Raspberry Thumbprint Cookies are a delicious cookie that’s especially fun to make during the holidays. Packed with flavor and color, these easy to make little cookies are perfect for any occasion.
The soft and buttery cookie around a raspberry jam center is fantastic for cookie exchanges, parties, or just snacking on at home. With shortbread thumbprint cookies being so easy to make, you can enjoy these tasty cookies whenever you want!
Swap out the jam flavor and every batch will taste like something brand new. Use your favorite jams (homemade or storebought) and enjoy them that much more!
What are thumbprint cookies?
Thumbprint cookies are a shortbread cookie dough that had a thumb (or back of a spoon) pressed into the center of the dough balls, giving it a unique bowl-shape once baked.
Then filled with your favorite jam, these shortbread cookies are perfect little vessels for bringing flavor to your mouth.
Ingredients for thumbprint cookies
- Butter– We need butter to help get that buttery melt-in-your-mouth shortbread cookie flavor and texture.
- Sugars– We need both brown sugar and white sugar to add a depth of flavor and sweetness to these cookies. The brown sugar helps to make them a little chewier too!
- Vanilla: Adding a little flavor enhancement is vanilla which gives the rest of the flavors something to branch off of.
- Egg: This is the binder in the cookie dough, helping every cookie to stay in shape and not crumble apart.
- Flour: The gluten-filled base of these cookies is all-purpose flour.
- Salt: A flavor enhancing wingman that makes every other flavor taste better.
- Baking Powder: The leavening agent that helps these cookies to puff up nicely when baked.
- Raspberry Jam: Use homemade, storebought, or even a different flavor if you prefer!
How to make raspberry thumbprint cookies
- Preheat your oven to 350 degrees F.
- In a large bowl, cream together the butter, white sugar, and brown sugar, until combined.
- Add in the egg and beat on medium for 2 minutes until it’s nice and fluffy.
- Add in the vanilla and then mix again until combined.
- Add in the flour, salt, and baking powder.
- Mix until the dough is just combined.
- Portion the dough out into small 1 inch sized balls and then press your thumb into the dough to make a slight depression in the center.
- Bake on a baking tray for 13 minutes, until lightly golden brown.
- Let the cookies cool completely.
- Fill the depressions of the cookies with raspberry jam.
Can thumbprint cookie dough be frozen?
The cookie dough can be frozen for future use. Simply store it in an airtight container in the freezer for up to three months and then thaw overnight in the fridge before assembling.
Alternatively, you can make the dough balls and flash freeze them on a sheet before transferring to an airtight container and then allow them to thaw on the counter before adding the depressions and baking.
How to store thumbprint cookies
Filled thumbprint cookies only contain a small amount of jam and are therefore safe to keep stored at room temperature.
Store your cookies in an airtight container at room temperature for up to a week.
Raspberry Thumbprint Cookies
- 1/2 cup butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/4 cup flour all-purpose
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup raspberry jam
- Preheat oven to 350ºF.
- Cream together the butter, white sugar, and brown sugar until combined.
- Add the egg. Beat on medium speed for 2 minutes until light and fluffy.
- Add the vanilla and mix until combined.
- Add the flour, salt, and baking powder.
- Mix until just combined.
- Portion dough into 1-inch in diameter balls. Press your thumb into the dough until a slight depression is made, enough to fill with jam.
- Bake for 13 minutes, until lightly golden brown.
- Let cool.
- Fill the depression with raspberry jam.
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