Raspberry Thumbprint Cookies

Let’s talk cookies—the kind that melt in your mouth, look like little bites of joy, and somehow manage to feel both nostalgic and special at the same time. That’s exactly what these Raspberry Thumbprint Cookies are. They’re buttery, tender, lightly sweet, and filled with the bright pop of tart-sweet raspberry jam right in the center.

If you’ve never made thumbprint cookies before, don’t worry. They’re as easy as can be and honestly pretty therapeutic to make. There’s something calming about forming the dough, pressing your thumb gently into each one, and spooning in that glossy jam. It’s like cookie therapy. And the payoff? So worth it.

I first made these on a snowy afternoon with my little niece helping in the kitchen. We were both covered in flour, and the jam ended up everywhere (including her forehead), but those cookies turned out perfect. Ever since, they’ve become a must-bake every winter—especially around the holidays. But truthfully? These are too good to limit to one season. I’ve made them for baby showers, birthday parties, even just to go with a cup of tea on a quiet afternoon.

They’re simple but feel elegant. Classic but never boring. And that balance of buttery cookie with tart raspberry jam is pure magic.

Why You’ll Love These Raspberry Thumbprint Cookies

• Melt-in-your-mouth texture: Thanks to a buttery dough, these cookies are soft and tender, almost shortbread-like, with a light crumb that pairs perfectly with the sticky jam center.
• Beautiful presentation: That jewel-toned raspberry center makes these cookies look like little treasures—perfect for a cookie platter or gift box.
• Easy to make: No special equipment needed. The dough comes together in one bowl, and the steps are simple and fun.
• Customizable: While raspberry is the star here, you can switch up the jam flavors to suit your mood or the season. Think strawberry, apricot, or even fig.
• Family-friendly: Kids love pressing their thumbs into the dough (and licking the spoon, of course), making this a great recipe for baking with little ones.

And let’s not forget: they taste even better the next day. The flavors deepen, and the cookie gets just a bit softer, soaking up some of that jammy goodness.

Prep Time and Servings

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 12–15 minutes
• Total Time: About 1 hour
• Servings: Makes about 24 cookies

Nutrition (per cookie)
Calories: 120
Fat: 7g
Carbs: 13g
Sugar: 6g
Protein: 1g

Ingredients

• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but highly recommended)
• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ cup raspberry jam (seedless if preferred)
• Optional: powdered sugar for dusting

Ingredient Highlights

• Butter: This is what gives the cookie its melt-in-your-mouth texture. Use real, unsalted butter at room temperature for best results.
• Sugar: Just enough to sweeten the dough without overpowering the jam.
• Egg yolk: Adds richness and helps bind the dough without making it cakey.
• Vanilla + almond extract: The almond extract adds that classic thumbprint cookie flavor. It’s subtle but makes a big difference.
• Raspberry jam: Use a high-quality jam that’s not too runny. Seedless works great for a smoother bite, but you can use whichever you like.
• Flour & salt: Keep things simple and balanced.

Step-by-Step Instructions

1. Cream the Butter and Sugar

• In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy—about 2–3 minutes.
• Scrape down the sides of the bowl as needed to make sure everything’s well combined.

Tip: Creaming the butter and sugar properly gives your cookies that light, tender texture. Don’t skip this step!

2. Add the Egg Yolk and Flavorings

• Add the egg yolk, vanilla extract, and almond extract (if using).
• Beat again until everything is fully incorporated.

3. Add the Dry Ingredients

• In a separate bowl, whisk together the flour and salt.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough should be soft but not sticky.

4. Chill the Dough

• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This makes it easier to roll and helps the cookies hold their shape while baking.

Shortcut: If you’re short on time, you can chill the dough in the freezer for 15–20 minutes.

5. Shape and Fill the Cookies

• Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop out 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheet, leaving about 2 inches between each cookie.
• Use your thumb or the back of a teaspoon to gently press a well into the center of each ball.
• Fill each well with about ½ teaspoon of raspberry jam. Don’t overfill, or it may bubble over during baking.

Tip: If the dough cracks when you press it, you can gently pinch it back together with your fingers. A few little cracks are totally fine.

6. Bake

• Bake the cookies for 12–15 minutes, or until the edges are just beginning to turn golden. The centers should still look soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Once cooled, dust lightly with powdered sugar for a pretty finish.

How to Serve

• Holiday cookie trays: These are a standout on any holiday cookie platter.
• Afternoon tea: Serve with a pot of tea or warm milk for a cozy treat.
• Gift boxes: Place in small cupcake liners and box up as a thoughtful homemade gift.
• Dessert boards: Pair with chocolate truffles, biscotti, and dried fruit for an elegant dessert board.

Additional Tips

• Don’t skip chilling the dough: It helps the cookies keep their shape and prevents spreading.
• Use seedless jam for smooth centers: But if you love a little texture, go ahead and use regular raspberry jam.
• Add a sugar coating: For extra sparkle and a touch of crunch, roll the cookie dough balls in granulated sugar before pressing and filling.
• Make ahead: You can make the dough up to 2 days in advance and store it in the fridge. Let it sit at room temp for 10–15 minutes before shaping.
• Avoid overbaking: The cookies should still be soft in the center when you take them out. They’ll firm up as they cool.

Recipe Variations

• Jam Swap: Try apricot, blackberry, strawberry, or lemon curd for a fun twist.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend. The cookies may be a bit more delicate, but they’ll still taste great.
• Nutty Crust: Roll dough balls in finely chopped nuts like almonds or pecans before pressing and filling.
• Chocolate Thumbprints: Skip the jam and add a dollop of ganache or chocolate hazelnut spread after baking.
• Coconut Twist: Add ½ cup shredded coconut to the dough for a tropical flavor.

Serving Suggestions

• With brunch: Add to a weekend brunch spread alongside fruit salad and muffins.
• On a dessert buffet: Mix and match with other mini desserts like lemon bars, brownies, or mini tarts.
• For kids’ parties: Use different jam flavors and let kids help decorate.
• With a glass of milk: Because some things are classic for a reason.

Freezing and Storage

• Storage: Store in an airtight container at room temperature for up to 5 days. Place parchment between layers to avoid sticking.
• Freezing (Unbaked): Roll the dough into balls and press the centers. Freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, add jam and bake from frozen, adding 1–2 extra minutes to the bake time.
• Freezing (Baked): Let cookies cool completely, then freeze in an airtight container. Thaw at room temperature when ready to serve.

Special Equipment

• Hand or stand mixer: For creaming the butter and sugar easily.
• Parchment paper: Prevents sticking and makes cleanup a breeze.
• Cookie scoop: Helps portion the dough evenly.
• Wire rack: For cooling the cookies evenly.

FAQ

Can I use a whole egg instead of just the yolk?
You can, but the texture will be a bit less tender. The yolk adds richness without too much moisture.

Do I have to chill the dough?
Yes, at least 30 minutes. Chilled dough holds its shape better and results in a prettier cookie.

Can I use homemade jam?
Absolutely! Just make sure it’s thick enough not to run too much while baking.

Why are my cookies spreading too much?
Make sure your butter isn’t too soft, and that the dough has chilled long enough. Also, double-check your oven temperature.

Can I use other fillings?
Yes! Lemon curd, chocolate ganache, or Nutella all work wonderfully.

My jam bubbled over—what happened?
This can happen if you overfill. Stick to about ½ teaspoon per cookie to avoid spillover.

Can I double the recipe?
Yes, this recipe doubles beautifully. Just make sure to chill the dough in two separate bowls for easier handling.

How do I make the cookies extra pretty?
Dust with powdered sugar after cooling or drizzle with a bit of white chocolate.

Are these cookies halal?
Yes—just be sure your extracts and jam are alcohol-free and made with halal ingredients.

Can kids help make these?
Definitely! Kids love pressing the centers and spooning in the jam. Just prep the dough in advance to make it go smoothly.

Conclusion

These Raspberry Thumbprint Cookies are everything a homemade treat should be: simple, delicious, and filled with love. Whether you’re baking for a holiday party, gifting a tin to friends, or just treating yourself to something sweet with your afternoon tea, these cookies deliver every single time.

If you give them a try, I’d love to hear what you think. Snap a photo, tag me on Instagram, or drop a comment below. There’s nothing better than sharing a little homemade joy—especially when it involves jam and butter and cookies that look like they came straight from a bakery.

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