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Cookies on a tray, jam and fresh raspberries.

Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are made with nutty dough and loaded with a hint of tart raspberry flavor. They're buttery, tender-crumbed, sweetened just right and perfect for Christmas baking.
Course Cookies
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 50 Cookies
Calories 129kcal



  • Prepare all ingredients for the recipe.
    Ingredients on a tray for cookies.
  • Whisk together the softened butter and sugar with electric mixer. Then add in egg yolk and vanilla extract.
    Butter with sugar in a bowl, in another bowl is whisked.
  • Lastly, mix in flour, salt, and chopped toasted pecans. Mix until well incorporated.
    Bowl with cookies ingredients, second bowl with dough.
  • Using a cookie scoop, scoop out mounds of the cookie dough into a baking sheet lined with parchment paper. Using your thumb or the back of a teaspoon, press into the center of each cookie.
    Dough in a scoop, second tray with cookies.
  • Fill a piping bag with raspberry jam and pipe the jam into the center of each cookie. Bake at 350F for 30-35 minutes. 
    Cookies on a tray, jam and raspberries.


Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 0.5mg