Old-Fashioned Raspberry Thumbprint Cookies
Crispy on the outside, soft and gooey on the inside, these Old-Fashioned Raspberry Thumbprint Cookies are a classic treat that’s perfect for any occasion. After making these dozens of times, I’ve discovered the trick to getting the perfect texture every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Garlic Chicken Sandwiches and BBQ Chicken and Potato Skillet.
Why This Old-Fashioned Raspberry Thumbprint Cookies Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for holiday gift-giving or parties
- Freezes well for make-ahead convenience
What You'll Need for Old-Fashioned Raspberry Thumbprint Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Raspberry jam
- Salt
- Vanilla extract
- Raspberry jam
- Optional: Powdered sugar for dusting
đź“ť Ingredient Notes
- All-purpose flour: Make sure your flour is not packed down in the container to avoid adding too much flour.
đź›’ Tools & Equipment I Recommend
- Stand mixer — Makes dough preparation quick and easy → See on Amazon
- Cookie scoop — Ensures evenly sized cookies for even baking → See on Amazon
How to Make Old-Fashioned Raspberry Thumbprint Cookies
- Make the dough: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour and salt, mixing just until combined.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form the cookies: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets. Use your thumb to make an indentation in the center of each cookie.
- Add jam: Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake: Bake for 12-14 minutes or until the edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Old-Fashioned Raspberry Thumbprint Cookies
- Common mistake and fix: Avoid overworking the dough to prevent tough cookies. If your dough is too soft, chill it for an additional 15-30 minutes.
- Pro tip: For a fun twist, try using different jam flavors like strawberry, blueberry, or apricot.
- Pro tip: To make these cookies ahead, prepare the dough and refrigerate for up to 24 hours. When ready to bake, simply scoop, indent, fill with jam, and bake as directed.
Storing & Reheating Old-Fashioned Raspberry Thumbprint Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Dough can be made ahead and refrigerated for up to 24 hours.
Freezing Old-Fashioned Raspberry Thumbprint Cookies
Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: To refresh cookies, bake at 300°F (150°C) for 5-10 minutes. Microwave: Not recommended as it may make cookies soggy.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If you don't have raspberry jam, you can use any fruit preserves or even chocolate spread.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for an additional 15-30 minutes before baking.
Want to level up this recipe?
Silicone baking mat — Prevents cookies from sticking and promotes even baking → Check price on Amazon
Old-Fashioned Raspberry Thumbprint Cookies
Ingredients
Main Ingredients
- All-purpose flour
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Raspberry jam
Seasonings
- Salt
- Vanilla extract
- Raspberry jam
Optional Toppings
- Powdered sugar for dusting
Instructions
- Make the dough: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour and salt, mixing just until combined.
- Chill the dough: Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form the cookies: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets. Use your thumb to make an indentation in the center of each cookie.
- Add jam: Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake: Bake for 12-14 minutes or until the edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If you don't have raspberry jam, you can use any fruit preserves or even chocolate spread.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for an additional 15-30 minutes before baking.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: To refresh cookies, bake at 300°F (150°C) for 5-10 minutes.
- Microwave reheat: Not recommended as it may make cookies soggy.
- Make ahead: Dough can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 5g
- Carbs: 17g
- Fiber: 0g
- Sugar: 7g
- Sodium: 50mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Old-Fashioned Raspberry Thumbprint Cookies FAQs
Yes, you can make the dough ahead and refrigerate for up to 24 hours. See storage notes for more details.
Overworking the dough or overbaking can cause cookies to turn out hard. Be sure not to overmix the dough and keep an eye on the baking time.
Yes, you can use any fruit preserves or even chocolate spread in place of raspberry jam.
See storage notes for detailed information on storing these cookies.
Yes, you can freeze baked cookies for up to 3 months. See storage notes for more details.
A Warm Final Note
I can’t wait for you to try Old-Fashioned Raspberry Thumbprint Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
