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.
Watch a video on how to make these Thumbprint Cookies
Full Recipe Instructions
Raspberry Thumbprint Cookies
- 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.