If you’ve ever wanted a cookie that’s both simple and impressive, Raspberry Thumbprint Cookies are it. Buttery, melt-in-your-mouth shortbread filled with tangy raspberry jam — they’re the perfect balance of texture and flavor. Whether you make them for the holidays, tea time, or just because, these cookies never disappoint.
The first time I made them, I was baking with my daughter on a snowy weekend. We pressed our thumbs into the soft dough, spooned in the bright red jam, and watched them bake into golden little gems. When they came out, they smelled like butter and sugar heaven. Since then, they’ve been a family favorite right alongside my Pistachio Chocolate Bar Cookies and Garten’s Cranberry Orange Bread.
Raspberry Thumbprint Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (2–3 minutes).
- Mix in the egg yolk and vanilla until smooth and creamy.
- Gradually mix in flour and salt until a soft dough forms. If sticky, chill for 15 minutes.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Use your thumb or the back of a spoon to make an indentation in each. Fill each with ½ teaspoon raspberry jam.
- Bake for 12–14 minutes, until edges are lightly golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack. Drizzle with glaze once cooled, if using.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Raspberry Thumbprint Cookies
These cookies are soft, rich, and filled with fruity sweetness. They’re easy to make, look bakery-beautiful, and taste like a blend of buttery shortbread and raspberry jam tarts. Plus, they keep their texture perfectly for days — ideal for gifting or holiday platters.
If you love cookies with a nostalgic, homemade charm like my Chewy Brownie Cookies or White Chocolate Macadamia Bars, these will instantly win your heart.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam (seedless preferred)
Optional Glaze:
- ½ cup powdered sugar
- 2 teaspoons milk
- ¼ teaspoon almond extract
If you love simple baking recipes, you’ll also enjoy my Pistachio Chocolate Bar Cookies — same buttery texture, different sweet twist.
How to Make Raspberry Thumbprint Cookies
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.
Step 3: Add Egg and Vanilla
Mix in egg yolk and vanilla until smooth and creamy.
Step 4: Add Flour and Salt
Gradually mix in flour and salt until a soft dough forms. If the dough feels sticky, chill it for 15 minutes.
Step 5: Shape and Fill
Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Use your thumb or the back of a spoon to make a small indentation in the center of each cookie. Fill each with ½ teaspoon of raspberry jam.
Step 6: Bake
Bake for 12–14 minutes, or until the edges are lightly golden.
Step 7: Cool and Glaze (Optional)
Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Drizzle with almond glaze once cooled, if desired.
If you love easy, elegant cookies that always impress, this one’s as foolproof as my Nutella-Stuffed Cookies.
Tips for Perfect Raspberry Thumbprint Cookies
- Use real butter: It gives the cookies their signature crumbly texture.
- Chill the dough: Keeps cookies from spreading too much.
- Don’t overfill: A small spoonful of jam goes a long way.
- Glaze for shine: The almond glaze adds a bakery-style finish.
These same tips for balance and texture make my Cheesy Scalloped Potatoes come out perfect every time.
How to Store and Freeze
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Freeze unbaked cookie dough balls for up to 2 months. Thaw slightly before baking and filling.
Freezing Baked Cookies: Freeze cooled cookies (without glaze) in layers separated by parchment for up to 2 months.
Like my Christmas Bread Recipe, these cookies freeze beautifully and taste fresh even after thawing.
Flavor Variations
- Lemon Thumbprints: Swap raspberry jam for lemon curd.
- Chocolate Thumbprints: Fill with chocolate ganache instead of jam.
- Almond Raspberry: Add ¼ teaspoon almond extract to the dough.
- Mixed Berry: Try blueberry, apricot, or strawberry jam.
If you love flexible recipes with endless flavor combos, this one’s as fun to tweak as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use salted butter?
Yes — just skip the added salt in the recipe.
2. Can I make them ahead?
Absolutely! Store the dough in the fridge for up to 48 hours before baking.
3. What’s the best jam to use?
Seedless raspberry jam is classic, but any thick jam works well.
4. Can I double the recipe?
Yes — this recipe doubles beautifully for parties or gifting.
The Final Bite
These Raspberry Thumbprint Cookies are buttery, delicate, and full of fruity sweetness. They’re the kind of cookies that make people smile — beautiful to look at and even better to eat. With a short list of ingredients and simple steps, you’ll have bakery-quality cookies in under 30 minutes.
Serve them with tea, pack them as gifts, or enjoy them warm with my Hot Cocoa Mix Recipe. Every bite is a perfect blend of nostalgia and sweetness.
2 thoughts on “Raspberry Thumbprint Cookies: Buttery, Sweet & Simply Elegant”