A classic cookie with a twist, these Raspberry Thumbprint Cookies are a favorite holiday cookie that have minimal ingredients and bake up quickly!
A JAM FILLED COOKIE RECIPE
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!
FREQUENTLY ASKED QUESTIONS:
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.
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.
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.
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!
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.
INGREDIENTS NEEDED FOR RASPBERRY THUMBPRINT COOKIES: (FULL RECIPE AT THE BOTTOM OF THE POST)
- granulated sugar
- egg yolks
- all-purpose flour
- 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.
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.
Fill the hole with the preserves.
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.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
RASPBERRY THUMBPRINT COOKIES
- 1 cup butter
- ½ cup granulated sugar
- 2 egg yolks
- ¼ teaspoon salt
- 2 ¼ cup all-purpose flour
- ½ cup sprinkles of choice
- ½ cup raspberry jam
- 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.
- 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.