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The Best Classic Buttery Thumbprint Cookies with Raspberry Jam Filling

Close-up of several low-calorie thumbprint cookies with bright red raspberry jam centers, dusted with sugar.
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Make these classic, buttery shortbread thumbprint cookies filled with sweet raspberry jam. This easy recipe delivers tender, satisfying homemade cookies perfect for holiday baking or cookie swaps.

Ingredients

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

Instructions

  1. In a large bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.
  2. Beat in the egg yolk, vanilla extract, and almond extract until 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 just combined into a soft dough. Do not overmix.
  4. Place the dough in plastic wrap and flatten slightly into a disk. Chill the dough in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Pour the remaining 1/2 cup of granulated sugar onto a shallow plate.
  7. Scoop the chilled dough into rounded tablespoons. Roll each piece of dough into a smooth ball, then roll the ball thoroughly in the sugar until fully coated.
  8. Place the sugared balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each cookie ball. This is key to holding the jam.
  10. Fill each indentation with about 1/2 teaspoon of raspberry jam. Do not overfill, as the jam may bubble over.
  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. If desired, dust the cooled cookies lightly with powdered sugar before serving.

Notes

  • To prevent the cookies from cracking while pressing the indentation, chill the dough thoroughly. If the dough feels soft while rolling, return it to the refrigerator for 10 minutes.
  • For a slightly different flavor, substitute the almond extract with 1/2 teaspoon of lemon zest in the dough.
  • If you plan to make these ahead for holiday cookie swaps, store cooled cookies in an airtight container at room temperature for up to one week.
  • If you want to try chocolate thumbprint cookies, substitute 1/4 cup of the flour with unsweetened cocoa powder in the dough mixture.

Nutrition

Find it online: https://cookingbyfelix.com/best-classic-buttery-thumbprint-cookies/