These raspberry thumbprint cookies are made with a simple cookie dough and loaded with toasted pecans and raspberry jam. Every bite just crumbles and melts in your mouth. It’s a classic Christmas cookie that is truly hard to pass up.
Every December we have specific Christmas cookie recipes that we just HAVE to make, and this raspberry thumbprint cookie is one of them along with Linzer cookies, walnut chocolate chip cookies, and amaretti cookies.
This post has Amazon affiliate links for tools we used to make this recipe.
What are Thumbprint Cookies
Thumbprint cookies are made with a shortbread dough that can easily be shaped and molded. They all have a cave in the middle that holds some sort of filling. They are commonly filled with jam or chocolate. The most common variation of this cookie is raspberry thumbprint cookies.
Can you freeze cookie dough?
If you don’t want to make the cookies right away, don’t worry, you can freeze the unbaked cookie dough in an airtight bag like ziplock, then keep it frozen for up to 3 months.
Raspberry thumbprint cookies ingredients
- unsalted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- toasted pecans
- raspberry jam
How to make thumbprint cookies
- First, you’ll want to start off by combining softened butter and sugar in a bowl, then add egg yolk and vanilla.
- Next, mix in the flour, salt, and chopped pecans. Now stir everything with a spatula until all the ingredients are well incorporated. Then cover with plastic wrap and refrigerate for 30 minutes.
- Now scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper. Then make a cave or well in the middle of the cookie and fill it with raspberry jam. I like to use the back of a teaspoon to make the well.
- Then bake the cookies at 350 degrees Fahrenheit for 30-35 minutes or until golden brown in color.
If you love cookies with nuts inside, you have to try my talented friend’s Hazelnut Cookies. Love, from MunchkinTime.com, has amazing recipes!
Watch a video on how to make these Thumbprint Cookies
Full Recipe Instructions
Raspberry pecan thumbprint cookies
- 1 1/2 cup butter room temperature
- 1 cup sugar
- 1 egg yolk
- 1 tsp vanilla
- 3 1/3 cup flour
- 1/4 tsp salt
- 1 cup toasted pecans finely chopped
- Raspberry jam
- Beat the softened butter and sugar in a large bowl using an electric mixer.
- Then mix in the egg yolk and vanilla extract.
- Lastly, mix in flour, salt, and chopped toasted pecans. Mix until well incorporated. Then cover with plastic wrap and refrigerate for 30 minutes.
- Using a cookie scoop, scoop out mounds of the cookie dough into a baking sheet lined with parchment paper.
- Using your thumb or the back of a teaspoon press into the center of each cookie.
- Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie. Bake at 350 degrees Fahrenheit for 30-35 minutes, or until golden brown in color.
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Rose Ann Laureto says
I have a question regarding the baking time it says 30 to 35 minutes but clearly this is got to be wrong. I made them burnt the first batch but my husband tried them anyway loved them. I’m gonna try them again but I’m gonna reduce the baking time.
Hi Rose, I am sorry to hear that. I think the baking time really depends on your oven. I would just keep a close eye on them next time. Thank you for letting me know.
Tanya K says
Discovered this recepie during Christmas and made it millions of times already. Can’t get enough, so easy and delicious, melts in your mouth crunch! The combo of tart raspberry jam and sweet buttery cookie is just perfect 👌
That is so awesome to hear Tanya! I also love the crunch and flavor of these thumbprint cookies! Happy that you enjoyed my recipe 🙂 Thank you for taking the time to leave your feedback and I hope you find many more recipes to enjoy on my food blog! 🙂
Lesya Shishko says
One of my favorite cookie recipes! They’re always a hit everytime I make them!
Thank you so much for the kind recipe review, Lesya! It means a lot to me! 🙂
love it, the best cookies I ever made.
Thank you, Cristina! These thumbprint cookies are definitely one of my all-time favorites. All that those crunchy pecans are so irresistible 🙂
These were amazing! One of my favorite cookies and I had always wanted to make them. I made them in December and everyone loved them.
Thank you Delilah for the kind review! I am so happy to hear you everyone loved these raspberry thumbprint cookies!
Rosi R says
Do you have a recipe for the raspberry jam?
Hi Rosi, unfortunately, I do not have a recipe for raspberry jam. I do have a raspberry sauce recipe that can be used to top on cheesecakes and other desserts though 🙂
Nata K says
Delicious cookies family favorite
What cookie scoop are u using ? I found some on amazon but not sure what size is urs
Thank you, Nata! I used a medium-sized cookie scoop. Mine was about 1 1/2 inches in diameter.
I wanted to make the dough ahead of time and freeze it. How long do you recommend the dough the thaw? And after the dough is soft do you recommend to put it in the fridge for 30 minutes or should I continue with the recipe make a cave in cookie and fill with jam?
Hi Diana, If you freeze the cookie dough, it should take about 2-3 hours to thaw. Then you can scoop it and add the indents right away while it’s still cold. Therefore there won’t be any need to refrigerate it. I hope that helps 🙂
Nata Kozhaev says
Best cookies ever seriously I couldn’t wait till they cooled so I ate warm ones with milk lol very delish
Thank you so much for your awesome feedback Nata! I’m so happy to hear you loved the thumbprint cookies 🙂
Everyone, this one is a must to make! So delicious and easy to make! Everyone loved it from my family!
Thank you Dina for sharing!
Love from Munchkintime.com says
OMG! Your cookies look Amazing! I love cookies with jam in it, can’t wait to try this recipe! Thank you for sharing my hazelnut cookies with your readers. I appreciate you! =)
Thank you Love! 🙂