Classic Raspberry Thumbprint Cookies – Buttery, Jam-Filled Treats
These Classic Raspberry Thumbprint Cookies are the kind of treat that feels familiar from the very first bite. Buttery, tender, and just sweet enough, they’re finished with a pop of bright raspberry jam in the center. They’re simple to make, lovely to share, and always look pretty on a cookie tray.
Whether you’re baking for a holiday, a bake sale, or a cozy afternoon at home, this recipe delivers dependable, crowd-pleasing results.
Classic Raspberry Thumbprint Cookies - Buttery, Jam-Filled Treats
Ingredients
Method
- Cream the butter and sugar: In a large bowl, beat the softened butter and 2/3 cup sugar until light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
- Add egg and flavorings: Mix in the egg, vanilla, and almond extract until fully combined.If using lemon zest, add it now.
- Combine dry ingredients: In a separate bowl, whisk the flour and salt. Add the dry mixture to the butter mixture in two additions. Mix on low until a soft dough forms.
- Chill the dough: Cover and refrigerate for 30–45 minutes.This helps prevent spreading and makes rolling easier.
- Prep the oven and pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll into smooth balls. If you like a sparkly finish, roll each ball lightly in granulated or sanding sugar.
- Make the “thumbprint”: Place the dough balls on the baking sheets, spacing them about 2 inches apart.Press a gentle indentation in the center with your thumb or the back of a 1/2 teaspoon measure. If the edges crack, smooth them back together.
- Fill with jam: Stir the raspberry jam to loosen. Spoon about 1/2 teaspoon into each indentation.Don’t overfill or it may bubble over.
- Bake: Bake for 11–13 minutes, until the edges look set and just start to turn pale golden. The cookies should remain light in color.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The jam will firm up as they cool.
What Makes This Special
Thumbprint cookies are a classic for a reason: the contrast of soft, buttery cookie and glossy, fruity jam hits all the right notes. This version leans into simplicity with a short ingredient list and straightforward steps. The dough is easy to shape and doesn’t spread too much, giving you neat, bakery-style cookies.
And with raspberry jam, you get a bright, slightly tart finish that balances the richness beautifully.
These cookies also freeze well, hold their shape, and keep their texture for days. That makes them a reliable option when you want to bake ahead without sacrificing quality.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup raspberry jam (seedless if you prefer)
- 2 tablespoons granulated sugar or sanding sugar for rolling (optional)
- 1 tablespoon lemon zest (optional, for a bright note)
Instructions
- Cream the butter and sugar: In a large bowl, beat the softened butter and 2/3 cup sugar until light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
- Add egg and flavorings: Mix in the egg, vanilla, and almond extract until fully combined.If using lemon zest, add it now.
- Combine dry ingredients: In a separate bowl, whisk the flour and salt. Add the dry mixture to the butter mixture in two additions. Mix on low until a soft dough forms.
- Chill the dough: Cover and refrigerate for 30–45 minutes.This helps prevent spreading and makes rolling easier.
- Prep the oven and pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the cookies: Scoop about 1 tablespoon of dough and roll into smooth balls. If you like a sparkly finish, roll each ball lightly in granulated or sanding sugar.
- Make the “thumbprint”: Place the dough balls on the baking sheets, spacing them about 2 inches apart.Press a gentle indentation in the center with your thumb or the back of a 1/2 teaspoon measure. If the edges crack, smooth them back together.
- Fill with jam: Stir the raspberry jam to loosen. Spoon about 1/2 teaspoon into each indentation.Don’t overfill or it may bubble over.
- Bake: Bake for 11–13 minutes, until the edges look set and just start to turn pale golden. The cookies should remain light in color.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The jam will firm up as they cool.
How to Store
- Room temperature: Store in an airtight container for up to 5 days.Separate layers with parchment to prevent sticking.
- Refrigerator: If your kitchen is warm, refrigerate the cookies to keep the jam set. Bring to room temperature before serving for best texture.
- Freezer (baked): Freeze in a single layer, then transfer to a container for up to 2 months. Thaw at room temperature; the texture holds well.
- Freezer (unbaked): Shape, indent, and freeze the dough balls on a tray.Bake from frozen, adding 1–2 minutes to the bake time. Fill with jam right before baking.
Health Benefits
These are cookies, so they’re a treat, but you can still make mindful choices. Raspberry jam offers natural fruit flavor and small amounts of antioxidants, especially if you use a variety with real fruit and less added sugar. Butter provides richness and contributes to a satisfying texture, which can help with portion control because one or two cookies feel indulgent.
If you want to lighten things slightly, choose a lower-sugar jam or a homemade version. You can also cut the sugar in the dough by a tablespoon or two without hurting the structure.
Enjoy them as part of a balanced approach to sweets.
What Not to Do
- Don’t skip chilling the dough. Warm dough spreads more and loses that tidy, round shape.
- Don’t overbake. These cookies should stay pale. Overbaking makes them dry and crumbly.
- Don’t overfill with jam. Too much jam will bubble over and make a sticky mess.
- Don’t press the indentation too deep. You want a shallow well so the cookie doesn’t crack or bake unevenly.
- Don’t use cold, stiff butter. It won’t cream properly, and your cookies may turn dense.
Variations You Can Try
- Jam swap: Use apricot, strawberry, blackberry, or mixed-berry preserves. Seedless jam gives a smoother bite.
- Nuts for texture: Roll the dough balls in finely chopped pecans, walnuts, or almonds before baking for a crunchy coat.
- Lemon glaze: Whisk powdered sugar with lemon juice and drizzle over cooled cookies for a bright finish.
- Chocolate center: Fill the wells with chocolate hazelnut spread after baking, or add a few chocolate chips to the dough.
- Spiced dough: Add a pinch of cinnamon or cardamom for warmth that pairs well with raspberry.
- Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum.Chill a bit longer to help the dough hold.
- Almond lovers: Replace 1/4 cup of flour with finely ground blanched almonds and keep the almond extract.
FAQ
Can I use salted butter?
Yes. If you use salted butter, reduce the added salt to a pinch or omit it entirely. Taste the dough if you’re unsure.
My cookies cracked when I pressed the center.
What should I do?
Cracks usually mean the dough is a bit cold or dry. Let the dough sit at room temperature for 5 minutes, then re-roll and press gently. You can also smooth minor cracks with your fingers.
How do I keep the jam from leaking?
Make a shallow, even indentation and avoid overfilling.
Stir the jam to loosen, then spoon in just enough to fill the well without piling high. A thicker jam or preserve also helps.
Can I make the dough ahead?
Absolutely. Wrap tightly and refrigerate for up to 2 days, or freeze for up to 2 months.
Let chilled dough soften slightly before shaping.
Do I need to roll the cookies in sugar?
No, it’s optional. Rolling in sugar adds sparkle and a light crunch but won’t affect the bake. Skip it if you prefer a softer finish.
What if I don’t have almond extract?
You can leave it out or add a bit more vanilla.
Almond extract adds a classic bakery note, but the cookies are delicious without it.
Can I use fresh raspberries instead of jam?
Fresh raspberries release too much juice during baking and can make the centers soggy. If you want fresh fruit, fold finely chopped raspberries into a thickened jam and add after baking.
Why are my cookies dry?
Dry cookies come from overbaking or too much flour. Spoon and level your flour when measuring, and pull the cookies as soon as the edges set and turn pale golden.
In Conclusion
Classic Raspberry Thumbprint Cookies are simple, charming, and reliably delicious.
With a buttery base and a bright jam center, they strike the perfect balance of tender and fruity. Keep a batch on hand for last-minute gatherings, gifts, or everyday cravings. Once you master the basic dough, you can tweak flavors and fillings to make them your own—and they’ll still come out looking and tasting like a classic.
