Raspberry Thumbprint Cookies are one of my favorite holiday cookies to bake and enjoy. These cookies are made with a buttery, crisp shortbread base and topped with a deliciously sweet raspberry jam for an outstanding texture and flavor combination.
We may earn a small commission for purchases made through links in this post. Read our disclosure policy here.
Are you having a cookie exchange this season? I love whipping up batches of these raspberry thumbprint cookies to send to friends and family at Christmas time. If you like to brighten up everyone’s day with fresh homemade cookies, you might also like my Old Fashioned Snowball Cookies, Oreo Dipped Christmas Cookies, or these Classic Gingerbread Cookies.
Ingredients for this recipe
• Butter - Let it sit out at room temperature to soften.
• White sugar
• Pure vanilla extract
• Almond Extract-optional
• Raspberry preserves- You can use other flavors like blueberry jam or even strawberry.
How to make this recipe
Gather all your ingredients and prepare to make the most delicious melt-in-your-mouth cookies! Follow the simple steps below.
Step 1: Add butter and sugars. If your butter isn’t softened, soften it for 20-seconds in the microwave. Then, cream the butter, sugar together until smooth.
Step 2: Cream together. Slowly stir in the flour and salt.
Step 3: Add in dry ingredients add in flour and salt
Step 4: Create cookie dough balls. Using a 1 tablespoon cookie scoop, roll the dough into balls.
Step 6: Roll the cookie in sugar. Gently roll the balls in the extra sugar.
Step 7: Press a hole in the center Use your thumb or tool to gently press a hole in the center.
Step 8: Chill in the freezer for 5-10 minutes then add jam and bake!
For the best shortbread cookies, I have come up with a few tips to help you along For the best shortbread cookies, I have come up with a few tips to help you along the way.
1. Make sure the butter is softened. If the butter is too cold, the dough will not mix well and become crumbly. The softened butter is what makes these cookies buttery and delicious.
2. Do not pack your flour. To properly measure flour, make sure to scoop the flour into the measuring cup with a spoon. Then, scrape the excess off the top with a butter knife. If you just scoop the flour with the measuring cup, you will use too much flour and your cookies will be dry.
3. Chill the dough. For best results, chill the dough in the freezer for 5-10 minutes before baking. Chilling allows the ingredients in the dough to firm up and helps keep the cookies from spreading.
4. Don’t make your hole too deep. The best way to make the hole for the jam is to make a small hole with your finger, press it straight down into the center of the dough, and only go halfway through the cookie dough. You can use your finger or a cookie tamper to make
5. To add a deeper flavor to the cookie substitute 1/2 cup of white sugar for brown sugar. Either way, these cookies are delicious.
These cookies and other varieties like these Turtle Thumbprint Cookies get their name from the small thumb-sized nest in the middle of the cookie that holds the filling. Some people use their thumb to make this indent, while others use a measuring spoon or other kitchen utensils.
This raspberry thumbprint cookie recipe makes about 33 cookies provided you are using a 1-inch cookie scoop.
Yes, you can freeze them. The cookies will be softer after they thaw and will lose the crisp edges, but still maintain their delicious flavor. I recommend freezing the cookies on the baking sheet first, then stacking them in layers between wax paper and placing them in a Ziploc freezer bag.
Raspberry Thumbprint Cookies
- 1 cup unsalted butter 2 sticks (softened)
- 3/4 cup white granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon Almond Extract optional
- 2 1/4 cups unbleached flour
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling
- 1 cup raspberry jam
- Preheat the oven to 375 degrees and prepare a baking sheet by lining it with parchment paper.
- Using a hand mixer cream together butter, sugar, and until smooth.
- Mix in the egg and vanilla, almond extract (if adding) until combined.
- Slowly stir in flour and salt.
- Create small cookie dough balls using a 1 tablespoon cookie scoop.
- Roll each cookie dough ball in the extra sugar.
- Place cookies on the prepared baking sheet and use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie.
- Place the baking sheet in the freezer for 5-10 minutes.
- When the dough is chilled fill each hole with about 1 teaspoon of raspberry jam before baking.
- Bake for 10-12 minutes. Remove the cookies from the oven before the edges start to brown.
- Let cookies cool on the baking sheet for 5 minutes.
- While the cookies cool, sprinkle additional sugar on top and fill in the middle with jam if needed.
- Move cookies to a cooling rack, let cool, and enjoy!