Raspberry Thumbprint Cookie Recipe

Melissa Ray Davis is a freelance writer and photographer who enjoys writing about DIY topics, including cooking.

Easy Recipe With Fabulous Flavor

Simple melt-in-your-mouth butter cookies become a delicacy when you add a dab of tart jam to transform 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 dessert 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 treat 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!

Yield: Makes approximately 32 cookies

Vegan substitution: Use non-dairy margarine instead of butter.

Ingredients

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

Instructions

1. Before you begin, leave the margarine or butter out on the counter to soften it 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 that are 1 inch in diameter. Place the balls on an ungreased cookie sheet about 2 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 1 minute, then transfer to a rack to cool to room temperature. Enjoy!
7. Store in an airtight container.

Comments

Dennis Hoyman from Southwestern, Pennsylvania on July 27, 2014:

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 from LIMA, PERU on November 20, 2012:

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.

T. on January 02, 2012:

Does any one have suggestions on shelf life and storage ?

Leila on January 02, 2012:

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

Bernette on December 21, 2011:

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.

Shirley on December 16, 2011:

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

Karamn429 on November 23, 2011:

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

marsha lee on September 10, 2011:

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!

Sarah on August 29, 2011:

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!! :)

Sarah on August 29, 2011:

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!!!!

lori on February 23, 2011:

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

jessicaaaaaaaaaaaaaaaaaa on February 12, 2011:

NOM NOM NOM, imma cookie monster!

Leo on February 02, 2011:

2 sticks butter is ONE CUP

jeska on January 19, 2011:

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

Anne S. on December 18, 2010:

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

Nan on December 12, 2010:

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!

Fiddleman on October 09, 2010:

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

sheila b. on March 15, 2010:

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

StefBiz from The Southern US on March 05, 2010:

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

sheila b. on February 19, 2010:

This recipe sounds good with the confectioners sugar.

IdeaMorphist from Chicagoland on February 01, 2010:

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

Donna D. on December 31, 2009:

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 on October 13, 2009:

tasts good thanks

Meagan Elaine on April 23, 2009:

looks so good..

Melissa Ray Davis (author) from Swannanoa, NC on October 13, 2008:

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

Aya Katz from The Ozarks on October 05, 2008:

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. ;->