Print

The Ultimate Buttery Raspberry Thumbprint Cookies (Easy & Classic)

A pile of buttery raspberry thumbprint cookies on a white plate, one cookie is broken open showing the soft interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a batch of these classic raspberry thumbprint cookies. They feature a buttery, soft shortbread base and a sweet raspberry jam center. This simple recipe is easy to make and perfect for holiday baking or an afternoon treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam (seedless preferred)
  • 1 tablespoon milk (for optional glaze)
  • 1 cup powdered sugar (for optional glaze)

Instructions

  1. Beat the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy.
  2. Beat in the egg yolk and vanilla extract until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This chilling step helps prevent spreading.
  5. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
  6. Scoop the dough into balls, about 1 inch in diameter. Roll each ball lightly in your hands.
  7. Press your thumb gently into the center of each dough ball to create an indentation, making sure not to press all the way through to the bottom. This is the trick to the perfect well.
  8. Place about 1/2 teaspoon of raspberry jam into each indentation.
  9. Bake for 12 to 15 minutes, or until the edges are lightly golden. The centers will look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. If you want a glaze, whisk the powdered sugar and milk together until smooth. Drizzle the glaze over the cooled cookies.

Notes

  • For almond flavor, add 1/2 teaspoon of almond extract to the dough mixture and use almond jam or add finely chopped almonds to the dough.
  • To get the perfect indentation without the dough cracking, chill the dough thoroughly and use a lightly floured thumb.
  • These cookies store well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://delishsymphony.com/raspberry-thumbprint-cookies/