I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox.
Why You’ll Love These Raspberry Thumbprint Cookies
Ingredients
Unsalted Butter : Adds rich, creamy texture and depth.
Granulated Sugar : Sweetens the dough and gives a slight crunch to the outside.
Egg Yolk : Brings a touch of richness and helps bind the dough.
Vanilla Extract : Infuses warmth and classic flavor.
Almond Extract : Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
Lemon Zest (optional) : Lends a fresh, citrusy note to brighten each bite.
All-Purpose Flour : Forms the base for a tender, delicate structure.
Salt : Balances the sweetness and enhances flavor.
Raspberry Jam : Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
- BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth. 2. ADD the flour and salt, mixing gently by hand until a soft dough forms. 3. CHILL the dough in the refrigerator for 2-3 hours. 4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet. 6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam. 7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set. 8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
More Fruity Cookies You’ll Love
Lemon Cooler Cookies White Chocolate Raspberry Cookies Lemon Raspberry Cookies Orange Cranberry Cookies
Raspberry Thumbprint Cookies
25-30
15
14
120
These buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract, to taste
- zest of 1 lemon, optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
Use a kitchen scale to measure ingredients for the most accurate, consistent results.
Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
If the dough cracks when making the indents, gently press it back together with your fingers.
Share on Facebook
Share on Pinterest
I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox.
Why You’ll Love These Raspberry Thumbprint Cookies
Ingredients
Unsalted Butter : Adds rich, creamy texture and depth.
Granulated Sugar : Sweetens the dough and gives a slight crunch to the outside.
Egg Yolk : Brings a touch of richness and helps bind the dough.
Vanilla Extract : Infuses warmth and classic flavor.
Almond Extract : Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
Lemon Zest (optional) : Lends a fresh, citrusy note to brighten each bite.
All-Purpose Flour : Forms the base for a tender, delicate structure.
Salt : Balances the sweetness and enhances flavor.
Raspberry Jam : Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
- BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth. 2. ADD the flour and salt, mixing gently by hand until a soft dough forms. 3. CHILL the dough in the refrigerator for 2-3 hours. 4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet. 6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam. 7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set. 8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
More Fruity Cookies You’ll Love
Lemon Cooler Cookies White Chocolate Raspberry Cookies Lemon Raspberry Cookies Orange Cranberry Cookies
Raspberry Thumbprint Cookies
25-30
15
14
120
These buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract, to taste
- zest of 1 lemon, optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
Use a kitchen scale to measure ingredients for the most accurate, consistent results.
Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
If the dough cracks when making the indents, gently press it back together with your fingers.
Share on Facebook
Share on Pinterest
I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox.
Why You’ll Love These Raspberry Thumbprint Cookies
Ingredients
Unsalted Butter : Adds rich, creamy texture and depth.
Granulated Sugar : Sweetens the dough and gives a slight crunch to the outside.
Egg Yolk : Brings a touch of richness and helps bind the dough.
Vanilla Extract : Infuses warmth and classic flavor.
Almond Extract : Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
Lemon Zest (optional) : Lends a fresh, citrusy note to brighten each bite.
All-Purpose Flour : Forms the base for a tender, delicate structure.
Salt : Balances the sweetness and enhances flavor.
Raspberry Jam : Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
- BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth. 2. ADD the flour and salt, mixing gently by hand until a soft dough forms. 3. CHILL the dough in the refrigerator for 2-3 hours. 4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet. 6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam. 7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set. 8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
More Fruity Cookies You’ll Love
Lemon Cooler Cookies White Chocolate Raspberry Cookies Lemon Raspberry Cookies Orange Cranberry Cookies
Raspberry Thumbprint Cookies
25-30
15
14
120
These buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract, to taste
- zest of 1 lemon, optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
Use a kitchen scale to measure ingredients for the most accurate, consistent results.
Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
If the dough cracks when making the indents, gently press it back together with your fingers.
Share on Facebook
Share on Pinterest
I’m channeling my inner grandma today with these dreamy raspberry thumbprint cookies!
These beauties are delicate yet sturdy, buttery yet bright, and somehow manage to be both elegant and cozy at the same time.
With a tender shortbread base and a vibrant raspberry center, they’re as beautiful as they are delicious.
Sometimes, the simplest cookies are the most special, don’t you think?
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox.
Why You’ll Love These Raspberry Thumbprint Cookies
Ingredients
Unsalted Butter : Adds rich, creamy texture and depth.
Granulated Sugar : Sweetens the dough and gives a slight crunch to the outside.
Egg Yolk : Brings a touch of richness and helps bind the dough.
Vanilla Extract : Infuses warmth and classic flavor.
Almond Extract : Adds a hint of nutty aroma and depth. It’s quite strong, so start with 1/4 teaspoon if you’re unsure.
Lemon Zest (optional) : Lends a fresh, citrusy note to brighten each bite.
All-Purpose Flour : Forms the base for a tender, delicate structure.
Salt : Balances the sweetness and enhances flavor.
Raspberry Jam : Brings a fruity pop of flavor and a hint of tartness.
How to Make Raspberry Thumbprint Cookies
Whether you’re baking for a special occasion or just treating yourself on a cozy afternoon, these cookies are sure to bring a smile to your face.
Better yet, they’re elegant enough for a holiday party but simple enough for an everyday indulgence.
Here’s how to make them:
- BEAT the softened butter and sugar until light and fluffy, about 2-3 minutes. Blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth. 2. ADD the flour and salt, mixing gently by hand until a soft dough forms. 3. CHILL the dough in the refrigerator for 2-3 hours. 4. PREHEAT the oven to 350°F (175°C) and line two baking sheets with parchment paper. 5. SCOOP the chilled dough into 1-inch balls, about 1 tablespoon each. Roll each ball in granulated sugar and place them 2 inches apart on the baking sheet. 6. INDENT each ball gently with your thumb or the back of a spoon. Fill with 1/2 teaspoon of raspberry jam. 7. BAKE for 12-14 minutes, until the edges are lightly golden and centers are set. 8. COOL the cookies briefly on the baking sheet, then transfer them to a wire rack to cool completely. Enjoy!
Tips For the Best Raspberry Thumbprint Cookies
I’ve always thought these cookies look like little jewels on a cookie plate, and they never fail to disappear first at family gatherings.
The secret? A hint of almond extract and fresh lemon zest makes them taste like they came from a fancy patisserie!
Need a few more tips? I’ve got a bunch!
Accurate measurements. To ensure consistent results, use a kitchen scale for precise ingredient measurements. Alternatively, spoon the flour into the measuring cup and level it off with the back of a knife.
Room temperature ingredients. Get chilled ingredients out of the fridge 20-30 minutes early. It’ll make mixing easier.
Chill the dough. If you bake this dough right away, it’ll spread flat. Instead, cover and chill until firm. Also, remember to keep chilled any dough you’re not baking (if baking in batches).
Roll in sugar. It’s not mandatory, but it adds a nice crisp coating to the cookies.
Fixing cracks. If the dough cracks when making the indents, gently press it back together with your fingers. The warmth should help.
Jam application. Don’t overfill the cookies with jam or it’ll spill over the sides and burn on the baking tray.
Let them cool. When warm, the jam might burn your tongue, and the cookies can feel paste-like. So, be sure to let them cool fully before enjoying.
How to Store
Want to make these ahead? You can!
More Fruity Cookies You’ll Love
Lemon Cooler Cookies White Chocolate Raspberry Cookies Lemon Raspberry Cookies Orange Cranberry Cookies
Raspberry Thumbprint Cookies
25-30
15
14
120
These buttery, soft raspberry thumbprint cookies with sticky jam center bring a little fruity magic to every bite. They’re almost too good to share!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar, plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon almond extract, to taste
- zest of 1 lemon, optional
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup raspberry jam
Instructions
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Reduce the speed to low and blend in the egg yolk, vanilla, almond extract, and lemon zest until smooth and well combined.
- Add the flour and salt, mixing gently by hand just until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls (about 1 tablespoon). Roll each ball in granulated sugar to coat, then place them about 2 inches apart on the baking sheet.
- Use your thumb or the bottom of a wooden spoon to make a small indent in the center of each dough ball. Be gentle to avoid cracking. Fill the indent with about 1/2 teaspoon of raspberry jam.
- Bake for 12-14 minutes or until the edges are lightly golden. The cookies should be soft but set in the middle.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!
Notes
Use a kitchen scale to measure ingredients for the most accurate, consistent results.
Chilling the dough helps the cookies keep their shape while baking, so don’t skip this step.
If the dough cracks when making the indents, gently press it back together with your fingers.
Share on Facebook
Share on Pinterest
Looking for a buttery, melt-in-your-mouth treat to induce all kinds of nostalgia? These thumbprint cookies are just the thing.
They’re the perfect blend of sweet and fruity and an irresistible addition to any dessert table.
They feature crisp, golden edges and soft centers filled with your favorite jam.
They’re the kind of classic cookies your gramma and great-aunts used to make. And I am 100% here for them!
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox.
Why You’ll Love These Thumbprint Cookies
Customizable: Strawberry jam, grape jam, apricot jam – use any flavor you like! Tender Texture: You’ll love the buttery, crumbly cookie base almost as much as the jam-packed center. Together, the two make a sweet, warm, and fruity harmonious blend of flavors. Aesthetic Appeal: The vibrant, jam-filled centers are eye-catching, making them excellent for gifting.
Ingredients
All-Purpose Flour & Cornstarch: The cookie dough’s foundation. They offer structure and texture.
Salt & Vanilla Extract: Simple but powerful flavor enhancers.
Granulated & Light Brown Sugar: For depth, sweetness, and flavor. The brown sugar also makes the cookies nice and chewy.
Unsalted Butter: Avoid margarine and stick to the real thing here. It gives the cookies their warm, buttery taste.
Large Egg Yolk: Just the yolk! It holds everything together and makes the cookies much more tender.
Jam: The colorful star of the show. It fits snugly into the center of each cookie for a bright burst of fruity sweetness. Use your own favorite jam recipes . Or for something truly unique and slightly savory, try this bourbon bacon jam .
How to Make Thumbprint Cookies
There’s something so satisfying about making these classic treats from scratch.
The buttery, crumbly cookie base pairs perfectly with the sweet, fruity jam center.
Check out these easy steps:
- WHISK the flour, cornstarch, and salt. Set aside. 2. BEAT the butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Blend in the egg yolk and vanilla until smooth. 3. MIX in the flour mixture by hand until the dough comes together. 4. SCOOP tablespoons of dough, roll into 1-inch balls, and coat with the remaining sugar (optional). Place on a parchment-lined sheet. 5. PRESS a small indentation into each cookie and fill with 1/2 teaspoon of jam. Chill for at least 1 hour. 6. PREHEAT the oven to 350°F and prepare another baking sheet. 7. BAKE the cookies for 10-12 minutes until golden at the edges. Cool before transferring to a wire rack. Enjoy!
Tips for the Best Thumbprint Cookies
Thumbprints are one of those cookies that look impressive but are actually super easy to make.
Rolling the dough in sugar before baking gives them a sparkly, festive finish, so they’re perfect for holiday cookie trays.
Keep these tips in mind when making them:
Use softened butter. If it’s softened to room temperature, it’ll be easier to cream with the sugars.
Avoid overmixing. I like to add the flour by hand so the cookies aren’t tough.
Chill the dough. Pop it in the fridge right after making it, then again after shaping it. This will make it easier to handle and will keep the cookies from spreading.
Size the cookies evenly. Use a mini cookie scoop so they all bake evenly.
Don’t press too hard. If you make the indents too deep, the edges of the cookies will crack. Also, be sure not to overfill the indentations when adding the jam. If you do, it can spill onto the tray and burn.
Try flavor variations. Besides swapping the jams, you can also roll the cookies in finely chopped walnuts or pecans before adding the indents. You can also fill them with lemon curd or chocolate ganache instead of jam.
How to Store
These cookies taste great warm or chilled. So you don’t have to worry about reheating leftovers.
If you freeze them, just let them thaw a bit at room temperature before eating.
To Store: Place the cookies in an airtight container with parchment paper between the layers. Keep at room temperature for up to 5 days or in the fridge for a week. To Freeze: Place the cookies on a baking sheet and flash-freeze them until solid. Then, store in a freezer-safe bag or container for up to 3 months.
More Delicious Cookies You Have to Try
Frosted Eggnog Cookies Brown Butter Snickerdoodle Cookies Potato Chip Cookies Pumpkin Snickerdoodle Cookies
Thumbprint Cookies
35-40
20
12
105
Sweet, buttery thumbprint cookies filled with your favorite jam are the perfect bite-sized treats for any occasion. And they’re so easy to make!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar, divided
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup jam
Instructions
- In a medium bowl, whisk the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and 1/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Blend in the egg yolk and vanilla until smooth.
- Stir the flour mixture in by hand until just combined. The dough will be crumbly at first but will come together as the mixing continues.
- Scoop rounded tablespoons of dough and roll into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar until well coated (optional). Place the cookies on a parchment-lined baking sheet.
- Use your thumb or the handle of a wooden spoon to create an indent in the center of each cookie. Spoon about 1/2 teaspoon of jam into the space. Place the tray in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line another baking sheet with parchment paper.
- Arrange the cookies over the baking sheets with 1-2 inches between them. Bake for 10-12 minutes, until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Avoid overfilling the cookies with jam, as it can burn if it bubbles over onto the tray.
Chill the dough after making it and again after shaping it. Also, keep any unbaked cookies in the fridge when not baking.
For a nuttier flavor, roll the cookies in finely chopped walnuts or pecans.
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These lemon thumbprint cookies bring a burst of sunshine to any cookie platter! Buttery shortbread meets tangy lemon curd in perfect harmony.
I love how simple these are to make, yet they look like you spent hours in the kitchen (win-win, right?).
And if you’re feeling extra indulgent, a light dusting of powdered sugar on top takes them to another level.
Trust me, these cookies will disappear fast!
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox.
Why You’ll Love These Lemon Thumbprint Cookies
Bright Citrus Taste: The fresh lemon zest and lemon curd filling give these cookies a delightful, tangy taste. Simple Yet Elegant: With just a few basic ingredients, these cookies deliver a sophisticated look and feel. They’re perfect for impressing guests at parties or gatherings. Fun to Make: Shaping the dough and creating the thumbprint wells adds a hands-on, enjoyable element to baking. Gift-Worthy: These cookies maintain their shape and texture beautifully. They’re ideal for holiday cookie exchanges, care packages, or thoughtful homemade gifts.
Ingredients
- Lemon Curd: It creates the vibrant filling in these thumbprint cookies.
- Unsalted Butter: The foundation of the cookie dough provides richness and tender texture when creamed with sugar. Using unsalted butter allows precise control of the salt content.
- Granulated Sugar: It creams with butter to create structure and sweetness.
- Egg Yolk: It adds richness and helps bind the cookie dough together.
- Vanilla Extract: It adds depth and warmth to the cookie base, complementing the bright lemon notes.
- Lemon Zest: The aromatic outer peel of the lemon contains essential oils. It provides an intense citrus flavor without additional moisture.
- All-Purpose Flour: The primary structure-builder in the cookie dough.
- Salt: It balances sweetness and brings out the buttery and citrus notes in the cookies.
- Powdered Sugar: This fine-textured sugar creates an elegant, snow-like dusting on the finished cookies.
How to Make Lemon Thumbprint Cookies
These cookies are so impressive, but trust me, they’re so easy to make.
- CREAM the butter and sugar until light and fluffy, about 2-3 minutes. Mix in the egg yolk, vanilla, and lemon zest until combined. 2. MIX in the flour and salt gradually until a soft dough forms. 3. CHILL the dough by shaping it into a ball, wrapping in plastic, and refrigerating for 1 hour. 4. PREHEAT the oven to 350°F and line baking sheets with parchment or silicone mats. 5. ROLL the dough into 1-inch balls and place 2 inches apart on baking sheets. Press a well into each ball with your thumb or a teaspoon. 6. BAKE for 10 minutes, then gently press the centers again if needed. 7. FILL the wells with lemon curd (about 1/2 teaspoon each) and bake for another 5-7 minutes until edges are golden. 8. COOL the cookies on the baking sheets for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Tips for the Best Lemon Thumbprint Cookies
For truly irresistible cookies, follow these easy tips.
- Go the homemade route. For a fresher, more flavorful filling, make your own lemon curd . Strain for smoothness and let it cool before using.
- Press them twice. If the wells puff up while baking, gently press them again right after removing them from the oven to maintain space for the filling.
- Don’t overfill! Use about 1/2 teaspoon of lemon curd per cookie to avoid overflow during baking.
- Get a step ahead. You can prepare the dough and refrigerate it for up to 2 days or freeze it for up to 1 month. Thaw the frozen dough in the fridge overnight before shaping and baking.
- Try tasty variations. Experiment with different fillings like raspberry jam or strawberry preserves for a fruity twist. Or drizzle with white chocolate for added sweetness.
How to Store
To keep your cookies fresh after baking, follow these simple steps.
To Store: Place the baked cookies in an air-tight container and refrigerate for up to a week. If stacking, separate layers with parchment paper to prevent sticking. To Freeze: Freeze the unfilled cookies by placing them on a tray until firm. Transfer to a freezer-safe container for up to 2-3 months. When ready to use, thaw in the fridge, then fill with the lemon curd before serving.
Lemon Thumbprint Cookies
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These lemon thumbprint cookies are buttery, tender, and filled with a bright, tangy lemon curd for the perfect balance of sweetness and zest. You’ll love them!
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Filling:
- 1/2 cup lemon curd (store-bought or homemade)
- Optional Topping:
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Add the egg yolk, vanilla extract, and lemon zest, mixing until combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (this helps prevent spreading during baking).
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a teaspoon, gently press into the center of each ball to create a small well.
- Bake in the preheated oven for 10 minutes. Remove the cookies from the oven and, if needed, gently press the centers again to reinforce the wells.
- Spoon about 1/2 teaspoon of lemon curd into each well. Return the cookies to the oven and bake for an additional 5-7 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As an option, dust with powdered sugar before serving for an extra touch of sweetness.
Notes
If you have time, making your own lemon curd can enhance the flavor.
If the wells puff up while baking, gently press them again right after removing them from the oven to maintain space for the filling.
You can freeze the unbaked cookie dough balls for later or freeze baked cookies without filling for up to 3 months.
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