Raspberry Jam Thumbprint Cookies Recipe

Name: Raspberry Jam Thumbprint Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 12 min
Yield: 36 cookies
Ingredients: 1 cup unsalted butter; ½ cup powdered sugar; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; ¼ teaspoon kosher salt; ½ cup raspberry preserves; 2 Tablespoons Powdered sugar for topping

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Chill Time
30 mins
Total Time
1 hr 12 mins
Servings
36 cookies
Calories
163 kcal
Course
Baked Goods
Cuisine
American

Raspberry Jam Thumbprint Cookies Recipe

Nicole Henderson

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Raspberry Jam Thumbprint Cookies - Buttery cookies filled with fruit preserves are a cute and classic favorite. Easy, delicious and loved by kids and adults alike!

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Ingredients

Servings

For the Cookies

1 cup unsalted butter, softened to room temperature
½ cup powdered sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
¼ teaspoon kosher salt
½ cup raspberry preserves
2 Tablespoons Powdered sugar for topping

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Instructions

In a large mixing bowl with paddle attachment, combine butter and powdered sugar until fully blended. Scrape down the sides of the bowl as needed.
Beat in the vanilla extract. Add in flour and salt. Mix until the dough forms a ball (it will appear crumbly but will come together after a minute or so). Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Scoop dough with a 1 Tablespoon cookie scoop and roll into a 1-inch ball. Place on cookie sheet, repeat with remaining dough. Using your thumb, or a wine cork, press an indent into the cookie.
Fill cookie with about 1/2-1 teaspoon raspberry preserves. Use your fingers to pinch any edges that may have cracked to seal them smooth.
Bake for 12-14 minutes, until the edges begin to lightly brown. Remove and cool on a wire rack. Once cooled sprinkle with powdered sugar.

Notes

STORAGE- Store baked cookies in an airtight container in the refrigerator for up to 7 days. Freeze cookies for up to 3 months.
MAKE AHEAD- Cookie dough can be made 24 hours ahead of time and chilled in the refrigerator. It may be hard to roll initially, so allow to sit at room temperature about 15 minutes before scooping.
FLAVORS- These cookies are great with apricot preserves, strawberry preserves and blackberry preserves. I don't suggest using jelly as it is too sugary and will bubble over the tops of the cookies.
See blog post for more recipe tips and tricks and photo tutorial.

Nutrition Information

Show Details

Serving 1cookie Calories 163kcal (8%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 28mg (9%) Sodium 6mg (0%) Sugar 12g (24%)