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Classic Buttery Thumbprint Cookies with Raspberry Jam Filling

Close-up of several buttery thumbprint cookies, coated in sugar and filled with bright red jam, piled on a white plate.
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Make these classic, buttery shortbread thumbprint cookies filled with sweet raspberry jam. This easy recipe is perfect for holiday baking, cookie exchanges, or a simple sweet treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup raspberry jam
  • 1/4 cup granulated sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined into a soft dough. Do not overmix.
  4. Shape the dough into small balls, about 1 inch in diameter.
  5. Roll each dough ball in the remaining 1/4 cup of sugar until fully coated.
  6. Place the sugared balls on baking sheets lined with parchment paper.
  7. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each cookie ball.
  8. Fill each indentation with about 1/2 teaspoon of raspberry jam.
  9. Chill the cookies in the refrigerator for at least 30 minutes. This helps them hold their shape while baking.
  10. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  11. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a different flavor, substitute the raspberry jam with apricot, strawberry, or seedless blackberry jam.
  • If you plan to make chocolate thumbprint cookies, substitute 1/4 cup of the flour with unsweetened cocoa powder and use chocolate ganache for filling after baking.
  • To make iced thumbprint cookies, skip the jam filling and drizzle with a simple powdered sugar glaze once the cookies are completely cool.
  • These are excellent bake ahead holiday treats; store them in an airtight container at room temperature for up to one week.

Nutrition

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