why make this recipe
Raspberry Thumbprint Cookies are a simple, timeless cookie that balance buttery shortbread with bright raspberry jam. They’re perfect for holiday cookie trays, afternoon tea, or a quick bake when you want something comforting and pretty. If you enjoy creative cookie mashups, you might also like the playful twist of cheesecake-stuffed chocolate chip cookies, which similarly combine rich textures and playful presentation.
how to make Raspberry Thumbprint Cookies
This recipe is straightforward and beginner-friendly: cream butter and sugar, add vanilla, fold in flour and salt, shape into balls, press indentations, fill with jam, and bake. Small hands or kids can help roll and press the dough — making it a fun family activity. For tips on getting perfectly soft centers and consistent cookie sizes, you can compare techniques used in Nana’s Cookies and adapt as needed.
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
- Granulated sugar for rolling
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add in the flour and salt, mixing until just combined.
- Roll the dough into small balls, then roll each ball in granulated sugar.
- Place the balls on the prepared baking sheet, leaving space between each one.
- Use your thumb to create an indentation in the center of each ball.
- Fill each indentation with a small spoonful of raspberry jam.
- Bake for 12-15 minutes or until the edges begin to turn golden.
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
introduction
These Raspberry Thumbprint Cookies yield a tender, melt-in-your-mouth shortbread with a jewel-like jam center. The dough is forgiving — do not overwork it — and the granulated sugar coating gives a delicate sparkle and slight crunch. Use a high-quality raspberry jam for the best flavor; seeded jam adds texture whereas seedless gives a smoother bite.
how to serve Raspberry Thumbprint Cookies
Serve at room temperature on a cookie platter, alongside tea or coffee. They’re lovely stacked in clear tins for gifting, or arranged on a dessert table. For a festive touch, dust lightly with powdered sugar just before serving or arrange with fresh raspberries.
how to store Raspberry Thumbprint Cookies
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. If you need longer storage, freeze unfilled dough balls for up to 3 months, then press and fill with jam after thawing and before baking. Baked cookies can be frozen for up to 2 months; thaw at room temperature.
tips to make Raspberry Thumbprint Cookies
- Use room-temperature butter so the dough creams smoothly and evenly.
- Chill the dough 10–15 minutes if it feels too soft to shape.
- Keep indentation depth consistent so each cookie holds the same amount of jam and bakes evenly.
- Don’t overfill with jam — a teaspoon is usually enough — to avoid overflow while baking.
- Rotate the baking sheet halfway through the bake for even browning.
variation (if any)
- Swap raspberry jam for apricot, strawberry, or lemon curd for different flavors.
- Add a pinch of almond extract (about 1/4 teaspoon) with the vanilla for a nuttier profile.
- For a nutty thumbprint, roll the sugared dough balls in finely chopped toasted nuts before baking.
FAQ
Q: Can I make these cookies gluten-free?
A: Yes — substitute a 1:1 gluten-free all-purpose flour blend and check texture; you may need a touch more flour if dough is too sticky.
Q: How do I prevent the jam from spreading?
A: Use slightly thicker jam or reduce the amount placed in each indentation. Chilling the dough briefly before baking also helps.
Q: Can I use frozen raspberries instead of jam?
A: Fresh or frozen raspberries will release more moisture; cook them down to a thicker jam-like consistency before filling, or the cookies may become soggy.
Conclusion
For a classic thumbprint base and ideas on variations, the Raspberry Thumbprint Cookies Recipe is a helpful reference with a slightly different spin. If you want additional tutorials and step-by-step visuals, check out this Thumbprint Cookies – Sugar Spun Run guide for techniques and presentation tips.
Raspberry Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add in the flour and salt, mixing until just combined.
- Roll the dough into small balls, then roll each ball in granulated sugar.
- Place the balls on the prepared baking sheet, leaving space between each one.
- Use your thumb to create an indentation in the center of each ball.
- Fill each indentation with a small spoonful of raspberry jam.
- Bake for 12-15 minutes or until the edges begin to turn golden.
- Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
