious! Made a batch yesterday following your recipe and making more today. Thanks for a great recipe! December 25, 2017 at 12:00pm Reply

    • Jaclyn: Thanks for the great review Leigh Ann! January 2, 2018 at 4:05pm Reply

  • Rachel: The first time I made them with strawberry jam, because I couldn’t find seedless raspberry jam in my local store. And I literally could not control myself. Soooo good. The next time I used the raspberry, and they were also super yummy! But I have to be honest, I preferred the strawberry. It made the cookie sweeter; whereas the raspberry made them have a little more of a mild flavor. Which my mom actually preferred. Nonetheless, though, both were so delicious! December 31, 2017 at 3:43pm Reply

  • Lisa Diggs: The best 😀 January 2, 2018 at 9:39am Reply

  • Katy: I made these this afternoon, they came out perfect. Great, easy recipe. 16 min baking time worked perfect for me. January 7, 2018 at 5:25pm Reply

    • Jaclyn: So glad to hear it! Thanks Katy! January 8, 2018 at 12:08pm Reply

  • Olga: Does anyone else feel like it needs egg? Im not used to no egg in cookies. Lol January 9, 2018 at 10:51pm Reply

    • Sabrina: Shortbread doesn’t have egg by definition. February 4, 2018 at 11:28am Reply

  • Anna: These are amazing!! I have just gone ahead and doubled recipe the last 2 times bc we are addicted!! These cookies are perfect! I have been scooping them with a smaller cookie dough scoop, then roll it in my hands to make ball, then run my metal teaspoon measurer under hot water, then use them to indent cookies bc they are perfect round circles. This has made my cookies turn out so much prettier! ( And yes i actually have been using 1 teaspoon of raspberry jam!) Also, i have left cookies in freezer for a few days and then came back to them and baked straight from freezer ( same baking sheet it was on as well) and they were perfect. The glaze makes these turn out beautiful! Everyone who has tried these loves them and Im so addicted to them! Lol! Thanks for this awesome recipe! January 11, 2018 at 12:29pm Reply

    • Jaclyn: Thanks for your feedback Anna! January 17, 2018 at 11:56am Reply

  • Debby: Cookies were amazingly simple and delicious. Stayed very soft. Will definitely make these again January 13, 2018 at 9:33am Reply

    • Jaclyn: Thanks Debby! January 17, 2018 at 12:36pm Reply

  • Karen Baker: Can you freeze? If so, with or without the icing. Thank you. January 23, 2018 at 6:01pm Reply

    • Jaclyn: I haven’t yet tested but I imagine they’d freeze fine, and with the icing. January 28, 2018 at 12:03pm Reply

    • Maria S: Karen Baker….I froze mine with the icing drizzle on it and they were fine. Tasted great! February 6, 2018 at 11:47am Reply

  • Sabrina: Perfection! Except my neighbor and I agree – apricot jam is the way to go over raspberry hands down, but maybe it was our brand of jam. However I have made a permanent change to apricot. We also veer towards no drizzle. February 4, 2018 at 11:26am Reply

    • Jaclyn: Sounds amazing! February 5, 2018 at 1:51pm Reply

  • Tiya S Williams: Can you use gluten free all purpose flour? Does it come out the same? February 4, 2018 at 7:28pm Reply

  • Maria S: I made these at Christmas and they were a HIT!! Definitely going in my Christmas Cookie Recipe file…So delicious and easy to make. February 6, 2018 at 11:45am Reply

    • Jaclyn: Thanks for leaving a review Maria! February 9, 2018 at 11:48am Reply

  • Michelle: Do you usually put both cookie sheets in the oven at once for the 14-18 min? Or would you suggest putting one at a time?

    Thanks! May 18, 2018 at 4:30pm Reply

    • Jaclyn: I like to cook one at a time for the most even cooking. Hope you enjoy! May 19, 2018 at 9:29pm Reply

  • Ashley Kragseth: Perfect!!! May 25, 2018 at 8:31pm Reply

  • Shakila: Hai. How long can i keep the cookies in room temperature? Do i need to keep it in fridge if more than a day? June 1, 2018 at 2:36am Reply

    • Jaclyn: I usually just store at room temperature for about 3 days but for longer shelf life of about 1 week you can refrigerate. June 9, 2018 at 12:55pm Reply

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