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up close image of raspberry jam thumbprint cookies

Raspberry Jam Thumbprint Cookies

Course: cookies, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 129kcal
Author: Becky Hardin
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?!
Print Recipe


  • 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
  • cups all-purpose flour 180 grams
  • ½ cup chopped pecans 57 grams
  • ½ cup raspberry jam 170 grams


  • 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 minutes
    ½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
  • Mix in the egg yolk and vanilla
    1 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.


  • 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.
Storage: Store raspberry jam thumbprint cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 1 month.


Serving: 1cookie | Calories: 129kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 35mg | Potassium: 32mg | Fiber: 1g | Sugar: 10g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg