These delicious raspberry thumbprint cookies are easy to make and are a classic favorite, buttery, shortbread cookie, filled with raspberry jam, that melts in your mouth. A quick dusting of powdered sugar complements the sweetness of the jam and the base of the cookie. These cookies are perfect for parties, potlucks, family gatherings, or a midday snack.
I love cookies of all kinds. From chocolate chips to brookies, brownies, and bars, I just love any kind of sweet treat you can eat with your hands. When spring rolls around, I switch gears from chocolate chip cookies, snickerdoodles, and the like to more fruity recipes. One of my favorite fruity cookie recipes to make is these raspberry thumbprint cookies. The rich, buttery cookie dough is the perfect complement to the bright, sweet, and tangy raspberry filling. It’s a delicious cookie with all the flavors of spring, and it’s so easy to make!
Raspberry Thumbprint Cookies
These delicious cookies start with a simple shortbread cookie dough that bakes up buttery, golden brown, and delicious. I make the cookies, press a divot in the center, and fill them with raspberry jam. Then, I chill them to control their spread and bake them until they’re golden and crumbly, like any good shortbread cookie should be. It’s an easy recipe, and when I’m all done, I have a plateful of buttery, fruity cookies that everyone always loves.
Why You’ll Love This Raspberry Thumbprint Cookie Recipe
- These cookies are made with a buttery, shortbread cookie dough with raspberry jam, providing a sweet and tart flavor combination in every bite.
- They are easy to make and use minimal ingredients, so they are great for parties, potlucks, and cookie exchange get-togethers.
- They’re perfect for sharing with others and are great served with coffee and tea.
Raspberry Thumbprint Cookies Ingredients
You’ll only need a few simple baking basics to make these cookies. You’ll find most, if not all of them, in your kitchen right now, and anything you don’t have is just a quick trip to the grocery store away.
- 1 cup butter, COLD, diced small or grated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup raspberry jam
- Powdered sugar
How to Make Raspberry Thumbprint Cookies
Making these cookies is very easy to do. It only takes a few simple, straightforward steps, and the most time-intensive part of the recipe is waiting for the dough to chill before baking it!
Step 1: Make the Shortbread Dough
Beat the butter, sugar, and vanilla in a large mixing bowl with a hand mixer until well combined. Then, add the flour and salt and mix until it becomes a sand-like texture. finally, add the egg and egg yolk and mix until well combined.
Step 2: Make the Cookies
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Then, make an indent in the middle of each dough ball with your finger or the back of a ½ teaspoon measuring spoon. Fill the divots with jam.
Step 3: Chill
Chill the dough in the refrigerator for 2 to 4 hours or in the freezer for 1 hour.
Step 4: Bake
Preheat the oven to 350 degrees. Then, bake the cold cookies for 15 to 18 minutes or until the edges are slightly golden.
Step 5: Cool
Transfer the baked cookies to a wire rack to cool. Dust with powdered sugar and enjoy!
Recipe Tips
- Refrigerate the diced dough until right before you’re ready to mix it with the other ingredients so it stays as cold as possible.
- Be sure to chill the dough before baking. This controls the spread, preventing cookies that are too thin.
- A hand mixer is the best way to mix this thick shortbread dough.
Variations
- Use your favorite jam to change the flavor of these cookies.
- Sprinkle the cookies with sanding sugar before baking for a fun look.
- Leave out the jam and simply make delicious shortbread cookies.
What to Serve with Raspberry Thumbprint Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. They’re also delicious as part of a larger dessert spread with all your favorite sweet treats or serve alongside fresh fruit.
Recipe FAQ
These raspberry thumbprint cookies will last for up to a week.
It’s important to chill the cookies before baking them. Otherwise the cookies will spread too much, making overly thin cookies.
Fill the cookies before baking. The jam will thin and spread in the divot as it spreads while it bakes.
This dough is extremely buttery. If you don’t chill it, the cookies will spread far too much.
These cookies are very freezer-friendly and will last for up to 3 months when stored correctly.
How to Store Leftover Raspberry Thumbprint Cookies
Store these cookies at room temperature in an airtight container for up to a week. For longer storage, place the cookies in single layers separated by wax paper in an airtight, freezer-safe container and freeze for up to 3 months.
To defrost the cookies, simply leave them on the counter to warm up.
Try This Delicious Raspberry Thumbprint Cookie Recipe Today
These raspberry thumbprint cookies are rich and buttery, and they’re as easy to make as they are delicious. With all that rich flavor, they make the perfect weeknight dessert or addition to any party, and they’re so easy to make, you’ll be looking for reasons to whip up batches of them. Give these a try, and I know you’ll make them a permanent part of your recipe rotation.
More Delicious Cookie Recipes You’ll Enjoy
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Raspberry Thumbprint Cookies
Ingredients
- 1 cup butter, COLD, diced small or grated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup raspberry jam
- Powdered sugar, for topping
Instructions
- In a large mixing bowl, beat together butter, sugar, and vanilla using an electric hand mixer until well combined.
- Add flour and salt. Continue mixing until the mixture becomes sand-like.
- Now add in egg and egg yolk and mix until well combined.
- Roll dough into 1 inch balls and place on a parchment lined baking sheet.
- Using your finger, or the back of a ½ teaspoon measuring spoon, make an indent in the middle of each dough ball. Fill with jam.
- Place in the fridge for 2-4 hours, or in the freezer for 1 hour to chill.
- Preheat the oven to 350 degrees.
- Bake cold cookies in the preheated oven for 15-18 minutes or until the edges are slightly golden.
- Remove from the oven and let cookies cool on a wire rack.
- Once cooled, dust with powdered sugar.
Notes
- Refrigerate the diced dough until right before you’re ready to mix it with the other ingredients so it stays as cold as possible.
- Be sure to chill the dough before baking. This controls the spread, preventing cookies that are too thin.
- A hand mixer is the best way to mix this thick shortbread dough.
