Raspberry thumbprint cookies are a delicious and easy-to-make treat that is perfect for any occasion. These cookies are made with a simple shortbread dough that is flavored with vanilla extract, and they are filled with a sweet and tart raspberry jam. A classic cookie during the holiday season.
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❤️ Raspberry thumbprint cookie recipe
- Perfectly buttery and sweet with a tart jam filling in the center.
- Easy to make with no special skills needed.
- A favorite holiday cookie, great for cookie exchange or any special occasion you have.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Butter: You will need to soften the butter before using it, just take it out on your counter and it should be ready within 30-40 minutes depending on the temperature of the kitchen.
- Granulated sugar
- All purpose flour
- One egg
- Vanilla extract, you can also use a splash of almond extract
- Chopped blanched almonds
- Sweet raspberry jam
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Line two ungreased cookie sheets with parchment paper and set aside.
- Separate egg yolks from white and set the egg white aside.
- In a large bowl or the bowl of a stand mixer, add softened butter, egg yolk, sugar, and one teaspoon of vanilla extract.
- Using an electric mixer, beat the mixture until light and fluffy.
- In a medium bowl, combine flour and salt. Gradually add dry ingredients into wet ingredients and mix well until combined. Make sure to scrape the sides of the bowl.
- With a fork whisk egg white with the remaining ¼ teaspoon vanilla extract in a small bowl.
- Using a cookie scoop, scoop dough into balls (about 18g) and roll between your hands until smooth and rounded.
- Dip balls into egg white then roll into chopped almonds.
- Place dough balls 2 inches apart on your prepared cookie sheet.
- Use your thumb, or the back of a measuring teaspoon, gently press to make an indent in the center of each cookie.
- Freeze cookies sheet for at least 30 minutes to firm up a bit.
- Preheat your oven to 325F and place your jam in a bowl.
- Stir jam so it is no longer firm and easily scoopable.
- Take the first sheet out and fill each cookie with a teaspoon of jam.
- Bake in the center of the preheated oven for 13-15 minutes.
- Remove sheet from oven and allow cookies to cool for 15 minutes on the baking sheet. Remove to cool completely on a wire rack.
- Bake the other sheet and allow it to cool down completely as well.
💡 Amira's Tips
- If your batter is too soft to form into balls, wrap in plastic wrap and refrigerate for 30 minutes.
- Raspberry thumbprint cookies dough will spread slightly but not dramatically please give it time in the freezer for at least 30 minutes.
- Every oven is different so check the cookies starting 13 minutes mark.
- Do not press too much on the cookies with your thumb so the cookies will not crack.
- For this recipe you will need two cookie sheets. If you only have one then allow it to cool completely before placing the next batch on. Never put the cookies on a hot cookie sheet.
🧺 Storage
Keep in an airtight container on your counter for a couple of weeks.
⌛ Make Ahead
- Follow the recipe then stop after making the indentation in the middle. Freeze flat on a cookie sheet or plate until firm then place in an airtight container.
- When ready to bake take them out, fill with jam and bake for an extra minute or two.
👩🍳 Variations
- Using nuts is optional but highly recommended you can use any nut of choice or leave it out.
- You can also roll the balls in sugar instead.
- Use your favorite jam. We like using apricot jam or strawberry jam, but any kind of jam will work.
- If egg free baking is your style check out these vegan egg substitute for baking.
📣 Related Recipes
- Pecan snowball cookies are bite-sized cookies made with pecans, powdered sugar, and butter. A very festive treat that is perfect for any holiday season.
- Love sinckerdoodles? here is an easy snickerdoodle recipe without cream of tartar.
- These whipped shortbread cookies are sure to be a hit with anyone who tries them! The whipped texture gives them a unique and creamy flavor, and they are so easy to make.
- Looking to add some explosive flavors to your dessert table? These 4th of July fireworks pudding cookies will light up any celebration with their colorful bursts of sweetness!
- Soft Molasses Cookies are a timeless classic, perfect for any occasion or as a sweet escape during a cozy evening.
More Middle Eastern Cookies
- Tahini cookies are like enjoying Halva in a cookie form. A delicious and nutty twist on traditional cookies, made with simple ingredients. These cookies are often topped with sesame seeds and have a crispy texture with a slightly chewy center.
- Maamoul is a traditional Middle Eastern cookie made usually filled with date. It has a soft texture and a delicate flavor.
- Barazek are nutty Syrian cookies mildly sweet with one side dipped in pistachios and the other side in sesame seeds. Easy to make and perfect for quick treat and in lunch boxes.
- Petit Fours are traditional Egyptian cookies buttery, mouthwatering cookies filled with jam.
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Raspberry Thumbprint Cookies
A classic thumbprint cookies rolled in chopped almonds and filled with raspberry jam. Buttery and soft with a little crunch.
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Servings: 12 -15 cookies
Calories: 125kcal
Ingredients
- ½ cup butter (113g) softened
- ¼ cup granulated sugar 50g
- 1 cup all purpose flour 120g
- 1 large egg
- 1 ¼ teaspoon vanilla extract divided
- ¼ teaspoon salt
- ½ cup chopped blanched almonds
- ⅓ cup raspberry jam
Instructions
- Line two baking sheets with parchment paper and set aside.
- Separate eggs yolk from white and set the egg white aside.
- In a large bowl, or the bowl of your mixer, add softened butter, egg yolk, sugar and 1 teaspoon vanilla extract.
- Using an electric hand mixer beat the mixture until light and fluffy.
- In a separate bowl, mix together flour and salt.
- Gradually add the flour mixture to the wet ingredients, mixing well between each addition until dough forms.
- With a fork whisk egg white with the remaining ¼ teaspoon vanilla extract.
- Scoop one tablespoon of dough (about 18g) and roll between your hands until smooth and rounded.
- Dip balls into egg white then roll into chopped almonds.
- Place dough balls 2 inches apart on your cookie sheet.
- Use your thumb, or the back of a measuring teaspoon, gently press to make an indent in the center of each cookie.
- Freeze cookies sheet for at least 30 minutes to firm up a bit.
- Preheat your oven to 325F and place your jam in a bowl.
- Stir jam so it is no longer firm and easily scoopable.
- Take the first sheet out and fill each cookie with the jam.
- Bake in the center of the preheated oven for 13-15 minutes.
- Remove sheet from oven and allow cookies to cool for 15 minutes on the baking sheet. Remove to cool completely on a wire rack.
- Bake the other sheet and allow it to cool down completely as well.
Notes
- If your batter is too soft to form into balls, wrap in plastic wrap and refrigerate for 30 minutes.
- The dough will spread slightly but not dramatically please give it time in the freezer for at least 30 minutes.
- Every oven is different so check the cookies starting 13 minutes mark.
- Do not press too much on the cookies with your thumb so the cookies will not crack.
- For this recipe you will need two cookie sheets. If you only have one then allow it to cool completely before placing the next batch on. Never put the cookies on a hot cookie sheet.
- Variations:
- Using nuts is optional but highly recommended you can use any nut of choice or leave it out.
- You can also roll the balls in sugar instead.
- Use any jam or preserve you like, sometime we top each with Maraschino cherries.
- Storage:
- Keep in an airtight container on your counter for a couple of weeks.
- Make ahead:
- Follow the recipe then stop after making the indentation in the middle. Freeze flat on a cookie sheet or plate until firm then place in an airtight container.
- When ready to bake take them out, fill with jam and bake for an extra minute or two.
Nutrition
Calories: 125kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 69mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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