Raspberry thumbprint cookie recipe. Made with just 5 ingredients, this Raspberry Thumbprint Cookies recipe features a yummy shortbread cookie base with raspberry preserves in the center. These are a classic holiday cookie that’s perfect for cookie trays and gift-giving!
Raspberry Thumbprint Cookies
It’s hard to believe that we’re almost to the official cookie-making season! Yes, I know I can (and do) make cookies year-round but nothing hits quite the same as freshly baked cookies in November and December! I have been waiting a long time for cookie season to come back around.
I have been planning all the delicious cookies that I want to make with the kids as soon as November hits for months. I might be a little over excited, but really who doesn’t love to enjoy cookies during the holiday months?
When it comes to baking for the holidays, there are a few things that I always make and these easy Raspberry Thumbprint Cookies are always at the top of that list. While there are many variations of thumbprint cookies, these raspberry cookies are the classic version, as far as I’m concerned. This thumbprint cookie with raspberries is the one that my family eats first off the cookie platter so I thought it was one that I had to share with you.
This recipe is super easy to make, with just 5 ingredients in the shortbread cookie base! It’s a great recipe to get the kids involved in too – mine love making the thumbprint indent in the center and argue about who gets to do more!
Easy Cookie Recipes
- Pumpkin Chocolate Chip Cookies
- Christmas Pinwheel Cookies
- Red Velvet Cookies
- Pumpkin Sugar Cookies
- Meringue Cookies
- Hot Chocolate Cookies
What is a Thumbprint cookie?
They are small, round, bite-sized cookies that have an indent in the center made with your finger and then filled with jam or other fillings. The magic of these thumbprint cookies is in the dough: It’s a simple sugar dough, but it’s light and buttery at the same time. This raspberry thumbprint cookie recipe is filled with raspberry preserves.
Tips for Making Thumbprint Cookies
Chill time. One thing to note while making these raspberry thumbprint cookies recipe is that you have to allow this dough to chill. Chilled dough is an important part to making these raspberry shortbread cookies so while you can get away with just 2 hours of chill time, I like to make the dough the night before I even want to bake them.
Room temperature jam. The jam must be room temperature and loose enough to fit the indent properly. Microwave jam for a few seconds to loosen it up if need be. You won’t need to microwave it long, but if you forget to pull it out ahead of time to warm up you can pop it in the microwave for 15-30 seconds to bring it to room temperature.
Line baking sheet with parchment paper. I find it best to make this raspberry thumbprint cookie recipe with a baking sheet lined with parchment paper.
How to fill thumbprint cookies
When you are making this raspberry thumbprint cookies recipe, scoop out the cookie dough and then roll it into a ball and place on a baking sheet, using your finger press down in the center to make an indentation. Fill that indentation with your thumbprint cookie filling.
Can I Make These In Other Flavors?
Yes, thumbprint cookies can be made in all sorts of flavors! All you need to do is switch out the filling for your desired flavor. Any preserve or jam will work. Pie filling can also be used!
I’ve tried out different thumbprint cookie fillings and a few of my favorites are blueberry, smores, and peanut butter chocolate.
Can I Use Jam instead of Preserves?
Yes. If you want to use raspberry jam to make a raspberry jam thumbprint cookies you will follow the same directions and just change out the filling.
How long do Thumbprint Cookies last?
If stored in an airtight container at room temperature these cookies will keep for 2-3 weeks.
Can I Freeze Thumbprint Cookies?
Absolutely! If you are wanting to get ahead of holiday baking this raspberry thumbprint cookies recipe are a great one to make and then freeze.
How to Freeze Thumbprint Cookies
If you want to freeze these raspberry thumbprint cookies, allow them to cool completely on a wire rack. Then transfer to a plastic freezer-safe container in a single layer. If you need more than one layer, place parchment paper between layers. Freeze for up to 3 months.
Raspberry Thumbprint Cookie Recipe Ingredients
- butter softened to room temperature
- granulated sugar
- vanilla extract
- All-purpose flour
- raspberry preserves
How to Make Raspberry Thumbprint Cookies
In the bowl of a stand mixer cream the butter on high speed until light and fluffy, about one minute.
Turn the mixer down to medium and add in the the sugar and vanilla. Turn off the mixer and scrape down the sides of the bowl. Add in the flour and mix it in on low.
Once the dough has come together wrap it up in plastic wrap and refrigerate for at least two hours. Preheat the oven to 350F degrees and line two sheet pans with parchment paper.
Scoop out tablespoon balls of the dough and roll them in your hands to make a smooth ball. Press your thumb in each of the balls to create an indentation.
Fill the indentations with the raspberry preserves.
Bake at 350°F for 13-14 minutes, just until they are golden brown.
Place the cookies on a cooking rack to cool.
Holiday Dessert Recipes
Cookie Making Supplies
Want delicious cookies that come out perfect every time? Check out some of our favorite tools to make super easy cookies with fun decorations!
Raspberry Thumbprint Cookies
- 1 cup butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups + 2 Tbsp all-purpose flour
- 1/2 cup raspberry preserves
- In your mixer cream the butter on high speed until light and fluffy, about one minute.
- Turn your mixer down to medium and add in the the sugar and vanilla. Turn off your mixer and scrape down the sides of your bowl. Add in your flour and mix it in on low.
- Once the dough has come together wrap it up in plastic wrap and refrigerate for at lease two hour. Preheat the oven to 350F degrees and line two sheet pans with parchment paper.
- Scoop out tablespoon balls of the dough and roll them in your hands to make a smooth ball. Press your thumb in each of the balls to create an indentation.
- Fill the indentations with the raspberry preserves.
- Bake for 13-14 minutes, just until they are golden brown. Place the cookies on a cooking rack to cool.
Leave A Reply!