The Story & Intro
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And today, I’m sharing a recipe that sparks one of my sweetest memories: Classic Raspberry Thumbprints.
When I was growing up in Paris, my grandmother kept a tiny jar of homemade raspberry preserves hidden in the back of the pantry not because she didn’t want anyone to eat it, but because she wanted to make sure it was saved for something “worthy.” That something was thumbprint cookies. She’d roll the dough into soft, snowy balls, press her petite thumb right into the center, and fill them with just enough jam to perfume the entire apartment.
When I moved to the U.S., Classic Raspberry Thumbprints became one of the first recipes I made to feel close to home. They’re buttery, bright, fruity, and so melt-in-your-mouth delicious that people always think they’re far more complicated than they are. And honestly? They’re pure joy simple, nostalgic, and perfect for holidays, bake sales, baby showers, or just because you need something sweet on a Tuesday afternoon.
In this article, you’ll learn how to make the best Classic Raspberry Thumbprints with a buttery shortbread base, sparkling sugar edges, and that gorgeous ruby-red jam center. Let’s bake something magical together. 💕
⏱️ Time
- Prep: 15 minutes
- Chill: 30 minutes
- Bake: 12–14 minutes
- Total: ~1 hour
🛒 Ingredients
Here’s everything you’ll need to create these irresistible little gems:
For the Cookies
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional but heavenly)
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Filling
- ½ cup raspberry jam (seedless or regular — your choice!)
- Optional: 1 tablespoon lemon juice to brighten the flavor
For Rolling
- ¼ cup granulated sugar
- OR ¼ cup sparkling sugar for crunch and sparkle ✨
👩🍳 Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. You want a pale, airy mixture that’s what gives shortbread its dreamy tender crumb.
2. Add the Flavor
Mix in the vanilla extract and almond extract. Almond adds that little “je ne sais quoi” that makes people ask, What’s your secret?
3. Add the Dry Ingredients
Add the flour and salt, mixing until the dough just comes together. It should be soft but not sticky.
4. Chill the Dough
Shape the dough into a disc, wrap it in plastic, and chill for 30 minutes. Chilling prevents spreading and keeps those pretty thumbprint wells intact.
5. Form the Cookies
Roll 1-inch balls of dough, then lightly roll each in granulated or sparkling sugar. Place them on a lined baking sheet.
6. Make the Thumbprints
Use your thumb, the back of a ½-teaspoon measure, or your knuckle to make a small indentation in the center.
7. Fill with Jam
Stir your raspberry jam to loosen it, then spoon about ½ teaspoon into each well.
8. Bake
Bake at 350°F (175°C) for 12–14 minutes just until the edges look set and barely golden. They should NOT brown fully.
9. Cool & Enjoy
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. The jam sets beautifully as they cool.
Serving Suggestions 🍪✨
- Dust with a touch of powdered sugar for a snowy holiday look.
- Pair with hot tea, mulled cider, or a café au lait (my favorite!)
- Use other jams like apricot, blackberry, or strawberry for a colorful cookie tray.
- Drizzle cooled cookies with a simple vanilla glaze for extra sweetness.
📝 Notes
- Use seedless raspberry jam if you prefer a smoother texture.
- If your jam is too thick, warm it for 10 seconds in the microwave.
- Add ½ teaspoon lemon zest to the dough for brightness.
- Dough can be made 2 days ahead and chilled.
- Cookies freeze beautifully for up to 2 months.
🍽️ Nutrition (Per Cookie)
Approximate values:
- Calories: 115
- Fat: 6g
- Carbs: 14g
- Protein: <1g
- Sugar: 7g
Printable Recipe Card 🥰
Classic Raspberry Thumbprints 🍪❤️
⏱️ Time
Prep: 15 min • Chill: 30 min • Bake: 12–14 min
🛒 Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup sugar
- 1 tsp vanilla
- ½ tsp almond extract (optional)
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup raspberry jam
- Sugar for rolling
👩🍳 Instructions
- Cream butter + sugar until fluffy.
- Add vanilla & almond.
- Mix in flour + salt.
- Chill dough 30 minutes.
- Roll 1-inch balls; coat in sugar.
- Press center with thumb.
- Fill with raspberry jam.
- Bake at 350°F for 12–14 minutes.
- Cool & enjoy!
📝 Notes
For smoother filling, use seedless jam or warm slightly.
🍽️ Nutrition
~115 calories per cookie.
Conclusion
There’s something magical about Classic Raspberry Thumbprints they’re delicate yet rich, nostalgic yet timeless, and irresistibly pretty with their jewel-bright centers. Every time I bake them, I’m transported back to my grandmother’s warm Parisian kitchen, where buttery shortbread and raspberry jam made even the gloomiest days feel brighter.
I hope these cookies bring that same warmth, coziness, and sweetness into your home. Bake them for someone you love… or bake them just for yourself. You deserve it. 💕