These raspberry thumbprint cookies are super easy to make and a wonderful cookie to enjoy during the holidays. Perfectly soft cookies are filled with a sweet jam, what’s not to love?!
Jam Thumbprint Cookies
This super cute thumbprint cookies are filled with raspberry jam for a fun and festive treat.
Why you’ll love this Raspberry Thumbprint Cookies Recipe:
- Easy: Made with simple ingredients, these cookies are easy to make. It’s a great recipe for your kids to help with in the kitchen.
- Quick: It takes about 10 minutes to make these cookies and another 10 minutes to bake them. Perfect when you have a cookie emergency!
- Soft and delicious! these cookies come out so perfectly soft and the sweet raspberry jam makes them irresistible!
How to make raspberry thumbprint cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter and sugars.
- Mix in the egg yolk and vanilla.
- Stir in the dry ingredients.
- Roll the dough into balls and make a dent in each ball.
- Fill the dent with jam and bake.
If raspberry jam is not…your jam…you can mix these cookies up with your favorite flavor. Use strawberry jam to keep them festive, or try them with grape, blackberry or apricot.
How long do they keep?
Once the cookies have cooled completely, store them in an airtight container with the layers separated with parchment. They will keep for 3 days at room temperature or up to 6 days in the fridge.
Can you freeze them?
Yes, these thumbprint cookies freeze well. I prefer to flash freeze them on a baking sheet and then transfer to an airtight container. That way they don’t stick together when they freeze.
Thaw the cookies for an hour or so at room temperature before enjoying.
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!