These Raspberry Thumbprint Cookies are a delightful treat that combines a buttery, soft texture with a sweet and tangy raspberry jam center. Perfect for any occasion, these cookies are easy to make and sure to be a crowd-pleaser. With their melt-in-your-mouth consistency and vibrant jam filling, you won’t be able to resist!
Why You’ll Love This Recipe
I absolutely love making these Raspberry Thumbprint Cookies because they are so simple to prepare but taste like a sophisticated dessert. The buttery dough provides a perfect base for the sweet and slightly tart raspberry jam, creating a beautiful balance of flavors. They’re perfect for gifting, special occasions, or just a sweet snack to enjoy with a cup of tea or coffee. Plus, you can easily swap out the raspberry jam for any of your favorite fruit preserves, making these cookies versatile and customizable.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (or your favorite fruit jam)
Optional: powdered sugar for dusting
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, and mix until smooth.
Gradually add the flour and salt, mixing until just combined and a dough forms.
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 create an indentation in the center of each dough ball.
Spoon about 1 teaspoon of raspberry jam into each indentation, being careful not to overfill.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the jam is bubbling.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: dust with powdered sugar for a festive touch.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Variations
Different Jam Flavors: While I love using raspberry jam for this recipe, you can switch it up and use strawberry, blueberry, or even apricot jam. The possibilities are endless!
Nutty Version: For a crunchy twist, I like to roll the cookie dough balls in finely chopped nuts like almonds, walnuts, or hazelnuts before baking. It adds a delightful texture to the soft cookies.
Lemon Zest: To give the cookies a bright, fresh flavor, you can add a teaspoon of lemon zest to the dough for an added citrus kick.
Chocolate Thumbprints: If you’re a chocolate lover like me, you can add a piece of dark or milk chocolate into the center of each thumbprint instead of jam.
Storage/Reheating
These Raspberry Thumbprint Cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them for up to 3 months. To reheat, I simply pop them in the oven at 300°F (150°C) for about 5-7 minutes, and they come out just as soft and delicious as the day they were baked!
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FAQs
Can I use salted butter instead of unsalted butter?
I recommend using unsalted butter for this recipe to have full control over the amount of salt in the dough. However, if you only have salted butter, simply reduce or omit the added salt in the recipe.
Can I use a different type of jam?
Absolutely! I love using raspberry jam, but you can swap it for any fruit jam or preserve you prefer, such as strawberry, blueberry, or even peach.
How can I make these cookies gluten-free?
To make these cookies gluten-free, I suggest using a gluten-free all-purpose flour blend. Be sure to check that the jam you’re using is gluten-free as well.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before baking. Just let it soften slightly before rolling it into balls and baking.
Can I freeze these cookies?
Yes, you can freeze the baked cookies. Just place them in an airtight container and store them in the freezer for up to 3 months. You can thaw them at room temperature or reheat them in the oven.
Conclusion
These Raspberry Thumbprint Cookies are a must-try for anyone who loves buttery, jam-filled treats. They are incredibly easy to make, and the sweet and tart flavor of the raspberry jam is the perfect complement to the soft, melt-in-your-mouth dough. Whether for a holiday, a special celebration, or just because, I know these cookies will be a hit. Enjoy them fresh out of the oven or as a sweet snack throughout the week!
📖 Recipe:
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Raspberry Thumbprint Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Raspberry Thumbprint Cookies are a delicious treat that features a buttery, soft texture with a sweet and tangy raspberry jam center. Easy to make and perfect for any occasion, they offer a melt-in-your-mouth consistency and vibrant fruit filling that will have everyone coming back for more. Customize with your favorite jam or add a nutty twist for a unique flavor.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (or your favorite fruit jam)
Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, and mix until smooth.
- Gradually add the flour and salt, mixing until just combined, forming a dough.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in each dough ball.
- Spoon 1 teaspoon of raspberry jam into each indentation, being careful not to overfill.
- Bake for 12-15 minutes, or until the edges are lightly golden and the jam is bubbling.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar for an extra festive touch.
Notes
Jam Options: Feel free to use any fruit jam you love, such as strawberry, blueberry, or apricot.
Nutty Variation: Roll the dough balls in finely chopped nuts (almonds, walnuts, or hazelnuts) before baking for a crunchy twist.
Lemon Zest: Add 1 teaspoon of lemon zest to the dough for a citrusy kick.
Chocolate Thumbprints: Replace the jam with a piece of chocolate for a chocolatey version.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal (varies with jam and sugar used)
