Raspberry Thumbprint Cookies are a classic shortbread cookie filled with raspberry jam and finished with a delicate almond glaze. You can swap the jam for any flavor you prefer—these cookies are easy, customizable, and delicious.
Thumbprint Cookies
Thumbprint cookies are a holiday favorite because they’re simple to make, attractive on a cookie tray, and full of buttery flavor.
These buttery shortbread cookies are filled with jam, which makes them entirely customizable. Raspberry is my go-to, but you can use any jam, jelly, or preserves. Strawberry, apricot, or lemon curd are all excellent choices—feel free to experiment.
Jam can be added either before or after baking. I prefer filling the wells before baking so the jam melts slightly into the cookie and firms up again as it cools. That reduces tackiness and makes the cookies easier to stack and gift.
Why are they called Thumbprint Cookies?
The name comes from the method used to make them—pressing a thumb (or another tool) into the ball of dough to create a small well for filling.
These cookies go by many names around the world, including the Swedish “hallongrotta” (meaning “raspberry cave”) and Australian “jam drops.” They’re a versatile cookie with lots of variations: fruity thumbprints, chocolate-and-caramel “turtle” thumbprints, and more—perfect for cookie exchanges and holiday platters.
Raspberry Thumbprint Cookies
Below is a clear, easy-to-follow guide to making raspberry thumbprint cookies. These are classic shortbread-style cookies with a small almond-flavored glaze drizzle. If you prefer, substitute vanilla extract for almond.
Make the Cookie Dough
Using a stand mixer or electric hand mixer makes the shortbread dough effortless to prepare.
Tip: Use room-temperature butter that’s soft enough to cut with a knife but not soupy—this ensures the right texture and helps the dough come together smoothly.
*See the recipe card below for full ingredient amounts and bake times.
- Cream butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Add the egg yolk and almond (or vanilla) extract and mix to combine.
- In a separate bowl, whisk the flour and salt together. Gradually add to the mixer, scraping the bowl as needed. The dough will look dry and crumbly at first.
- Continue mixing until the dough comes together into a smooth, cohesive mass.
Shape, Press, and Chill
These are intended to be small cookies—about 1 tablespoon of dough each—so resist making large portions.
- Line a baking sheet with parchment paper or a silicone mat.
- Portion dough with a small #50 scoop (about 1 tablespoon) and place the balls on the prepared sheet. Keep all dough balls on the same tray so they chill uniformly.
- Roll each ball until smooth, then indent the center with a 1/2 teaspoon or your thumb. Make the indent right after rolling while the dough is still warm from your hands to help prevent cracks. If the spoon or finger sticks, dip it in granulated sugar.
- Chill the indented dough balls in the freezer for 20 minutes, until firm—this reduces spreading while baking.
Fill and Bake
- Preheat the oven to 350°F (177°C) while the dough chills.
- Warm the jam briefly (5–10 seconds) in a microwave-safe bowl and stir until smooth and more fluid—don’t overheat.
- Place cookies 2–3 inches apart on a parchment- or silicone-lined sheet. Bake in batches; do not bake the entire tray at once if your tray was used for chilling. (A half-sheet typically fits about 15 cookies.) Keep remaining dough in the freezer until ready to bake.
- Quickly fill each well with a rounded 1/2 teaspoon of jam. Bake at 350°F for 14–18 minutes, until the edges are lightly golden. Allow cookies to cool on the sheet.
- Mix the glaze by combining powdered sugar, almond (or vanilla) extract, and 2–3 teaspoons of milk until smooth. Drizzle over cooled cookies or pipe a zig-zag using a small cut in a zip-top bag. Let the glaze set before storing.
Storing and Freezing
- Store cookies in an airtight container at room temperature—no need to refrigerate. They will stay fresh for about a week before becoming drier.
- To freeze: after the jam has fully set, stack cookies in an airtight container with parchment between layers. Freeze for up to one month. Consider leaving the glaze off if you plan to freeze them, then drizzle after thawing.
Tips for Perfect Raspberry Thumbprint Cookies
Common problems and how to avoid them:
- Cracking: Roll each dough ball until fully smooth and indent immediately while the dough is still slightly warm. Including one egg yolk in the dough helps it bind and reduces cracking.
- Excessive spreading: Chill the shaped dough until firm, use a properly calibrated oven, and place dough on a cool tray. Soft butter or a hot tray causes spreading.
- Jam leakage: Use the right amount of jam—about a rounded 1/2 teaspoon per well—so it doesn’t overflow during baking.
- Forgot the jam: You can re-indent warm cookies right after baking and add jam, but the filling may remain slightly tacky when cooled.
More Christmas Cookies
If you enjoy these thumbprints, try other holiday favorites like meltaway cookies, peanut butter blossoms, snowball cookies, double chocolate crinkles, soft gingersnaps, or oatmeal Florentines for a varied cookie platter.
If you make this recipe, please rate and review it in the comments below. Thank you!
Raspberry Thumbprint Cookies
Ingredients
Cookies:
- 1 cup (226 g) unsalted butter, room temperature (2 sticks)
- 2/3 cup (134 g) granulated sugar
- 1 large egg yolk (no whites)
- 1/2 tsp almond extract or vanilla extract
- 2 1/4 cups (270 g) all-purpose flour, stir, spoon & level
- 1/2 tsp salt
- 1/2 cup (160 g) seedless raspberry jam
Glaze:
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp almond extract or vanilla extract
- 2–3 tsp milk
Instructions
- Cream the butter and sugar until light and fluffy. Add the egg yolk and extract and mix to combine.
- Whisk flour and salt, then gradually add to the mixer. Mix until the dough comes together.
- Portion dough with a small scoop (about 1 tablespoon). Roll smooth, then indent each ball with a 1/2 teaspoon or your thumb.
- Chill the indented dough for 20 minutes in the freezer until firm.
- Preheat oven to 350°F. Warm jam briefly and stir until fluid.
- Place cookies 2–3 inches apart on a lined sheet, fill each well with a rounded 1/2 teaspoon of jam, and bake 14–18 minutes until edges are lightly browned. Cool on the sheet.
- Whisk powdered sugar, extract, and milk to make a glaze. Drizzle over cooled cookies and allow to set.
Notes
- Any jam, jelly, or preserves (with or without seeds) can be used for the filling.
- Store in an airtight container at room temperature for up to one week.
- To freeze: allow jam to set, then layer with parchment in an airtight container. Freeze for up to one month; omit glaze if freezing.
Nutrition
Disclaimer: Nutritional values are estimates provided for reference.