Raspberry Thumbprints

  • Christmas goodie #3 is raspberry thumbprints.  I think thumbprints are fun to make because you can use all sorts of different fillings.  My favorites are fruit or chocolate.  I like raspberry the most though.  Thumbprints are a good cookie to make with kids too because they are so simple.  They don’t require a lot of ingredients and they are easy to make and decorate.  That’s a winner in my books!!

    Raspberry Thumbprints

    Just cream your butter and sugar add in vanilla and dry ingredients.  Mix just until blended and presto you are ready to create some thumbprint cookies.  Roll your dough into 1 inch balls and flatten slightly on your baking sheet.  Using your thumb gently press it into the center of each dough ball.  I like to use my pointer finger and round out the print and make it a little more uniform and bigger.  This is not necessary but it does make the indentation a little bigger thus allowing for more filling!!  So for me it is a must because I like the extra filling.  Now you may sprinkle with chopped pecans if you would like and bake.

    5 from 1 vote
    Raspberry Thumbprints
    Prep Time
    20 mins
    Cook Time
    14 mins
    Total Time
    34 mins
    Course: cookie, Dessert
    Servings: 3
    Author: Countryside Cravings
    • 1 cup 2 sticks butter, softened
    • 1/2 cup packed brown sugar
    • 1 teaspoon vanilla
    • 2 cups all-purpose flour
    • 1/2 teaspoon cinnamon
    • pinch salt
    • 1/2 cup seedless raspberry jam
    • Optional- finely chopped pecans melted chocolate for drizzle
    1. Preheat oven to 350 degrees F.
    2. In a large bowl cream the butter and brown sugar until light and fluffy. Add in vanilla and mix well.
    3. In a small bowl combine the flour, cinnamon and salt. Slowly add to creamed mixture and mix just until combined.
    4. Form dough into 1" balls and place on ungreased baking sheet. Flatten slightly and using your thumb press in the center of each dough ball. I also use my pointer finger to round out the indentation and make it a little larger around. (it holds more filling this way). Fill each indentation with jam. May sprinkle top with optional chopped pecans.
    5. Bake for 12-14 minutes or just until set. Let cookies cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. May drizzle with melted chocolate.


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  • Thalia @ butter and brioche wrote:
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