These melt-in-your-mouth Raspberry Thumbprint Cookies are a perfect addition to your Christmas Cookie Box.
With a buttery, crumbly texture, and a sweet burst of raspberry jam in every bite, these cookies are a festive favourite.
The cookie dough came together in seconds in the mini food processor and the filling was simply raspberry jam. Quick to make and irresistible to taste, they will be the highlight of your holiday baking. Try out this simple, small batch recipe that yields 12 cookies in just 30 minutes!
Ingredients
- All purpose flour
- Icing sugar
- Unsalted butter
- Egg yolk
- Salt
- Raspberry jam
See recipe card for quantities.
Instructions
To a mini food processor add the flour, sugar, butter, egg yolk, salt, and blitz until you get a mixture that is beginning to form a dough but is still slightly crumbly.
Pour the dough onto a piece of parchment paper and pat it together to form a large ball.
Divide the dough into 12 x ¾ oz (22g) balls and place them on a parchment lined baking sheet, leaving a couple of inches between each ball.
Using your thumb (or a rounded teaspoon), gently press in the center of each ball, then fill each depression with raspberry jam.
Bake at 350°F for 12-15 minutes, or until the cookies are just beginning to show a little colour on the bottom edges. Baking time will vary depending on what type of sheet pan you are cooking with.
Note: if the dough is too dry to work with add 1-2 teaspoons of milk or water to the dough.
Along with these Raspberry Thumbprint Cookies we made some Basic Sugar Cookies and decorated and flavoured them three different ways for our Christmas Cookie Box.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
📖 Recipe
Raspberry Thumbprint Cookies
Ingredients
- 1 cup all purpose flour
- ½ cup icing sugar
- ¼ cup unsalted butter plus one tablespoon, at room temperature
- 1 egg yolk
- ¼ teaspoon salt
- ¼ cup raspberry jam or enough to fill the thumbprints
Instructions
- To a mini food processor add the flour, sugar, butter, egg yolk, salt, and blitz until you get a mixture that is beginning to form a dough but is still slightly crumbly.
- Pour the dough onto a piece of parchment paper and pat it together to form a large ball.
- Divide the dough into 12 x ¾ oz (22g) balls and place them on a parchment lined baking sheet, leaving a couple of inches between each ball.
- Using your thumb (or a rounded teaspoon), gently press in the center of each ball, then fill each depression with raspberry jam.
- Bake at 350°F for 12-15 minutes, or until the cookies are just beginning to show a little colour on the bottom edges. Baking time will vary depending on what type of sheet pan you are cooking with.
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