Thumbprint Cookies

A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam! This easy Red Raspberry Thumbprint Cookie recipe is a Christmas tradition.

Thumbprint cookies are typically a Christmas tradition. But they can be made at any time of the year, right?

A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam!

Easy to make and always a welcome treat.

Raspberry Thumbprint Cookies

thumbprint cookie dough in mixing bowl

Preheat oven to 350 degrees F. Line two baking sheet with parchment paper.

In a medium-size bowl whisk the flour, baking soda, baking powder, and salt together. Set aside.

In a large bowl cream the room temperature butter and sugar together using an electric stand mixer or handheld mixer at medium speed until light and fluffy, 4 – 6 minutes.

Beat in the softened cream cheese, egg, and vanilla extract until combined, about 30 seconds. Scraping down the bowl as needed.

Reduce the speed to low and slowly add the dry ingredients. Mix until incorporated.

showing using your thumb to indent the cookie dough balls

Use 1 1/2 teaspoons of dough and roll into a ball. Place about 1 1/2 inches apart on the prepared baking sheets. Dampen your thumb and make an indentation in the center of each ball.

using a teaspoon measure to reform the indentations on the cookies

Place the jam into a zip-top bag and snip a small corner off.

Bake for about 10 minutes, or until the edges are lightly browned. Remove from the oven and gently press to reshape the center indentation of each cookie using and rounded teaspoon measure.

squeezing the jam into the indentations

Fill each cookie indentation with about 1/2 teaspoon of jam. Rotate the baking sheet and bake another 12 to 14 minutes, or until golden.

A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam! This easy Red Raspberry Thumbprint Cookie recipe is a Christmas tradition.

Cool the cookies on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.

A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam! This easy Red Raspberry Thumbprint Cookie recipe is a Christmas tradition.

Try our favorite Cut-Out Sugar Cookies!

Easy Thumbprint Cookie Recipe

Thumbprint Cookies

A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam!A soft, delicate, slightly crisp cookie base filled with sweet, tangy red raspberry jam!
Prep Time15 mins
Cook Time24 mins
Course: Cookie, Dessert
Cuisine: American, Swedish
Keyword: cookies, jam, raspberry, thumbprint
Servings: 48
Calories: 75kcal
Author: DSTR

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 3 oz cream cheese, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup seedless raspberry jam

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Whisk flour, baking soda, baking powder, and salt together in a medium-size bowl. Set aside.
  • Cream the softened butter and sugar together using an electric mixer at medium speed until light and fluffy, 4 – 6 minutes. Beat in the softened cream cheese, egg, and vanilla extract until combined, about 30 seconds. Scraping down the bowl as needed.
  • Reduce the speed to low and slowly add the flour mixture. Mix until incorporated.
  • Roll 1 1/2 teaspoons of dough and into a ball. Place about 1 1/2 inches apart on the prepared baking pan. Dampen your thumb and make an indentation in the center of each ball.
  • Place the jam into a zip-top bag and snip a small corner off.
  • Bake for about 10 minutes, or until the edges are lightly browned. Remove from the oven and reshape the center indentation of each cookie using and rounded teaspoon measure.
  • Fill each cookie indentation with about 1/2 teaspoon of jam. Rotate the baking sheet and bake another 12 to 14 minutes, or until golden.
  • Cool the cookies on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

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