If you’ve been craving a cookie that’s soft, buttery, and truly timeless, these Raspberry Thumbprint Cookies (Easy, Buttery & Classic!) are just the thing. A tender shortbread-style base flavored with almond extract and vanilla extract is rolled into little dough balls, pressed in the center, and filled with sweet raspberry jam. They bake up into flavorful cookies with jewel-like centers—perfect for the holiday season, a cookie exchange, or simply filling the cookie jar with a family favorite. And if you love this style of cookie, don’t miss my Turtle Thumbprint Cookies (Chocolate, Caramel & Pecan!) for a rich, indulgent twist.
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Fill free to try out different ways to enjoy this classic cookie! Try a couple of our favorites and fill them with Homemade Strawberry Jam or Homemade Peach Jam.
Why You’ll Love This Raspberry Thumbprint Cookie Recipe
- Easy recipe – No complicated steps, just a simple shortbread recipe.
- Versatile filling – Use raspberry preserves, flavor jam, or swap in your favorite flavors like apricot jam or curd.
- Perfect texture – A buttery base that melts in your mouth with a chewy jam center.
- Holiday favorite – These are a must for any Christmas cookie recipe collection or cookie exchange.
Ingredients You’ll Need
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (55 g) almond flour
- ¾ cup (170g) butter (1 ½ sticks) softened to room temperature
- ¼ teaspoon fine sea salt
- ½ cup (100 g) cane sugar (you can go up to ⅔ cup if you like sweeter cookies)
- 1 large egg yolk (save the white for brushing if rolling in nuts, optional)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅓–½ cup (110–150 g) jam of choice (raspberry, apricot, strawberry, etc.)
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Then, line 2 baking sheets with parchment paper.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
Add the egg yolk, vanilla, and almond extract, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
Add to the wet ingredients and mix on low until a soft dough forms.
Scoop the dough with a 1-tablespoon cookie scoop (about 20 g each). Roll into smooth balls and place on prepared baking sheets, spacing about 2 inches apart.
Use your thumb or the back of a ½-teaspoon measuring spoon to press an indentation into the center of each ball. If cracks form, gently press them back together. Chill the shaped cookies in the fridge for 20–30 minutes (helps prevent spreading). For a more rustic look: Fill the cookies with jam before baking, knowing it may bubble slightly. Otherwise wait until the cookies have baked to add the jam, as shown in step 5.
Bake for 12–14 minutes, or until the edges are just turning lightly golden.
Halfway through baking (around 10 minutes), remove the cookies and gently press the wells again if they’ve puffed. Return to the oven to finish baking.
For the neatest look: Allow cookies to cool for 5 minutes. Warm the jam gently in a small saucepan over low heat (or in the microwave in 10-second bursts) until smooth and glossy. Spoon or pipe about ½–¾ teaspoon of the warm jam into each well. Let cookies cool completely on a wire rack. The jam will thicken as it sets.
Tips for the Best Raspberry Almond Thumbprint Cookies
- Don’t over bake – The cookies should stay soft with a slightly golden edge.
- Single layer storage – Store in an airtight container in a single layer to protect the jam centers.
- Freeze for later – These make great frozen cookies; just thaw at room temperature.
- Flavor swap – Try lemon curd, apricot jam, or even chocolate ganache for variety.
- Jam Thumbprints – Use any flavor jam you love! We love ours with Homemade Strawberry Jam or even Homemade Peach Jam!
Storage & Make Ahead
- Store at room temperature in an airtight container for up to 5 days.
- Freeze unbaked dough balls wrapped in plastic wrap for up to 2 months.
- Baked cookies freeze well too—just separate with parchment paper.
Frequently Asked Questions
Can I use coconut flour instead of all-purpose?
Coconut flour doesn’t substitute well here—it absorbs too much liquid. Stick with all purpose flour for best results.
How much jam do I need?
About ½-¾ teaspoon of jam per cookie. Don’t overfill or it will spill over.
Why did my cookies crack?
If the dough is too cold, it can crack when pressing the indentation. Let it warm a bit before shaping.
Are these like shortbread cookies?
Yes, the shortbread cookie dough base is what makes these cookies so buttery with that classic melt-in-your-mouth cookie texture.
Happy Baking!
This raspberry thumbprint cookies recipe makes the kind of flavorful cookies that bring a little joy to the season. Whether you’re baking them for your family, packing them in a tin as a gift, or bringing them to a cookie exchange, they’re always a good option.
Happy baking, and may your jam thumbprint cookies bring smiles to your table this year!
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Raspberry Thumbprint Cookies (Easy, Buttery & Classic!)
Ingredients
- 1 ¼ cups all-purpose flour 150 g
- ½ cup almond flour 55 g
- ¾ cup butter 170g (1 ½ sticks) softened to room temperature
- ¼ teaspoon fine sea salt
- ½ cup cane sugar 100 g (you can go up to ⅔ cup if you like sweeter cookies)
- 1 large egg yolk save the white for brushing if rolling in nuts, optional
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓–½ cup raspberry jam 110–150 g or use jam of choice
Instructions
- Preheat oven to 350°F (175°C). Then, line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add the egg yolk, vanilla, and almond extract, and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Add the dry ingredients to the wet ingredients and mix on low until a soft dough forms.
- Scoop the dough with a 1-tablespoon cookie scoop (about 20 g each). Roll into smooth balls and place on prepared baking sheets, spacing about 2 inches apart.
- Use your thumb or the back of a ½-teaspoon measuring spoon to press an indentation into the center of each ball. If cracks form, gently press them back together. Chill the shaped cookies in the fridge for 20–30 minutes (this helps prevent spreading). For a more rustic look: Fill the cookies with jam before baking, knowing it may bubble slightly. Otherwise wait until the cookies have baked to add the jam.
- Bake for 12–14 minutes, or until the edges are just turning lightly golden.
- Halfway through baking (around 10 minutes), remove the cookies and gently press the wells again if they’ve puffed. Return to the oven to finish baking.
- For the neatest look: Allow the cookies to cool for 5 minutes. Warm the jam gently in a small saucepan over low heat (or in the microwave in 10-second bursts) until smooth and glossy. Spoon or pipe about ½–¾ teaspoon of the warm jam into each well. Let the cookies cool completely on a wire rack. The jam will thicken as it sets.
Notes
- Don’t over bake – The cookies should stay soft with a slightly golden edge.
- Single layer storage – Store in an airtight container in a single layer to protect the jam centers.
- Freeze for later – These make great frozen cookies; just thaw at room temperature.
- Flavor swap – Try lemon curd, apricot jam, or even chocolate ganache for variety.
- Turtle Thumbprint Cookies – Roll dough in chopped pecans, bake, then fill with caramel and drizzle with chocolate. Try my Soft Caramel Sauce Recipe.
- Jam Thumbprints – Use any flavor jam you love! We love ours with Homemade Strawberry Jam or even Homemade Peach Jam!
