Raspberry Thumbprint Cookies

  • Author:
  • Prep Time: 10 minutes, Chill time: 30 minutes
  • Cook Time: 11 to 12 minutes
  • Total Time: -56968834.433333 minute
  • Yield: 24 to 28 cookies


These buttery shortbread cookies filled with raspberry jam will literally melt in your mouth! They are super easy to make and will be perfect for any occasion.


  • 1 cup (2 sticks) butter, softened 
  • ⅔ cup white granulated sugar
  • 1 egg yolk 
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract 
  • ½ teaspoon salt 
  • 2 ⅓ cups all-purpose flour
  • ½ cup seedless raspberry jam
  • ½ cup sugar crystals or granulated sugar for rolling cookie dough balls (optional)


  1. Line two cookie sheets with parchment paper or use a silicone baking mat and set aside. 
  2. In a bowl of a stand mixer fitted with the paddle attachment or a hand electric mixer, beat the butter until light. Gradually add the sugar and beat on medium-high speed while stopping often and scraping down the bowl with a spatula. Beat until the mixture is light and fluffy. 
  3. Add the egg yolk, vanilla, and almond extract and continue beating for about 30 seconds.
  4. In a small bowl, mix the salt and flour together and slowly add the flour mixture to the butter (wet ingredients) mixture. Beat on low speed. The dough may be crumbly but keep mixing until the dough is smooth. Be sure to stop and scrape down the side of the bowl often while mixing. The dough will be thick. 
  5. Shape dough into 1 tablespoon size balls. Roll cookie dough balls until they are very smooth and no cracks or seams are in the dough. This will help keep the cookies from cracking while baking. Next, roll each ball in the sugar crystals or granulated sugar. Place the balls on a cookie sheet. With your thumb or using the rounded back of a  teaspoon, gently make an indentation in the center of each ball. Repeat until all the dough has been used. 
  6. Transfer the dough to the freezer and chill for 30 minutes. Chilling will help prevent the dough from spreading while baking.
  7. While the dough is chilling, preheat the oven to 350 degrees and pop the raspberry jam in the microwave for about 5 to 8 seconds. Be sure not to overheat. Warming a little bit will make the jam thinner and easier to fill the cookie dough thumbprints. 
  8. After the dough has chilled, fill each thumbprint with jam to the brim. Place cookie dough balls 2 inches apart and bake in the preheated oven for 11 to 12 minutes. Be careful not to overbake. Check on the cookies after 11 minutes. They may need another minute but Bake no more than 12 minutes. Edges should be a golden brown. 
  9. Cool cookies completely before serving! They are so delicious! Enjoy
  10. Cookies can be stored in an airtight container in the refrigerator for up to 4 days.


Freeze/Do-Ahead Tip: Baked cookies will freeze for up to 3 months and the cookie dough will freeze for up to 3 months as well.