These Easy Raspberry Thumbprint Cookies are buttery, sweet, and absolutely melt-in-your-mouth delicious. Whether you’re baking for the holidays, a bake sale, or a simple weekend treat, these classic cookies are a must-have in your recipe box. With their signature raspberry jam centers and tender shortbread base, they strike the perfect balance between elegance and ease — even if you’re new to baking.
In this guide, you’ll learn exactly how to make foolproof thumbprint cookies, plus tips for getting that perfect “crisp edge and soft center” every time.
If you love ultra-buttery bases, try our buttery shortbread cookies next—simple ingredients, melt-in-your-mouth texture, and the perfect companion to these raspberry thumbprints.
Table of Contents
❤️ Why You’ll Love This Recipe
If you’ve ever been intimidated by cookie recipes that require chilling, rolling, or multiple steps — this one’s for you.
- Beginner-friendly: No fancy tools or pastry skills needed.
- Buttery & tender: Classic shortbread texture that pairs perfectly with tart raspberry jam.
- Quick prep: From bowl to oven in under 15 minutes.
- Customizable: Try with any jam you love — raspberry, strawberry, or apricot!
- Freezer-friendly: Great for make-ahead holiday baking.
These raspberry thumbprint cookies with jam are the kind that never last long on the cookie tray. Every bite delivers that nostalgic homemade goodness.
Easy Raspberry Thumbprint Cookies
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1/4 teaspoon fine salt
- 1/2 cup (160 g) seedless raspberry jam
- powdered sugar, for dusting (optional)
Equipment
- Mixing bowl Medium to large.
- Hand mixer or stand mixer Whisk attachment or beaters.
- Measuring cups and spoons Spoon and level flour.
- Baking sheets Two standard sheets recommended.
- Parchment paper or silicone mats Prevents sticking and spreading.
- 1 Tbsp cookie scoop For even sizing (optional).
- Cooling rack Helps set texture.
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
- Beat in the vanilla. Add flour and salt; mix on low just until a soft dough forms. If dough seems sticky, chill 10–15 minutes.
- Scoop 1 Tbsp portions (about 20 g), roll into balls, and arrange 2 inches apart. Press a small well in the center with your thumb or the back of a 1/2-teaspoon measure.
- Fill each well with about 1/2 teaspoon raspberry jam. Do not overfill.
- Bake for 13–15 minutes until edges are just turning golden. Rotate pans halfway through for even baking.
- Cool on the sheet 5 minutes, then transfer to a rack to cool completely. Dust with powdered sugar if desired.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!🧈 Ingredients You’ll Need
You only need a handful of pantry staples for this classic thumbprint cookies recipe — and you probably already have most of them.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (2 sticks), softened | Room temperature for easy creaming |
| Granulated sugar | ⅔ cup | Balances the buttery richness |
| Vanilla extract | 1 tsp | Adds warmth and depth |
| All-purpose flour | 2 cups | Spoon and level for accuracy |
| Salt | ¼ tsp | Enhances flavor |
| Raspberry jam | ½ cup | Seedless jam gives a smooth finish |
| (Optional) Powdered sugar | for dusting | For a festive touch after baking |
📝 Pro Tip: You can substitute raspberry jam with apricot, strawberry, or even lemon curd for a different twist.
👩🍳 Step-by-Step Instructions
These easy raspberry thumbprint cookies come together in just a few simple steps:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy — about 2–3 minutes using a hand mixer or stand mixer. This step gives the cookies their tender texture.
Step 3: Add Vanilla and Dry Ingredients
Mix in vanilla extract, then slowly add the flour and salt. Beat until combined and the dough forms a soft, smooth ball.
If the dough feels too sticky, chill it in the fridge for 10–15 minutes.
Step 4: Shape the Cookies
Scoop 1 tablespoon of dough and roll it into a ball. Place the balls on the baking sheet about 2 inches apart.
Use your thumb or the back of a small spoon to gently press a small well in the center of each cookie. Don’t press too hard — just enough to make a small indentation.
Step 5: Fill with Jam
Spoon about ½ teaspoon of raspberry jam into each indentation. Avoid overfilling, as the jam will spread during baking.
Step 6: Bake
Bake for 13–15 minutes, or until the edges are just turning golden brown. Keep an eye on them — you want them soft but not crumbly.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Dust with powdered sugar if desired — and enjoy the buttery, jammy goodness!
🔍 Expert Baking Tips
Want to take your shortbread thumbprint cookies to the next level? Here are some tried-and-true tricks:
- Soft butter = perfect texture. Don’t microwave it; let it soften naturally.
- Chill the dough if it’s too warm — it helps the cookies hold their shape.
- Avoid overmixing. Once the flour is added, stop mixing as soon as the dough comes together.
- Use high-quality jam. The flavor of the filling makes a big difference.
- Refill after baking (optional). If the jam sinks during baking, add a tiny bit more while they’re still warm.
🍓 Flavor Variations
These cookies are endlessly adaptable. Try these creative versions:
- Almond Raspberry Thumbprints: Add ½ teaspoon almond extract to the dough and sprinkle sliced almonds on top.
- Lemon Raspberry Thumbprints: Add 1 teaspoon lemon zest to the dough for a bright, tangy twist.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free blend.
- Chocolate Raspberry Thumbprints: Drizzle melted chocolate over cooled cookies for a bakery-style finish.
- In a hurry? Whip up these 4-ingredient cookies—minimal prep, maximum payoff, and great alongside jammy thumbprints for an easy dessert spread.
🧊 Storage and Freezing Tips
One of the best parts about these cookies? They store beautifully.
Room Temperature:
Store in an airtight container for up to 5 days.
Refrigerate:
Keep them fresh in the fridge for up to 10 days.
Freeze:
You can freeze both baked cookies and unbaked dough balls.
- Freeze baked cookies (single layer) for up to 2 months.
- Thaw overnight and dust with sugar before serving.
❓ FAQs About Raspberry Thumbprint Cookies
1. Why did my thumbprint cookies crack?
A little cracking is normal, but too much usually means the dough was too dry. Make sure your butter is soft and don’t overbake.
2. Can I use jelly instead of jam?
Yes — but jam gives better texture. Jelly can melt and spread too thin, while jam holds up beautifully in the oven.
3. Do I need to chill the dough?
Not always! If your dough feels soft or sticky, chill it for 10–15 minutes to help maintain the cookie’s shape.
4. How do I keep the jam from leaking out?
Don’t overfill the indentations. Use about ½ teaspoon per cookie and press gently to create a deep, even well.
5. Can I make these cookies ahead of time?
Absolutely. These cookies are perfect for make-ahead holiday baking — freeze them up to 2 months in advance.
6. What other fillings work well?
Try strawberry, apricot, blueberry jam, lemon curd, or even Nutella for a fun twist.
🍪 Conclusion
If you’re looking for a simple, foolproof cookie recipe that’s both pretty and delicious, these Easy Raspberry Thumbprint Cookies are it. With buttery shortbread, a pop of fruity jam, and a perfect crumbly texture, they’re guaranteed to become a household favorite.
Whether you’re baking for a holiday cookie swap or just craving something sweet, this recipe delivers every time — even for beginners.
Round out your cookie tray with our soft sugar cookies—pillowy centers, lightly crisp edges, and total crowd-pleasers.