Do you add the filling to thumbprint cookies before baking or once they’re baked?

Always fill them before baking. The jam thickens slightly in the oven, setting beautifully in the center.

What are raspberry thumbprint cookies called?

They’re often called “hallongrotta,” a Swedish word meaning “raspberry cave.”

Traditionally, seedless raspberry jam is used, but any smooth fruit jam or curd works.

Use softened butter, avoid overbaking, and let the cookies cool on the sheet before transferring. This keeps the centers soft and chewy.

Classic Raspberry Thumbprint Cookies with buttery dough, sweet raspberry jam, and a light almond glaze. A simple, elegant treat perfect for holidays or everyday baking.

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Preheat oven to 350°F (175°C).
Beat butter and sugar together until light and fluffy. Mix in ½ teaspoon almond extract.
Add flour and mix until dough just comes together.
Shape dough into 1½-inch balls and place 2 inches apart on baking sheets.
Press your thumb in the center of each dough ball to form a small indentation.
Fill each with raspberry jam.
Bake 14–18 minutes, or until edges are lightly golden.
Cool on sheet for 5 minutes, then transfer to wire rack.
Whisk confectioners’ sugar, milk, and remaining almond extract until smooth.
Drizzle glaze over cooled cookies and allow to set.