Raspberry Jam Thumbprint Cookies Recipe
These soft, chewy cookies with a sweet raspberry jam center are a classic dessert that’s easy to make and perfect for a quick treat. We love making them for a weeknight dessert or packing them in lunchboxes for a sweet surprise.
Kitchen Note
When making these cookies, be sure to chill the dough for at least 30 minutes to help the cookies retain their shape. Also, don’t overbake – the cookies should be lightly golden on the edges and still slightly soft in the center. If you’re using a particularly runny jam, you may want to refrigerate the cookies for 10-15 minutes before baking to help the jam set.
Why these Raspberry Jam Thumbprint Cookies work
- Soft, chewy texture with a sweet raspberry jam center
- Easy to make with just a few ingredients
- Prep time is only 20 minutes
- Perfect for a weeknight dessert or packing in lunchboxes
- Best for a quick dessert or snack
What you’ll need
We’re using just a few simple ingredients to make these cookies, but the butter and jam are where it’s at – be sure to use high-quality, salted butter and your favorite raspberry jam!
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup confectioners’ sugar
- 1 cup raspberry jam
- Chopped fresh raspberries (optional)
Tips for getting this right
- Chill the dough for at least 30 minutes to help the cookies retain their shape
- Don’t overbake – the cookies should be lightly golden on the edges and still slightly soft in the center
- Use high-quality, salted butter for the best flavor
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
- Store cookies in an airtight container at room temperature for up to 5 days
Swaps and substitutions
For a gluten-free version, try substituting 1:1 with almond flour. For a protein-packed version, add 1/4 cup chopped nuts or seeds. For a vegan version, try substituting the butter with a vegan alternative and using a vegan jam. And for a fun twist, try using a different flavor jam like apricot or orange marmalade!
Storing and reheating
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. To reheat, simply thaw at room temperature or warm in the microwave for 10-15 seconds.
Common questions
Yes, you can use any type of jam you like! Try using apricot, orange marmalade, or even Nutella for a different twist.
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Raspberry Jam Thumbprint Cookies
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
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3In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.
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4Beat in the eggs one at a time, followed by the vanilla extract.
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5Gradually mix in the flour mixture until just combined, being careful not to overmix.
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6Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
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7Scoop the dough into balls, about 1 tablespoon each. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
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8Bake for 12-14 minutes, or until the edges are lightly golden brown.
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9Remove 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.
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10Once the cookies are cool, use a finger or a small spoon to make a thumbprint indentation in the center of each cookie.
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11Spoon a small amount of raspberry jam into the indentation.
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12If using, sprinkle a few chopped fresh raspberries on top of the jam.
We hope you love these Raspberry Jam Thumbprint Cookies as much as we do! Let us know in the comments how they turn out and what variations you try.