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Easy raspberry thumbprint cookies are the best treat for any occasion. With a soft, buttery cookie base and a sweet raspberry filling, they are sure to be a hit with everyone. Dusted with powdered sugar, these will become an instant family favorite.
Today I want to share a recipe that’s really close to my heart – raspberry thumbprint cookies. These little treats aren’t just delicious, they’re a sweet trip down memory lane for me.
Whenever I’d visit my grandmother (back when we weren’t living in Colorado) around the holidays, we would go out for a ladies’ tea. Without fail, there would be some of these raspberry thumbprint cookies somewhere on the lacy tablecloth that covered the tiny table in the tea room.
As the ladies made their teas (I rarely drank even a cup in those days), I would grab a cookie and start nibbling at it. The melt-in-your-mouth dough and the tart raspberry filling, both dusted with powdered sugar, made for the ideal treat.
Whenever I make these cookies, my thoughts always drift to afternoon tea. Nowadays, that cup of tea is enjoyed at my desk and it’s always made better with one of these cookies alongside it.
The buttery shortbread, the sweet-tart pop of raspberry jam – it’s comfort and nostalgia in every bite. And let me tell you, they taste just as good now as they did back then.
The best part? They’re actually pretty simple to make. In fact, making the little thumbprint indents is kind of fun – it always reminds me of playing with Play-Doh as a kid.
ingredients
butter. Use unsalted butter for this recipe, making sure that it is at room temperature before starting the recipe. If you prefer to use salted butter, omit the salt called for in the recipe.
sugar. Granulated sugar is preferred for this recipe.
extracts. You will need a combination of vanilla and almond extracts.
salt. Fine kosher salt is best for baking recipes.
flour. Use your favorite brand of all purpose flour. To make these cookies gluten free, you can use a gluten free 1:1 ratio flour blend instead.
jam. Raspberry jam is best, but you can also use raspberry preserves. Some don’t like to use jams with seeds, but I personally don’t mind it!
this recipe’s must-haves
To make the dough, we like to use a stand mixer with the paddle attachment. You can also use a large bowl and an electric hand mixer.
You will also need a half sheet baking pan and silicone mat (or parchment paper) to line it. Grab a wire rack to cool the cookies on too.
make dough
Beat together sugar and butter in the bowl of a stand mixer fitted with a paddle attachment until creamy. Beat in almond extract and vanilla extract until combined. Add salt and flour, beating until just combined. Do not over mix.
chill
Cover the bowl and chill the dough for at least 1 hour
shape and fill
Form the dough into 1 1/2-inch balls and place on a lined baking sheet about 2 inches apart. You can use a cookie scoop to portion out the dough. Use your thumb to make a dent in the center of each ball. Fill these dents with jam.
bake
Bake for 14 to 16 minutes, until just lightly golden brown on the edges. Let cool on the cookie sheet for 5 minutes before remove to a cooling rack to cool the rest of the way.
Dust with confectioners’ sugar (optional) and enjoy!
tips and tricks
measure your flour correctly. Make sure that you measure your flour correctly! Stir it up, then use a spoon to add it to a measuring cup. Level it off before using.
use chocolate or caramel. You can also fill these thumbprint cookies with chocolate or caramel! If you do, we recommend baking the cookies without filling them. Cool and then fill with melted chocolate or caramel. Let sit to firm up before enjoying.
chill the dough. Don’t skip chilling the dough! If you do it will spread and you will no longer have those buttery soft cookies.
More tasty cookie recipes to try out: Chewy Peanut Butter Cookies | Dark Chocolate Coffee Cookies | Cookie Dough Bites | Chocolate Covered Oreos
can I use another type of jam for the filling?
You can use your favorite flavor of jam or preserves for the filling of these cookies! While we love raspberry, you could also use apricot, strawberry, blackberry, and more.
Yes, you can make this recipe gluten-free! By substituting a gluten free 1:1 flour blend instead of using all purpose flour, these cookies will be gluten free. Be sure to check that your jam or preserves are gluten free as well.
These cookies will last if stored properly for up to 1 week. Store them in an airtight container at room temperature.
While it is better to enjoy these cookies fresh, you can freeze the cookie dough ahead of time. Freeze the cookie dough in balls, without shaping them with the divet, by placing them on a parchment lined sheet pan in the freezer until frozen solid. Once they are solid you can transfer them to an airtight container or freezer safe bag to store in the freezer. Thaw overnight in the refrigerator before shaping, filling and baking.
Need some inspiration for cookies? Check out my cookies recipe page!
Raspberry thumbprint cookies will melt in your mouth with the ideal blend of sugar, butter, and fruit. You can serve them with a cup of coffee, tea, or even hot chocolate!
We like to add these to a cookie tray or cookie platter with a variety of cookies for an after dinner celebration, especially during the holidays.
Store. Store these jam thumbprint cookies in an airtight container at room temperature. They will last for up to 1 week.
Freeze. If you choose to freeze the dough before baking, make sure to do so before shaping and filling the shortbread cookies. Form the dough into balls, then place on a lined baking sheet to freeze until solid. Transfer to a container or bag to freeze until ready to use.
Thaw. Thaw the cookie dough balls overnight in the refrigerator. Shape, fill, and bake as instructed.
Snowball cookies are nutty and dusted with powdered sugar for the perfect finish.
Cranberry white chocolate oatmeal cookies will always be a favorite of ours! They are chewy and full of comforting flavor.
Mini chocolate chip cookies can be a dessert or even a snack! You’ll want to eat them by the handful!
Finally, if you make this raspberry thumbprint cookie recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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ingredients
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1/2 tsp almond extract
- 1 1/2 tsp vanilla extract
- Pinch of fine kosher salt
- 2 1/4 cups all-purpose flour
- 1/2 cup raspberry jam
- Confectioners’ sugar optional
instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat together sugar and butter until creamy. Add in almond extract and vanilla extract, beating until combined. Add salt and flour, beating until just combined. Do not over mix.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour.
- Form the dough into 1 1/2-inch balls and place on a lined baking sheet about 2 inches apart. Use your thumb to make a dent in the center of each ball. Fill these dents with raspberry jam.
- Bake for 14 to 16 minutes, until the edges are just lightly golden brown. Let cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool the rest of the way.
- Dust with confectioners’ sugar (optional) and enjoy!
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