Raspberry thumbprint cookies are a classic treat I love making for holidays, tea time, or just because. With their buttery shortbread base and sweet raspberry jam centers, they’re as pretty as they are delicious. These cookies are simple, elegant, and always disappear fast from the cookie tray.

Why You’ll Love This Recipe

I love how easy these cookies are to make, yet they look like something straight out of a bakery. The dough is simple, buttery, and rich, and the raspberry jam adds a burst of tart sweetness that balances everything perfectly. They’re great for gifting or making ahead, and they hold their shape beautifully. Best of all, I don’t need any fancy equipment—just my hands and a spoon (or my thumb!).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Egg yolk

• Vanilla extract

• All-purpose flour

• Salt

• Raspberry jam or preserves (seedless works best)

• Optional: powdered sugar for dusting after baking

Directions

1. I start by creaming the softened butter and sugar together until light and fluffy.

2. I mix in the egg yolk and vanilla extract until well combined.

3. Then, I gradually add the flour and a pinch of salt to form a soft dough.

4. I scoop small portions of the dough and roll them into 1-inch balls, placing them on a parchment-lined baking sheet.

5. Using my thumb or the back of a small spoon, I press an indent into the center of each dough ball.

6. I fill each indentation with about ½ teaspoon of raspberry jam, being careful not to overfill.

7. I bake the cookies in a preheated oven at 350°F (175°C) for about 12–15 minutes, or until the edges are just lightly golden.

8. Once they’re cooled, I sometimes dust them with powdered sugar for an extra touch.

Servings and timing

This recipe makes about 24 cookies. The prep time takes around 15 minutes, and they bake in 12–15 minutes. I usually let them cool for another 15–20 minutes before serving or storing.

Variations

• I sometimes switch the jam—apricot, strawberry, or blackberry all work great.

• For a nutty twist, I roll the dough balls in finely chopped nuts (like almonds or pecans) before baking.

• If I’m feeling indulgent, I drizzle cooled cookies with melted white or dark chocolate.

• A little lemon zest in the dough gives it a bright, citrusy spin that pairs beautifully with the raspberry.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I’m making them ahead, they also freeze well—just separate the layers with parchment paper and store in a freezer-safe container for up to a month. I let them thaw at room temperature before serving. No reheating necessary!

FAQs

Can I use a different type of jam?

Yes, I often swap in different jams depending on what I have. Strawberry, apricot, or mixed berry work just as well.

Why did my cookies spread too much?

That usually happens if the butter is too soft or if the dough isn’t chilled. I sometimes chill the dough for 15–30 minutes if my kitchen is warm.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture may be slightly different, but they still taste amazing.

How do I keep the jam from leaking out?

I press the indentation deep enough without cracking the dough, and I avoid overfilling it. That helps keep the jam neatly in place.

Should I refrigerate the dough before baking?

It’s not required, but if I have time, a short chill in the fridge helps the cookies hold their shape better during baking.

Conclusion

Raspberry thumbprint cookies are a timeless favorite that never fail to impress. I love their delicate balance of buttery shortbread and fruity jam, and how they make even a simple afternoon feel special. Whether for gifting or snacking, they’re a recipe I keep coming back to again and again.

Raspberry Thumbprint Cookies

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• Author: Evee
• Total Time: 45 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Raspberry Thumbprint Cookies are buttery shortbread-style cookies filled with sweet raspberry jam. These elegant, bite-sized treats are perfect for holidays, tea time, or everyday indulgence, and they’re as easy to make as they are beautiful.

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Ingredients

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg yolk

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1/4 tsp salt

1/2 cup raspberry jam or preserves (seedless preferred)

Powdered sugar for dusting (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and sugar together until light and fluffy.
3. Add the egg yolk and vanilla extract, mixing until well combined.
4. Gradually add flour and salt, mixing until a soft dough forms.
5. Roll dough into 1-inch balls and place them on the prepared baking sheet.
6. Use your thumb or the back of a small spoon to make an indent in each cookie.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam.
8. Bake for 12–15 minutes, or until edges are lightly golden.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving, if desired.

Notes

Chill the dough for 15–30 minutes if the kitchen is warm to prevent spreading.

Try different jams like apricot, blackberry, or strawberry for variety.

Add lemon zest to the dough for a citrusy twist.

Roll dough balls in finely chopped nuts before baking for added texture.

Drizzle cooled cookies with melted chocolate for a more indulgent finish.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 7g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 20mg