Raspberry jam thumbprint cookies are buttery cookies that are filled with sweet raspberry jam. These classic thumbprint cookies bake up crispy on the outside. Tender on the inside and bursting with raspberry jam flavor.
Raspberry thumbprint cookies have been adoring Christmas cookie plates for years. That's because they are an easy recipe to make, making them the perfect cookies for sharing. Not to mention there are so many variations to thumbprint cookies.
Be sure to print the recipe card so you can add this cookie recipe to your favorite holiday cookies list this year.
Why We Love These Classic Cookies
It's impossible to resist these soft, buttery cookies, which melt in your mouth as soon as you bite into one. These rich buttery cookies bake up tender on the inside. With a crispiness on the outside and bursting with raspberry flavor.
Christmas cookies such as these shortbread cookies are perfect for enjoying during the holidays. Don't forget to fill that Christmas plate with these jam filled thumbprints for your next cookie exchange. Or make a batch to share with your sweetheart for Valentine's day.
These sweet cookies are made with basic ingredients and are easily adaptable. Replace the raspberry jam with raspberry preserves or your favorite kind of jam. To get an almond flavor to these raspberry jam thumbprint cookies, exchange the vanilla extract with one teaspoon almond extract. Try rolling the cookie dough balls into sugar before baking. Or even drizzle a glaze of melted white chocolate on top of the baked cookies.
How To Make
Let's start where I normally start when I do any type of baking. And that is sifting the all purpose flour to remove any lumps. Since this recipe also uses cornstarch I sifted that as well as the salt into a large bowl. We use cornstarch in this recipe to help the cookies hold their shape. That way there is no chill time needed.
In a mixing bowl cream butter that is at room temperature with a handheld mixer or a stand mixer on medium speed until creamy. Next, cream together the white sugar and brown sugar with the butter.
Then add in the egg yolk and vanilla extract. Only one egg yolk is used in this recipe because we want that yellow pigment from the yolk. Adding a yolk will make for the tastiest cookie as well as give the cookies a rich color.
Make sure to scrape the sides of the bowl down as you are combining, you want all the ingredients to combine together. Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients.
Once the dough is ready I use a 1 tablespoon cookie scoop to scoop out the dough onto prepared baking sheets. That is lined with silicone sheets or parchment paper. I then will roll the cookie dough balls between my hands to get a smooth tight ball. Place in the oven and bake for 5 minutes.
Remove the thumbprint cookies from the oven after the five minutes to press the indent into the center of each cookie. You can do this with your thumb or the back of a ½ teaspoon.
Once all the centers of the cookies are pressed, add ¼ to ½ teaspoon jam into the indent. Return the raspberry jam thumbprints back into the oven and bake the cookies for 12-15 minutes or until the edges are golden.
Tips And Questions
When mixing the flour in, the cookie batter will start to become a bit crumbly, this is normal. When I make these cookies in my stand mixer with the paddle attachment they go from crumbly to a smooth consistency. However, when I use my hand mixer, I do end up mixing the dough with my hands to get that smooth consistency.
To get even sized cookies I always use a cookie scoop. This also will help with this recipe to get that tight smooth ball. When scooping the cookie dough out of the bowl, I will press the scoop to the side of the bowl. This packs the cookie dough tightly into the scoop.
Our recipe uses cornstarch to help the cookies hold their shape so there is no chill time needed. Normally chilling cookie dough will help from spreading. We also make sure to roll the cookie dough into tight balls to help them from spreading.
Yes, these baked cookies can be frozen for up to 2 months. After the cookies are baked allow them to cool completely then store them in an airtight container.
I have used my thumb but find the back of a ½ teaspoon gives nice even looking indents. I also find that doing so after having baked the cookies for 5 minutes makes adding the indents easier.
If you enjoyed this classic cookie recipe then you may also enjoy these.
Raspberry Jam Thumbprint Cookies
Classic buttery thumbprint cookies filled with raspberry jam. These delightful cookies bake up soft with a slight crispiness to them.
- 1 Cup Unsalted Butter room temperature
- ⅓ Cup Sugar
- ⅓ Cup Brown Sugar firmly packed
- 1 Large Egg Yolk
- 1 Teaspoon Vanilla Extract
- 2¼ Cup All Purpose Flour
- 2 Teaspoons Cornstarch
- ½ Teaspoon Salt
- ⅓ Cup Raspberry Jam
Preheat oven to 375℉
In a mixing bowl sift together the flour, cornstarch, and salt. Set bowl aside.
Into a large mixing bowl or stand mixer bowl, add the butter and mix until creamy.
Add in the white and brown sugar, and beat until all the ingredients are combined.
Add the egg yolk and vanilla extract in beat until combined.
Slowly add the flour mixture to the creamed butter sugar mixture. The dough will look a bit crumbly so scrap the sides and bottom of the bowl down occasionally. Continue to add the flour mixer in until all are combined. To finish mixing the dough, you can use your hands if your mixer strains.
Using a 1 tablespoon size cookie scoop, scoop the dough and form a ball by rolling the dough in between your hands.
Place dough balls onto a cookie sheet pan. Place into the preheated 375℉ oven and bake for 5 minutes.
Remove the cookies from the oven after 5 minutes and carefully press thumb into cookies. You could also press the back of the ½ teaspoon into the cookies.
Add ¼ teaspoon of jam into each cookie and bake for another 12-15 minutes or until edges are golden brown.
Place on a wire cooling rack
The nutritional value may vary depending on the ingredients used.
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