Thumbprint Cookies with Raspberry Jam for Easy Baking

What Is Thumbprint Cookies?

Thumbprint cookies are one of those classic treats that instantly bring back memories of bustling holiday kitchens and cookie tins filled to the brim.

These buttery shortbread cookies, also known as jam thumbprints or raspberry shortbread thumbprint cookies, get their name from the little well pressed into the center of each dough ball before baking.

That indent is then filled with a glossy, sweet fruit preserve, usually raspberry jam, creating a beautiful two tone look that is as festive as it is delicious.

this …

I first fell in love with thumbprint cookies at a neighborhood cookie exchange years ago. I had brought a batch of my trusted Homemade Butter Cookies, but when I saw the tray of ruby topped thumbprints, I knew I had to figure out how to make them myself.

After a few batches, I discovered the secret lies in a simple shortbread dough. It uses only a handful of pantry staples, so you can whip up a batch even on a busy weeknight when you need a last minute gift or a dessert that looks like you spent hours on it.

The texture is what makes thumbprint cookies stand out. The base is soft and tender like a classic shortbread cookie, but it melts in your mouth thanks to the generous amount of butter.

The jam center stays slightly chewy and fruity, adding a bright pop of flavor that balances the richness of the dough. Together, it tastes like lightly buttered toast spread with raspberry jam, only better.

These are the cookies that disappear fast at potlucks, and I rarely have leftovers to worry about.

While many people associate them with Christmas baking, I make thumbprint cookies all through the year. I change up the jam color for Valentine’s Day, use blueberry preserves for a July 4th barbecue, and even swap in lemon curd when I want something bright and tangy like my Lemon Raspberry Cookies.

The recipe is incredibly forgiving, and the process of pressing the dough and piping the jam is something even my little helpers can join in on without making a huge mess.

If you have never made filled cookies before, this thumbprint cookie recipe is the perfect place to start.

Key Ingredients and Components for Thumbprint Cookies

One of the reasons I reach for this recipe so often is that it calls for just five simple ingredients. You probably already have them in your kitchen. Here is a quick look at each component and why it matters for the perfect batch of raspberry thumbprint cookies.

• Salted butter (softened): This is the backbone of the buttery cookie dough. I use salted butter because it seasons the shortbread beautifully right from the start. Make sure it is softened to room temperature so it creams properly with the sugar. If you only have unsalted butter on hand, you can use it and add 1/4 teaspoon of salt.
• Granulated white sugar: This sweetens the cookie without adding extra moisture. Creaming it with the butter creates tiny air pockets that help the cookies bake up tender and light.
• Egg yolk: The yolk adds richness and helps bind the dough together. I have not tested egg substitutes, so for the best results, stick with a fresh yolk.
• All purpose flour: This gives the shortbread its structure. For the most accurate measurement, I always spoon the flour into the measuring cup and level it off with a knife. Too much flour can make the cookies dry, and too little can cause them to spread.
• Raspberry jam (preferably seedless): The star of the show. Seedless jam creates a smooth, shiny center that stays in place during baking. I like how the bright red color contrasts with the pale golden cookie, but you can use any thick fruit preserve you enjoy.

The simplicity of this ingredient list is what makes thumbprint cookies feel so accessible. I have made them with a gluten free cup for cup flour blend when baking for a friend with dietary restrictions, and they turned out wonderfully.

You can also use a granulated sugar substitute, like monkfruit, in the same amount if you are watching your sugar intake. The result is still a soft, shortbread thumbprint cookie that tastes like the real deal.

When you gather your ingredients, take a moment to let the butter soften naturally on the counter for about 30 minutes. Do not microwave it, because melted butter will make the dough too soft and your cookies will spread.

The right butter temperature is one of those small details that makes a big difference between a beautifully shaped thumbprint cookie and a flat, jam spilled pancake.

How to Make Thumbprint Cookies

Making thumbprint cookies is a straightforward process, but there are a few moments where a little extra attention pays off. I will walk you through step by step, just the way I do it in my own kitchen.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside. This keeps the cookies from sticking and makes cleanup a breeze.
2. Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened salted butter and granulated sugar on medium high speed for 2 minutes. You want the mixture to look pale and fluffy. If you are using a hand mixer, a large bowl works just as well. Then add the egg yolk and mix again for 1 minute, scraping down the sides of the bowl once or twice.
3. Add the flour. Turn the mixer to low speed and gradually add the all purpose flour. Mix only until the dough comes together and no dry streaks remain. Overmixing can make the cookies tough, so I stop the moment I see a uniform dough.
4. Chill the dough (optional but recommended). This little step makes a huge difference. Transfer the dough to the refrigerator and let it chill for an hour. Chilling firms up the butter and prevents the cookies from spreading too much in the oven. I often make the dough the night before, then bake the cookies fresh in the morning.
5. Portion the dough. Once the dough is chilled, use a small cookie scoop or a teaspoon to form 1/2 tablespoon sized dough balls. Roll them gently between your palms and place them on the prepared baking sheet, spacing them about 2 inches apart. Keeping them evenly sized helps them bake at the same rate.
6. Make the indent. Now comes the signature step. Use your thumb to press a small well into the center of each dough ball. If you want a neater look, lightly grease the back of a 1/2 teaspoon measuring spoon with cooking spray and press that into the dough instead. Press gently, because too much force can crack the dough around the well. If you notice a small crack, pinch it together before the next step.
7. Fill with jam. I recommend placing the raspberry jam in a small zip top plastic bag, sealing it, and snipping a tiny corner off one end. Then pipe a small amount of jam into each indent. This is much neater than using a spoon and gives you precise control. Aim for a slightly rounded top, but do not overfill, or the jam may bubble over in the oven.
8. Bake. Place the baking sheet in the preheated oven and bake for 9 to 11 minutes, or until the edges of the cookies are light golden brown. The centers will still look soft but will set as they cool. I start checking at the 9 minute mark since every oven runs a little differently.
9. Cool. Remove the pan from the oven and let the cookies rest on the hot baking sheet for 2 minutes. Then use a thin spatula to transfer them to a wire rack to cool completely. This helps them firm up without breaking.

This method yields 36 lovely raspberry jam cookies with a total time of about 27 minutes if you skip the optional chilling. But for the best shape and texture, I always chill the dough, even if it adds a little extra time. The wait is worth it when you see rows of perfect, jam filled thumbprints ready to share.

Tips, Variations, and Serving Ideas

Over the years, I have learned a few small secrets that turn a good batch of thumbprint cookies into a great one. Here are my favorite tips, plus a handful of easy ways to switch up the flavor.

• Measure flour correctly. Spoon the flour into your measuring cup and level it with a straight edge. Scooping directly from the bag can pack in too much flour and make the cookies dry.
• Use a cookie scoop. A small spring loaded scoop gives you perfectly even dough balls. Even baking starts with even portions.
• Chill the dough. I know I said it before, but it is the number one trick to prevent flat, spread out cookies. Even 30 minutes in the fridge helps.
• Prevent cracking. If your dough tends to crack when you press the indent, let it sit at room temperature for 5 to 10 minutes before shaping. The dough should be firm but not rock hard. Press gently and use a smooth tool like the back of a teaspoon or the handle of a wooden spoon for a clean circle.
• Don’t overfill with jam. A little goes a long way. Too much jam will bubble out and burn on the parchment paper. I fill each well almost to the top but not overflowing.

When it comes to variations, this recipe is a blank canvas. I love adding 1 teaspoon of almond extract to the dough along with the egg yolk for a subtle nutty flavor that pairs beautifully with cherry jam.

Vanilla extract, butter extract, and lemon extract also work well. For a touch of sparkle, sprinkle coarse sanding sugar on top of the dough balls before making the indent.

The sugar adds a pleasant crunch and makes the cookies look even more festive on a holiday cookie tray.

You are not limited to raspberry jam either. Thick strawberry, apricot, cherry, or blackberry preserves all taste wonderful. One year, I filled half my thumbprints with raspberry jam and the other half with lemon curd for a two toned cookie plate that was the first to empty at our family gathering.

The lemon curd version reminds me a bit of my Lemon Raspberry Cookies, but with a slightly softer texture. You can even use a dollop of chocolate spread if you are craving something richer.

These cookies also travel well, so they are a favorite for cookie exchanges and gift tins. Arrange them in a single layer separated by wax paper, or pack them in a sturdy tin with a ribbon for an easy homemade present that feels special.

I have also served them alongside a scoop of vanilla ice cream for a quick dessert, and the contrast of cold, creamy ice cream against the buttery, jammy cookie is simply perfect.

A well chilled dough and a gentle touch when making the indent are your best friends for thumbprint cookies that look bakery made every single time.

Storage and Practical Guidance

One of the things I appreciate most about thumbprint cookies is how well they keep. You can make them ahead, enjoy a few fresh from the oven, and still have plenty left for later in the week. Here is how I store mine to maintain that soft, buttery texture.

At room temperature, place the cooled cookies in an airtight container. They will stay fresh for up to a week, but around my house, they rarely last more than a few days.

I stack them with a small square of parchment paper between layers to protect the jam centers. If you need them to last a little longer, you can store the container in the refrigerator for up to two weeks.

The cold can slightly firm up the dough, so I like to let them sit at room temperature for about 15 minutes before serving to bring back that melt in your mouth tenderness.

For longer storage, baked thumbprint cookies freeze beautifully. Arrange them in a single layer in a freezer safe container, separated by parchment, and freeze for up to 3 months. Thaw them on the counter still covered so condensation does not make them soggy.

I often bake a double batch in December, freeze half, and pull them out in January when the post holiday blues hit.

I do not recommend freezing the unbaked dough. The chilled dough can become too firm and is prone to cracking when you try to shape the wells. Instead, make the dough up to 24 hours ahead and keep it wrapped in the refrigerator.

Then simply scoop, indent, fill, and bake when you are ready. This make ahead flexibility is a lifesaver during the busy holidays or whenever you want fresh cookies without the last minute rush.

FAQs

Raspberry Shortbread Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

What Is Thumbprint Cookies? Thumbprint cookies are one of those classic treats that instantly bring back memories of bustling holiday kitchens and cookie tins filled to the brim.

• Total Time: 27 min
• Yield: 36 cookies 1x

Ingredients

Scale 1x2x3x

3/4 cup salted butter, softened
1/2 cup granulated white sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 cup raspberry jam, preferably seedless

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat the oven to 350℉ and line: Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
2-In the bowl of a stand mixer: In the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer and large bowl), cream the butter and sugar on medium-high speed for 2 minutes, until light and fluffy. Add the egg yolk, then mix again for 1 minute.
3-Turn off the mixer and scrape down: Turn off the mixer and scrape down the insides of the bowl. With the mixer on low speed gradually incorporate the flour.
4-Optional, but recommended: Optional, but recommended: Chill the dough for an hour to prevent the cookies from spreading.
5-Using a small cookie scoop or spoon,: Using a small cookie scoop or spoon, portion and arrange ½ tablespoon-sized dough balls about 2 inches apart on the prepared baking sheet.
6-Make an indent in the center of: Make an indent in the center of the dough with your thumb OR grease the back of a ½ teaspoon measuring spoon with cooking spray and use that to make your indents.
7-Fill each indent with jam: Fill each indent with jam. *I recommend sealing the jam inside of a zip top plastic bag, cutting a very tiny hole in the corner and piping the jam into the indent of the cookies. You can use a spoon, but the bag method is easier and less messy.
8-Bake the cookies in the preheated oven: Bake the cookies in the preheated oven for 9-11 minutes, or until the shortbread is light golden brown.
9-Remove raspberry cookies from the oven and: Remove raspberry cookies from the oven and allow them to cool on the pan for 2 minutes. Then, transfer to a wire rack to cool completely before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 15 min
• Cook Time: 12 min
• Method: bake

Nutrition

• Serving Size: 1 cookie
• Calories: 78
• Sugar: 5
• Sodium: 32
• Fat: 4
• Saturated Fat: 2
• Carbohydrates: 10
• Fiber: 0.2
• Protein: 1
• Cholesterol: 16