These Raspberry Thumbprint Cookies are little bites of buttery goodness with a luscious raspberry jam center. Soft, tender, and slightly crumbly, these cookies are perfect for holidays, tea time, or whenever you need a sweet treat. Plus, they’re incredibly easy to make with just a handful of ingredients!
Why You’ll Love This Recipe
- Simple & Delicious – Just a few ingredients create an irresistible cookie.
- Perfectly Buttery – The dough melts in your mouth, complementing the sweet-tart raspberry jam.
- Customizable – Swap the raspberry jam for your favorite fruit preserves or even chocolate!
- Great for Gifting – These cookies make a beautiful (and tasty) homemade gift.
Ingredients
- Butter – The key to a rich, tender cookie.
- Sugar – Adds just the right amount of sweetness.
- Vanilla Extract – Enhances the flavor with a warm aroma.
- Flour – Creates a soft and crumbly texture.
- Salt – Balances the sweetness and enhances the flavors.
- Raspberry Jam – The sweet and tangy filling that makes these cookies pop!
- Powdered Sugar (Optional) – A light dusting adds a bakery-style finish.
“Full ingredient list with measurements is below in the recipe card!”
How to Make Raspberry Thumbprint Cookies
Step 1: Make the Dough
Cream together the butter and sugar until light and fluffy. Add vanilla extract, then gradually mix in the flour and salt until a soft dough forms.
Step 2: Shape the Cookies
Roll the dough into small balls and place them on a lined baking sheet. Use your thumb (or a spoon) to press a small indentation in the center of each cookie.
Step 3: Add the Jam
Fill each indentation with a small amount of raspberry jam—just enough to fill the center without overflowing.
Step 4: Bake to Perfection
Bake the cookies at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden. Let them cool completely before enjoying!
Pro Tips for Making the Recipe
- Chill the Dough – If the dough is too soft, chill it for 30 minutes to prevent spreading.
- Use a Piping Bag – For precise jam placement, use a piping bag or zip-top bag with the corner cut off.
- Don’t Overfill – Too much jam can cause it to spill over while baking.
- Dust with Powdered Sugar – For an elegant finishing touch, lightly dust with powdered sugar after baking.
“For an indulgent breakfast or dessert, try using organic heavy cream in homemade pastries. It pairs especially well with warm, gooey treats—just like in our recipe for Cinnamon Rolls with Heavy Cream.”
How to Serve
These Raspberry Thumbprint Cookies are delicious on their own, but here are some fun ways to enjoy them:
- With Tea or Coffee – Perfect for a cozy afternoon treat.
- As a Dessert Platter – Pair them with other holiday cookies for a festive spread.
- Dipped in Chocolate – Drizzle or dip them in melted chocolate for extra indulgence!
Make Ahead and Storage
Storing Leftovers
Store cookies in an airtight container at room temperature for up to a week.
Freezing
Freeze unbaked dough balls on a tray, then transfer them to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Reheating
If desired, warm cookies slightly in the microwave for a fresh-from-the-oven feel!
FAQs
Can I use a different jam?
Absolutely! Try strawberry, apricot, or even lemon curd for a twist on the classic.
Do I need to refrigerate the dough?
Not always, but if your kitchen is warm, chilling the dough for 30 minutes helps maintain the cookie’s shape.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend for similar results.
Why did my cookies crack?
A slight cracking is normal, but if they crack too much, the dough may be too dry—add a splash of milk or water to help.
“Blending your own tea is like painting a masterpiece—every ingredient is a color, and you’re the artist. To learn more about the art of tea blending, check out our detailed guide on how to make tea blends.”
These Raspberry Thumbprint Cookies are the perfect balance of buttery, crumbly, and fruity flavors. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. Enjoy every bite! 🍪💖
Raspberry Thumbprint Cookies
Equipment
- Baking Sheet
- Mixing Bowl
- Hand Mixer or Stand Mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Filling & Topping
- 1/2 cup raspberry jam
- powdered sugar for dusting (optional)
Instructions
- Cream together butter and sugar until light and fluffy. Add vanilla extract and mix.
- Gradually mix in the flour and salt until a soft dough forms.
- Roll dough into small balls and place on a lined baking sheet.
- Use your thumb or a spoon to press an indentation in the center of each cookie.
- Fill each indentation with raspberry jam, being careful not to overfill.
- Bake at 350°F (175°C) for 12-15 minutes, until edges are lightly golden.
- Let cookies cool completely before dusting with powdered sugar, if desired.