Jam thumbprint cookies are like little bites of happiness! They're soft, buttery, and filled with tangy raspberry jam. They practically melt in your mouth!
Raspberry Thumbprint Cookies
If you have leftover jam, you can use it in pear tarts, or overnight oats.
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🛒 What You Need For Thumbprint Cookies
- Raspberry jam - this classic flavor is a winner, but feel free to get creative with caramel, strawberry rhubarb, peanut butter, or any other fruit jams, preserves, or even chocolate.
- Unsalted butter - it's the secret ingredient that gives these cookies their tender, buttery goodness.
- Sugar - combo of confectioners sugar and a touch of granulated sugar adds sweetness and chewiness. Confectioners sugar also lends a tender texture to the cookies.
- Pure vanilla extract - teaspoon is usually plenty, but I like to add an extra half teaspoon for a hint of floral sweetness.
- Flour - all purpsoe flour or you can also use a good Gluten free blend.
- Salt - just a pinch balances out the sweetness of the cookies. If you're using salted butter, you can skip the salt, but I recommend using unsalted butter for the best flavor.
Step-by-step photos can be seen below the recipe card.
🎃 Make Next: Pumpkin Pie Cookies
📋 Tips
- Use softened butter at room temperature for smooth blending with sugar, ensuring a creamy dough.
- Chill the dough for at least 30 minutes to make it easier to work with and reduce spreading during baking.
- Avoid overfilling with raspberry jam to prevent excessive spreading and overly sweet cookies. Opt for chunky, thick fruit preserves to prevent spreading during baking.
- Use the back of a teaspoon or a small bottle cork to create wells in the cookies easily.
- The dough should be somewhat sticky; if it's too crumbly, mix it longer until it comes together.
- Thumbprint cookies often crack slightly, especially after creating the small indentations in the middle. This is normal. However, overmixing the batter or using too much flour can also cause cracking. If you notice a small crack, simply pinch and press the dough back together along the edge.
Why did my thumbprint cookies flatten?
As with many cookies, these thumbprint cookies might spread if the dough isn't chilled before baking. If your butter was too soft and warm, the cookies may spread excessively. To prevent this, try freezing the dough until it's hardened and set.
Storage Instructions
- 🍱To Store. Store in an airtight container at room temperature for up to a week.
- 🥶Freezing. Freeze for two to three months. Flash freeze them on a baking sheet before transferring to an airtight container or ziplock bag to prevent sticking.
📖Recipe
Raspberry Thumbprint Cookies (Soft & Buttery!)
Raspberry thumbprint cookies are like little bites of happiness! They're soft, buttery, and filled with tangy raspberry jam. They practically melt in your mouth!
Ingredients
- 1 ¼ cups all purpose flour
- 1 egg yolk, room temperature
- 8 tablespoon unsalted butter, at room temperature
- ⅓ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup white sugar, + ¼ cup for dipping
- 13 teaspoons raspberry jam, or your favorite jam
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or using a stand mixer with a paddle attachment, cream together the butter, granulated sugar and confectioners until light and fluffy. This step is crucial for a soft, melt-in-your-mouth texture. Don't rush it!8 tablespoon unsalted butter, ¼ cup white sugar, ⅓ cup confectioners' sugar
- Add the egg yolk, vanilla extract, and salt to the mixture, beating until well combined.
- Mix in the flour until just combined.1 ¼ cups all purpose flour
- Scoop out portions of dough (about 1 ½ tablespoons each) and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving space between each.¼ cup white sugar
- Use your thumb or the back of a teaspoon to make a deep well in the center of each ball. Be careful not to make it too wide.
- Spoon 1 teaspoon of raspberry jam into each well.13 teaspoons raspberry jam
- Bake for 10-15 minutes, then let the cookies cool on the baking sheet for at least 10 minutes before serving. Optional: dust with more confectioner’s sugar if desired. Enjoy!
Notes
- To Store. Store in an airtight container at room temperature for up to a week.
- 🥶Freezing. Freeze for two to three months. Flash freeze them on a baking sheet before transferring to an airtight container or ziplock bag to prevent sticking.
Nutrition
Calories: 157kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 27mgPotassium: 22mgFiber: 0.4gSugar: 10gVitamin A: 235IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!
🥣 How To Make Thumbprint Cookies
- Preheat your oven to 325°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or using a stand mixer with a paddle attachment, cream together butter, granulated sugar and confectioners until light and fluffy. Take your time beating the butter and sugars for a creamy texture in the dough. This step is crucial for a soft, melt-in-your-mouth texture. Don't rush it!
- Add the egg yolk, vanilla extract, and salt to the mixture, beating until well combined.
- Mix in the flour until just combined.
- Scoop out portions of dough (about 1 ½ tablespoons each) and roll them into balls. Roll each ball in granulated sugar and place them on the prepared baking sheet, leaving space between each.
- Use your thumb or the back of a teaspoon to make a deep well in the center of each ball. Be careful not to make it too wide. Spoon 1 teaspoon of raspberry jam into each well.
- Bake for 10-15 minutes, then let the cookies cool on the baking sheet for at least 10 minutes before serving. Optional: dust with more confectioner’s sugar if desired. Enjoy!
For more recipes, browse through our Cookie collection.
Rita
these thumbprint cookies just melt in your mouth !
Eliza_K
Just tried making these thumbprint cookies and wow, chilling the dough really made a difference. They kept their shape perfectly. Thanks for the tip, Rita!
John_Dough
Thumbprint cookies, huh? Guess you could say they're quite 'handy' desserts to have!
Gerly
Can I use almond flour instead of all-purpose for these raspberry thumbprint cookies? I'm trying to go gluten-free but these sound too tempting.
Rita
you can use a good GF flour blend.
MrTastetester
I followed this recipe to the letter, and while the flavors were spot on, my cookies didn't hold their thumbprints as well as I'd hoped. Next time, I'll try chilling the dough longer. Assuming it's not just my technique at fault, perhaps a mention of the ideal consistency could improve the guide.
Amy_Bakes
Big thanks for the storage instructions! Made a huge batch and wasn't sure the best way to keep them fresh. Your tips are a lifesaver, Rita.
Rita
thank you Amy!
TasteTestTim
Tried these thumbprint cookies and compared them to a local bakery's. Homemade wins hands down! Love how the jam gives a nice sweet touch to every bite. Rita, your recipe's a winner in my book!