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A delicious plate of Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies

If you have butter and raspberry jam, you’ll bake the softest, most melt-in-your-mouth Raspberry Thumbprint Cookies.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 15 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg yolk
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
For the Filling
  • 1/2 cup raspberry jam seedless or regular, your choice
Optional Coating
  • 1/3 cup finely chopped nuts like almonds or pecans

Equipment

  • Baking Sheet
  • Wire Rack

Method
 

  1. Cream the Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
  2. Add the Egg Yolk & Vanilla: Mix in the egg yolk and vanilla extract until well combined.
  3. Add Dry Ingredients: Add the flour and salt. Mix until a soft dough forms. (If the dough feels too soft, chill for 15 minutes.)
  4. Shape the Cookies: Roll the dough into 1-inch balls. If using sugar or nuts, roll the balls in your chosen coating.
  5. Make the Thumbprints: Place the dough balls on a parchment-lined baking sheet. Press your thumb (or the back of a teaspoon) into the center of each to create a small well.
  6. Fill with Jam: Spoon about 1/2 teaspoon of raspberry jam into each indentation.
  7. Bake: Bake in a preheated 350°F (175°C) oven for 12–14 minutes, or until the edges are lightly golden.
  8. Cool & Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or completely cooled!

Notes

These Raspberry Thumbprint Cookies are perfect for any occasion. For a twist, try different flavors of jam or add a touch of lemon zest to the dough for a citrusy kick.