Easy Homemade Raspberry Jam Thumbprint Cookies
These golden, buttery thumbprint cookies are filled with jewel-toned raspberry jam and are a nostalgic, crowd-pleasing treat perfect for holidays or cozy afternoons. Quick to make and endlessly adaptable, they deliver pure comfort with every bite.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30-35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (160g) raspberry jam (seedless preferred)
- Optional: 1 tablespoon lemon juice
- Optional: 1/2 cup (50g) finely chopped nuts (pecans or walnuts)
- Optional: 1/4 cup (30g) powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Let butter soften to room temperature.
- In a medium bowl, cream together butter and granulated sugar until light and fluffy (2-3 minutes). Add egg and vanilla extract, mixing until just combined.
- Sift flour and salt together in a separate bowl. Gradually add dry ingredients to wet mixture, mixing on low speed until a soft dough forms. If dough is sticky, chill for 10-15 minutes.
- Scoop 1 tablespoon portions of dough and roll into balls. If desired, roll each ball in finely chopped nuts. Place balls 2 inches apart on prepared baking sheet.
- Using your thumb or the back of a small spoon, press a deep indentation into the center of each dough ball. Smooth any cracks.
- Spoon about 1/2 teaspoon raspberry jam into each indentation. For extra zing, stir in lemon juice with your jam.
- Bake cookies for 12-15 minutes, or until edges are lightly golden and centers are set. Rotate pan halfway for even baking.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar if desired. Enjoy warm or at room temperature.
Notes
Chill dough for 10-15 minutes to prevent spreading. Use thick jam for best results. For gluten-free, substitute a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg. Don’t overfill jam to avoid bubbling over. Cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 100
- Sugar: 5
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 1
Keywords: thumbprint cookies, raspberry jam cookies, holiday cookies, easy cookies, buttery cookies, classic cookies, Christmas cookies, jam cookies, homemade cookies