Raspberry Thumbprints are a classic for a reason. These shortbread cookies are a buttery treat filled with a fruity center that are absolutely perfect for the holidays!
Why I Love Raspberry Thumbprint Cookies
The nostalgia that comes with biting into a Raspberry Thumbprint cookie hits hard, doesn’t it? I don’t know if it’s the buttery shortbread or the sweet raspberry jam, but something about them is evocative.
Another great thing about them is that they’re so versatile. Of course, these are raspberry thumbprints, but you could incorporate all sorts of different fillings like chocolate or a lemon cream cheese filling. Depending on your mood and craving, these cookies could be whatever you want them to be!
This is also a great recipe to make with kids because they’re so easy and fun to decorate. What kid doesn’t love being able to stick their fingers in cookie dough?
Ingredients to Make Thumbprint Cookies
There’s a reason I said these were easy to make with kids! They’re simple!
All you need is softened butter, brown sugar, vanilla, flour, cinnamon, and salt for the cookie.
Then for the toppings, you just need seedless raspberry jam and optional treats like chopped pecans or melted chocolate.
Thumbprint Cookie Variations
- Put a Hershey’s kiss in the thumbprint instead of jam!
- Get really fancy and put a small marshmallow in the thumbprint, turn on the broiler for a minute to brown, and then drizzle the whole cookie with chocolate. YUM!
- Channel tea time with the British! Add earl grey extract to your cookie dough and then fill your thumbprint with raspberry jam and a bit of clotted cream.
- Chocolate and peanut butter! Need I say more?
- Or, may I suggest these incredible Mint Chocolate Thumbprints made by yours truly?
Step-By-Step Instructions to Make Raspberry Thumbprints
Step 1: Preheat
Preheat your oven to 350 degrees F.
Step 2: Mix Butter and Sugar
In a large bowl, cream the butter and brown sugar until the combination is light and fluffy. Add in vanilla extract and mix well.
Step 3: Mix Dry Ingredients
In a small bowl, combine the flour, cinnamon, and salt. Slowly add this dry mixture to the creamed mixture and stir just until it’s combined.
Step 4: Form Cookies
Form the dough into 1” balls and place them on an ungreased baking sheet, evenly spaces. Flatten them just slightly, and using your thumb, press into the center of each dough ball. I also use my pointer finger to round out the indentation and make it a little wider so it can hold more filling. Then, fill each indentation with jam. You can sprinkle your optional ingredients on top.
Step 5: Bake
Bake the thumbprints for 12-14 minutes, or just until they’re set. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack where they’ll cool completely. Drizzle with melted chocolate and indulge!
They originate from Sweden where they are often called “hallongrotta” which means “raspberry cave.”
The key is to be gentle when pressing! Don’t flatten them too much, and don’t press so hard when you make the thumbprint.
Try cooling the dough in the refrigerator for about an hour before baking.
You can! Cool them when they’re done baking and then you can freeze them for up to one month. Allow them to defrost by coming to room temperature naturally.
More Raspberry Recipes To Enjoy
- Chocolate Fudge Raspberry Cake
- Lemon Raspberry Coffee Cake
- Raspberry Brownie Frozen Yogurt Dessert
- Frozen Raspberry Cheesecake Pie
- Raspberry Cheesecake Stuffed French Toast
Thanks so much for learning about raspberry thumbprints with me! Now go off and make your own creations – I can’t wait to hear about them!
- 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
- Preheat oven to 350 degrees F.
- In a large bowl cream the butter and brown sugar until light and fluffy. Add in vanilla and mix well.
- In a small bowl combine the flour, cinnamon and salt. Slowly add to creamed mixture and mix just until combined.
- 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.
- 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.