Classic Raspberry Thumbprint Cookies for a Sweet Finish

There is something about thumbprint cookies that is timeless. They are easy, versatile and just plain charming. Raspberry thumbprint cookies take the classic to the next level with buttery base and sweet/tart raspberry center. Whether you are baking for a party, a tea party or just because, these cookies bring joy to every occasion.

What is so delightful about them is the balance – rich, crumbly shortbread and the pop of fruity jam.

Making them is almost as fun as eating them. Rolling the dough into balls, pressing your thumb into the center and watching the jam bubble as they bake is as satisfying as the end result.

These cookies are a treat for your taste buds and your eyes. The jewel-like centers and homemade look are perfect for any dessert platter. And they are customisable with different jams so you can make them forever. With raspberry thumbprint cookies you get dessert and a warm fuzzy feeling.

A Step-By-Step Recipe To Make Classic Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are buttery shortbread & sweet tart raspberry jam. A classic treat for special occasions, teatime or just because. Here is how to bake these cookies:

Ingredients

1. 240 grams all-purpose flour (maida)
2. 200 grams unsalted butter
3. 100 grams powdered sugar
4. 1 tsp vanilla essence
5. ½ cup raspberry jam
6. ¼ tsp salt

Method

1. Cream the butter and powdered sugar in a large bowl until light and fluffy.
2. Add vanilla essence and salt, mix well. Then add the flour, mix until a soft dough forms.
3. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
4. Roll into small balls, about 1 inch in diameter and place on the tray, leaving a little space between each.
5. Press your thumb into the center of each ball to make a well. Fill each well with a little raspberry jam.
6. Bake in the oven for 12–15 minutes or until the edges are lightly browned.
7. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
8. Serve with tea or coffee. Store in an airtight container for up to a week.

9 Easy Tips For Making Classic Raspberry Thumbprint Cookies

1. Use Good Butter

The flavor of thumbprint cookies is all about butter so use good quality unsalted butter. Butter is the key to their crumbly, melt texture in your mouth. Always use softened butter as it blends smoothly with the sugar and gives a smooth dough without lumps.

2. Choose The Right Flour

All-purpose flour is the base of this recipe but sifting it before adding it to the mixture gives a light and airy texture. Make sure to measure the flour accurately. Too much flour will make the cookies dense and dry, and too little will make them spread too much during baking.

3. Do Not Omit The Salt

A little salt in the dough may seem like nothing but it balances the sweetness of the jam and the butter. Always add salt even if the recipe doesn’t mention it.

4. Chill The Dough

Chilling the dough for at least 30 minutes before rolling into balls will help prevent the cookies from spreading too much in the oven. Cold dough also makes it easier to shape and retains the thumbprint.

5. Even Indentations

Press your thumb or spoon gently and evenly. Too shallow and not enough jam will fit, too deep and the cookie will break. If needed, smooth out the edges with your fingers to get a clean look.

6. Seedless Raspberry Jam

Raspberry jam is the star filling, but seedless jam works best for a smoother bite. If using regular raspberry jam, strain it to remove seeds before filling the cookies. This step makes the filling silky and looks nicer.

7. Do Not Overfill

It is tempting to fill to the brim with raspberry jam, but overfilling will cause the jam to spill over in the oven and you’ll end up with sticky, uneven cookies. Fill each indentation with just enough jam to sit flush with the edges.

8. Bake At The Right Temperature

Bake at 180°C (350°F) as recommended. Baking at too low a temp will result in cookies spreading too much, too high and edges will brown too quickly, and centers will be undercooked.

9. Cool Before Handling

Freshly baked thumbprint cookies are delicate and will crumble if handled immediately. Let them cool on the tray for 5 minutes before transferring to a wire rack. This will help them set properly and keep their soft buttery texture.