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Raspberry Thumbprint Cookies

A classic cookie with a twist, these Raspberry Thumbprint Cookies are a favorite holiday cookie that have minimal ingredients and bake up quickly!

I’m assuming that pretty much everyone knows what Thumbprint Cookies are. They are such a classic and delicious cookies especially around the holidays! Well these Raspberry Thumbprint Cookies are some of my favorites, and of course, we had to give it a little twist and add some sprinkles! Isn’t everything better with sprinkles? This pretty little Raspberry Thumbprint Cookie is one recipe you want to have on your holiday cookie tray!

Raspberry Thumbprint Cookies on board with one stacked up showing filling.

FREQUENTLY ASKED QUESTIONS:

What kind of cookies are Thumbprint Cookies?

Normally Thumbprint Cookies are a shortbread cookie. But you can really make any cookie into a thumbprint cookie as long as it is a dough that does not spread too much when baked.

Why are they called Thumbprint Cookies?

The look of the cookie really speaks for itself. It looks like a thumb was pressed into the cookie. You can use your thumb or any other smaller utensil that will make a divot. I usually use measuring spoons to keep it even. These are also commonly filled with jam but can be filled with other things such as caramel and chocolate.

What are the best sprinkles to use?

We went with rainbow sprinkles for our Raspberry Thumbprint Cookie Recipe, but you can use any kind of sprinkles. You can also change the color for different holidays! You can leave these plain with no coating or even coat in sugar or coarse decorators sugar that is clear or colored.

What kind of jam is used?

You can use any of your favorite jams. I absolutely love raspberry so that is what I usually use when making these. Other jams that are commonly used are apricot, strawberry, blackberry, blueberry and more. I say go ahead and use your favorite or a mix of a few!

How do I store?

These can be stored in an airtight container at room temperature where they will keep for up to 5-7 days. They can also be frozen. Let cookies cool completely and then place in a freezer container or bag and separate with parchment paper. They will keep in the freezer for up to 3 months, defrost at room temperature.

Pinterest image of Raspberry Thumbprint Cookies overhead with bite taken out of one.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • butter 
  • granulated sugar 
  • egg yolks
  • salt 
  • all-purpose flour 
  • sprinkles 
  • raspberry jam  
Ingredients needed: butter, granulated sugar, yolks, salt, all-purpose flour, sprinkles and raspberry jam.

HOW TO MAKE RASPBERRY THUMBPRINT COOKIES:

Preheat the oven to 350 degrees F. Grease or place parchment paper on two baking sheets. With an electric mixer, cream butter and sugar until creamy. 

Butter and sugar beaten together in bowl of stand mixer.

Add egg yolks and salt and mix again until well combined. 

Egg yolks and salt added and beaten into butter mixture.

Add flour half at a time, mixing in between. You will have a soft but not sticky dough. 

Flour added to mixture to make a dough.

Roll dough into 1-2 tablespoon balls. Roll in sprinkles and place on baking sheets 2 inches apart. 

Cookie dough balls being rolled in sprinkles.

Press your thumb or the back of a teaspoon into the middle of the cookie. 

Imprints being pressed into cookie dough on baking sheet.

Fill the hole with the preserves.

Jam being filled into the indents in cookies.

Bake for 8-10 minutes until golden brown on bottom. Remove from the oven and cool on the pan for 5 minutes and then place cookies on a cooling rack. 

Bite taken out of one Raspberry Thumbprint Cookie showing the jam in the middle.

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Square image of propped up Raspberry Thumbprint Cookies.

Raspberry Thumbprint Cookies

A classic cookie with a twist these Raspberry Thumbprint Cookies are a favorite holiday cookie that has minimal ingredients and bakes up super quick!
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
8 minutes
Total Time: 23 minutes
Servings: 24

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Grease or place parchment paper on two baking sheets.
  • With an electric mixer, cream butter and sugar until creamy.
  • Add egg yolks and salt and mix again until well combined.
  • Add flour half at a time, mixing in between. You will have a soft but not sticky dough.
  • Roll dough into 1-2 tablespoon balls. Roll in sprinkles and place on baking sheets 2 inches apart.
  • Press your thumb or the back of a teaspoon into the middle of the cookie. Add jam into the holes.
  • Bake for 8-10 minutes until golden brown on bottom. Remove from the oven and cool on the pan for 5 minutes and then place cookies on a cooling rack.

Notes

  • You can use any of your favorite jams in this recipe.
  • The sprinkles are optional, but a fun touch to the cookies and can be switched out on colors for different holidays.
  • These can be frozen, see my tips above.
Course: Dessert
Cuisine: American

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Sodium: 95mg | Fiber: 1g | Sugar: 11g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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3 Comments

  1. 5 stars
    We made these for our Christmas cookie swap. We measured each cookie at 1 TBSP and it made 3 dozen! They were so yummy though that we ended up bringing the 2 dozen that we were asked to bring because there weren’t any more. Oops!