Introduction

Raspberry Thumbprint Cookies are one of those timeless, melt-in-your-mouth classics that never fail to make a holiday table feel magical. With their buttery shortbread-style dough, sparkling sugar finish, and jewel-like raspberry jam centers, these cookies are as beautiful as they are delicious. Whether you’re baking for Christmas trays, gifting homemade treats, or simply craving a soft, delicate cookie with a fruity burst, this recipe delivers the perfect balance of sweetness, richness, and nostalgia.

What makes raspberry thumbprint cookies so beloved is their wonderful texture: a tender, crumbly, buttery base contrasted with a slightly sticky, sweet-tart raspberry jam center. They’re visually stunning, easy to customize, and incredibly simple to prepare, making them a top choice for both beginner bakers and seasoned pros.

In this recipe, you’ll learn how to achieve perfectly round thumbprints that don’t crack, how to prevent the jam from leaking, and how to bake cookies that stay soft long after they’ve cooled. This is a foolproof recipe that produces bakery-style cookies with minimal effort. Let’s get into it!

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Ingredients:

For the Cookies

• 1 cup (226 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (60 g) finely chopped almonds (optional for extra texture)

For the Filling

• 1/2 cup (160 g) raspberry jam or seedless raspberry preserves

For the Coating

• 1 cup (120 g) powdered sugar (for dusting after baking)

Preparation

Step 1: Prepare the Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light, pale, and fluffy. This step is key—proper creaming introduces air into the dough, giving the cookies their signature soft, melt-in-your-mouth texture. Mix in the vanilla extract.

Add the flour and salt, then mix until the dough just comes together. If using chopped almonds, fold them in at this stage. The dough should be soft but not sticky.

Step 2: Shape the Cookies

Roll the dough into 1-inch balls. Place each ball on a parchment-lined baking sheet, leaving space between them so they can spread slightly. Using your thumb, the back of a measuring spoon, or the handle of a wooden spoon, gently create an indentation in the center of each dough ball.

Step 3: Add the Raspberry Jam

Fill each indentation with about 1/2 teaspoon of raspberry jam. Do not overfill—too much jam can cause spillage during baking. The jam should sit slightly below the surface of the dough.

Step 4: Bake

Bake at 350°F (175°C) for 12–14 minutes, or until the bottoms are lightly golden and the cookies are set but not browned. Avoid overbaking—they should remain soft.

Step 5: Cool & Dust

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Once completely cooled, dust lightly with powdered sugar for a festive, snow-like finish.

Variation

These cookies are incredibly versatile. Here are a few delicious twists:

1. Lemon Raspberry Thumbprints

Add 1 tablespoon lemon zest to the dough and substitute vanilla for lemon extract.

2. Almond Thumbprints

Add 1 teaspoon almond extract instead of vanilla and top with sliced almonds before baking.

3. Chocolate Raspberry Thumbprints

After baking and cooling, drizzle melted white or dark chocolate over the cookies.

4. Mixed Berry Thumbprints

Swap raspberry jam for strawberry, blueberry, blackberry, or apricot preserves.

5. Cream Cheese Thumbprints

Add 2 oz softened cream cheese to the dough for a richer, softer cookie.

COOKING Note:

• If the dough cracks while making the thumbprint, simply smooth the edges with your fingers.
• Chill the dough for 10–15 minutes if it’s too soft—especially in warm kitchens.
• Seedless raspberry preserves give the smoothest texture in the center.

Serving Suggestions:

• Serve these cookies on a Christmas dessert tray with spritz cookies, shortbread, and truffles.
• Pair with hot chocolate, coffee, or a festive holiday tea.
• Package in a decorative tin for a gorgeous homemade holiday gift.

Tips:

• Always use softened, not melted, butter for the best texture.
• If your jam is too thick, warm it slightly to make filling easier.
• For perfect round indents, use the end of a wooden spoon.
• Bake on parchment paper to avoid spreading and sticking.
• Store in an airtight container to keep cookies soft.

Prep Time: 10 minutes

Cooking Time: 14 minutes

Total Time: 24 minutes

Nutritional Information (Approx. per cookie):

Calories: ~140
Protein: ~1 g
Sodium: ~35 mg

FAQs

1. Why did my thumbprint cookies crack?

Cracking usually happens if the dough is too cold or too dry. Make sure the dough is soft enough and gently roll the balls smooth before making the indent.

2. Can I freeze raspberry thumbprint cookies?

Yes! You can freeze both baked cookies and unbaked dough balls. Add the jam after thawing for the best results.

3. Can I use different types of jam?

Absolutely—any smooth jam or preserve works well. Raspberry is classic, but apricot, strawberry, or blackberry are great alternatives.

4. How do I keep thumbprint cookies soft?

Store them in an airtight container with a piece of bread or a marshmallow to maintain softness.

5. Can I double the recipe?

Yes, this recipe doubles and triples perfectly for large holiday batches.

Conclusion

Raspberry Thumbprint Cookies are one of the most charming, classic, and irresistible cookies you can bake—especially during the holidays. With their buttery soft texture, stunning raspberry centers, and dusting of powdered sugar, they deliver the nostalgic flavors we crave this time of year. Whether you’re baking for a cookie exchange, family gathering, or simply indulging in a sweet moment for yourself, these cookies always deliver. Enjoy every bite!