Raspberry Thumbprint Cookies Recipe

Updated on December 1, 2017
raspberry thumbprint butter cookies
raspberry thumbprint butter cookies

Simple melt-in-your-mouth butter cookies become a delicacy when you use a dab of tart jam to turn them into raspberry thumbprint cookies. These have long been a favorite dessert at our house because they are easy, inexpensive, and taste so good!

Last week, I needed to make a plate of food or desserts for a charity auction, but we were out of money, and the kitchen was bare except for the pantry staples. These simple, easy cookies came to the rescue, providing a delicious plate for the auction. They take nothing more than butter, vanilla extract, powdered sugar, flour, and whatever jam you have on hand.

They are called "thumbprint cookies" because you roll the dough into a ball and put a thumbprint in the center to fill with jam. My son calls these "squish cookies" and takes great joy in providing "squishing" sound effects as I put my thumb into each one. Once they are cooked, he starts calling them "doughnut" cookies because of their shapes and the jelly in the middle.

You can also experiment with this recipe, substituting raspberry jam for other sorts of jams, jellies, and marmalades. I have tried it with raspberry, blackberry, and strawberry jams, and they all tasted great. Orange marmalade was also wonderful. Have fun!

This recipe is vegetarian and vegan if you use a vegan margarine.

Raspberry Thumbprint Cookies Recipe

makes approximately 32 cookies


  • 2 sticks butter or margarine
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 2 cups flour
  • raspberry jam

Preparation Instructions:

  1. First, leave the margarine or butter out to soften to room temperature.
  2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius), and move the rack to the highest position.
  3. Cream the vanilla into the butter or margarine. Then add the powdered sugar and cream it in too. Once it is well mixed, add the flour a little at a time and mix in. Stir until the dough has a smooth consistency.
  4. Roll the dough into balls one inch in diameter. Place the balls on an ungreased cookie sheet about two inches apart. Press your thumb into the center of each cookie, squishing it a bit and making a little well in the middle. (Do not press all the way through the ball, though!) Spoon a dab of raspberry jam into each well, filling it but taking care not to let them overflow.
  5. Bake on the high rack for 12 minutes, or until just barely starting to brown at the edges.
  6. Let cool on the pan for a minute, then transfer to a rack to cool to room temperature. Enjoy!
  7. Store in an airtight container.


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    • gardener den profile image

      Dennis Hoyman 3 years ago from Southwestern, Pennsylvania

      Sounds like a great recipe! But I don't know if I can eat them having diabetes? What can I use instead of the confectionary sugar? Great hub and keep up the great work and keep on writing about your food you make! Gardener Den

    • lemonkerdz profile image

      lemonkerdz 5 years ago from LIMA, PERU

      These look absolutley amazing. Favorite fruit by far and what better way to honor a great fruit than a great dessert. thanks for the hub and this will be pinned to try out.

    • profile image

      T. 6 years ago

      Does any one have suggestions on shelf life and storage ?

    • profile image

      Leila 6 years ago

      Hi. I would like to know what is the shelf life of the cookies in an airtight container?

    • profile image

      Bernette 6 years ago

      If you want to coat the cookies in nuts or coconut, dip each ball in egg white, roll in coconut/nuts, thumbprint, fill and bake. Nice enough recipe, nothing special tho. Thanx for posting.

    • profile image

      Shirley 6 years ago

      I would like to use marmalad and add coconut to dough. Any changes I have to do with the recipe?

    • profile image

      Karamn429 6 years ago

      my mix came out lumpy and it is not mixing to become smooth help! QUICK PLEASE MY OVEN IS PREHEATED!!1

    • profile image

      marsha lee 6 years ago

      i wanted to duplicate my fav espresso shop homemade "raspberry tea cookies" when i went searching. haven't made them yet but they sound just like what i'm looking for, she told me she uses lots of butter and no eggs. can't wait to make!

    • profile image

      Sarah 6 years ago

      I wanted to add to my review of this recipe that I did use 2 sticks of butter (1 cup) and not margarine. Also that you need to follow this recipe exactly, as in placing the cookie sheet on the highest rack in the oven possible. I was concerned the tops would burn when it said to do this, but they turned out beautiful. Just monitor them during the baking process and they will turn out perfect for you, too! LOVE this recipe!! It is now a permanent recipe in my little recipe box!! :)

    • profile image

      Sarah 6 years ago

      I did a search on Google for a good thumbprint; raspberry jam filled cookie recipe. I happened upon this one; loved the idea it was a shortbread cookie recipe and did not call for shortening like so many others did. I made this recipe and I absolutely love these cookies!! They just melt in your mouth and require (in my humble opinion) no powdered sugar or icing on top. The tartness of the Raspberry Jam makes them so wonderful! Easy to make and super delicious!! Thank you so much for this new favorite recipe!!!!

    • profile image

      lori 7 years ago

      i made these for christmas and everyone loved them , there so ez

    • profile image

      jessicaaaaaaaaaaaaaaaaaa 7 years ago

      NOM NOM NOM, imma cookie monster!

    • profile image

      Leo 7 years ago

      2 sticks butter is ONE CUP

    • profile image

      jeska 7 years ago

      these are the best cookies ive ever had i highly recommend em.

    • profile image

      Anne S. 7 years ago

      When you say "2 sticks of butter/margarine.....exactly how much is this in cups? Thanks

    • profile image

      Nan 7 years ago

      Made them yesterday with strawberry jam. Very yummy. A wonderful snack with a cup of coffee. Going to make some apricot and some raspberry ones for Christmas. Sooo easy - which I need!

    • profile image

      Fiddleman 7 years ago

      These are among my favorites and I confess, I am a cookie monster.

    • sheila b. profile image

      sheila b. 7 years ago

      These sound good, real melt-in-your-mouth cookies.

    • StefBiz profile image

      StefBiz 7 years ago from The Southern US

      Looks and sounds soooo tasty! This is definatly a keeper!

    • sheila b. profile image

      sheila b. 8 years ago

      This recipe sounds good with the confectioners sugar.

    • IdeaMorphist profile image

      IdeaMorphist 8 years ago from Chicagoland

      I make the same cookies but with almond instead of vanilla and then I also drizzle a powdered sugar and almond extract icing on top! MMMMMM MMMMM

    • profile image

      Donna D. 8 years ago

      I made these cookies last year for the holidays, they were soooo good. I went to look for the recipe this year and could only find the cover page with no recipe. I was frantic because they tasted so good and I wanted to make them again this year. Luckily, I found the website and was able to bake these wonderful melt in your mouth cookies. I highly recommend this recipe to everyone, once you taste them you'll know what I mean. Enjoy . Happy Holidays to you all .

    • Lgali profile image

      Lgali 8 years ago

      tasts good thanks

    • raguett profile image

      raguett 8 years ago

      looks so good..

    • Melissa Ray Davis profile image

      Melissa Ray Davis 9 years ago from Swannanoa, NC

      Aya ~ Yeah, I actually use an omega-3 expeller-pressed oil, which is much healthier than conventional margarine.

    • Aya Katz profile image

      Aya Katz 9 years ago from The Ozarks

      Mmm, those look good! If you use the butter, rather than the margarine that you have listed in the recipe, they will be a tiny bit better for you. ;->