Raspberry Thumbprint Cookies: imagine buttery cookies filled with gooey raspberry jam and then drizzled with a tangy lemon glaze.
You guys, these cookies are bite-sized magic! These Raspberry Thumbprint Cookies are always a hit at my holiday parties.
Oh yes, they’re as good as they sound, and they’re super easy to make, too. Perfect for holiday seasons like Christmas, your yearly cookie exchange, or just a regular weekend treat.
I love the sweet-tart filling in the middle of these. Somehow, it’s like a little surprise at the center of each cookie, even though you know it’s there!
They’re light and crunchy, and the lemon zest and raspberry jam give them a really nice zing!
When I made these a while back, Lily started collecting them in a little ring on a cookie tray in front of her. I asked if she was going to eat them and she shook her head. “Too pretty,” she said. Ha! I had to agree with her.
These thumbprint Christmas cookies are a great way to add beauty and flavor to any holiday spread. Even if it’s not that time of year, they’ll go great on any cookie platter.
Trust me, this easy recipe is gonna win over the whole family. So let’s dive on in to these Raspberry Thumbprint Cookies!
Some of our other favorite cookie recipes we have on our site include: Soft & Chewy Old Fashioned Oatmeal Raisin Cookies, Christmas Sandwich Cookies, and Molasses Crinkle Cookies.
WHY THIS RECIPE WORKS:
- Simplicity: We’re talking basic, simple ingredients here. No need for a treasure hunt at the local grocery store. You can use your choice of jam if you don’t have raspberry available. Do what feels right!
- Quick Prep and Cook Time: You only need 15 minutes to prep and about 13-15 minutes to bake. So, in about half an hour, you’ve got delicious cookies with sweet icing. They’ll look so good that no one will believe you whipped them up so quickly!
- Amazing Texture: These cookies are soft but have a little crunch, thanks to the golden brown edges. You’ll want to save that recipe card for later. I’m pretty sure you’ll want them for a new family recipe!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Lemon zest
- Vanilla extract
- Seedless raspberry jam
- Powdered sugar
- Lemon juice
HOW TO MAKE RASPBERRY THUMBPRINT COOKIES:
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a medium-sized bowl, stir together the flour and salt, set aside.
- In the body of a stand mixer cream the butter and ⅔ cup sugar with the paddle attachment until light and fluffy for 3 minutes.
- Add the lemon zest and vanilla, stir to combine. Add the flour mixture a little at a time until it’s incorporated, scrape down the sides as needed.
- Place the remaining 2 tablespoons of sugar in a small bowl.
- Roll 1 tablespoon worth of dough between your hands to form a ball, roll it in the sugar and place it on the sheet tray. Repeat with the remaining cookie dough, placing the cookie balls 2 inches apart on the sheet tray.
- Using the round end of a wooden utensil or something similar, make indentions in the middle of the cookie dough ball about ⅔ of the way down into the dough. They may slightly crack along the edges, that’s okay.
- Fill each cookie with a heaping 1/4th teaspoon of jam.
- Bake for 13-15 minutes until the cookies look dry on the outsides and the bottoms are lightly golden brown. Let cool on the sheet tray for 5 minutes then transfer to a wire rack to cool completely.
- When the cookies are cool, make the glaze. Place the powdered sugar in a medium-sized bowl and add 2 tablespoons lemon juice and the vanilla, whisk to combine until smooth. It should be thick yet pourable, if it is too thick add up to another tablespoon of lemon juice.
- Glaze the cookies. I like to dip a fork into the glaze to drizzle it over the cookies. Let them sit for about 15 minutes so the glaze sets then enjoy.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FLAVOR GLAZE OR TOPPING?
Absolutely! If lemon isn’t your jam (see what I did there?), feel free to use milk or something similar in the glaze instead.
You’ll end up with a smoother, creamier version that everyone will love.
WHAT IS THE EASIEST WAY TO MAKE THE THUMBPRINT?
If you don’t have a wooden utensil with a rounded handle, you can also use a ½ teaspoon measuring spoon to make a little indentation in the dough, or your thumb.
Hence, the name thumbprint cookies! It’s super simple.
CAN I MAKE THESE IN OTHER FLAVORS?
Sure thing! Try swapping out the raspberry jam for apricot, blueberry, or even your favorite jam.
You can also add ½ teaspoon of almond extract to the dough or glaze for another dimension of flavor or replace the vanilla entirely with it.
ANY ADDITIONS?
Most definitely. Try out a few of these if you’re looking for even more variety.
- Sprinkle some chopped nuts on top for crunch.
- Add chocolate chips for extra sweetness.
- Sprinkle cinnamon for warmth.
- A dash of nutmeg for the holiday season.
- Mix in food coloring for fun, vibrant cookies.
- Add flaky sea salt on top for a sweet-salty bite.
- Drizzle with caramel sauce.
- Top with a chocolate kiss.
ANY SUBSTITUTIONS?
I’ve got a few ideas here. I love having options!
- Swap out granulated sugar for brown sugar.
- Use almond milk instead of lemon juice in the glaze.
- Go with orange zest instead of lemon zest.
- For a vegan version, use plant-based butter.
HOW TO STORE:
Room Temp: Place cookies in an airtight container and store at room temp for up to a week. Chances are, they’ll get gobbled up long before that.
Freezer: Keep them in a freezer bag for up to 3 months. Just defrost at room temperature when you’re ready to enjoy!
DANA’S TIPS AND TRICKS:
- Always line your cookie sheet with parchment paper for best results and easy cleanup.
- For even cookies, use a cookie scoop or form 1-inch balls of cookie dough.
- Make sure your butter is soft but not melted for that perfect cookie texture.
- Use fresh lemon juice for the glaze; it makes a difference!
- If you’re making these during the Christmas season, red and green food coloring can make them extra festive.
- Before storing in an airtight container, let the glaze set completely.
Raspberry Thumbprint Cookies with Lemon Glaze are the perfect little gems that offer a burst of flavors and textures with every bite.
Whether it’s Christmas time, holiday mornings, or you just want a sweet treat, these cookies are always a great idea.
If you like this recipe, you might also like:
If you’ve tried these RASPBERRY THUMBPRINT COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Raspberry Thumbprint Cookies
Ingredients
- 2 & ½ cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 2/3 cup + 2 tablespoons granulated sugar divided
- zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1/4 cup seedless raspberry jam
For the glaze:
- 1 & 1/4 cup powdered sugar
- 2-3 tablespoons lemon juice fresh squeezed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a medium-sized bowl, stir together the flour and salt, set aside.2 & ½ cups all-purpose flour, 1/4 teaspoon fine sea salt
- In the body of a stand mixer cream the butter and ⅔ cup sugar with the paddle attachment until light and fluffy for 3 minutes.1 cup unsalted butter, 2/3 cup + 2 tablespoons granulated sugar
- Add the lemon zest and vanilla, stir to combine. Add the flour mixture a little at a time until it’s incorporated, scrape down the sides as needed.zest of 1 lemon, 1/2 teaspoon vanilla extract
- Place the remaining 2 tablespoons of sugar in a small bowl.
- Roll 1 tablespoon worth of dough between your hands to form a ball, roll it in the sugar and place it on the sheet tray. Repeat with the remaining cookie dough, placing the cookie balls 2 inches apart on the sheet tray.
- Using the round end of a wooden utensil or something similar, make indentions in the middle of the cookie dough ball about ⅔ of the way down into the dough. They may slightly crack along the edges, that’s okay.
- Fill each cookie with a heaping 1/4th teaspoon of jam.1/4 cup seedless raspberry jam
- Bake for 13-15 minutes until the cookies look dry on the outsides and the bottoms are lightly golden brown. Let cool on the sheet tray for 5 minutes then transfer to a wire rack to cool completely.
- When the cookies are cool, make the glaze. Place the powdered sugar in a medium-sized bowl and add 2 tablespoons lemon juice and the vanilla, whisk to combine until smooth. It should be thick yet pourable, if it is too thick add up to another tablespoon of lemon juice.1 & 1/4 cup powdered sugar, 2-3 tablespoons lemon juice, 1 teaspoon vanilla extract
- Glaze the cookies. I like to dip a fork into the glaze to drizzle it over the cookies. Let them sit for about 15 minutes so the glaze sets then enjoy.
Notes
- Always line your cookie sheet with parchment paper for best results and easy cleanup.
- For even cookies, use a cookie scoop or form 1-inch balls of cookie dough.
- Make sure your butter is soft but not melted for that perfect cookie texture.
- Use fresh lemon juice for the glaze; it makes a difference!
- If you’re making these during the Christmas season, red and green food coloring can make them extra festive.
- Before storing in an airtight container, let the glaze set completely.
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