There’s something magical about these Raspberry Jam Thumbprint Cookies. Buttery, tender, and filled with a pop of tangy-sweet raspberry jam, they’re as delightful to look at as they are to eat. These cookies are perfect for holidays, special occasions, or just because you want a sweet treat that melts in your mouth.
Why You’ll Love This Recipe?
These thumbprint cookies are incredibly easy to make, but they taste like they came from a fancy bakery. The soft, buttery cookie base pairs perfectly with the vibrant jam filling, creating a balanced bite every time. Plus, you can easily customize the filling if you want to mix things up.
Ingredients
Here’s a quick look at what you’ll need. The full list of ingredients and measurements is below in the recipe card.
- Unsalted butter (softened to room temperature)
- Granulated sugar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Salt
- Raspberry jam (or your favorite jam)
Directions
Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This step helps create that melt-in-your-mouth texture.
Add the Wet Ingredients
Mix in the egg yolks and vanilla extract until well combined.
Incorporate the Dry Ingredients
Gradually add the flour and salt to the butter mixture, stirring until a soft dough forms. Be careful not to overmix, as that can toughen the cookies.
Shape the Cookies
Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Use your thumb or the back of a spoon to press a small indentation into the center of each cookie.
Fill with Jam
Spoon a small amount of raspberry jam into each indentation, being careful not to overfill. The jam will spread slightly as the cookies bake.
Bake
Preheat your oven to 350°F (175°C) and bake the cookies for 12–15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Expert Tips and Tricks
- For a smoother jam filling, strain your jam through a fine mesh sieve before spooning it into the cookies.
- Chill the cookie dough for 20–30 minutes before shaping to prevent the cookies from spreading too much in the oven.
- Use a small cookie scoop for evenly sized cookies.
Recipe Variations and Possible Substitutions
- Swap the raspberry jam for other flavors like strawberry, apricot, or even lemon curd.
- Add a drizzle of melted chocolate or a dusting of powdered sugar for a decorative finish.
- Use almond extract instead of vanilla for a subtle nutty flavor.
Serving and Pairing Suggestions
These cookies are lovely on their own, but they pair beautifully with a hot cup of tea, coffee, or even a glass of cold milk. They’re also a great addition to holiday cookie platters or dessert spreads.
Storage and Make-Ahead Tips
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, store them in the fridge. If you want to make them ahead, prepare the dough and shape the cookies, then freeze them unbaked. When ready to bake, fill with jam and bake directly from frozen, adding a few extra minutes to the baking time.
FAQs
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe.
What if I don’t have raspberry jam?
You can use any type of jam or jelly you like. Homemade jam also works beautifully.
How do I prevent the cookies from cracking?
Make sure the dough is at room temperature before shaping, and press the indentations gently to avoid cracks.
Can I freeze these cookies?
Yes! You can freeze the baked cookies or freeze the unbaked dough. Baked cookies should be layered with parchment paper in an airtight container to prevent sticking.
Conclusion
These Raspberry Jam Thumbprint Cookies are everything you want in a cookie—simple, sweet, and absolutely delightful. They’re easy to whip up and guaranteed to be a hit with anyone who tries them. Whether you’re baking for a celebration or a quiet afternoon treat, these cookies are always the perfect choice. Let me know how yours turn out—I can’t wait to hear!
Print
Melting Moments: Raspberry Jam Thumbprint Cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 26 cookies (add 2-4 servings above normal, this could be 30 cookies in total) 1x
- Category: Dessert, Cookies, Holiday Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Perfect Raspberry Jam Thumbprint Cookies are buttery, soft, and filled with sweet raspberry jam, making them the ultimate homemade treat. They’re easy to make, with a crumbly texture that melts in your mouth and a jam-filled center that adds the perfect burst of flavor. These cookies are perfect for any occasion, from holiday baking to afternoon tea.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg yolk
- 1/2 cup raspberry jam (or your favorite jam)
- Optional: powdered sugar for dusting (for serving)
Instructions
- Prepare the dough: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla extract and egg yolk until well combined.
- Add dry ingredients: Gradually add the flour and salt, mixing until the dough comes together. You may need to use your hands to fully incorporate the flour into the butter mixture.
- Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill with jam: Spoon about ½ teaspoon of raspberry jam into each indentation, being careful not to overfill.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Optional – dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness.
Notes
- You can use any fruit jam you prefer, such as strawberry, apricot, or blueberry, to change up the flavor.
- If the dough is too sticky, refrigerate it for about 30 minutes before rolling into balls.
- These cookies store well in an airtight container for up to 5 days
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg