Classic Raspberry Thumbprint Cookies: A Holiday Favorite

Is there anything more charming than a batch of thumbprint cookies waiting on your cooling rack? They just scream holidays, don’t they? There’s a reason these Classic Raspberry Thumbprint Cookies have been a staple on my holiday platter for years. They’re the perfect mix of buttery, tender shortbread and sweet, tart jammy goodness. They look fancy, but let me tell you, they are one of the simplest Christmas desserts you can whip up, even with little helpers vying to press their thumbs in the dough.

Top Reasons To Make It

• They’re incredibly easy, making them perfect for beginner bakers or a busy baking day.
• The dough comes together in one bowl with simple ingredients you likely already have.
• They freeze beautifully, so you can get a head start on your holiday treats.
• Kids absolutely love to get involved and make the thumbprints.
• They are a beautiful, classic addition to any Christmas dessert table.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened: For that rich, melt-in-your-mouth base.
• 2/3 cup granulated sugar: Sweetens the cookie dough perfectly.
• 2 large egg yolks: Binds the dough and adds richness.
• 1 teaspoon pure vanilla extract: A must for that warm, cozy flavor.
• 2 cups all-purpose flour: The foundation of our simple shortbread.
• 1/2 teaspoon salt: Balances all the sweetness.
• 2/3 cup seedless raspberry jam: The sweet-tart heart of the cookie.

Instructions

1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 2-3 minutes, until it’s light and fluffy.
3. Beat in the egg yolks and vanilla extract until everything is just combined.
4. Gradually add the flour and salt to the wet ingredients, mixing on low speed until the dough just comes together. Don’t overmix!
5. Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets.
6. Now for the fun part! Use your thumb or the rounded end of a wooden spoon to make a deep indentation in the center of each dough ball.
7. Fill each thumbprint with about ½ teaspoon of raspberry jam. You’ll want to really fill it up!
8. Bake for 12-15 minutes, or until the edges of the cookies are just starting to turn a very light golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations & Substitutions

Oh, the possibilities! This dough is a wonderful blank canvas for all sorts of holiday baking ideas. Not a raspberry fan? No problem. Use any seedless jam you love—apricot is a personal favorite, and blackberry is divine. For a festive twist, roll the dough balls in finely chopped pecans or sprinkles before making the thumbprint. If you need a gluten-free option, a 1-to-1 gluten-free flour blend works like a charm here. And honestly, if you’re all out of jam, a small piece of chocolate kiss pressed into the warm cookies right when they come out of the oven is a glorious alternative.

Tips For Success

• Your butter MUST be properly softened. You should be able to press your finger into it easily, but it shouldn’t be melty. This is key for the right texture.
• Don’t skip the parchment paper! These cookies are buttery and can stick.
• Make the thumbprint deep and wide enough so it doesn’t bake closed. You want a good pool for that jam.
• If your jam is super thick, warm it for a few seconds in the microwave to make it easier to spoon.
• Let them cool completely on the rack. I know it’s hard to wait, but it makes them so, so much sturdier.
• And my biggest tip? Make a double batch. They disappear fast!

Storage & Reheating

These cookies store like a dream. Once completely cooled, keep them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just layer them between sheets of parchment in a freezer-safe container. To thaw, just let them sit on the counter for an hour. No reheating is needed, but I won’t judge if you sneak one that’s still a tiny bit warm from the oven. So good.

Perfect For Holiday Baking

When I’m putting together my list of Christmas food ideas, these cookies are always at the top. They are the ultimate easy Christmas party dessert because they’re bite-sized, not overly messy, and everyone adores them. They fit right in on a platter next to fudge and other holiday treats, adding a beautiful pop of red that just feels festive. They are a guaranteed win for any holiday gathering.

Frequently Asked Questions

• Can I use frozen dough? Absolutely! Prepare the dough balls and freeze them solid on a baking sheet before transferring to a freezer bag. When you’re ready to bake, just add a few extra minutes to the baking time straight from the freezer.
• My jam bubbled over. What did I do wrong? You probably just filled the indent a little too full! It’s okay—it still tastes amazing. For next time, just leave a tiny bit of space.
• Are these good for cookie exchanges? They are one of the best Xmas desserts for exchanges because they travel well and are always a unique favorite among all the chocolate chips.
• Can I use egg substitutes? I haven’t tested it myself, but I’ve heard from readers that a flax egg can work in a pinch for the yolk.