raspberry thumbprint cookies

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They're soft, chewy, and made with just 7 ingredients.

Thumbprint Cookies

unsalted butter, room temperature

(104 grams) sugar

tsp vanilla extract

(260 grams) all purpose flour

tsp salt

jam, any flavor

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg yolks one at a time and mix until well combined after each.

Add the vanilla extract and mix until well combined.

Add the flour and salt and mix until the dough is just well combined. Do not over mix. 

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.

Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking. 

Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.

Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don&#8217;t want to overbake them and have dry cookies. 

Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

These cookies remind me of baking with grandma on Christmas Eve! They are delicious, buttery, melt in your mouth amazing!
Mine didn’t turn out picture perfect but they make up for that in flavor. 
I baked them for about 15 minutes and they’re divine,,, I will definitely be making these again very soon cause I have a feeling they won’t last long. 

Absolutely delicious and super easy! so hard to not eat all of them fresh from the oven!

I haven’t made jam thumbprints for a long time and am so glad I tried these!  They spread just the perfect amount, didn’t crack due to your tip about making the indentation as soon as they’re rolled and are absolutely delicious. I used sparkling sugar on some, sugar in the raw on others along with 2 types of jam, raspberry and apricot. They look like beautiful little jewels and will compliment my Christmas cookie tray nicely. Thank you for a wonderful recipe that I know I’ll be making year after year!!  *****

These are my go-to butter cookies. I have made them several times using strawberry, raspberry and also Nutella filling. Very easy to make and such a nice cookie that stays soft in Tupperware (for a few days until they are all gobbled up!) 😀

Perfect recipe. I used a size 40 ice cream scoop to make uniform sized cookies. Recipe made 24 cookies with that size scoop. I also flattened the dough ball slightly when placed on cookie sheet. 
This is a delicious cookie recipe and I love that there is only 1/2 cup of sugar.

So easy, so delicious! I'm looking forward to trying your other recipes, now, too!

Any advice for dough that seems too sticky? Cookies ended up pretty flat - but tasted delicious!

So yummy!!! Question - how should I store these? Counter or fridge?

https://content.jwplatform.com/videos/inXKmEkK.mp4

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They’re soft, chewy cookies, and made with just 7 ingredients.

Jam Thumbprint Cookies

Coated in powdered sugar and filled with your favorite jam, these soft and chewy Thumbprint Cookies are a Christmas classic! They're easy to make and can be customized with whatever flavors you're craving.

(184 grams) unsalted butter-

(48 grams) granulated sugar

(5 milliliters) pure vanilla extract

½ cups (350 grams) all-purpose flour

(65 grams) powdered sugar

baking powder

salt

(87 grams) ground walnuts

jam flavor

sugar

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

In a stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.

Next, add the egg and vanilla extract and beat until well combined.

Then add the remaining dry ingredients, including the nuts, and beat until the dough forms.

Use a medium cookie scoop (1 tablespoon size), to portion out the dough, then use your hands and roll each one into a ball.  Place the cookie on the baking sheet and press into the cookie to make a well using either your thumb or a round kitchen tool.

Bake one tray at a time for 15 to 18 minutes, until the bottom is lightly golden. Remove from oven and let them cool completely.

Either add a spoonful of jam or roll them in powdered sugar and then add the jam.

Proving once and for all that jelly isn’t just for breakfast, these jewel-toned treats are a must during the holiday season.

Raspberry Thumbprint Cookies

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

butter or margarine, softened

Gold Medal™ all-purpose flour

raspberry jam

white vanilla baking chips

Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.

Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack. 

In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.

With a crisp,melt-in-your-mouth shortbread base, a jeweled jam filling and a fabulous almond glaze, these Almond Shortbread Thumbprints always bring rave reviews!

Almond Shortbread Thumbprints

butter

almond extract

vanilla extract

cornstarch

salt (I use Morton's)

all-purpose flour

water (maybe more)

almond extract (to taste)

Line two sheet pans with parchment paper. Set aside.

For the prep:

In a large mixing bowl, stir the very soft butter for 15-20 seconds until nice and smooth. Add the sugar and stir again for 30-45 seconds until creamy.

Add the vanilla, almond extract and salt and stir to combine then add the cornstarch and stir until well incorporated.

Finally, stir in the flour. The dough will be crumbly at first. Keep stirring, scraping the sides and bottom of the bowl until all of the flour is incorporated and the dough starts to come together.

Scoop up the dough into 2-tablespoon portions. Roll in the palm of your hands into balls and place on the prepared sheet pan, leaving 2 inches between the cookies.

Using your pointer or middle finger, gently make an indention in the center of each cookie, rotating your finger in a small circle to enlarge the opening.

Refrigerate the dough balls for at least an hour and up to 12 hours.

Preheat the oven to 350˚F.

Remove the dough balls from the refrigerator. Fill each indentation with about ½ teaspoon jam. You can use a small spoon for this or a ziplock or disposable pastry bag. Spoon the jam into the bag then make a small snip off a corner of the ziplock bag (or off the bottom of a pastry bag) and squeeze the jam into the indentions.

Bake on the prepared sheet pan for 15-20 minutes or until the edges of the cookies begin to turn golden brown. The tops will still be fairly pale. Let the cookie cool on the pan for 5 minutes then transfer to a cooling rack. Cool completely before glazing.

For the cookies:

Combine the powdered sugar, vanilla extract, ½ teaspoon of almond extract and 3 teaspoons of water in a small bowl or measuring cup. Stir with a fork or small whisk until combined. Add more water, ½ teaspoon at a time until the glaze will drizzle nicely when the fork or whisk is held up above the bowl. Taste and add more almond extract if desired.

Drizzle the glaze back and forth over the cooled cookies.

For the almond glaze:

When serving, I like to add a small spoonful (about ¼ teaspoon or less) of extra jam to the center of each cookie (optional). A tiny herb sprig or edible flower also makes a pretty presentation.

These cookies keep well in an airtight container for 5-7 days (you might have to hide them!). They also can be frozen.

For serving and storage:

Beautifully delicate thumbprint cookies are quick, easy, and melt-in-your-mouth tasty! They are a best-loved classic cookie.

Thumbprint Cookies Recipe

butter (softened)

baking soda

white sugar

milk

Preheat oven to 400 ℉.

Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.

In a separate bowl sift together the flour, baking soda, and salt. Gradually add it to the butter mixture and mix well.

Using a cookie scoop roll the dough into 1-inch balls and place on an ungreased cookie sheet. Use thumb to press down and make a dent in the center of each dough ball. Fill each dent with jam.

Bake for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them on a rack to finish cooling.

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Top 5 raspberry thumbprint cookies recipes from across the web

The most viewed raspberry thumbprint cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thumbprint Cookies

Thumbprint Cookies

Raspberry Thumbprint Cookies

Almond Shortbread Thumbprints

Thumbprint Cookies Recipe

The most viewed raspberry thumbprint cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine