A soft sugar cookie filled with a delicious jammy center makes up these Raspberry Thumbprint Cookies. A crowd favorite these are great to make any time year but are the perfect addition to any platter of Christmas Cookies.
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Raspberry Almond Thumbprint Cookies
Thumbprint cookies are a wonderful cookie! For me they always brings about visions of grandmothers cooking with their grandkids, and nothing but smiles as people are eating them. They are a happy cookie!
They are also so wonderful because they are a year round cookie but also work so well as raspberry Christmas cookies!
Personally I think this little jammed filled cookie sitting next to all the chocolate and peppermint cookies is a little breath of fresh air!
That is why I wanted to included these in The Sweetest Season Cookie Exchange. A round up of all the best cookies the internet has to offer, so if you are looking for more go check it out!
The cookie starts out with a sugar cookie base. Like most sugar cookies the base is butter, flour, and sugar. In this cookie both vanilla and almond extracts are used to give the perfect flavor to offset the raspberry jam.
Once the base is made and rested they are hand-rolled and dipped in sugar.
Then the best part happens, the thumbprint! You of course can use an actual thumb, or a 1/2 teaspoon works just as well.
And then the last part of the cookie is the simplest, just adding some raspberry jam.
Then into the oven they go and out comes the best cookie. So let’s make some!
Ingredients
- All-Purpose Flour – Flour is at the base of the cookie, if possible use a kitchen scale to measure the flour for best results.
- Kosher Salt – If using table salt use HALF of the amount as a replacement.
- Unsalted Butter – You will want to make sure this is at room temperature. If not it won’t mix together with the sugar properly.
- Granulated Sugar – You will use the sugar in both the cookie dough and for rolling on the outside of the cookie. For the sugar inside the cookie you won’t want to make any substitutions but for the sugar on the outside if you want to use a colored sugar or sanding sugar for festive cookies totally go for it!
- Egg – An egg for the cookie base, for best results use a room temperature egg. That way it mixes in with the creamed butter and sugar properly without getting chunky.
- Almond & Vanilla Extract – Using both of these flavors add a whole different dimension to this cookie, the almond and raspberry compliment each other perfectly.
- Raspberry Jam – Or raspberry preserve, you can even switch out for other flavored jams if you wish, Apricot is a popular flavor for thumbprint cookies. You can use either seedless jam or with seeds, whichever you prefer!
For a complete detailed list of the ingredients continue towards the bottom of the page.
pro tip
Making a whole lot of cookies? Let’s say it is Christmas Cookie Baking day. Prep as much dough as you can the day before. These cookies (and many others) actually bake best when the dough gets a chance to chill overnight.
Instructions
In a medium bowl, toss together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer in a large bowl. Beat the butter and 3/4 cup sugar (reserving the other 1/4 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.
Mix in the egg, vanilla extract, and almond extract until incorporated.
With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture. Mix until just combined, don’t overmix.
Roll dough into a large ball and wrap in plastic wrap or place in an airtight container. Transfer to the fridge and chill for at least 1 hour or for best results overnight.
Preheat the oven to 350° F. Line 2 cookie sheets with parchment paper. Remove the dough from the fridge. (Let the dough rest at room temperature about 10 minutes if it rested in the fridge overnight.)
Divide the dough into 24 even pieces. Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
Make an indent in each cookie using a 1/2 teaspoon round measuring spoon or you can use your thumb.
Fill each indent with raspberry jam. Slightly mound the jam so that’s it’s rounded on top because the jam will flatten out as the cookies bake, just don’t put too much or it will run out.
Bake for 11-12 minutes or until the edges are lightly browned. Transfer to a wire rack to cool.
tips, tricks and questions
The dough is sticky, if you find that the 1/2 teaspoon or thumb you are using to make the indents gets sticky, just coat in extra sugar.
If you are adverse to almond extract feel free to substitute 1 full teaspoon vanillas extract instead.
If for some reason your cookies start to crack as you make the indentation you should be able to gently pinch them back together. I found that slowly making the indents caused a lot less cracking in the dough.
Can thumbprint cookie dough be refrigerated overnight?
Yes! This is actually best for thumbprint cookies.
What is the best way to store thumbprint cookies?
Thumbprint cookies can be store at room temperature in an air-tight container.
What is another name for thumbprint cookies?
A common Swedish cookie, they are called Hallongrotta. The name means “raspberry cave” in Swedish. In the United States they are known as thumbprint cookies!
Why did my thumbprint cookies go flat?
Most likely your oven is too hot OR your dough didn’t chill for long enough. The butter needs to be chilled otherwise it will spread out too quickly.
If you like this Raspberry Thumbprint Cookie Recipe you might also like:
what to serve with this
Raspberry Thumbprint Cookies
With a sugar cookie base and flavorful jam middle, Raspberry Thumbprint Cookies are a crowd favorite. Perfect for all year round but especially a great addition to a Christmas cookie plate.
Ingredients
- 2 & 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup (200g) granulated sugar, divided
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberry jam or raspberry preserve
Instructions
- In a medium bowl, toss together the flour and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer in a large bowl. Beat the butter and 3/4 cup sugar (reserving the other 1/4 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.
- Mix in the egg, vanilla extract, and almond extract until incorporated.
- With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture. Mix until just combined, don't overmix.
- Roll dough into a large ball and wrap in plastic wrap or place in an airtight container. Transfer to the fridge and chill for at least 1 hour or for best results overnight.
- Preheat the oven to 350° F. Line 2 cookie sheets with parchment paper. Remove the dough from the fridge. (Let the dough rest at room temperature about 10 minutes if it rested in the fridge overnight.)
- Divide the dough into 24 even pieces. Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
- Make an indent in each cookie using a 1/2 teaspoon round measuring spoon or you can use your thumb.
- Fill each indent with raspberry jam. Slightly mound the jam so that’s it’s rounded on top because the jam will flatten out as the cookies bake, just don't put too much or it will run out.
- Bake for 11-12 minutes or until the edges are lightly browned. Transfer to a wire rack to cool.
Notes
The dough is sticky, if you find that the 1/2 teaspoon or thumb you are using to make the indents gets sticky, just coat in extra sugar.
Switch out the flavor of the jam as you wish! Apricot is often used in these cookies.
If you are adverse to almond extract feel free to substitute 1 full teaspoon vanillas extract instead.
Recommended Products
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Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 95Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 32mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 0g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
Cookies 4 Kids’ Cancer
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Did you know that cancer is the #1 cause of death by disease of children in the U.S.?
Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Absolutely amazing. If this moves you I urge you to check out Cookies for Kids’ Cancer here and if you are interested in making just a small donation click HERE. Even just learning about the cause can make a big impact.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2023, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
Thank You!
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You’re speaking my language with these stunning Raspberry Thumbprint Cookies, Lauren! I love raspberry in any kind of cookie, and this combination of flavors just looks extra special. I know my girls will love baking these with me, too.
Thank you so much for participating in this year’s Sweetest Season! I am always blown away with the recipes shared and the generosity of its participants. Thank you for making this event such a success. I hope you and yours have a wonderful holiday season and a happy new year!