If you’re looking for a cookie that strikes the perfect balance between buttery richness and tangy fruit sweetness, Raspberry Thumbprint Cookies are an irresistible choice! These classics look as lovely on a holiday platter as they taste with your afternoon tea, thanks to their shimmering pools of raspberry jam nestled in a tender, melt-in-your-mouth shortbread base. Whether you’re a seasoned baker or new to the kitchen, you’ll fall in love with how effortlessly these cookies come together, and they’re the kind of treat that disappear faster than you’d think. Once you try Raspberry Thumbprint Cookies, you’ll want to whip them up for every occasion, from cozy family movie nights to festive cookie swaps with friends.
Ingredients You’ll Need
Let’s talk about just how beautifully simple the ingredients for Raspberry Thumbprint Cookies are. Each one is a kitchen staple that pulls its weight in flavor, texture, or color, making these charming cookies both easy to assemble and absolutely delicious.
- Unsalted butter (1 cup, softened): The heart of the cookie, giving it its signature tender crumb and irresistible buttery flavor.
- Granulated sugar (⅔ cup): Lends just enough sweetness while helping the cookies brown on top.
- Vanilla extract (1 tsp): Brings a warm, aromatic note that elevates the flavors of the dough.
- All-purpose flour (2 cups): The structure here is key for those crisp edges and soft centers.
- Salt (½ tsp): Balances the sweetness and brightens all the flavors; don’t skip it!
- Raspberry jam or preserves (½ cup): Provides that chewy, tart-sweet contrast in every bite; use a seedless variety for ultimate smoothness.
- Optional powdered sugar for dusting: Adds a beautiful snowy finish that makes each cookie sparkle (and hides any little cracks!).
How to Make Raspberry Thumbprint Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). While the oven is warming, line a baking sheet with parchment paper. This step ensures the Raspberry Thumbprint Cookies won’t stick and clean-up is a breeze. If you don’t have parchment, a silicone baking mat is a wonderful alternative.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine your softened butter and granulated sugar. Using a hand mixer or stand mixer, beat them together until the mixture is light, fluffy, and almost cloud-like. This helps create the delicate, tender crumb that makes Raspberry Thumbprint Cookies so addictive!
Step 3: Add Vanilla
Mix in the vanilla extract until fully incorporated. It’s a small step, but that splash of vanilla is what gives these cookies their cozy, comforting aroma—a must for any home-baked treat.
Step 4: Incorporate Dry Ingredients
Gradually add the flour and salt to the butter mixture. Mix on low speed or with a flexible spatula just until the dough comes together and no dry spots remain. Overmixing can make cookies tough, so stop as soon as your dough is smooth and soft.
Step 5: Shape and Indent the Cookies
Scoop out one-tablespoon portions of dough and roll them into smooth balls using your hands. Arrange the dough balls on your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Now for the fun part: gently press your thumb (or the back of a small spoon) into the center of each ball to create a little well for the jam.
Step 6: Fill with Raspberry Jam
Spoon about half a teaspoon of raspberry jam into each indentation. Be careful not to overfill or the jam may bubble over as the cookies bake. The bright ruby color is so inviting and promises a burst of berry flavor in every bite.
Step 7: Bake and Cool
Bake the cookies for 12–14 minutes, or until the edges just barely start to turn a light golden color. Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. If you’d like, dust them with powdered sugar once they’re cooled for a beautiful finishing touch.
How to Serve Raspberry Thumbprint Cookies
Garnishes
Once your Raspberry Thumbprint Cookies have cooled, a light dusting of powdered sugar is all you need for a classic touch of elegance. For an extra-special look, try sprinkling on a few freeze-dried raspberry crumbles or a whisper of lemon zest to amp up the color and aroma—the jam’s vivid color will really pop!
Side Dishes
These cookies shine alongside a cup of hot tea, coffee, or even a glass of cold milk. For a dessert platter, pair Raspberry Thumbprint Cookies with an assortment of shortbreads, biscotti, or a zesty fruit salad. Their bright flavor and cheerful appearance always stand out among richer, chocolatey choices.
Creative Ways to Present
If you’re gifting or entertaining, stack the Raspberry Thumbprint Cookies in a rustic mason jar tied with a ribbon, or arrange them on a vintage china plate for high tea vibes. For parties, offer a trio of thumbprints with different jams—raspberry, apricot, and blackberry—for a colorful, customizable treat platter.
Make Ahead and Storage
Storing Leftovers
Store leftover Raspberry Thumbprint Cookies in an airtight container at room temperature for up to five days. Layer parchment or wax paper between cookie layers to keep the jam centers from sticking to each other. Their texture stays perfect for a few days, making them great for gifting or preparing ahead.
Freezing
You can freeze Raspberry Thumbprint Cookies, either before or after baking! Freeze shaped, unbaked dough balls (without jam) in a single layer, then transfer to a freezer bag; when ready to bake, add the jam and bake from frozen, just adding a couple extra minutes to the baking time. Baked cookies also freeze well—wrap tightly and freeze for up to two months.
Reheating
If you prefer your cookies slightly warm, you can let frozen cookies thaw at room temperature, then heat them in a 300°F (150°C) oven for 3 to 4 minutes. This freshens them up and revives that newly-baked aroma. Just be gentle since the centers can get a little soft!
FAQs
Can I use a different type Dessert
Absolutely! While raspberry is classic, feel free to use your favorite fruit preserves like apricot, strawberry, or blackberry. Each brings its own delightful twist, and you can even mix things up for a colorful assortment.
How do I keep my thumbprints from cracking?
Cracking is often caused by dough that’s too cold or dry. Make sure your butter is softened and the dough is mixed until just combined. Rolling the dough balls between your palms to warm them up a bit before pressing the centers also helps prevent cracks.
Can I make Raspberry Thumbprint Cookies gluten-free?
Yes! Substitute an equal amount of your favorite 1-to-1 gluten-free flour blend. The texture will be a little different—slightly more delicate—but the cookies still bake up beautifully and taste fantastic.
Is it possible to freeze the cookie dough ahead of time?
Definitely. Shape the dough balls, lay them on a tray, and freeze until solid, then store in a freezer bag. When ready to bake, just add the jam and pop them in the oven—no need to thaw first. Perfect for holiday batch baking!
Why do my cookies sometimes spread too much?
If your cookies spread into flat rounds, the butter may have been too soft or the dough too warm. Chill the dough for 20–30 minutes before shaping and baking if your kitchen is warm, and always make sure to space the cookies far enough apart on the baking sheet.
Final Thoughts
If you’re on the hunt for a bakery-worthy treat that’s simple to make yet deeply satisfying, Raspberry Thumbprint Cookies are about to become a go-to in your cookie repertoire. Their buttery crumb and jewel-bright centers have stolen my heart time and again, and I can’t wait for you to taste them warm from your own oven. Give these a try—you’ll see just how quickly they disappear!
Print
Raspberry Thumbprint Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these buttery Raspberry Thumbprint Cookies. A classic treat perfect for any occasion, these cookies are a delightful blend of sweet raspberry jam nestled in a tender, crumbly cookie base, finished with a dusting of powdered sugar.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp salt
Filling:
- 1/2 cup raspberry jam or preserves
- Optional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
- Combine Dry Ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Form Dough Balls: Scoop 1-tablespoon portions of dough and roll into balls. Place on the prepared baking sheet.
- Add Filling: Use your thumb or the back of a spoon to make an indent in the center of each cookie. Fill each indentation with about ½ teaspoon of raspberry jam.
- Bake: Bake for 12–14 minutes until edges are beginning to turn golden.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
- For added flavor, stir a pinch of almond extract into the dough.
- You can swap raspberry jam with any favorite fruit preserve like apricot or strawberry.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
