Raspberry jam thumbprint cookies are the kind of classic holiday treat that looks fancy but starts with a simple buttery dough. Each cookie has a delicate, lightly crisp edge and a bright raspberry center. This easy thumbprint cookie recipe is ideal for Christmas cookie boxes, afternoon tea or edible gifts because the color makes every platter pop without extra decoration.

Recipe at a Glance

The total time includes a brief chill to keep the cookies neat.

Why You’ll Love This Raspberry Jam Thumbprint Cookies

• Bright ruby-red jam looks beautiful against pale golden cookies.
• Shortbread-style dough needs only a handful of familiar ingredients.
• Bite-size portions work for gifts, cookie swaps and dessert boards.
• The dough can be chilled ahead for less stressful holiday baking.

Ingredients You’ll Need

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon fine salt
• 1/2 cup thick seedless raspberry jam
• 2 tablespoons powdered sugar, optional for dusting

How to Make Raspberry Jam Thumbprint Cookies

1. Beat the softened butter and sugar until light and creamy, about 2 minutes. Mix in the egg yolks and vanilla.
2. Add the flour and salt and stir on low speed until a soft dough forms. Do not overmix once the flour disappears.
3. Roll into 24 small balls, roughly 1 tablespoon each, and arrange on a parchment-lined tray. Chill for 30 minutes.
4. Preheat the oven to 350°F (175°C). Use the back of a 1/2-teaspoon measure to press a shallow well in each ball. Smooth any large cracks with your fingers.
5. Spoon about 1/2 teaspoon thick raspberry jam into each well, keeping the filling below the rim.
6. Bake for 12–14 minutes until edges are just turning pale gold. Cool on the pan for 5 minutes and transfer to a rack. Dust lightly with powdered sugar if desired.

Tips for the Best Raspberry Jam Thumbprint Cookies

• Use thick preserves instead of runny jelly to limit overflow.
• Make the wells before baking and touch them up gently midway if the centers puff too much.
• Stop baking at pale gold for tender, melt-in-the-mouth cookies.
• Chill the shaped dough to reduce spreading and keep the round edges defined.

Variations to Try

• Swap raspberry for apricot, strawberry or blackberry preserves.
• Add finely grated lemon zest to brighten the dough.
• Roll the balls in finely chopped toasted almonds before chilling for crunch.

How to Store It

Store completely cooled cookies between layers of parchment in an airtight container for up to 5 days at room temperature. For longer storage, freeze unfrosted baked cookies for up to 2 months. Thaw with the lid off so condensation does not soften the tops. If gifting, allow jam to set completely before stacking.

Frequently Asked Questions

How do you stop raspberry jam thumbprint cookies from cracking?

Use room-temperature dough when rolling into balls, then chill after shaping. If a small crack forms while pressing the center, gently smooth it closed.

Should I fill thumbprint cookies with raspberry jam before or after baking?

For this recipe, fill before baking so the preserves settle and set gently. Use a thick jam and do not overfill the wells.

Can I freeze raspberry thumbprint cookie dough before baking?

Yes. Freeze shaped, unfilled cookie balls for up to 2 months. Thaw briefly, press the wells, fill with jam and bake, adding 1–2 minutes if still cold.

Raspberry Jam Thumbprint Cookies

Buttery shortbread-style cookies filled with glossy raspberry preserves.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Servings: 24

Course: Snack

Cuisine: American

Calories: 125

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon fine salt
• 1/2 cup thick seedless raspberry jam
• 2 tablespoons powdered sugar optional for dusting

Equipment

• Mixing bowl (for the cookie dough)
• Hand mixer (for creaming butter)
• Baking sheet (for the cookies)
• Parchment paper (to prevent sticking)
• Measuring teaspoon (for making the thumbprint wells)

Method

 

1. Step 1: Beat the softened butter and sugar until light and creamy, about 2 minutes. Mix in the egg yolks and vanilla.
2. Step 2: Add the flour and salt and stir on low speed until a soft dough forms. Do not overmix once the flour disappears.
3. Step 3: Roll into 24 small balls, roughly 1 tablespoon each, and arrange on a parchment-lined tray. Chill for 30 minutes.
4. Step 4: Preheat the oven to 350°F (175°C). Use the back of a 1/2-teaspoon measure to press a shallow well in each ball. Smooth any large cracks with your fingers.
5. Step 5: Spoon about 1/2 teaspoon thick raspberry jam into each well, keeping the filling below the rim.
6. Step 6: Bake for 12–14 minutes until edges are just turning pale gold. Cool on the pan for 5 minutes and transfer to a rack. Dust lightly with powdered sugar if desired.

Notes

A thick, seedless jam yields the neatest centers.
Calories are estimates per cookie without optional powdered sugar.