Okay, let’s be real—there’s something downright magical about those little thumbprint cookies filled with bright, jewel-like raspberry jam. I mean, who doesn’t love a cookie that’s both buttery and slightly tart, with that soft, melt-in-your-mouth texture? Every time I make these, my kitchen smells like a cozy bakery, and I can’t help but sneak a few before they’ve even cooled. The best part? They’re so simple to make, yet feel fancy enough to impress at any cookie swap or just for your own sweet tooth. Ready to get your fingers sticky with me?
Quick Facts
Yield: About 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients
For the Main Dish:
1 cup unsalted butter, softened
2/3 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)
How I Make It
Step 1:
Start by creaming together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color—about 3 to 5 minutes with a hand mixer. This step really sets the base for that tender crumb.
Step 2:
Add in the egg yolk and vanilla extract, mixing until everything’s well combined and smooth. The egg yolk helps keep these cookies tender and gives them that rich, buttery flavor.
Step 3:
In a separate bowl, whisk together the all-purpose flour and salt. Slowly add this to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix; you want it firm but still soft enough to roll into balls.
Step 4:
Preheat your oven to 350°F. Scoop out dough balls—about 1 tablespoon each—and place them on a baking sheet lined with parchment paper, spacing them roughly 2 inches apart. This keeps them from squishing together.
Step 5:
Here’s the fun part: gently press your thumb (or the back of a teaspoon if you prefer) into the center of each dough ball to create a small well. Fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill, or it might spill over as it bakes.
Step 6:
Bake for about 10 to 12 minutes, until the edges are just turning golden and the jam is glossy and set. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Perfect little bites of jammy goodness!
Variations & Tips
Swap raspberry jam for strawberry, apricot, or even lemon curd for a twist.
If dough feels too soft or sticky, pop it in the fridge for 15 minutes before rolling.
For a nutty crunch, roll the dough balls in finely chopped nuts before pressing the center.
Add a pinch of cinnamon or almond extract for an extra flavor boost.
Use a small cookie scoop to keep cookie sizes even for perfect baking.
How I Like to Serve It
These cookies are absolute showstoppers at holiday cookie swaps or afternoon teas with friends. They’re equally delightful alongside a cup of hot tea or coffee on a crisp morning. And honestly, they’re just as perfect wrapped in a little clear bag with a ribbon if you want to share some love.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
If the cookies soften too much after a couple of days, a quick 5-minute toast in a 300°F oven refreshes the texture beautifully.
Closing: These raspberry thumbprint cookies always hit the spot because they’re simple, joyful, and just the right mix of buttery and fruity — a recipe you’ll find yourself coming back to again and again.
