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.
Let’s Take A Quick Look At The Ingredients
• Butter - Let it sit out at room temperature to soften.
• White sugar
• Light brown sugar
• Egg
• Pure vanilla extract
• Almond Extract
• Flour
• Salt
• Raspberry preserves- You can use other flavors like blueberry jam or even strawberry.
Supplies Needed
Measuring cups and spoons
Baking sheet
Hand mixer
Parchment paper
Mixing bowls
Cookie scoop
How to Make Raspberry Thumbprint Cookies
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, white sugar, and light brown 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: Chill the dough refrigerate the dough for at least 1 hour
Step 5: 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: Fill in the cookies. Add the raspberry jam into the center of each cookie.
Serve and Enjoy!
Raspberry Thumbprint Cookie Tips
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. Refrigerate the dough. For best results, cover with plastic wrap and refrigerate the dough for an hour before baking. Refrigerating allows the ingredients in the dough to firm up and helps keep the cookies soft when baking.
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 the indent in the cookies.
5. Use whatever kind of jam you want. A teaspoon of jam is all you need per cookie.
Why are they called thumbprint cookies?
Raspberry thumbprints, 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.
How Many Cookies Does This Recipe Make?
This raspberry thumbprint cookie recipe makes about 33 cookies provided you are using a 1-inch cookie scoop.
How to Store Raspberry Thumbprint Cookies
Since you are only using jam, you can safely store these cookies at room temperature for a few days. Place them in an airtight container for best results. You can also store them in the refrigerator, but I suggest thawing them a bit before eating them as the shortbread tends to firm up.
Can You Freeze Thumbprint Cookies?
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.
More family favorites to Try
Looking for more delicious cookie recipes? Check out some of my favorites, below!
Chewy Pumpkin Chocolate Chip Cookies
Kitchen Sink Cookies
Chocolate Dipped Butter Cookies
3-Ingredient Peanut Butter Cookies
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Raspberry Thumbprint Cookies
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
Ingredients
- 1/2 cup unsalted butter, 1 stick (softened)
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached flour
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling, divided (optional)
- 1/3 cup raspberry jam
Instructions
- Preheat the oven to 375 degrees and prepare a baking sheet by lining it with parchment paper.
- Soften butter in a microwave-safe bowl for about 20 seconds. Cream together butter, sugar, and brown sugar until smooth.
- Mix in the egg and vanilla 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 (I like to divide the sugar since I’m working with raw cookie dough and will use the other part after baking).
- 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.
- Fill each hole with about 1 teaspoon of raspberry jam before baking.
- Bake for 8 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!
Notes
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. Refrigerate the dough. For best results, cover with plastic wrap and refrigerate the dough for an hour before baking. Refrigerating allows the ingredients in the dough to firm up and helps keep the cookies soft when baking.
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 the indent in the cookies.
5. Use whatever kind of jam you want.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 125Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 28mgCarbohydrates 21gFiber 0gSugar 14gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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