Raspberry Thumbprint Cookies
Buttery, vanilla-kissed shortbread thumbprints filled with jewel-bright raspberry jam — the Christmas cookie tin essential.
In a nutshell: This authentic american raspberry thumbprint cookies comes together in just 1 hr 5 mins using simple whole ingredients. The chef's secret: a shallow thumbprint fills with barely a drop of jam, while a deep well holds a proper. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Raspberry thumbprint cookies: buttery shortbread cookies filled with raspberry jam. A classic, pretty Christmas cookie for the tin.
Key Equipment
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- Electric mixer
- Baking sheets
- Parchment paper
- Small spoon
Chef's Pro-Tips
- Press the wells deep: a shallow thumbprint fills with barely a drop of jam, while a deep well holds a proper jewel of filling.
- Chill the dough and the shaped cookies: cold dough keeps the edges neat and round instead of spreading into puddles.
- Warm the jam slightly before spooning: 10 seconds in the microwave makes it flow smoothly into the wells without tearing the dough.
Ingredients
10
servings
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1 cup butter, softened
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⅔ cup granulated sugar
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2 egg yolks, large
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1 tsp vanilla extract
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½ tsp almond extract, optional
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2.25 cups all-purpose flour
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½ tsp kosher salt
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½ cup raspberry jam, seedless preferred
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2 tbsp powdered sugar, for dusting
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Step-by-Step Instructions
Cream Butter and Sugar
Beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg yolks, vanilla and almond extract, if using. Mix in the flour and salt just until a soft dough forms.
Chill the Dough
Shape the dough into a disc, wrap, and chill for 30 minutes. Cold dough holds its thumbprint shape instead of spreading flat.
Shape and Fill
Preheat the oven to 350°F (175°C) and line baking sheets with parchment. Roll tablespoon-sized balls, arrange 2 inches apart, and press a deep thumbprint into each. Spoon about half a teaspoon of jam into every well.
Bake
Bake for 13-15 minutes, until the edges are just set and barely golden — the centres should still look pale. If any wells puffed up, gently re-press them with the back of a small spoon while warm.
Cool and Dust
Cool on the pan for 5 minutes, then move to a rack to cool completely. Dust lightly with powdered sugar before serving.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — apricot, strawberry, blackberry and marmalade all work beautifully. Seedless jams give the smoothest, prettiest finish.
Usually the dough was too cold or too dry. Let chilled dough warm for 5 minutes before rolling, and press gently with a floured thumb.
Yes — freeze the baked, un-dusted cookies for up to 3 months. Thaw at room temperature and dust with powdered sugar before serving.
Yes — roll the balls in finely chopped pecans or walnuts before pressing the wells. It adds crunch and a lovely toasted flavour.
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