This Raspberry Shortbread Thumbprint Cookie recipe is one of my favorite Christmas cookies. They’re simple to make and always look lovely on a cookie plate. All you need is plenty of butter and some raspberry jam. A true holiday classic. Originally published December 14, 2017.
Table of Contents
- Raspberry Thumbprint Cookies Recipe
- Thumbprint Cookie ingredients
- Almond Raspberry Cookie substitutions and variations
- How to make Raspberry Thumbprint Cookies
- How to store Raspberry Jam Cookies
- Thumbprint Cookie Recipe FAQs
- Raspberry Jam Cookies Recipe
Raspberry Thumbprint Cookies Recipe
These Raspberry Almond Shortbread Thumbprint cookies are a holiday favorite. The dough is rich with butter and almond flavor, and a small spoonful of raspberry jam tucked into the center creates the perfect sweet-tart contrast. They bake into tidy little shortbread buttons that look beautiful on a cookie tray and travel well for gifting.
These cookies are easy to scale and forgiving once you understand a few key steps: chill the dough so they hold their shape, press a shallow well for the jam, and use only a small amount of filling so it doesn’t overflow during baking. A light almond glaze adds an elegant finishing touch.
Thumbprint Cookie ingredients
Shopping list at a glance — see the full recipe card below for exact amounts and steps.
- Salted butter
- Sugar
- Almond extract
- Flour
- Seedless raspberry jam
- Powdered sugar
- Milk
Almond Raspberry Cookie substitutions and variations
Make these thumbprints your own with a few simple changes:
- Switch the jam. Apricot, peach, strawberry or blackberry all work beautifully. If you use a non-berry jam you may prefer vanilla instead of almond extract, but almond remains delicious with most fruits.
- Add nuts. Sprinkle sliced almonds on top before baking or roll the dough balls in chopped pecans or walnuts for a nutty exterior.
- Alternate fillings. For fillings like Nutella or Biscoff, bake the cookies first and add the spread afterward so it doesn’t melt away. Make the thumbprint a little deeper before baking if you plan to fill after baking.
How to make Raspberry Thumbprint Cookies
These jam-filled shortbread cookies are a nostalgic classic. The technique is straightforward: cream butter and sugar, add almond extract and flour, chill the dough, shape, make wells, fill with a small amount of jam, then bake until set. Finish with a thin almond glaze if you like.
1 – Roll: Form balls about one tablespoon of dough each.
2 – Make the thumbprint: Press a well in the center of each ball with your thumb or the end of a wooden spoon handle about 3/4″ across. Press halfway down so the jam sits in a shallow well and doesn’t run out.
3 – Patch: Smooth any large cracks so jam won’t leak out.
4 – Spills: If a little jam spills, use a damp fingertip or a clean tool to nudge it back into the well.
5 – Icing: A simple almond glaze of powdered sugar, almond extract and milk drizzled over cooled cookies adds a pretty finish and a touch more almond flavor.
How to store Raspberry Jam Cookies
Store these cookies at room temperature for 3–5 days in an airtight container. To freeze, let the cookies cool completely and arrange them in a single layer in a flat container, separating layers with parchment paper. Thawed cookies keep well.
To freeze dough: shape into balls, freeze on a sheet for 30 minutes, then transfer to a freezer bag. The dough keeps for 2–3 months; bake from frozen, adding a couple of minutes to the bake time as needed.
Thumbprint Cookie Recipe FAQs
Too much flour or packing the flour into the measuring cup can dry out the dough. Use the spoon-and-level method: fluff the flour, spoon it into the cup, then level off. Also avoid overworking the dough.
These are buttery cookies and will spread if the dough isn’t chilled. Chill the dough at least 2–4 hours (or up to 48) before baking to help the cookies hold their shape.
Cracking can come from too much flour or pressing too hard. Smooth the dough balls before making the thumbprint and work gently. If the dough is too cold and cracks, let it sit a few minutes to soften slightly before pressing.
Yes. For these soft, buttery shortbread thumbprints, chilling the dough 2–4 hours (or up to 48) produces the best, puffier results. Skipping the chill yields flatter cookies.
More holiday cookies you should make this year!
- Perfect Linzer Cookies — another shortbread-style cookie with a jam window.
- Buried Cherry Cookies — a thumbprint-style treat with cherry filling.
- Pariserwafiers (Swedish Cream Wafer Cookies) — flaky, buttery bites.
- Caramel Pecan Thumbprint Cookies — sweet and nutty thumbprints.
- Butter Pecan Cookies — rich, buttery, and addictive.
- Perfectly Soft and Chewy Molasses Cookies — a seasonal must.
- The Softest Sugar Cookies of Your Life — ideal for decorating.
- Mexican Wedding Cookies — sometimes called snowballs.
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Raspberry Jam Cookies
Ingredients
For the cookies
- 1 cup salted butter, softened (2 sticks)
- 2/3 cup granulated sugar
- 1 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 2 cups all purpose flour + 3 tablespoons, spooned and leveled
- 1/2 cup seedless raspberry jam
For the glaze
- 1 cup powdered sugar
- 1 & 1/4 teaspoons almond extract
- 2-3 teaspoons milk
Instructions
- In a large bowl or stand mixer, beat the softened butter and sugar until fluffy, 2–3 minutes. Scrape the bowl as needed. If butter is slightly firm, beat it alone first until smooth, then add sugar.
- Add the almond extract and salt; beat to combine.
- Add the flour and mix just until the dough forms a stiff ball. Stop mixing once the dough comes together to avoid toughness.
- Cover and chill at least 2 hours (4 hours preferred). Dough can be chilled up to 48 hours or frozen for longer storage.
- When ready to bake, let chilled dough sit 10–20 minutes to soften slightly. Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
- Roll dough into balls about 1 tablespoon each and place on the prepared sheets about 1 inch apart.
- Press a shallow well into the center of each ball with your thumb or a rounded tool, about halfway through the dough ball.
- Patch any large cracks so jam won’t leak. If dough is cracking badly, let it warm for a few minutes and then press again.
- Spoon jam into a small bowl and stir smooth. Use about 1/4 to 1/2 teaspoon jam per cookie, filling to the top of the well but not overflowing.
- Optional: chill the filled cookies for 15 minutes before baking to help them hold shape.
- Bake at 350°F for 12–14 minutes. Remove when edges just begin to turn golden; the jam should be bubbling but cookies not overly browned.
- Allow cookies to set on the baking sheet about 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: whisk powdered sugar, 1 1/4 teaspoons almond extract and 2 teaspoons milk; add the extra teaspoon if needed for drizzling consistency. Drizzle over cooled cookies and let set.