Name: Raspberry Thumbprint Cookies Recipe
Prep time: 40 min
Cook time: 16 min
Total time: 1 h 56 min
Cuisine: American
Ingredients: 1 cup butter softened; 3/4 cup sugar divided; 1 egg; 1 teaspoon vanilla extract; 2 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup seedless raspberry jam; 1/2 cup confectioners’ sugar; 1/2 teaspoon vanilla extract; 1 1/2 teaspoons water

Jump to Recipe· 4.4 from 34 reviews

If you’re on the hunt for a cookie that’s both charmingly classic and absolutely delicious, you’ve got to try this Raspberry Thumbprint Cookies Recipe. These little gems are buttery, perfectly sweet, and boast a lovely dollop of raspberry jam that makes each bite sing. I remember the first time I baked them — the kitchen filled with this cozy, sweet aroma, and within minutes, my family was pestering for “just one more.” Stick around, and I’ll walk you through how to nail this recipe every time — promise, it’s easier than it looks, and the results are fan-freaking-tastic!

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Why This Recipe Works

Balanced Sweetness: Just the right amount of sugar brings out the butter’s richness without overpowering the raspberry jam.
Perfect Texture: These cookies come out with a lovely crunch around the edges but remain tender inside — something my family truly appreciates.
Simple Yet Elegant: The thumbprint indentation filled with raspberry jam makes these cookies look fancy but are incredibly easy to make.
Versatility: You can tweak the jam flavor or swap out the glaze for a dusting of powdered sugar, making it perfect for any occasion.

Raspberry Thumbprint Cookies, raspberry thumbprint cookies recipe, homemade raspberry jam cookies, buttery thumbprint cookies, easy raspberry cookies - The image shows round cookies with a thumbprint center filled with dark red jam, placed on a black cooling rack over a white marbled surface. Each cookie has a pale yellow dough base with a smooth texture. White icing is being drizzled in thin stripes over the cookies by a metal whisk held by a woman's hand from the right side of the image. The jam in the cookie centers has a glossy surface, creating a shiny contrast with the soft, matte cookie dough. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Understanding your ingredients is key to mastering this Raspberry Thumbprint Cookies Recipe. Each one plays a specific role, from the rich butter that gives the cookies their moist tenderness to the baking powder that provides a gentle rise. Here are a few tips to keep in mind when shopping!

Butter: Use softened unsalted butter for the best control over salt levels and to ensure a creamy dough.
Granulated Sugar: Dividing the sugar helps balance sweetness — some folded into the dough, some for rolling for extra sparkle and crunch.
Egg: Adds moisture and helps bind the dough for easy shaping.
Vanilla Extract: A small splash adds a warm, inviting flavor that pairs beautifully with raspberry.
Flour: All-purpose flour works great here to provide structure without overwhelming tenderness.
Baking Powder: This little leavener gives the cookies a subtle lift — skipping it makes the cookies denser.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Seedless Raspberry Jam: The star of the show — seedless makes for a smoother, prettier jam filling that melts beautifully.
Confectioners’ Sugar: Combined with vanilla and water for the perfect icing glaze to drizzle on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Raspberry Thumbprint Cookies Recipe is how easy it is to personalize. I often switch up the jam depending on the season or what’s in the pantry, and sometimes opt for a vegan butter alternative to keep things dairy-free. Your cookie, your rules!

Jam Variations: I’ve swapped raspberry for apricot or strawberry jam — both taste divine but give a slightly different sweetness level and color pop. My family loved the apricot twist last summer.
Gluten-Free: I once used a 1:1 gluten-free flour blend, and while the texture was a touch different, the cookies still turned out beautifully.
No-Bake Jam Option: Sometimes I skip melting the jam and spoon it directly into the indentations before baking for a chewier jam center.
Nutty Additions: Incorporate finely chopped nuts into the dough or sprinkle crushed pistachios on top of the jam for a bit of crunch and color contrast.

Step-by-Step: How I Make Raspberry Thumbprint Cookies Recipe

Step 1: Whip Up the Dough Until Silky Smooth

Start by mixing the dry ingredients — flour, baking powder, and salt — in a medium bowl. In a larger bowl, cream together the softened butter, half of the sugar (that’s 1/2 cup), and vanilla extract for about 2 to 3 minutes until fluffy and pale. This step is crucial because well-creamed butter and sugar help create that soft crumb and give the cookies structure. Then add the egg and beat it well, making sure it’s fully incorporated. Gradually add the dry ingredients to the wet mixture — this part is where patience pays off. Mix just until combined; overmixing can make the cookies tough. Pop the dough in the fridge to chill for one hour — it’s tempting to skip this, but trust me, it makes rolling the dough into perfect balls a breeze!

Step 2: Shape, Sugar, and Make Those Famous Thumbprints

Preheat your oven to 350°F and line your baking sheets with parchment paper or silicone mats. Roll the dough into 1-inch balls, then roll each ball in the remaining 1/4 cup granulated sugar — this creates a subtle crunch and an attractive sparkle on the cookies. Place them about 2 inches apart so they have room to spread. Using your thumb, the rounded end of a measuring spoon, or the handle of a wooden spoon, gently press an indentation in the center of every ball. Make sure you don’t press too hard, or the dough could crack around the edges during baking. These indentations are what give thumbprint cookies their charm and hold all that delicious jam.

Step 3: Bake and Add That Gorgeous Raspberry Jam

Bake your cookies for 13 to 16 minutes — look for slightly browned edges, but be careful not to overbake. Once out of the oven, transfer them to a wire rack to cool just a bit before loading up the centers. Warm your seedless raspberry jam in the microwave for about 20 seconds to get it nice and spreadable (I like melted jam — it’s easier to drizzle and makes stacking cookies a dream). Spoon the jam into each thumbprint well, filling them generously, but not so much that it overflows. Let the cookies cool completely before moving on to the icing step.

Step 4: Whisk Up a Simple Icing Drizzle

For the glaze, mix the confectioners’ sugar, vanilla extract, and water until smooth — the icing should be thick enough to hold shape but still pourable. Drizzle it over the jam-filled cookies in a pretty pattern. This icing adds a touch of elegance and sweetness, but if you want to keep things simpler, a dusting of powdered sugar works just as well. Heads up: the white icing tends to tint slightly pink over time because of the jam — totally normal and adds to its homemade charm!

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Tips from My Kitchen

Softened Butter is Key: I always let butter sit at room temperature for an hour before creaming — it blends way smoother and gives the best texture.
Don’t Skip Chilling: I tried skipping the chill once, and the dough was nearly impossible to roll without cracking.
Sugar Coating: Rolling dough balls in sugar feels like a small extra step, but it really makes the cookies sparkle and adds just the right crunch.
Melt Jam for Easier Filling: Heating the jam makes it spread effortlessly and keeps the cookies from getting too messy during stacking or storing.

How to Serve Raspberry Thumbprint Cookies Recipe

Raspberry Thumbprint Cookies Recipe - Serving Suggestion

Garnishes

When serving these cookies, I like to add a few fresh raspberries on the side or scatter some edible flowers on the platter for a special touch. Sometimes a light dusting of powdered sugar just before serving adds that little snowy sparkle that makes them feel extra festive.

Side Dishes

These Raspberry Thumbprint Cookies pair wonderfully with a cup of Earl Grey tea or a rich hot chocolate. For brunch gatherings, I often set them alongside fruit salads or a creamy yogurt parfait — the cookies provide a sweet, buttery contrast that guests love.

Creative Ways to Present

For holiday parties, I arrange these cookies in a circular pattern on a white platter with sprigs of fresh mint or rosemary for a pop of green. Another fun idea is to use mini cupcake liners and place each cookie inside for a neat, giftable look. I’ve even packed batches in pretty tins with parchment layers — they make perfect homemade gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover Raspberry Thumbprint Cookies in an airtight container with parchment paper between the layers to keep them from sticking. Keeping them at room temperature is best — they stay fresh and maintain that perfect crunchy edge with tender centers for about 3-4 days.

Freezing

If I’m making a big batch, I freeze the baked cookies (without icing) in a single layer on a baking sheet, then transfer them to a freezer bag. They freeze beautifully for up to 3 months. When ready to enjoy, I thaw at room temperature and add icing just before serving for fresh flavor and appearance.

Reheating

To bring some freshness back, I pop cookies in a 300°F oven for 5 minutes — it crisps up the edges like fresh-baked. Avoid microwaving if you want to preserve that crisp texture, as it can turn them soft.

FAQs

Can I use homemade raspberry jam for this recipe?

Absolutely! Homemade raspberry jam works wonderfully and will give your cookies a fresh, intense raspberry flavor. Just make sure it’s on the thicker side or reduced a bit so it doesn’t run too much when melted.
What’s the best way to make the thumbprint indentation?

I find using my thumb is easiest, but if you want consistent sizes, the rounded end of a measuring spoon or a wooden spoon handle work great. Just press gently to avoid cracking the dough around the edges.
Can I make the dough ahead of time?

Yes! You can prepare the dough and keep it wrapped tightly in the fridge for up to 24 hours before rolling and baking. This actually helps to develop flavors even more.
What if I don’t want to use the glaze?

No problem! These cookies taste fantastic even without the glaze. I sometimes just dust them lightly with powdered sugar or leave them plain to highlight the buttery dough and raspberry jam.
How can I prevent the cookies from spreading too much in the oven?

Chilling the dough for the full hour is your best friend here. Also, avoid pressing the thumbprint too deep as this can cause spreading and cracking. Lastly, use room-temperature baking sheets and keep your oven temperature steady at 350°F.

Final Thoughts

This Raspberry Thumbprint Cookies Recipe holds a special place in my baking rotation because it blends simple ingredients with a little extra love to make something truly memorable. I hope you’ll give it a whirl and experience that same joy when you bite into a cookie bursting with sweet raspberry and buttery goodness. Whether it’s for a holiday, a casual treat, or a gift, these cookies always deliver smiles — and maybe a few happy chocolate-crumb-fingered kids asking for seconds!