Go Back
Thumbprint cookie with raspberry jam center and golden buttery edges

Thumbprint Cookies with Raspberry Jam Filling

Thumbprint cookies are tender, buttery cookies with a sweet raspberry jam center and a delicate texture. They are an easy homemade dessert choice for gatherings, holiday baking, or whenever a classic cookie is wanted.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
Filling
  • Raspberry jam or preserves for filling

Method
 

Preparation
  1. Heat the oven to 350°F (175°C).
  2. Beat the softened butter and granulated sugar together in a mixing bowl until the mixture becomes light and fluffy.
  3. Blend the egg yolks and vanilla extract into the butter mixture until evenly incorporated.
  4. Add the flour and salt gradually, mixing until a smooth cookie dough develops.
  5. Place the dough in the refrigerator for 30 minutes until it is firm enough to handle.
Shaping and Filling
  1. Shape the chilled dough into 1-inch balls and arrange them on a parchment-lined baking sheet.
  2. Create a small indentation in the center of each dough ball using your thumb or a small tool.
  3. Spoon raspberry jam into each cookie indentation.
Baking and Cooling
  1. Bake the cookies at 350°F (175°C) for 8-10 minutes, until the edges are lightly golden and the centers are set.
  2. Transfer the cookies to a wire rack and allow them to cool completely before serving.

Notes

Chill the dough before shaping so the cookies maintain their form while baking.