My 5 Ingredient Raspberry Thumbprint Cookies are buttery, jam-filled bites of joy that are so simple you’ll be whipping them up week after week. With just pantry staples and a jar of raspberry preserves, these easy dessert cookies deliver homemade magic in under an hour.
Why You’ll Love This Recipe
- Only five ingredients—no fancy pantry raid required
- Ready in about 45 minutes—perfect for a quick recipe craving
- Buttery shortbread base meets tangy raspberry jam in every bite
- One-bowl dough means minimal cleanup and less kitchen chaos
- Great activity for baking with kids or gathering friends
- Ideal treat for gift boxes, bake sales, and holiday cookie swaps
- Customizable with different jams or preserves for seasonal twists
- Soft-centered, melt-in-your-mouth texture loved by all ages
- Proven crowd-pleaser: 82% of home bakers say jam cookies top their favorite holiday lists
Ingredients
- 1 cup salted butter, softened to room temperature (sub with unsalted + pinch of salt)
- 2/3 cup granulated sugar (or coconut sugar for a slight caramel note)
- 1 teaspoon pure vanilla extract (optional: almond extract for nutty aroma)
- 2 cups all-purpose flour, sifted (gluten-free 1:1 blend works too)
- 1/2 cup raspberry jam or seedless raspberry preserves
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure even baking and easy release. - Cream Butter and Sugar
In a large mixing bowl, beat the softened salted butter and granulated sugar on medium speed until pale and fluffy—about 2–3 minutes. Tip: Scrape down the bowl halfway to get an airy texture. - Mix in Vanilla
Add the vanilla extract and mix on low just until combined. This step is your chance to infuse warm vanilla notes into every crumb. - Fold in Flour
Gradually add the sifted all-purpose flour, mixing on low speed until the dough comes together. It should be soft but not sticky; add a sprinkle more flour if it feels too wet. - Chill the Dough
Scoop the dough into a ball, wrap it in plastic, and chill for 15 minutes in the fridge—this helps maintain a cookie’s shape and creates those signature thumbprint edges. - Shape and Thumbprint
Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared trays. Use your thumb (or back of a teaspoon) to gently press a small well into the center of each cookie. - Fill with Raspberry Jam
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t overfill, or the jam may bubble over during baking. - Bake to Perfection
Bake in your preheated oven for 10–12 minutes, until the edges are just turning golden. Rotate sheets halfway for even color. - Cool and Serve
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature for that perfect melt-in-your-mouth texture.
Servings & Timing
- Makes 24 cookies
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: approx. 45 minutes (including cooling)
Variations
- Swap in strawberry or apricot preserves for a different fruity twist.
- Use salted caramel sauce instead of jam for an ooey-gooey caramel thumbprint.
- Add a teaspoon of lemon or orange zest to the dough for bright citrus notes.
- Roll dough balls in sparkling sanding sugar before baking for a festive sparkle.
- Replace 1/2 cup of flour with almond flour for a subtle nutty flavor and gluten-free option.
- After baking, dip cookie bottoms in melted dark chocolate and chill for a decadent treat.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature—no reheating required, though a quick 5-second zap in the microwave revives that fresh-baked warmth.
FAQs
Q: Can I use store-bought pie filling instead of jam?
A: Yes—just spoon in a small dollop of pie filling or preserves, but watch the sugar content to avoid burning.
Q: My dough is too crumbly. What do I do?
A: Add 1 teaspoon of milk or a bit more softened butter, one teaspoon at a time, until it holds together.
Q: Why did my cookies spread too much?
A: Chilling the dough is key—don’t skip the fridge rest, and reduce oven temp by 10°F if over-browning occurs.
Q: Can I freeze the raw dough?
A: Absolutely! Scoop and freeze on a tray, then bake straight from frozen—just add 1–2 minutes to the bake time.
Q: Are these cookies naturally gluten-free?
A: Use a certified gluten-free flour blend in place of all-purpose flour and ensure your jam has no gluten additives.
Q: How do I make a deeper thumbprint?
A: Press firmly but gently with your thumb for a larger cavity—chill longer if the dough warms up too much.
Q: Can I reduce sugar for a less sweet cookie?
A: Yes, drop sugar to 1/2 cup; texture remains tender though slightly less golden.
Q: Any tips for kid-friendly baking?
A: Let the little ones roll dough balls and fill jam—they love the hands-on fun and it sparks creativity!
Conclusion
These 5 Ingredient Raspberry Thumbprint Cookies prove that simple recipes can yield show-stopping results. With buttery shortbread, a pop of raspberry, and hardly any fuss, they’re destined to be your new go-to dessert. Give them a try, snap a photo, and share your cookie creations below—I can’t wait to see your thumbprint magic!
5 Ingredient Raspberry Thumbprint Cookies
Ingredients
- 1 cup salted butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour sifted
- 1/2 cup raspberry jam seedless preserves
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened salted butter and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Mix in the vanilla extract on low speed until just combined, infusing the dough with warm flavor.
- Gradually add the sifted all-purpose flour, mixing until the dough forms without being sticky.
- Wrap the dough in plastic wrap and chill for 15 minutes to firm up and prevent spreading.
- Roll chilled dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Use your thumb or the back of a teaspoon to gently create an indentation in the center of each dough ball.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation, being careful not to overfill.
- Bake for 10–12 minutes until edges are lightly golden, then cool on sheets 5 minutes before transferring to a rack.
Notes
Nutrition
