Description
These Christmas Thumbprint Cookies with Raspberry Jam are the ultimate festive treat. Buttery shortbread cookies with a sparkling sugar coating and a jammy raspberry center—perfect for holiday cookie trays, cookie swaps, and edible gifting. This easy thumbprint cookie recipe is classic, customizable, and kid-friendly!
Ingredients
1 cup unsalted butter
2⁄3 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1⁄4 teaspoon salt
1⁄3 cup raspberry jam
1⁄4 cup coarse sugar (for rolling)
Instructions
1. Beat the butter and sugar together in a large bowl until light and fluffy.
2. Mix in the egg yolks one at a time, then add the vanilla extract.
3. In another bowl, whisk together the flour and salt.
4. Slowly add the dry ingredients to the butter mixture and mix until the dough forms.
5. Wrap the dough in plastic and refrigerate for 30 minutes.
6. Roll the dough into small balls, then coat them in coarse sugar.
7. Place balls on a lined baking sheet and press a thumbprint into the center of each.
8. Fill each indentation with about 1⁄2 teaspoon of raspberry jam.
9. Bake at 350°F (175°C) for 12 to 14 minutes, or until the edges are lightly golden.
10. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies freeze well—just layer with parchment.
Don’t overfill the jam; it may bubble over during baking.
Seedless jam provides the smoothest texture and cleanest look.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg