Raspberry Thumbprint Cookies Recipe

This Raspberry Thumbprint Cookies Recipe is the cookie that makes a holiday tray look like a jeweller's window. Buttery shortbread rounds are pressed with a thumbprint, filled with bright raspberry jam and finished with a thin drizzle of vanilla icing. They are tender, sweet and tart all at once, and they are as much fun to make as they are to eat.

For more cookie tray favourites, try our Lemon Bars, our Pecan Bars and our Apple Crisp.

What Makes This Raspberry Thumbprint Cookies So Good

The contrast is what makes these cookies so loved. The shortbread base is rich, buttery and crumbly, while the raspberry jam brings a bright, tart sweetness that cuts through the butter. A thin drizzle of icing adds a final touch of sweetness and makes the cookies look finished and festive.

They are also one of the easiest holiday cookies to make with children. Pressing the thumbprint is the fun part, and every cookie comes out slightly different, which is exactly the charm. The dough chills well, bakes evenly and keeps beautifully in a tin for a week.

The Key Ingredients

A short list of pantry staples builds the buttery, fruity flavour.

The Butter

Good unsalted butter is the soul of shortbread, so use the best you have. It should be soft but not melty when you cream it, holding its shape when pressed. Butter that is too warm makes the cookies spread, while cold butter will not cream smoothly and leaves a dense crumb.

The Raspberry Jam

Seedless raspberry jam gives the smoothest, prettiest filling, with a bright red colour that looks like a jewel in the cookie. Stir the jam well before spooning it in so it flows smoothly into the thumbprint. Strawberry or apricot jam work as swaps, but raspberry has the perfect tartness for this cookie.

The Flour and Cornstarch

All purpose flour gives the structure, and a little cornstarch makes the crumb extra tender and delicate. The combination is what gives shortbread its melt in your mouth texture. Measure the flour by spooning it into the cup and levelling it off, as packed flour makes dry, crumbly cookies.

The Vanilla Icing

A simple icing of powdered sugar, milk and vanilla is all you need for the drizzle. It should be thin enough to flow from a fork in ribbons but thick enough to set into a neat white line. Add the milk a teaspoon at a time until the consistency is right.

How to Make Raspberry Thumbprint Cookies

The method is simple: cream the butter and sugar, mix in the dry ingredients, chill, shape, press, fill and bake.

• Whisk the dry ingredients: whisk the flour, cornstarch and salt in a medium bowl.
• Cream the butter: beat the softened butter with the sugar and vanilla until light and fluffy, about 3 minutes.
• Combine the dough: mix in the dry ingredients on low speed until a soft dough forms.
• Chill the dough: wrap the dough and chill for 30 minutes until firm enough to roll.
• Shape and press: roll the dough into 1 inch balls, place on lined baking sheets and press a deep thumbprint into each one.
• Fill with jam: spoon about half a teaspoon of raspberry jam into each thumbprint.
• Bake until set: bake at 350 F for 12 to 14 minutes until the edges are just set and lightly golden, then cool and drizzle with icing.

Mistakes to Avoid

Pressing Too Shallow a Print

A shallow thumbprint holds barely any jam, and the jam that is there bubbles away in the oven. Press firmly with your thumb until the indent is deep and wide, and the jam will stay put and look generous when the cookies come out.

Skipping the Chill

Warm shortbread dough spreads in the oven and the thumbprints close up as the cookies bake. A short chill firms the butter so the cookies hold their shape and the jam wells stay open and neat.

Adding the Icing Too Soon

Icing drizzled onto warm cookies melts into a sticky puddle instead of setting into a neat white line. Let the cookies cool completely on a wire rack before drizzling, and the icing will set into a clean, pretty finish.

What to Serve with Raspberry Thumbprint Cookies

This is a buttery, fruity cookie, and it loves warm drinks and festive company:

• A cup of tea, for a classic, gentle pairing
• Hot coffee, for a bitter contrast to the sweet jam
• A holiday cookie tray, for a colourful, varied spread
• Vanilla ice cream, for a simple, creamy dessert

Make It Your Own

The recipe welcomes tweaks. Swap the raspberry jam for apricot, strawberry or cherry, roll the dough balls in chopped pecans before pressing for a nutty crunch, or add a little almond extract to the dough for a deeper flavour. A dusting of powdered sugar instead of icing looks lovely too.

Make This Raspberry Thumbprint Cookies Today

Buttery, jewel bright and ready in under an hour, this is the cookie that makes a holiday tray feel complete. Bake a batch tonight and save some for the tin. Browse more of our Desserts recipes for more holiday baking favourites.