Description

These Raspberry Thumbprint Cookies are buttery, tender, and filled with sweet raspberry jam. Rolled in colorful sprinkles, they offer a festive touch perfect for holidays or special occasions. The soft dough is easy to work with, and the thumbprint indentation filled with jam creates a delightful burst of flavor in every bite.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
½ cup granulated sugar
2 egg yolks
¼ teaspoon salt
2 ¼ cups all-purpose flour

Decorative and Filling

½ cup sprinkles of choice
½ cup raspberry jam

Instructions

Preheat and prep baking sheets: Preheat your oven to 350°F (175°C). Grease two baking sheets or line them with parchment paper to prevent sticking.
Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture becomes creamy and smooth, ensuring the sugar is well incorporated.
Add egg yolks and salt: Mix in the egg yolks and salt until the ingredients are fully combined and the dough starts to come together.
Incorporate flour: Gradually add the all-purpose flour in two parts, mixing well after each addition. The dough should be soft but not sticky, easy to handle for rolling.
Shape and coat dough balls: Roll the dough into balls sized about 1 to 2 tablespoons each. Roll each ball in your choice of sprinkles to coat the outside, then place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
Create thumbprints and add jam: Press your thumb or the back of a teaspoon gently into the center of each dough ball to make an indentation. Fill each indentation with a small spoonful of raspberry jam, careful not to overfill.
Bake cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are lightly golden brown indicating they are cooked through but still tender.
Cool cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely to avoid sogginess and maintain texture.

Notes

Use room temperature butter for easier creaming and better dough texture.
If dough feels too sticky, chill it in the refrigerator for 15-20 minutes before rolling.
Feel free to substitute raspberry jam with other fruit preserves such as strawberry or apricot.
The sprinkles add a festive look but can be omitted if preferred—simply sprinkle some sugar on top instead for a classic look.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
For a brighter jam flavor, warm the jam slightly before filling to make it easier to spoon and spread.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry Thumbprint Cookies, thumbprint cookies, raspberry jam cookies, sprinkles cookies, holiday cookies, buttery cookies