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The Ultimate Classic Raspberry Thumbprint Cookies: Buttery Shortbread & Perfect Jam Center

A close-up of several buttery raspberry thumbprint cookies piled on a white plate, featuring bright red jam centers.
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Bake these classic raspberry thumbprint cookies for a buttery, tender treat with a sweet jam center. This easy shortbread recipe works every time and is perfect for holiday baking or simple snacking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for flavor variation)
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup seedless raspberry jam
  • 1/4 cup powdered sugar (for dusting, optional)
  • 1/2 cup confectioners’ sugar mixed with 1-2 teaspoons milk (for glaze, optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk, vanilla extract, and almond extract, if using, until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step helps create the melt in your mouth texture.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop the chilled dough into balls, about 1 inch in diameter. Roll each ball lightly in your hands.
  7. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each dough ball. This creates the perfect well for the jam.
  8. Fill each indentation with about 1/2 teaspoon of raspberry jam. Do not overfill, as the jam may bubble over.
  9. Place the cookies on the prepared baking sheets, leaving about 2 inches between them.
  10. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should remain pale.
  11. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. If desired, dust the cooled cookies with powdered sugar or drizzle with the simple almond glaze.

Notes

  • For the best indentation, chill the dough thoroughly. If the dough softens while rolling, return it to the refrigerator for 10 minutes.
  • If you want almond raspberry cookies, add 1/2 teaspoon of almond extract to the dough and use an almond glaze on top.
  • For cheesecake thumbprint cookies, mix 2 ounces of softened cream cheese into the dough mixture with the butter and sugar.
  • To achieve a beautiful presentation for holiday cookie recipes, use a small cookie cutter to cut out a small shape from the dough before making the thumbprint, and place the cutout on top of the jam.

Nutrition

Find it online: https://mdlatdmm.com/raspberry-thumbprint-cookies-recipe/