Print

Classic Buttery Raspberry Thumbprint Cookies with Perfect Indentation Guide

A close-up of several golden, buttery raspberry thumbprint cookies with bright red jam centers arranged on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these classic raspberry thumbprint cookies featuring a buttery shortbread base filled with sweet raspberry jam. This simple recipe yields melt-in-your-mouth cookies perfect for holiday cookie swaps or everyday treats.

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
  • 3/4 cup seedless raspberry jam
  • 1/4 cup powdered sugar, for dusting (optional)

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer 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 all-purpose 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 step helps the cookies hold their shape.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop the chilled dough into balls, about 1 tablespoon each. Roll the dough balls lightly between your palms.
  7. Create the thumbprint indentation: Use your thumb or the back of a small measuring spoon (like a 1/2 teaspoon) to press a deep well into the center of each dough ball.
  8. Fill each indentation with about 1/2 teaspoon of raspberry jam. Do not overfill, as the jam may bubble over.
  9. Place the cookies on the prepared baking sheets, leaving about 1 inch between them.
  10. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should remain pale.
  11. Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. Once cool, dust the cookies with powdered sugar, if desired.

Notes

  • For the best indentation, chill the dough thoroughly. If the dough softens while you are rolling, return it to the refrigerator for 10 minutes.
  • If you want a slightly different flavor, substitute almond extract for vanilla extract in the dough.
  • For a beautiful presentation, you can drizzle the cooled cookies with a simple glaze made from powdered sugar and a few drops of milk or lemon juice.

Nutrition

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