Raspberry Shortbread Cookies: Easy Thumbprint Recipe
Some cookies look fancy but take almost no work. These raspberry shortbread cookies are one of them. You roll a soft dough into little balls, press a dent in the top, and fill it with jam. That is all.
I make these when I want something pretty for a cookie tray. The red jam in the middle looks like a tiny jewel against the pale, buttery cookie. People always ask if I bought them. I did not!
Building a cookie box? Pair these with more holiday shortbread cookie recipes.
The dough is a classic raspberry shortbread dough with just a few ingredients. It melts in your mouth, and the jam adds a sweet, bright bite. They are great for holiday shortbread cookies boxes, tea time, or a quiet afternoon with a hot drink.
Why You Will Love This Recipe
- Only 7 simple ingredients, and you likely have most of them already
- Buttery, tender cookies with a sweet raspberry center
- No mixer needed, just a bowl and a spoon
- Pretty enough for gift tins and holiday cookie trays
- Makes 24 cookies, so there is plenty to share
- Keeps well for days, so you can bake ahead
Ingredients
For the cookies:
- Unsalted butter, 1 cup (225 g), softened
- Powdered sugar, 1/2 cup (60 g)
- Vanilla extract, 1 tsp
- Fine salt, 1/4 tsp
- All-purpose flour, 2 cups (250 g)
- Cornstarch, 2 tbsp (16 g)
For the filling:
- Seedless raspberry jam, 1/2 cup (160 g), thick and spreadable
Optional finish:
- Powdered sugar, 1 tbsp, for dusting
Ingredient Notes and Substitutions
- Butter: Use real butter, and let it sit out until soft but not shiny. If it is too warm, the cookies will spread.
- Jam: Pick a thick jam or a preserve. Thin, runny jam will bubble over in the oven. Seeded jam works too, but seedless looks smoother.
- Cornstarch: It keeps the cookies extra tender. If you have none, use 2 more tbsp of flour, but the texture will be a little firmer.
- Other flavors: Strawberry or apricot jam work well in the same amount.
- Salt: If you only have salted butter, skip the added salt.
Step-by-Step Instructions
Step 1: Heat the Oven and Line the Pan
Heat your oven to 325°F (160°C). Line a large baking sheet with parchment paper. This keeps the bottoms from getting too brown.
Step 2: Cream the Butter and Sugar
Add the soft butter and powdered sugar to a large bowl. Stir with a spoon or spatula until smooth and creamy. Mix in the vanilla and salt.
Step 3: Add the Flour
Add the flour and cornstarch. Stir gently until a soft dough forms. It will look crumbly at first, but keep mixing and it will come together. Do not overmix.
Step 4: Chill the Dough
Cover the bowl and chill the dough for 20 minutes. This makes it easy to roll and helps the cookies keep their shape.
Step 5: Roll the Dough Balls
Scoop about 1 tbsp of dough and roll it into a smooth ball. Place the balls on the baking sheet, about 2 inches (5 cm) apart. You should get about 24 cookies.
Step 6: Press and Fill
Use your thumb or the back of a small spoon to press a deep dent in each ball. Fill each dent with about 1/2 tsp of raspberry jam. Do not overfill, or the jam will spill out.
Step 7: Bake
Bake for 16 to 18 minutes, until the edges are just light golden. The tops should stay pale. Let the cookies cool on the pan for 10 minutes, then move them to a wire rack. Dust with powdered sugar if you like.
Tips for the Best Results
- Chill the dough. This is the key to cookies that hold their shape.
- Use thick jam so it stays in the center while baking.
- Press the dent while the dough is cold, and press firmly so it does not puff back up.
- Pull the cookies out when the edges are pale gold. Overbaking makes them dry.
- Let the jam cool before you stack or pack the cookies.
- If the dent cracks, gently smooth it with your finger and press again.
Variations and Add-ins
- Add 1 tsp of lemon zest to the dough for a bright, fresh flavor
- Stir 1/4 tsp of almond extract into the butter for a bakery-style taste
- Drizzle melted white chocolate over the cooled cookies
- Roll the dough balls in finely chopped pistachios before pressing
- Swap the jam for lemon curd or apricot jam
- Dust with powdered sugar right before serving for a snowy look
What to Serve With It
- A hot cup of black tea or Earl Grey
- Fresh coffee or a creamy latte
- A glass of cold milk
- A holiday dessert platter with other shortbread cookies
- Hot chocolate on a cold evening
- A scoop of vanilla ice cream on the side
Raspberry Shortbread Cookies
Ingredients
Method
- Heat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
- In a large bowl, stir the butter and powdered sugar until smooth and creamy. Mix in the vanilla and salt.
- Add the flour and cornstarch and stir gently until a soft dough forms.
- Cover the bowl and chill the dough for 20 minutes.
- Scoop about 1 tbsp of dough, roll into a ball, and place on the baking sheet 2 inches (5 cm) apart.
- Press a deep dent in each ball with your thumb, then fill each with about 1/2 tsp of raspberry jam.
- Bake for 16 to 18 minutes, until the edges are light golden.
- Cool on the pan for 10 minutes, then move to a wire rack. Dust with powdered sugar if you like.
Notes
- Use thick jam so it does not bubble over in the oven.
- Chill the dough so the cookies hold their shape.
- Store in an airtight container for up to 5 days, or freeze for up to 2 months.
These raspberry shortbread cookies are my go-to when I want something pretty without much stress. The dough is easy, the jam does all the decorating, and every bite is soft, buttery and sweet.
You can bake them a few days ahead, which is great for busy holiday weeks. Pack them in a tin with parchment between the layers, add a ribbon, and you have a lovely homemade gift. Try a different jam each time and see which flavor your family likes best!
For more shortbread cookie recipes you will love:
- Easy Lemon Shortbread Cookies
- Cranberry Shortbread Cookies
- Chocolate Shortbread Cookies
- Pecan Shortbread Cookies
- Traditional Scottish Shortbread Cookies
- Chocolate Chip Shortbread Cookies
Want more ideas? See all of our holiday shortbread cookie recipes in one place.
