Raspberry Thumbprint Cookie Recipe

Thumbprint cookies with raspberry jam on a white plate.

Raspberry Thumbprint Cookie Recipe

You only need 7 ingredients to make these easy raspberry thumbprint cookies. They are classic for the holidays made with a rich, buttery shortbread cookie and sweet jam!

Prep Time: 15

Cook Time: 10

Cool Time: 30

Total Time: 55

Servings:

Ingredients

1 cup unsalted butter , softened
⅔ cup granulated sugar , plus more for rolling if desired
1 large egg yolk
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon fine sea salt
½ cup raspberry jam (or your favorite flavor), at room temperature

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cream butter and sugar. In a large bowl, cream together 1 cup softened butter and 2/3 cup sugar until light and fluffy. Mix in one egg yolk and 1 teaspoon vanilla extract.
Combine dry ingredients. In a medium bowl, whisk together 2 1/4 cups flour and 1/2 teaspoon salt. Gradually add to the wet ingredients and mix until just combined.
Using a small cookie scoop, roll the dough into 1-inch balls. Roll the balls into extra sugar, if desired. Place the dough balls on baking sheet.
Using your thumb or the back of a small spoon, make an indentation in the center of each dough ball. Freeze 5 minutes.
Spoon jam. Add approximately 1/2 teaspoon jam into each indentation.
Bake 10 to 12 minutes, or until the edges are lightly golden brown.
Remove from the oven and let cool on the sheet 5 minutes, or until jam is set. Transfer to a wire rack to cool completely.

Notes

Freeze: Place cookies on the baking sheet in the freezer and freeze until the cookies are firm. Transfer the frozen cookies to a freezer-safe container. Freeze up to 3 months.

Nutrition