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Just 7 ingredients, and super easy to make – this raspberry thumbprint cookie recipe will be a favorite you’ll make over and over.
Choose any flavor jam, or use different kinds to make a variety of flavors easily!
Step by step photos and instructions below!
This classic cookie is an easy recipe to make and is made up of very simple ingredients! One of my favorite cookies to make, since they have only 7 ingredients and bake up quickly and prettily.
The cookie is buttery and soft that melts in your mouth, with a yummy sweet raspberry jam center.
The process is easy, just cream softened butter and sugar together, then add the vanilla and egg yolks, then salt and flour. The dough is done! Just scoop, fill with jam and bake!
These buttery cookies are perfect for giving as gifts, taking to a cookie exchange or just keeping on hand at home in your cookie jar for munching.
Why you’ll love this recipe:
- Just 7 basic ingredients, all (or most) of which you probably already have.
- Done in under 30 minutes.
- Adaptable. There are lots of different ways to make these sweet cookies. Vary up the fillings, and flavor the dough with different extracts depending on your taste.
Frequently Asked Questions
Yes! Make and scoop the dough into 1-inch balls. Do the thumb imprint in the center of each ball and then freeze the entire sheet of cookies. When solid, remove to a freezer bag. Fill with jam filling right before baking.
I knew them as butterballs, or jam drop cookies as a kid, but they’re also known as “halongrotta” in Sweden. It means raspberry cave! Which totally makes sense, right?
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
How to store
Store in an airtight container at room temperature for up to a week.
This recipe can be frozen before baking. Scoop them onto a cookie sheet, and do the thumb imprint. Cover with plastic wrap, then freeze until solid then store in a Ziploc bag. When ready to bake, remove from freezer and place on cookie sheet.
Fill with jam of your choice, and bake as usual, adding a few extra minutes on.
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted butter. Leave it out on the counter at room temperature to soften. If you use unsalted butter, add a pinch more salt to the dough.
- Sugar. White, granulated sugar.
- Egg. We are just using the yolks. Save the egg whites for making Candied Nuts or Lemon Meringue Pie
- Vanilla Extract. You can totally use 1 tsp almond extract if you prefer. A little lemon zest will also brighten up flavors.
- Salt. I use kosher salt.
- Flour. Plain, all purpose flour – spooned into the cup and leveled.
- Jam. Any kind of jam you like. I used raspberry preserves this time, but use strawberry jam, peach jam, or leftover cranberry sauce.
- Large Bowl
- Baking Sheet – also known as a sheet pan or cookie sheet.
- Cookie Scoop
- Hand Mixer or stand mixer
How to make Thumbprint Cookies
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Line two baking sheets with parchment paper and set aside.
Preheat the oven to 350 degrees F.
Make the dough
With a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until pale and slightly fluffy.
Add each egg yolk, one at a time, beating in between each.
Add the vanilla extract, then while mixing, add the dry ingredients (the salt and flour) gradually until well incorporated.
Scoop, roll and fill
Using a small cookie scoop, scoop the dough into even sized balls and place the cookie dough balls on the prepared baking sheets leaving space (about 2 inches) between each.
Using your thumb, make an indent in the center of each cookie without pressing all the way to the bottom.
Spoon raspberry jam into each cookie (you’ll need a teaspoon of jam for each cookie)
Bake cookies in the preheated oven for 12-15 minutes. The edges will be lightly browned on the edges, and underneath.
Remove from oven and cool for 10 minutes, then transfer to a wire rack to cool completely.
Raspberry Thumbprint Cookie Recipe
- Line two baking sheets with parchment paper and set aside.
- Preheat the oven to 350 degrees F.
Make the dough
- Cream the butter and sugar together until pale and slightly fluffy.
- Add the egg yolks, one at a time, beating in between each.
- Add the vanilla extract.
- While mixing, add the salt and flour gradually until well incorporated.
Scoop, roll and fill
- Using a small cookie scoop, scoop the dough into even sized balls and place on the baking sheets leaving space (about 2 inches) between each.
- Using your thumb, make an indent into each cookie without pressing all the way to the bottom.
- Spoon raspberry jam into each cookie.
- Bake for 12-15 minutes. Cookies will be lightly browned underneath.
- Remove from oven and cool for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.