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Raspberry Thumbprint Cookies: A Delightful Treat, Combining Buttery Almond Goodness With Luscious Raspberry Filling

These delicious Raspberry Thumbprint Cookies are a perfect blend of crispness on the outside and a buttery-soft center filled with fruity raspberry goodness. Here’s how to make them:

Yield: 15 Cookies


  • 1 cup (2 sticks) salted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • ⅓ cup raspberry jam


  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large mixing bowl or with a stand mixer using the paddle attachment, cream together the softened butter, granulated sugar, and almond extract until the mixture becomes light and fluffy.
  3. Gradually introduce the flour to the creamed mixture. Mix until a soft dough forms.
  4. Shape the dough into 1.5-inch balls and place them on the prepared baking sheets, ensuring a 2” gap between each. Using a glass or your palm, gently flatten each ball into a ½” thick disc.
  5. Create a well in the center of each cookie using your thumb or the back of a spoon. Be cautious not to press all the way through; just go halfway.
  6. Spoon roughly 1 teaspoon of raspberry jam into each cookie indentation.
  7. Bake in the preheated oven for approximately 15 minutes, or until the edges of the cookies turn a light golden brown.
  8. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes. Afterward, transfer them to a wire rack to cool completely.
  9. Store any leftover cookies in an airtight container at room temperature for up to five days.


  • Gradually incorporate the flour into the creamed mixture and refrain from over-mixing to maintain a soft cookie dough.
  • If the dough becomes too soft, chill it briefly in the refrigerator until it firms up.
  • Always measure the flour accurately, using the spoon and level method.
  • Ensure the butter is fully softened to blend seamlessly with the sugar.
  • Cool the raspberry preserves slightly before filling the cookies to minimize spreading during baking.


  • Vanilla extract can replace almond extract if desired.
  • Experiment with other jam flavors such as strawberry, mixed berry, cherry, or zesty lemon curd.
  • Try swapping raspberry jam for cherry preserves and mix chopped almonds into the dough.

Nutritional Information (Per Serving):

  • Calories: 114
  • Total Fat: 1g
    • Saturated Fat: 1g
    • Trans Fat: 0g
    • Unsaturated Fat: 0g
  • Cholesterol: 2mg
  • Sodium: 9mg
  • Carbohydrates: 24g
    • Fiber: 1g
    • Sugar: 10g
  • Protein: 2g


These cookies provide a beautiful fusion of soft, tender shortbread filled with delectable raspberry jam. The result is a crispy exterior and buttery-soft interior, ensuring a delightful bite every time. Perfect for any occasion, they’re simple to make and sure to impress!

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