Raspberry Thumbprint Cookies recipe feature 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 



20 minutes

24 servings


– butter softened  – granulated sugar – 1 teaspoon vanilla extract – all-purpose flour – raspberry preserves

cream the butter on high speed until light and fluffy. Turn your mixer down to medium and add in the the sugar and vanilla. 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.

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