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Classic Buttery Raspberry Thumbprint Cookies with Perfect Indentation Guide

A close-up of several buttery raspberry thumbprint cookies piled on a white plate, featuring bright red jam centers.
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Bake these buttery, tender raspberry thumbprint cookies filled with sweet jam. This simple shortbread recipe is easy to follow and results in melt in your mouth cookies perfect for holidays or everyday treats.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1 tablespoon milk (for brushing, optional)
  • 1/4 cup powdered sugar (for dusting, optional)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until just 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 a soft dough forms. Do not overmix.
  4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This step helps prevent spreading.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop the dough into small balls, about 1 inch in diameter. Roll the balls lightly between your palms.
  7. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
  8. Make the indentation: Use your thumb or the back of a small measuring spoon (like a 1/2 teaspoon) to gently press a well into the center of each dough ball. Do not press all the way to the bottom. This is the trick to getting the perfect indentation.
  9. Fill each indentation with about 1/2 teaspoon of raspberry jam. If the jam is very thick, you can warm it slightly to make it easier to spoon.
  10. If desired, lightly brush the edges of the cookies with milk for a slightly golden finish.
  11. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. The centers should remain pale.
  12. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  13. Once cooled, dust lightly with powdered sugar if you prefer a sweeter finish.

Notes

  • For the best texture, make sure your butter is truly softened, not melted.
  • If the dough becomes too soft while rolling, chill it again for 10 minutes.
  • For a variation, mix 1/4 teaspoon almond extract into the dough and top with an almond glaze after baking.
  • These are excellent for cookie swap treats.

Nutrition

Find it online: https://kingscook.com/raspberry-thumbprint-cookies-recipe/