Description
These Raspberry Thumbprint Cookies are buttery, tender, and filled with sweet raspberry jam a classic treat perfect for Christmas cookie trays or afternoon tea. Each bite melts in your mouth with a hint of fruity sweetness.
Ingredients
For the Cookies:
1 cup (225 g) unsalted butter, softened
2/3 cup (130 g) granulated sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups (250 g) all-purpose flour
For the Filling:
1/2 cup (160 g) raspberry jam (or preserves of your choice)
Optional Garnish:
Powdered sugar for dusting
Instructions
1. Preheat oven to 175°C (350°F).
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Beat in vanilla extract.
4. Gradually mix in flour and salt until a soft dough forms.
5. Roll dough into 1-inch (2.5 cm) balls.
6. Place on a parchment-lined baking sheet about 2 inches apart.
7. Use your thumb or the back of a teaspoon to make an indent in the center of each cookie.
8. Fill each indentation with about 1/2 tsp raspberry jam.
9. Bake for 12–15 minutes, or until edges are lightly golden.
10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Dust with powdered sugar for a festive touch.
Notes
You can use any fruit jam — strawberry, apricot, or blueberry also work beautifully.
For a neater look, warm the jam slightly before filling the cookies.
Store in an airtight container at room temperature for up to 5 days.
Perfect for gifting or adding to holiday cookie platters!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert, Holiday Cookies, Christmas Recipes
- Method: Baking, Oven
- Cuisine: American, European
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Raspberry Thumbprint Cookies, Christmas Cookies, Holiday Baking, Jam Cookies, Butter Cookies