If you’re searching for a treat that’s just as lovely to look at as it is to eat, Raspberry Thumbprint Cookies are a winning choice. Buttery, melt-in-your-mouth and crowned with a jewel-like pool of raspberry jam, these cookies have charmed cookie plates for generations. They come together quickly, yet their combination of buttery softness, sweet-tart jam and that snowy dusting of powdered sugar makes them feel oh-so-special. Whether you serve them for holiday gatherings or weekday tea, Raspberry Thumbprint Cookies are always cause for a cheerful moment.
Ingredients You’ll Need
For Raspberry Thumbprint Cookies, each ingredient plays a key role in creating cookies that are golden, tender and truly irresistible. The ingredient list is refreshingly simple, but every addition brings something essential to the flavor, color or texture of your little treats.
- Unsalted butter: The backbone of that melt-in-your-mouth richness; use butter at room temperature for easy creaming.
- Granulated sugar: Brings sweetness and helps the cookies hold their shape without becoming overly crisp.
- Vanilla extract: Adds warmth and rounds out the flavor notes in every bite.
- Almond extract: Lends an irresistible, nutty aroma that perfectly complements raspberry jam.
- All-purpose flour: Creates the cookie’s soft structure, while also giving it a tender crumb.
- Salt: Just a pinch brightens the flavors and balances the sweetness.
- Raspberry jam: The bright, tangy centerpiece; use a jam that’s thick enough not to run during baking.
- Powdered sugar (optional): For a pretty, snowy dusting that adds a whisper of sweetness at the end.
How to Make Raspberry Thumbprint Cookies
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure your Raspberry Thumbprint Cookies bake evenly and come off effortlessly—no sticking or crumbling allowed!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns pale, fluffy, and irresistible. This step is key to that signature tender texture, so don’t rush—let that mixer work its magic for 2-3 minutes.
Step 3: Add Flavorings
Next, beat in the vanilla extract and almond extract. These two flavorings work together to give your cookies that extra-special bakery aroma and richness—tiny additions with a big payoff in taste.
Step 4: Mix the Dry Ingredients
Gradually mix in the all-purpose flour and salt. Switch to a spatula or a gentle mixer setting to avoid overworking the dough. When just combined and a soft, cohesive dough forms, you’re ready for the fun part!
Step 5: Shape the Cookies
Roll the dough into 1-inch balls with your hands, placing each on the prepared baking sheet about 2 inches apart. Reserve a little extra space for the magic to happen as they bake and spread slightly.
Step 6: Make Indentations and Fill with Jam
Use your thumb or the back of a small spoon to make an indentation in the center of each dough ball. Don’t press all the way through—just enough to form a cozy nest for the next step. Carefully spoon about 1/2 teaspoon of raspberry jam into each indentation, resisting the urge to overfill (a little goes a long way in these gems).
Step 7: Bake and Cool
Bake in your preheated oven for 12–15 minutes, or until the edges are a gentle golden hue. Let the Raspberry Thumbprint Cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, finish with a gentle snowfall of powdered sugar for irresistible charm.
How to Serve Raspberry Thumbprint Cookies
Garnishes
A light dusting of powdered sugar is the classic finish for Raspberry Thumbprint Cookies. It makes each cookie look softly elegant and gives a whisper of extra sweetness—perfect for making them sparkle on a holiday table or tea tray.
Side Dishes
These cookies are delightful snuggled up beside a cup of tea, hot cocoa, or coffee. For a dessert spread, serve them with a bowl of fresh berries or a trio of other cookies, like buttery shortbread and a chocolate variety, for a colorful and whimsical cookie platter.
Creative Ways to Present
Create a Raspberry Thumbprint Cookie tower as a centerpiece, or wrap stacks of cookies in clear cellophane tied with a bright ribbon for festive gifting. For special occasions, set each cookie in a decorative cupcake liner and arrange them on a tiered stand—they’ll look like tiny edible jewels at your party.
Make Ahead and Storage
Storing Leftovers
Once the Raspberry Thumbprint Cookies are fully cooled, you can store them in an airtight container at room temperature for up to a week. Separate layers with parchment paper to keep the jam centers from sticking to one another. They’ll retain their softness and lovely flavor, ready when you need a sweet pick-me-up.
Freezing
The great news is these cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag with sheets of parchment in between. They’ll keep for up to two months—just let them come to room temperature before serving for best flavor and texture.
Reheating
Raspberry Thumbprint Cookies don’t require reheating, but if you’d like to enjoy them a little warm, pop a few (thawed if frozen) on a baking sheet and place them in a 275°F (135°C) oven for about 5 minutes. This revives some of that just-baked coziness without compromising the jam center.
FAQs
Can I use different jams or preserves in this recipe?
Absolutely! While raspberry jam is the classic, these cookies work beautifully with apricot, strawberry, blackberry or even a soft lemon curd. Feel free to mix and match for a vibrant, colorful cookie spread.
Why did my cookies spread too much during baking?
Cookies may spread if the dough is too warm. Try chilling your shaped dough balls for about 20 minutes before making indentations and filling if your kitchen is especially warm. Also, measuring the flour accurately helps keep the dough firm.
Are Raspberry Thumbprint Cookies gluten-free?
The standard recipe uses all-purpose flour, which contains gluten, but you can experiment with a 1-for-1 gluten-free baking flour. Just know that the texture may be a bit different—still delicious!
How can I make the dough ahead of time?
You can prepare the dough, shape into balls, and freeze them unbaked. When ready to bake, let the balls sit out for about 10 minutes, make your thumbprint, fill with jam and bake as directed—no need to thaw fully.
What’s the best way to prevent the jam from leaking out?
Choosing a thicker jam helps prevent leaks, and avoiding overfilling the indentations makes a big difference. If the jam is especially loose, you can stir it in a saucepan for a minute or two to thicken before filling the cookies.
Final Thoughts
If your baking repertoire is missing that one special, crowd-pleasing cookie, be sure to give Raspberry Thumbprint Cookies a try. They’re easy enough to whip up any day, yet pretty enough for your fanciest dessert table. I promise, they’ll become those cookies everyone asks you to make again and again.
Print
Raspberry Thumbprint Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and buttery Raspberry Thumbprint Cookies are a classic treat, perfect for any occasion. These cookies are easy to make and have a sweet raspberry jam filling that pairs beautifully with the almond-flavored dough.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat the 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 granulated sugar until light and fluffy. Beat in the vanilla and almond extracts.
- Mix Dry Ingredients: Gradually mix in the flour and salt until a soft dough forms.
- Shape the Dough: Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Create an indentation in the center of each cookie.
- Add Raspberry Jam: Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden. Cool on the baking sheet before transferring to a wire rack.
- Dust with Sugar: Dust with powdered sugar before serving if desired.
Notes
- Try using other jams like apricot or strawberry for variety.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
