These raspberry thumbprint cookies are rich and buttery. They are crispy on the outside, tender on the inside, and bursting with raspberry jam flavor! Six raspberry thumbprint cookies on a small white plate.

Why this recipe is so great:

  • Easy to make – Let your stand mixer with paddle attachment do all the work with this recipe. Then all you have to do is roll the dough, make an indent and fill it with jam, and bake. You can also use an electric handheld mixer if you don’t have a stand mixer.
  • Great for sharing – This recipe makes about 4 1/2 dozen small cookies, so they are great for sharing. Especially right now when we can’t be with friends and family, but we can drop off some treats for them 🙂
  • So many variations – This recipe is easily adaptable. You can use any kind of jam or fruit preserve. You can use various flavorings other than vanilla, and you can roll the cookies in finely chopped nuts or top them with a glaze instead of granulated sugar. See below for more variations.

Raspberry thumbprint cookies on a cooling rack and on a white serving plate.

How to make raspberry thumbprint cookies:

(the ingredient amounts are listed in the printable recipe card further below)

steps 1-4 on how to make thumbprint cookies

  1. Start by creaming the butter and sugar together until light and fluffy.
  2. Then mix in the egg and vanilla extract.
  3. Stir in the flour, baking powder, and salt.
  4. Shape the dough into 1-inch balls and roll in granulated sugar. Place 1-inch apart on a parchment paper-lined baking sheet.
  5. Make an indent in each cookie using a small round measuring spoon or your thumb. Fill each well with seedless raspberry jam or raspberry preserve.
  6. Bake in a 325F preheated oven for 15 minutes or until the edges are lightly browned.

filling thumbprint cookies with raspberry jam and raw cookies on a baking sheet to be baked

Variations:

  • Jam filling – You can use any kind of jam or fruit preserve you like. Some of my favorites are strawberry, spiced plum, and blueberry jam.
  • Flavoring – You can replace 1 teaspoon of the vanilla extract with 1/2 tsp almond extract for a raspberry almond version or with a tablespoon of lemon zest for a raspberry lemon version.
  • Coating – Instead of granulated sugar, you can roll the cookies in desiccated coconut, finely chopped nuts (like walnuts, pecans, or almonds), or colored sugar (like pastels for spring, or red and green for Christmas).
  • Glaze – You can also drizzle the cookies with a simple vanilla, almond or lemon flavored glaze instead of rolling them in sugar.

How to store:

Place the raspberry thumbprint cookies in an airtight container and store them at room temperature for up to 5 days.

How to freeze:

Let the cookies cool completely, then place them in a freezer-safe container with a sheet of wax paper in between each layer. Store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.

Raspberry thumbprint cookies on a small white plate with a bite taken out of one of them.

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Raspberry Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 32 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: about 4 1/4 dozen
  • Category: dessert
  • Method: bake
  • Cuisine: American
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Description

These raspberry thumbprint cookies are rich and buttery. They are crispy on the outside, tender on the inside, and bursting with raspberry jam flavor!

Ingredients

  • 2 & 1/2 cups (315g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 1/2 cups (300g) granulated sugar, divided
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup seedless raspberry jam or raspberry preserve

Instructions

  1. Preheat oven to 325F and line 3 cookie sheets with parchment paper.
  2. In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup sugar (reserving the other 1/2 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed. Mix in the egg and vanilla extract until incorporated.
  4. With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture.
  5. Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
  6. Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Fill each well with raspberry jam. Slightly overfill so that’s it’s rounded on top because the jam will flatten out as the cookies bake.
  7. Bake for 15 minutes or until the edges are lightly browned.

Notes

Leftover cookies can be placed in an airtight container and stored at room temperature for up to 5 days.

How to freeze – Let the cookies cool completely, then place them in a freezer-safe container with a sheet of wax paper in between each layer. Store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 88
  • Sugar: 8.2 g
  • Sodium: 24.6 mg
  • Fat: 3.4 g
  • Carbohydrates: 13.6 g
  • Protein: 0.7 g
  • Cholesterol: 12 mg