Short Description

Raspberry Thumbprint Cookies are buttery, melt-in-your-mouth treats filled with sweet and slightly tart raspberry jam. These classic cookies are perfect for holidays, tea parties, or any time you crave a delightful homemade dessert.

Why You’ll Love This Recipe

Easy to make with simple ingredients
Perfect balance of buttery cookie and fruity jam
Great for gifting or special occasions
Customizable with different jam flavors
Freezer-friendly for make-ahead baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Brown sugar
Egg yolk
Vanilla extract
All-purpose flour
Salt
Raspberry jam
Powdered sugar (optional for dusting)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg yolk and vanilla extract until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
Use your thumb or the back of a spoon to press a small indentation into the center of each cookie.
Fill each indentation with a small amount of raspberry jam.
Bake for 12-15 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If desired, dust with powdered sugar before serving.

Servings and Timing

Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Variations

Different Jam Flavors: Try strawberry, apricot, or blackberry jam for variety.
Nutty Version: Roll the dough balls in finely chopped nuts before baking.
Glazed Option: Drizzle cookies with a simple powdered sugar glaze for added sweetness.
Chocolate Twist: Fill with chocolate ganache instead of jam.
Coconut Coating: Roll in shredded coconut for extra texture.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 5 days.
Refrigeration: Keep in the fridge for up to 1 week.
Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Reheating: If desired, warm cookies slightly in the microwave for a few seconds.

FAQs

How do I prevent my cookies from spreading too much?

Chilling the dough for 30 minutes before baking can help reduce spreading.

Can I use store-bought jam?

Yes, any good-quality raspberry jam works well in this recipe.

Can I make these cookies gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Do I have to use raspberry jam?

No, you can use any jam flavor you prefer.

Can I freeze the dough?

Yes, shape the dough into balls and freeze them. When ready to bake, let them thaw slightly before adding jam and baking.

Why are my cookies cracking?

This can happen if the dough is too dry. Ensure your butter is properly softened before mixing.

Can I make them dairy-free?

Yes, use dairy-free butter substitutes to make this recipe dairy-free.

How can I make these cookies softer?

Avoid overbaking, and store them in an airtight container to retain moisture.

Can I use fresh raspberries instead of jam?

Fresh raspberries may not provide the same consistency, but you can mash them with sugar to create a thicker filling.

What’s the best way to shape the indentation?

Use your thumb, the back of a teaspoon, or the end of a wooden spoon handle for a more even indentation.

Conclusion

Raspberry Thumbprint Cookies are an easy, delicious, and elegant treat that can be enjoyed year-round. Whether you stick with raspberry jam or try out different variations, these cookies are bound to impress. Enjoy them with a cup of tea or gift them to loved ones for a sweet homemade touch!