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Raspberry Thumbprint Cookies

Buttery, tender, and filled with sweet raspberry jam, these raspberry thumbprint cookies are a classic you’ll want on every dessert table. Rolled in sugar for sparkle and baked until just golden, they’re melt-in-your-mouth cookies that are as pretty as they are delicious — perfect for holidays, gifting, or an afternoon tea.

Ivanna Lopez Guajardo
Tasty Team
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Raspberry Thumbprint Cookies
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 18 cookies

  • 4 oz cream cheese, softened
  • 8 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar, divided
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour, plus 2 tablespoons
  • ¼ cup finely crushed pistachios, optional
  • ½ teaspoon kosher salt
  • 6 tablespoons raspberry preserves or jam

Nutrition Info

  • Calories 158
  • Fat 7g
  • Carbs 20g
  • Fiber 0g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C) with the racks in the upper third and lower third positions. Line 2 baking sheets with parchment paper; set aside.
  2. Beat the butter, cream cheese, and ¾ cup of the sugar in a stand mixer fitted with the paddle attachment on medium-high speed for about 2 minutes, or until the mixture looks light, fluffy, and paler in color.
  3. Add the egg yolk and vanilla. Reduce the speed to medium-low, and beat for about 30 seconds, or until smooth and fully combined with no streaks of yolk remaining.
  4. Reduce the mixer speed to low. Beat in the flour, pistachios (if using), and salt for 30–60 seconds, until the dough just comes together and there are no visible dry patches. The dough should be soft but not sticky.
  5. Place the remaining ¼ cup sugar in a small bowl. Scoop the dough into 1-tablespoon portions (you’ll have 18 total). Roll each portion into a smooth ball, then roll each ball in the sugar to coat.
  6. Arrange the coated balls 2 inches apart on the prepared baking sheets. Using the back of a teaspoon or your thumb, press a well into the center of each ball. Fill each indentation with 1 teaspoon raspberry preserves.
  7. Bake on the upper and lower oven racks for 12–13 minutes, until the cookie edges are light golden, the bottoms are set, and the jam looks glossy and is just starting to bubble.
  8. Remove from the oven. Let the cookies cool on the baking sheet for about 5 minutes, or until they are firm enough to lift without breaking. Transfer the cookies to a wire rack, and let cool completely, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe bag or container, and freeze for up to 2 months. Thaw at room temperature before serving.
  9. Enjoy!
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Raspberry Thumbprint Cookies