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
One of my favorite things about Christmas is cookies, not to say I don’t enjoy them all year round, but I definitely have a lot of them in my house over the holidays!
This super cute thumbprint cookies are filled with raspberry jam for a fun and festive treat.
If you are a lover of thumbprint cookies, be sure to check out my Chocolate Thumbprint and Creme de Menthe Thumbprint Cookies recipes!
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!
I love these cookies for Christmas, but they’re just as good year-round, for any occasion. They’re perfect for Valentines, Easter, summer weekends, or any time you need a sweet treat!
How to make raspberry thumbprint cookies
You can jump to the recipe card 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.
Recipe Variations
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.
Tips!
- 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! You can also jump to recipe.
Raspberry Jam Thumbprint Cookies
Ingredients
- ½ cup salted butter 113 grams, room temperature (1 stick)
- ½ cup brown sugar 107 grams
- ½ cup powdered sugar 57 grams
- 1 egg yolk 14 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon ground nutmeg
- 1½ cups all-purpose flour 180 grams
- ½ cup chopped pecans 57 grams
- ½ cup raspberry jam 170 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
- Mix in the egg yolk and vanilla1 egg yolk, 2 teaspoons pure vanilla extract
- Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix.1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1½ cups all-purpose flour, ½ cup chopped pecans
- Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
- Fill the indents with jam and bake for 8-10 minutes, or until just set.½ cup raspberry jam
- Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
Nutrition Information
At what temperature do these need to bake??
350 F!