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Thumbprint Cookies

Updated: Oct 16

Homemade Raspberry Thumbprint Cookies

Classic thumbprint cookies are delicious, buttery, and filled with raspberry jam. They are made with a few simple ingredients and are perfect for any occasion or holiday. Easy to make and can easily be customized with your preferred jam.

Preparation and Cooking Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 30 minutes

Total Time: 55 minutes

Servings: 12 cookies


1 teaspoon cornstarch

1 egg yolk

1¼ cup all-purpose flour

3 tablespoons white granulated sugar

⅓ teaspoon vanilla extract

½ cup unsalted butter, room temperature

¼ teaspoon salt

3 tablespoons light brown sugar

3 tablespoons raspberry jam


Electric Mixer

Cookie Scoop

Baking Sheet


Step 1

In a bowl, add butter and beat with an electric mixer until creamy. Scrape the sides down, then add the white and brown sugar and beat gently, slowly increasing the mixer speed to medium-high until the ingredients are just combined.

Step 2

Add vanilla and egg yolk and beat until well combined. Combine flour, salt, and cornstarch in another bowl.

Step 3

Add the flour mixture to the wet ingredients gently with the mixer on low speed, until just combined. The dough will appear crumbly and dry, so try to pause from time to time and scrape down the sides and the base of the bowl.

Step 4

Scoop the dough with a cookie scoop and roll it into balls. Then press an indent in the middle of the cookie dough with your thumb. Smoothen out the dough with your fingers if it cracks along the edges. Try to make the thumb indents as uniform as possible.

Step 5

Place the cookie dough in the freezer to cool for about 25-30 minutes. Preheat the oven to 375 degrees F(190 degrees C), then use parchment paper to line a baking sheet. Put the raspberry jam in a small microwave-safe bowl. Briefly, heat for about 5 seconds or until the jam is easy to stir and no longer firm.

Step 6

Fill the thumbprints with the raspberry jam. Place the cookies on the lined baking sheet spacing them 2 inches apart. Bake in the oven for 10-11 minutes or until the edges start to turn golden brown.

Step 7

Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Notes

1. For this recipe, I used raspberry jam but you can use your preferred jam.

2. Cookies can be stored at room temperature in an airtight container or in the fridge for about 3-4 days.

3. They also freeze well for about 3 months, thaw to room temperature before you serve.

Nutritional Information

(serving for 1 cookie)

Calories: 162 | Protein: 2g | Carbs: 20g | Total Fat: 7g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 50mg | Fiber: 1g | Sugar: 10g

Nutritional Information is a guide only.

Did you make this recipe? Don't forget to rate the recipe and leave a comment below.

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