Raspberry Thumbprint Cookies

Dec 08, 2021, Updated Jun 05, 2023

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Delicious, melt in your mouth Raspberry Thumbprint Cookies are a classic holiday cookie everyone loves. Made with simple, minimal ingredients and always adorable.

Raspberry Thumbprint Cookies on a white plate with jam on the side.

Why Make These Raspberry Thumbprint Cookies
Ingredient Notes
Steps To Make This Recipe
Recipe Tips
Recipe FAQs
Other Cookie Recipes TO Try
Raspberry Thumbprint Cookies Recipe

Why Make These Raspberry Thumbprint Cookies

These are a classic holiday cookie on almost every cookie platter. They also make for a fun spring dessert since they can have any flavor jam in the center.

They are customizable! You can add any jam of choice to these cookies. We also love to add cranberry sauce to the center around Thanksgiving.
Delicious. I prefer my recipe over others because the cookies aren’t as dry.
Cute!

Ingredient Notes

Ingredients on a counter in small bowls and measuring cups.

Flour. All-purpose flour.
White Granulated Sugar.
Unsalted Butter.
Raspberry Jam. You can also use my homemade strawberry jam or any store-bought jam.
Milk. Use 2% or you can make it dairy free and use almond milk.
Vanilla & Almond Extract. I prefer both for the ultimate sweetness.
Powdered Sugar. This is to make the simple icing. This is also optional.

Steps To Make This Recipe

Cookie dough in a bowl and on a cookie sheet.

Step one: Add softened butter to a separate to a stand mixer or to a bowl. *Do not melt the butter we just want it room temperature. Add sugar to the butter and beat with a hand mixer or stand mixer until creamed together. Do not over mix! Add the vanilla extract and almond milk then mix until combined. On low speed, gradually add the dry ingredients to the creamed butter/sugar mixture and mix well. Be sure to read instructions in the recipe card for more direction!

Step Two. Transfer dough to fridge, covered for about 10 minutes just to harden the butter a little to help keep its form. Scoop the dough into even parts and roll it into smooth ball-shape. Place on your baking sheet about 1 ½ ” apart. Cookies should be about 1-inch balls.

Thumbprint cookies on a cookie sheet with jam in the center.

Step Three. Make the indentations by using the back of a ¼ teaspoon and press down about half way in to the cookie. You may get some cracks; I prefer it this way as it adds character to the cookies. But you can also smooth the cracks a bit with your fingers.

Step Four. Spoon raspberry jam, or jam of choice into each indent using a small spoon. Try not over fill the indentations or it might spill over. Bake on 350º in the oven until lightly golden about 12-15 minutes. Do not overcook them. Let them cool completely.
To Make Icing. Add the powdered sugar to a bowl, add 1 tsp water of water or milk. Whisk well. If needed, ass another 1/2 tsp to the sugar to thin it. Drizzle the icing over the raspberry thumbprint and enjoy.

Raspberry Thumbprint Cookies on a white plate with a spoon.

Recipe Tips

Try not over mix the dough! If you do, the cookies will spread out and not bake well.
If the dough is too crumbly and not sticking together, add 1 tbsp of almond milk. We want the dough to stick together well and roll into a nice ball when we roll it with are hands.
Try not to worry about the cracks in the cookies! I have made them time and time again and tried not to have cracks, but my friends and family usually compliment the look of the cookies more when they have cracks. They add character to the cookie.
Do not over bake these cookies, you want the bottoms to be browned but if you overcook them, they will crumble apart. I prefer them to have a soft center.

Recipe FAQs

Can raspberry thumbprints be made vegan?

Yes, use vegan milk and vegan butter to make vegan thumbprints.

What other jams work well?

Apricot, cranberry jam, Chocolate kisses, peppermint kisses all work well!

Dessert

Biscoff Blondies

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Raspberry Thumbprint Cookies

By Bailey

Delicious, melt in your mouth Raspberry Thumbprint Cookies are a classic holiday cookie everyone loves. Made with simple, minimal ingredients.

Prep: 15

Cook: 15

Total: 45

Servings:

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Equipment

baking sheet
stand or hand mixer

Ingredients

Instructions

Add softened butter to a stand mixer or to a bowl. *Do not melt the butter we just want it room temperature. Add sugar to the butter and beat with a hand mixer or stand mixer until creamed together.
Add the vanilla extract and almond milk then mix until combined. On low speed, gradually add the dry ingredients to the creamed butter/sugar mixture and mix well. Be sure to read instructions in the recipe card for more direction!
Transfer dough to the fridge, covered for about 10 minutes just to harden the butter a little to help keep its form. Scoop the dough into even parts and roll it into smooth ball-shape. Place on your baking sheet about 1 ½ " apart. Cookies should be about 1-inch balls.
Make the indentations by using the back of a ¼ teaspoon and press down about half way in to the cookie. You may get some cracks; I prefer it this way as it adds character to the cookies. But you can also smooth the cracks a bit with your fingers.
Spoon raspberry jam, or jam of choice into each indent using a small spoon. Try not over fill the indentations or it might spill over. Bake on 350º in the oven until lightly golden about 12-15 minutes. Do not overcook them. Let them cool completely.
To Make Icing. Add the powdered sugar to a bowl, add 1 tsp water of water or milk. Whisk well. If needed, ass another 1/2 tsp to the sugar to thin it. Drizzle the icing over the raspberry thumbprint and enjoy.

Notes

Try not over mix the dough! If you do, the cookies will spread out and not bake well.
If the dough is too crumbly and not sticking together, add 1 tbsp of almond milk. We want the dough to stick together well and roll into a nice ball when we roll it with are hands.
Try not to worry about the cracks in the cookies! I have made them time and time again and tried not to have cracks, but my friends and family usually compliment the look of the cookies more when they have cracks. They add character to the cookie.
Do not over bake these cookies, you want the bottoms to be browned but if you overcook them, they will crumble apart. I prefer them to have a soft center.