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Raspberry Thumbprint Cookies on a serving tray

Pecan Raspberry Thumbprint Cookies

These raspberry thumbprint cookies are made with a nutty dough and loaded with raspberry jam. Perfect everything from a holiday cookie tray to summer BBQ!
Course Cookies
Cuisine American
Keyword Raspberry Thumbprint Cookies, Thumbprint Cookies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 50 Cookies
Calories 129kcal



  • Whisk together the softened butter and sugar using a stand or hand mixer. Next, add in the egg yolk and vanilla extract.
    Butter with sugar in a bowl, in another bowl is whisked.
  • Lastly, mix in the flour, salt, and chopped toasted pecans.
    Bowl with cookies ingredients, second bowl with dough.
  • Using a cookie scoop, portion out equal-sized 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 350°F for 20 minutes or until they turn golden brown.
    Raspberry Thumbprint Cookies


Calories: 129kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 63mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg