These cookies are simple to make, yet they look elegant and taste amazing. The dough is rich and buttery, creating a soft, tender bite that contrasts perfectly with the slightly tangy raspberry filling. They’re endlessly customizable and freezer-friendly, making them a reliable go-to for gatherings or gift-giving. Whether you’re baking for a holiday tray or enjoying a cozy afternoon, these cookies hit the sweet spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour unsalted butter granulated sugar egg yolk vanilla extract salt raspberry jam (preferably seedless, or your favorite kind) optional: powdered sugar for dusting after baking
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy.
Mix in the egg yolk and vanilla extract until well combined.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll them into balls.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake for 12–14 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional: Dust with powdered sugar once cooled for a classic finish.
Servings and timing
This recipe yields approximately 24 cookies. Preparation time: 15 minutes Baking time: 12–14 minutes Cooling time: 15–20 minutes
Variations
Different Jams: Try apricot, blueberry, or strawberry jam for a fun twist on flavor.
Glazed Version: Drizzle with a simple powdered sugar glaze for extra sweetness.
Nutty Dough: Add finely chopped nuts like almonds or pecans to the dough for added texture.
Lemon Zest: Add a bit of lemon zest to the dough for a fresh citrusy flavor.
Chocolate Filling: Swap jam for chocolate spread or Nutella for a rich variation.
Storage/Reheating
Store Raspberry Thumbprint Cookies in an airtight container at room temperature for up to 5 days. Refrigerate for longer storage, up to 10 days. To freeze, place cookies in a single layer in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving. These cookies do not need reheating.
FAQs
Can I use store-bought jam for this recipe?
Yes, store-bought jam works perfectly. Choose a thick, high-quality jam to prevent it from spreading too much during baking.
Why did my thumbprint cookies crack?
Minor cracking is normal, but to reduce it, make sure the dough is soft and press gently when making the indentation.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Let it soften slightly before shaping.
What if my jam sinks into the cookie?
If this happens, try chilling the shaped cookies for 15 minutes before baking to help them hold their shape better.
Can I use a cookie scoop for uniform cookies?
Absolutely. A small cookie scoop helps ensure all cookies are the same size and bake evenly.
Do I need to chill the dough?
Chilling is optional but helpful if your kitchen is warm or if you want a neater cookie shape.
Can I use whole eggs instead of just the yolk?
Using only the yolk makes the dough richer and softer. Whole eggs may make the dough too loose for this style of cookie.
Are these cookies good for gifting?
Yes, Raspberry Thumbprint Cookies are beautiful, delicious, and hold up well in gift boxes or tins.
Can I add almond extract for flavor?
Yes, almond extract pairs wonderfully with raspberry and adds a bakery-style flavor.
How do I keep the jam from bubbling over?
Avoid overfilling the indentations and use a thick jam. You can also refrigerate the filled cookies for a few minutes before baking.
Conclusion
Raspberry Thumbprint Cookies are a timeless treat that never goes out of style. With their tender, buttery base and sweet jam centers, they bring homemade warmth to every bite. Whether you enjoy them with a cup of tea, gift them during the holidays, or simply make a batch for yourself, this classic cookie is sure to win hearts with its simplicity and flavor.
Raspberry Thumbprint Cookies are tender, buttery cookies with a sweet raspberry jam center. Perfect for holidays, gifting, or everyday snacking, these elegant treats are simple to make and full of flavor.
Author:Catherine
Prep Time:15 minutes
Cook Time:14 minutes
Total Time:45 minutes
Yield:24 cookies
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1/4 tsp salt
1/2 cup raspberry jam (preferably seedless)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and granulated sugar together until light and fluffy.
Add the egg yolk and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Scoop out tablespoon-sized portions of dough and roll into balls.
Place dough balls on the prepared baking sheet, spacing them 2 inches apart.
Press a thumbprint or use the back of a spoon to make an indentation in the center of each ball.
Fill each indentation with about 1/2 teaspoon of raspberry jam.
Bake for 12–14 minutes, or until edges are lightly golden.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Optional: Once cooled, dust with powdered sugar for a classic finish.
Notes
Use thick, high-quality jam to prevent spreading during baking.Chilling shaped cookies for 15 minutes before baking helps reduce cracking.Optional chilling of dough improves shape and texture, especially in warm kitchens.Store cookies in an airtight container at room temperature for up to 5 days.Freeze in a single layer with parchment paper between for up to 2 months.
