These Raspberry Thumbprint Cookies are easy to make and perfect for your holiday cookie box. Made with shortbread dough and raspberry jam, these cookies are tender, buttery, and will melt in your mouth.
Looking for more cookies? Try my Molasses Cookies next!
About This Recipe
Raspberry Thumbprint Cookies are my favorite cookies of all time! When I was a kid, my sister used to make homemade Christmas cookie boxes, and she always included thumbprint cookies in them. They were the best. This year, my wife and I are making our own Christmas cookie boxes to share with friends and family, so I decided to post my thumbprint cookie recipe today.
The dough for thumbprint cookies is the same as shortbread. You'll need a lot of butter and no eggs ๐ And it's important to chill the dough for a few hours so that the cookies hold their shape when you bake them; otherwise, they will melt too much.
I'm filling the cookies with raspberry jam, but you can fill them with any type of jam or even chopped chocolate chips. I've also heard people filling them with pecan tart filling, which sounds really good!
Key Ingredients
The cookie dough is essentially the same as shortbread dough. You'll need butter, sugar, vanilla extract, almond extract, salt, and all-purpose flour. For the filling, I used raspberry jam, but as I said earlier, you can use any type of jam you want.
Instructions
STEP 1: In a large bowl, use a hand or stand mixer fitted with the paddle attachment to beat the butter on high speed until pale and creamy, about 1 minute.
STEP 2: Add the sugar, vanilla, and almond extract and mix on medium speed until combined. Add the flour and salt, then mix on low speed until a soft dough forms.
STEP 3: Line two large baking sheets with parchment paper. Roll the dough into 1-tablespoon balls and place on the baking sheet about 1 inch apart. Use your thumb to press an indentation into each ball. Cover with plastic wrap and refrigerate for at least 3 hours until firm.
STEP 4: When you're ready to bake, fill each thumbprint with about ยฝ teaspoon of jam (or until they are full).
STEP 5: Bake at 350ยฐF for 14-15 minutes until the edges are lightly brown. Let the cookies rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. I let mine cool for about 30 minutes.
STEP 6: Combine the glaze ingredients until smooth. Place in a piping bag or plastic bag with a hole cut in the corner. Pipe onto each cookie.
The cookies will stay good for 3 days at room temp or 6 days in the fridge. We made the cookies 1 day before delivering them to friends and family, and everyone loved them.
๐ Recipe
Raspberry Thumbprint Cookies
Ingredients
- 1 cup room temperature unsalted butter (8oz/227g)
- โ cup sugar (5.25oz/140g)
- 1 teaspoon vanilla extract
- ยฝ teaspoon almond extract
- ยผ teaspoon salt
- 2 ยผ cups all-purpose flour (9.5oz/270g)
- ยฝ cup raspberry jam
- 1 cup powdered sugar
- 1โ2 tablespoons milk
Instructions
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment to beat the butter on high speed until pale and creamy, about 1 minute. Add the sugar, vanilla, and almond extract, and mix on medium speed until combined. Add the flour and salt, then mix on low speed until a soft dough forms.
- Line two large baking sheets with parchment paper. Roll the dough into 1-tablespoon balls and place on the baking sheet about 1 inch apart. Use your thumb to press an indentation into each ball.
- Cover with plastic wrap and refrigerate for at least 3 hours until firm.
- When you're ready to bake, preheat your oven to 350ยฐF. Fill each thumbprint with about ยฝ teaspoon of jam.
- Bake until the edges are lightly browned, about 14-15 minutes. Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- Combine the powdered sugar and milk in a small bowl. Transfer to a piping bag or plastic bag with a hole cut in the corner. Pipe the filling in a zig-zag pattern onto each cookie. Allow 1 hour for the glaze to set. Enjoy!
- Cookies stay fresh for about 3 days at room temperature or up to 6 days in the fridge.
Deborah Bloxsom
These are my favorite cookies! Are these able to freeze?
Grump
Yes! I keep these frozen all the time
Benay
I am trying to decide between your whipped shortbread recipe, and this recipe. I want to add preserves in some cookies, and lemon frosting in others in the thumbprint. Which recipe is best for that plan?
Grump
I would go with the thumbprint cookies personally! Me and my wife actually just made this with lemon yuzu preserves instead of jam and it was fantastic
Courtney M
Can I make the dough ahead of time and keep in the fridge? If so how long can it stay ?
Grump
Yes, you can keep it in the fridge for up to 3 days
Betsy
A great recipe! I doubled the recipe and filled half with raspberry jam and the other half with apricot jam. Looking to make more and try different fillings. Thanks for sharing!
BARBARA KOMAR
Can I mix them and do thumb print on them and freeze until ready to fill and bake?
Grump
Yes that should work! Defrost them overnight in the fridge before baking