I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
Why You’ll Love These Raspberry Thumbprint Cookies
Soft, Buttery Texture: The cookies are a delicious almond-infused shortbread that melt in your mouth even without the jam.
Quick & Easy: While the dough needs time to chill, the prep and cooking are both pretty quick. So they’re ideal for the holidays.
Make Ahead: The dough can be made and frozen ahead of time, allowing you to have fresh-baked cookies whenever you want them.
Holiday Centerpiece: The vibrant red raspberry filling creates naturally festive-looking cookies that are perfect for a Christmas cookie exchange.
Ingredients
- Unsalted Butter: Adds rich, creamy texture and depth.
- Granulated Sugar: Sweetens the dough and gives a slight crunch to the outside.
- Egg Yolk: Brings a touch of richness and helps bind the dough.
- Vanilla Extract: Infuses warmth and classic flavor.
- Almond Extract: Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
- Lemon Zest (optional): Lends a fresh, citrusy note to brighten each bite.
- All-Purpose Flour & Cornstarch: Forms the base for a tender, delicate structure.
- Salt: Balances the sweetness and enhances flavor.
- Raspberry Jam: Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
1. BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth.
2. ADD the flour, cornstarch, and salt, mixing gently by hand until a soft dough forms.
3. CHILL the dough in the refrigerator for 2-3 hours.
4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet.
6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam.
7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set.
8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
- Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
- Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
- Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
- Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
- Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
- Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
- Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
To Make Ahead: Make the dough and wrap it in plastic. Transfer to a freezer bag and freeze for 2-3 months. Thaw overnight in the fridge, then shape and bake.
To Store: Keep cooled cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Place wax paper between layers to prevent sticking.
To Freeze: Freeze cooled cookies on a tray until solid. Freeze in an airtight container for 2-3 months.
More Fruity Cookies You’ll Love
Lemon Cooler Cookies
White Chocolate Raspberry Cookies
Lemon Raspberry Cookies
Orange Cranberry Cookies
Raspberry Thumbprint Cookies
25-30
servings15
minutes14
minutes120
kcalThese buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar, plus more for rolling
1 large egg yolk
1 teaspoon vanilla extract
1/4-1/2 teaspoon almond extract, to taste
zest of 1 lemon, optional
2 1/4 cups (270g) all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour, cornstarch, and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
- Use a kitchen scale to measure ingredients for the most accurate, consistent results. Or spoon and level the flour into the measuring cup to avoid packing too much in.
- Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
- If the dough cracks when making the indents, gently press it back together with your fingers.
