Raspberry Thumbprint Cookies

Raspberry thumbprint cookies are a delicious and easy-to-make treat that are 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.

❤️ Why You'll Love It

• Perfectly buttery and sweet with a tart jam filling in the center.
• Easy to make with no special kills needed.
• Great for holidays, cookie swap 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
• Chopped blanched almonds
• Raspberry jam

💡 Expert Tips

• 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.

🧺 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 any jam or preserve you like, sometime we top each with Maraschino cherries.
• If egg free baking is your style check out these vegan egg substitute for baking.

📣 Related Recipes

• 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.
• 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.
• Petit Fours are traditional Egyptian cookies buttery, mouthwatering cookies filled with jam.

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Raspberry Thumbprint Cookies

A classic thumbprint cookies rolled in chopped almonds and filled with raspberry jam. Buttery and soft with a little crunch.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Halal

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill time:: 30 minutes

Servings: 12 -15 cookies

Calories: 125kcal

Author: Amira

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.
• Add flour and salt and mix well until combined.
• With a fork whisk egg white with the remaining ¼ teaspoon vanilla extract.
• 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 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 completely on the baking sheet.
• 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.

Please check the nutrition disclaimer policy.

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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First published Jun 18, 2017 . Last updated December 13, 2022 with important tips, clear step by step instructions and readability.