Bursting with sweet-tart flavor and as charming as they are delicious, Raspberry Thumbprint Cookies are a classic treat that never fails to steal the show. Buttery, melt-in-your-mouth shortbread cradles tangy raspberry jam in a soft, golden embrace—making every bite just the right mix of tender and jammy. Whether you’re baking for the holidays or simply craving a joyful afternoon pick-me-up, this is the foolproof cookie recipe that deserves a permanent spot in your recipe box.
Ingredients You’ll Need
The beauty of Raspberry Thumbprint Cookies lies in their simplicity. Every ingredient has a special job—from the richness of real butter to the pop of jam in the center—coming together to create a cookie that’s greater than the sum of its parts. Here’s what you’ll need:
- 1 cup unsalted butter, softened: The foundation of that soft, tender crumb—make sure it’s truly at room temperature for easy mixing.
- 2/3 cup granulated sugar: Adds the perfect amount of sweetness to balance the tart raspberry filling.
- 1 large egg yolk: Only the yolk is used here for extra richness and a melt-in-your-mouth texture.
- 1 tsp vanilla extract: Gives warmth and depth, tying all those classic flavors together.
- 2 cups all-purpose flour: Creates structure while maintaining that signature shortbread softness.
- 1/4 tsp salt: Don’t skip this—just a little enhances flavor and balances sweetness.
- 1/2 cup raspberry jam: The star of Raspberry Thumbprint Cookies; opt for seedless if you like it smooth, or keep the seeds for extra texture.
- Powdered sugar for dusting (optional): A snow-like finish that adds a hint of extra sweetness and visual flair.
How to Make Raspberry Thumbprint Cookies
Step 1: Cream the Butter and Sugar
Start your baking adventure by combining the softened butter and granulated sugar in a large mixing bowl. Use a hand mixer or stand mixer for the best results, and beat until the mixture is light, pale, and creamy—about 2 to 3 minutes. This step is essential, as all that air you whip in will give your cookies their dreamy, tender crumb.
Step 2: Add Egg Yolk and Vanilla
Next, blend in the egg yolk and vanilla extract. The egg yolk makes the dough extra rich, while the vanilla delivers a gently rounded, fragrant flavor. Mix just until smooth, being careful not to overdo it, as this can make the cookies tough.
Step 3: Mix in the Flour and Salt
Gradually add your flour and salt, beating on low speed or even by hand. The dough should come together and pull away from the sides of the bowl, feeling soft but not sticky. If it’s a bit crumbly, don’t worry—just use your hands to gently press it into a cohesive ball.
Step 4: Shape and Indent the Cookies
Scoop tablespoon-sized bits of dough and roll them into smooth balls. Arrange them on a parchment-lined baking sheet, spacing about two inches apart to allow for gentle spreading. Now comes the fun part: Press your thumb (or the back of a small spoon) gently in the center of each ball to make a little well—this is where the magic will happen!
Step 5: Fill and Bake
Spoon about 1/2 teaspoon of raspberry jam into every indentation. Be careful not to overfill (a little goes a long way). Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are barely golden and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack—your kitchen is about to smell like happiness.
Step 6: Cool and Dust
Once cooled, the Raspberry Thumbprint Cookies can be dusted lightly with powdered sugar for that picturesque, bakery-fresh look. Set out a tray and watch as they vanish!
How to Serve Raspberry Thumbprint Cookies
Garnishes
Though they look stunning just as they are, a delicate dusting of powdered sugar is always welcome. For a subtle sparkle, sprinkle on just before serving. If you’re feeling extra fancy, try a sprinkle of finely grated lemon zest or a drizzle of melted white chocolate for a new twist.
Side Dishes
Raspberry Thumbprint Cookies love company! Serve them alongside a cup of black tea or a frothy latte for a cozy afternoon treat. On holiday platters, they shine with other jam cookies, shortbreads, or nutty biscotti, balancing flavors and textures.
Creative Ways to Present
For gifting or entertaining, arrange cookies in colorful paper cups inside a pretty tin, or stack them in clear treat bags tied with ribbon. For special occasions, set them in mini cupcake liners on a tiered dessert stand—they instantly look elegant and inviting.
Make Ahead and Storage
Storing Leftovers
Raspberry Thumbprint Cookies stay beautifully fresh in an airtight container at room temperature for up to five days. Be sure to let them cool completely before packing, and layer with parchment if you’re stacking, so the jam centers stay intact and the cookies don’t stick.
Freezing
These cookies freeze remarkably well! Place cooled cookies in a single layer on a tray, freeze until solid, then transfer to a zip-top bag or freezer container. They’ll keep for up to three months; thaw at room temperature and give a quick dust of powdered sugar to revive their just-baked charm.
Reheating
If you’d like to refresh the cookies after storage or freezing, pop them in a 300°F (150°C) oven for just 3 to 5 minutes. This brings back their tender crumb and cozy aroma, making Raspberry Thumbprint Cookies taste as if you just baked them.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! While raspberry is classic for Raspberry Thumbprint Cookies, you can substitute with other jams like apricot, strawberry, or blackberry. Just make sure your jam isn’t too runny, so it stays beautifully nestled in each cookie.
Why do my thumbprint cookies crack when I make the indentation?
Small cracks are totally normal and add rustic charm! If you want a smoother finish, try rolling your dough balls extra smooth and gently making the indentation. Chilling the dough briefly can also help, but don’t worry—cracks won’t harm the flavor or structure.
Can I make the dough ahead of time?
Yes! The dough for Raspberry Thumbprint Cookies can be made up to two days ahead—just wrap well and chill in the refrigerator. Let it sit at room temperature a bit to soften before rolling and shaping your cookies.
How do I keep the jam from leaking out?
Be careful not to overfill the indentations—about 1/2 teaspoon is perfect. If your jam is especially runny, stir it in a bowl a few times to thicken before filling the cookies.
Are Raspberry Thumbprint Cookies suitable for gluten-free diets?
While this classic recipe uses all-purpose flour, you can successfully substitute with a 1:1 gluten-free baking blend. The results are still delightfully tender, though texture may vary slightly.
Final Thoughts
There’s something magical about baking Raspberry Thumbprint Cookies; they fill your home with sweetness and deliver pure, buttery bliss in every bite. Whether it’s your first time making them or a cherished tradition, these cookies are sure to bring smiles. Give them a try—you’ll be reaching for another batch before you know it!
Print
Raspberry Thumbprint Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these buttery Raspberry Thumbprint Cookies that are perfect for any occasion. These jam-filled cookies are a classic favorite that will surely impress your friends and family.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Filling:
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg yolk and vanilla extract until combined.
- Mix dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the cookies: Roll tablespoon-sized portions of dough into balls and place on the prepared baking sheet about 2 inches apart. Make an indentation in the center of each cookie.
- Fill with jam: Fill each indentation with raspberry jam.
- Bake: Bake for 12–15 minutes until the edges are lightly golden.
- Cool and dust: Allow cookies to cool on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- You can substitute raspberry jam with other flavors like apricot or strawberry.
- For a nutty variation, roll dough balls in finely chopped nuts before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
