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These Raspberry Thumbprint Cookies are soft, buttery, and lightly sweet, with a bright pop of raspberry in the centre. The dough comes together quickly with simple ingredients, and the combination of powdered sugar, vanilla, and a touch of almond flour gives the cookies a tender, almost melt-in-your-mouth texture.
They bake up beautifully every time, and the little jam centres make them feel special without requiring any complicated steps. They’re the kind of cookie you can make for an afternoon treat, a holiday spread, or just because you have a jar of jam that deserves to be baked into something good.
They also store really well and stay soft for days, which makes them a great option for gifting, gatherings, or baking ahead when things get busy.
Choosing the Right Jam - A thicker raspberry jam works best here. something that holds its shape and doesn’t run. If your jam is very loose, you can let it simmer for a few minutes on the stove to thicken it up. This helps keep the centres neat and prevents bubbling over.
Texture Expectations - This dough is soft. Very soft. It may even feel a little sticky after mixing, which is exactly what you want. Once it chills, it firms up and becomes easy to handle. Don’t add extra flour, the tenderness of the cookie depends on the dough staying soft.
Why Chilling Matters - Even though these cookies are simple, chilling the shaped dough makes a huge difference. It prevents spreading and helps the cookies maintain clean, round edges. If you’re tight on time, 30 minutes is enough, but 1–2 hours gives the best result.
Jam First or Jam After? - Some thumbprint cookies are filled after baking, but for this recipe, the jam goes in beforehand. It thickens and sets in the oven, making the centres glossy and lightly chewy rather than wet or runny.
Batch Size & Scaling - This recipe makes about 20 cookies, but it doubles easily if you need a larger batch for a cookie box or holiday platter. They also freeze beautifully, both baked and unbaked.
Once baked, the cookies keep well in an airtight container for 5–7 days at room temperature, but they’re always the best when still fresh. If you’re making them ahead, wait to dust with powdered sugar until just before serving so the tops stay clean and bright.
Absolutely! The best way to freeze thumbprint cookies is to freeze them unfilled. Shape the dough into cookies, then place onto a tray or plate lined with parchment paper freeze until solid. You can fill and bake them directly from frozen, just add 1 or 2 minutes to the baking time
They’re the kind of cookie you can make for an afternoon treat, a holiday spread, or just because you have a jar of jam that deserves to be baked into something good.
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