Hiđź‘‹ I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I baked Raspberry Thumbprint Cookies. I was about ten years old, standing on a stool in my mum’s tiny kitchen, watching her carefully press her finger into the soft dough to make the perfect little indent for the jam. The aroma of buttery cookies and sweet raspberry filling filled the room, and I felt like magic was happening right there on the counter. Those cookies weren’t just treats; they were tiny capsules of joy, comfort, and love the kind of food that brings families together around the kitchen table.
Ever since that day, Raspberry Thumbprint Cookies have had a special place in my heart. They’re one of those recipes I turn to when I need a little burst of happiness or want to share something sweet with someone I love. Today, I’ll walk you through my version of this classic recipe, full of cozy tips, personal touches, and little secrets to make them irresistibly soft, buttery, and jam-packed with flavor.
These cookies are perfect for holiday gatherings, afternoon tea, or even a simple treat after school. They’re delicate yet satisfying, sweet but not overpowering, and the raspberry jam adds a lovely tart contrast to the rich, buttery base. Whether you’re a seasoned baker or just learning, I promise this recipe is simple, comforting, and absolutely full of love.
Why I Love Making This Recipe
What I love most about Raspberry Thumbprint Cookies is how they combine nostalgia with simplicity. They’re not complicated, but each cookie carries a little piece of joy. Pressing my finger into the dough is oddly therapeutic a gentle reminder that cooking is about connecting with the moment, with your hands, and with the people you bake for.
I also love that this recipe is so versatile. You can swap the raspberry jam for other fruity spreads, drizzle melted chocolate over the top, or even dust them with powdered sugar. Every variation feels like a new memory waiting to be made. When I bake these cookies now, I often think back to my childhood kitchen and feel that same warm sense of connection. It’s a recipe that’s simple on the surface but layered with emotion the best kind of cooking, if you ask me.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a batch of about 24 thumbprint cookies:
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (250g) all-purpose flour
- 1/2 cup (160g) raspberry jam (or your favorite fruit jam)
- Optional: powdered sugar for dusting
Little Kitchen Secrets:
- Use softened butter, not melted. This keeps the cookies soft and prevents them from spreading too much.
- Chill the dough for at least 30 minutes if your kitchen is warm it makes the cookies easier to shape.
- For extra flavor, I sometimes mix a tiny splash of lemon juice into the jam. It brightens the raspberry taste beautifully.
How I Make It, Step by Step
- Cream the butter and sugar: In a large mixing bowl, I use a hand mixer to cream together the softened butter and granulated sugar until it’s light and fluffy about 2-3 minutes. This creates a soft, tender texture in the cookies.
- Add the vanilla and salt: I stir in the vanilla extract and salt, making sure everything is evenly incorporated.
- Mix in the flour: I gradually fold in the all-purpose flour using a spatula. The dough will be slightly crumbly but should come together when pressed.
- Chill the dough: I cover the bowl with plastic wrap and refrigerate for 30-60 minutes. This step makes the dough easier to handle and prevents the cookies from spreading too much during baking.
- Shape the cookies: I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Then, I roll the dough into 1-inch balls and place them on the sheet. Using my thumb (or the back of a spoon), I gently press an indentation into the center of each ball.
- Fill with jam: I spoon a small amount of raspberry jam into each indentation. Not too much just enough to fill the center without overflowing.
- Bake: I bake the cookies for 12-15 minutes, until the edges are lightly golden. The jam will set as the cookies cool.
- Cool: I transfer the cookies to a wire rack to cool completely. Optional: dust with powdered sugar before serving for a little extra charm.
How I Serve It at Home
At home, I love serving Raspberry Thumbprint Cookies on a simple plate with a cup of hot tea or a glass of cold milk. Sometimes I arrange them on a festive platter for guests, and they always disappear quickly! They’re perfect for sharing because they’re bite-sized, charming, and full of personality each cookie looks hand-crafted, which makes them feel special.
If I’m hosting a small tea party, I sometimes mix in a few chocolate-dipped cookies with the raspberry ones. The combination of fruity and chocolatey treats makes the table feel extra inviting.
Storage, Reheating & Make-Ahead Tips
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, thaw in the fridge for 30 minutes before pressing and filling with jam.
- Reheating: These cookies are perfect warm. Pop them in the oven at 300°F (150°C) for 5 minutes, and they’ll taste freshly baked.
100-Word Short Version
Raspberry Thumbprint Cookies are buttery, tender, and filled with sweet-tart raspberry jam. I start by creaming softened butter with sugar, adding vanilla and salt, then mixing in flour. After chilling the dough, I roll it into balls, press a thumbprint into each, and fill with jam. Bake until lightly golden and cool on a wire rack. Serve with tea or milk, dust with powdered sugar if desired. Perfect for holidays, afternoon treats, or gifting, these cookies are simple, nostalgic, and full of love a recipe that turns baking into warm memories with every bite.
Recipe Card Section
⏱️ Time
- Prep: 20 mins
- Chill: 30 mins
- Cook: 12-15 mins
- Total: 1 hr
đź›’ Ingredients <ul> <li>1 cup (225g) unsalted butter, softened</li> <li>2/3 cup (135g) granulated sugar</li> <li>1 teaspoon vanilla extract</li> <li>1/4 teaspoon salt</li> <li>2 cups (250g) all-purpose flour</li> <li>1/2 cup (160g) raspberry jam</li> <li>Optional: powdered sugar for dusting</li> </ul>
👩‍🍳 Instructions <ol> <li>Cream butter and sugar until light and fluffy.</li> <li>Add vanilla extract and salt; mix well.</li> <li>Fold in flour until dough forms.</li> <li>Chill dough 30–60 minutes.</li> <li>Preheat oven to 350°F (175°C) and line baking sheet.</li> <li>Roll dough into 1-inch balls; press thumb into center.</li> <li>Fill each indentation with raspberry jam.</li> <li>Bake 12–15 minutes until edges are lightly golden.</li> <li>Cool on wire rack; dust with powdered sugar if desired.</li> </ol>
đź“ť Notes
- Use softened butter, not melted, for soft cookies.
- Chill dough to prevent spreading.
- Substitute strawberry or apricot jam for a different flavor.
- Freeze unbaked dough for up to 3 months.
🍽️ Nutrition (per cookie, approximate)
- Calories: 120 kcal
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 1g
- Sodium: 25mg
Raspberry Thumbprint Cookies
- Prep Time: 20 mins
- Cook Time: 12-15 mins
- Total Time: 1 hr
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Raspberry Thumbprint Cookies are soft, buttery, and filled with sweet-tart raspberry jam. Perfect for holidays, afternoon tea, or gifting, they’re simple, nostalgic, and full of love.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups (250g) all-purpose flour
- 1/2 cup (160g) raspberry jam
- Optional: powdered sugar for dusting
Instructions
- Cream butter and sugar until light and fluffy.
- Add vanilla extract and salt; mix well.
- Fold in flour until dough forms.
- Chill dough 30–60 minutes.
- Preheat oven to 350°F (175°C) and line baking sheet.
- Roll dough into 1-inch balls; press thumb into center.
- Fill each indentation with raspberry jam.
- Bake 12–15 minutes until edges are lightly golden.
- Cool on wire rack; dust with powdered sugar if desired.
Notes
Use softened butter, not melted, for soft cookies. Chill dough to prevent spreading. Substitute strawberry or apricot jam for a different flavor. Freeze unbaked dough for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Conclusion
Raspberry Thumbprint Cookies are more than just a sweet treat. They’re little edible memories, each bite wrapped in warmth, love, and nostalgia. Baking them connects me to my childhood kitchen, to my family, and to the joy of creating something beautiful and delicious. Every time I share these cookies with friends or family, I feel the magic of cooking it’s simple, cozy, and full of love. I hope you enjoy baking and sharing them as much as I do. These cookies are small, but the happiness they bring is huge.