Print

Classic Raspberry Thumbprint Cookies with Buttery Shortbread Base

A plate piled high with golden-brown raspberry thumbprint cookies topped with bright red jam.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy homemade thumbprint cookies featuring a buttery shortbread cookie base filled with sweet raspberry jam. This recipe is reliable for cookie swaps and holiday baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup raspberry jam
  • 1/4 cup powdered sugar (for optional glaze)
  • 1 tablespoon milk or water (for optional glaze)

Instructions

  1. Combine the softened butter and granulated sugar in a mixing bowl. Beat them together until the mixture is light and fluffy.
  2. Beat in the egg yolk and vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step helps the dough hold its shape.
  5. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
  6. Scoop the chilled dough into balls, about 1 tablespoon each. Roll them lightly between your palms.
  7. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
  8. Create the thumbprint indentation. Use your thumb or the back of a small measuring spoon to press a deep well into the center of each dough ball.
  9. Spoon about 1/2 teaspoon of raspberry jam into each indentation. Fill the well, but avoid letting the jam overflow onto the cookie edges.
  10. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers will remain pale.
  11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. If using the glaze, whisk the powdered sugar with the milk or water until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For the best indentation, chill the dough thoroughly. If the dough softens while rolling, return it to the refrigerator for 10 minutes.
  • To add almond flavor, substitute 1/4 cup of the all-purpose flour with almond flour, or add 1/2 teaspoon of almond extract with the vanilla.
  • These melt in your mouth thumbprints store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://cookerycommand.com/raspberry-thumbprint-cookies/