Raspberry Thumbprint Cookies
This is my family’s #1 go-to Christmas cookie, y’all. There’s nothing not to love about them. These cookies are everything you want in a thumbprint cookie: soft, buttery dough with just the right amount of crumble, a tart pop of raspberry jam, and a nutty crunch from the walnut (or pecan!) coating. They’re nostalgic and elegant all at once—a true crowd-pleaser.
The process of making these cookies is surprisingly simple, even for beginners. Rolling the dough into perfect little balls, dipping them in egg whites, and coating them in nuts is oddly satisfying. Filling each indentation with raspberry jam might seem like a small step, but it’s where the transformation happens. Trust me, you’ll feel like a cookie-making pro in no time.
And let’s not forget the best part: they’re incredibly forgiving. If your thumbprint is a little wonky or you get too enthusiastic with the jam, they’ll still turn out delicious. So, roll up your sleeves, grab that jar of raspberry preserves, and embrace the joy of baking something so simple yet so rewarding.
With love,
Your Baker, Hannah
Convinced it’s time for Christmas cookies? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Raspberry Thumbprint Cookies:
Salted butter
Brown sugar
Egg
Vanilla extract
All-purpose flour
Salt
Finely chopped walnuts (or pecans)
Raspberry preserves
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Salted Butter: Unsalted butter works fine; just add an extra pinch of salt.
Brown Sugar: Swap with granulated sugar for a slightly less molasses-like flavor.
Walnuts: Pecans, almonds, or even shredded coconut can be used for coating.
Raspberry Preserves: Use any jam or jelly you prefer, like apricot, strawberry, or blackberry.
What Tools Do You Need to Bake Raspberry Thumbprint Cookies?
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Step-by-Step Instructions for Baking Raspberry Thumbprint Cookies:
First, make the cookie dough by creaming butter and sugar until fluffy, then mix in the egg yolk, vanilla, salt, and flour. The dough should come together smoothly.
Roll the dough into small balls and prepare your dipping stations: egg whites in one bowl and chopped walnuts in another. Dip each ball in egg whites, coat in nuts, and place on a baking sheet.
Press your thumb gently into the center of each cookie to create an indentation, then fill each with a small spoonful of raspberry jam. Bake at 375°F for 12-15 minutes until golden brown. Let the cookies cool slightly on the baking sheet before transferring them to a rack.
How to Make Homemade Jam for the Cookies:
To make raspberry jam at home, simmer 1 cup of fresh or frozen raspberries with 1/2 cup sugar and a splash of lemon juice. Stir frequently until thickened (about 10-15 minutes). Let it cool before using it as a cookie filling.
How to Prevent Your Cookies from Being Too Tough:
Avoid overmixing the dough once the flour is added, as this can develop gluten and make the cookies dense. Additionally, ensure you don’t overbake—pull the cookies from the oven as soon as the edges turn golden.
How to Store Your Thumbprint Cookies After They Have Baked:
Store baked cookies in an airtight container at room temperature for up to 4 days. If you need to keep them longer, freeze them in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Recipe for Raspberry Thumbprint Cookies:
Raspberry Walnut Thumbprint Cookies
Ingredients
Instructions
- Preheat your oven to 375°F.
- In a large mixing bowl, cream together the butter and brown sugar using an electric hand mixer until the mixture is smooth and fluffy.
- Once mixed, add the egg yolk, vanilla, and salt, mixing until everything is well combined.
- Next, add the flour and mix well until the dough comes together fully.
- Once the dough has been made, in a small bowl, lightly beat the egg whites. Place the chopped pecans into another shallow bowl.
- Next, roll the dough into 1-inch balls, dip each ball into the egg whites, and then roll it in the pecans to coat completely. Place the coated dough balls onto your prepared baking sheet.
- Using your thumb, press an indentation into the top of each cookie, and fill the indentation with a small spoonful of raspberry jam.
- Once the cookies are filled, place them into your preheated oven for 12-15 minutes, or until the cookies are just lightly golden. Allow them to cool slightly before serving, and enjoy!