Why You’ll Love This Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are small, soft, and full of bright jam in the center. They taste fresh from the lemon sugar and the sweet raspberry jam. The dough is easy to make and you only need a few steps to shape them. If you like simple cookies that look nice and taste great, you will enjoy this recipe.
Why Make This Recipe
Make these cookies when you want a treat that is both pretty and quick. They work well for snacks, small parties, or when you want to bring something homemade. The lemon in the dough gives a light lift that balances the jam. They are also gluten-free if you use the right flour blend. If you like other easy cookie ideas, try this Almond Butter Chocolate Chip Cookies recipe for a different flavor and texture.
What You Need for Raspberry Thumbprint Cookies
You need simple pantry items and a single baking sheet. Use a gluten-free flour blend that includes xanthan gum or add it if it does not. Use dairy-free butter if you want these cookies without dairy. A small bowl for lemon sugar and a spoon or small cookie scoop help make even cookies. Parchment paper keeps the pan clean and helps cookies lift easily.
How to Make Raspberry Thumbprint Cookies
Work in a few clear steps: mix lemon sugar, add wet ingredients, fold in dry flour mix, shape dough, press thumbmarks, add jam, and bake. Keep the dough cool enough to handle if your kitchen is warm. The cookies are fragile when warm, so let them cool fully on the pan before moving them. Follow the directions below for a smooth process and nice results.
Ingredients:
1 cup sugar, 1 tbsp lemon zest (from 1 lemon), 1 cup dairy free butter (melted and cooled), 2 tsp pure lemon extract, 4 tbsp lemon juice (from 1 lemon), 2 ½ cups gluten-free flour blend (I used Bob’s Red Mill 1:1 Gluten-Free Flour blend), 2 tsp xanthan gum (if your blend doesn’t already contain it), 1 tbsp baking powder, ½ tsp salt, ½ cup raspberry jam
Directions:
Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine granulated sugar and lemon zest. Rub the zest into the granulated sugar until they are thoroughly combined and the lemon fragrance is released.
Place the lemon sugar in a large bowl. Stir in dairy free butter and mix until combined and mixture is light in color, then stir in lemon extract and lemon juice.
Whisk together gluten-free flour blend, xanthan gum (if using), baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing in between, until no streaks of flour remain.
Take a heaping tablespoon of dough and roll in a ball. With your thumb, lightly press down on the dough until an indentation in the middle of the dough forms. Fill with ½ teaspoon of raspberry jam. Repeat with remaining dough and jam.
Bake for 10 minutes. Remove the cookies from the oven and let cool completely before removing from the pan. Cookies will be fragile when warm.
Best Ways to Serve Raspberry Thumbprint Cookies
Serve these cookies at room temperature. Place them on a simple plate or a small tray for guests. They pair well with tea, coffee, or a glass of milk. For a small party, place them on a platter with other small sweets and fresh fruit. You can also serve them with a dusting of powdered sugar for a pretty touch. If you need a small gift, put a few in a box with tissue paper and they look homey and thoughtful.
How to Store Raspberry Thumbprint Cookies
Store cookies in an airtight container at room temperature for up to 3 days. If your home is warm, keep them in the fridge to avoid jam getting too soft; bring them back to room temperature before serving so they are not too firm. For longer storage, freeze the baked cookies in a single layer on a tray until firm, then move to a freezer bag for up to 2 months. Thaw at room temperature before serving.
Easy Tips to Make Raspberry Thumbprint Cookies
- Rub the lemon zest into the sugar well. It releases more lemon oil and gives better flavor.
- Use a cookie scoop or tablespoon to make equal sizes. This helps cookies bake evenly.
- If the dough is sticky, chill it 10–20 minutes. Chilled dough is easier to handle.
- Press gently with your thumb or the back of a small spoon so the edges stay tall and the center holds jam.
- Don’t overfill with jam. Use about ½ teaspoon so jam does not spill in the oven.
- Let cookies cool fully on the pan. They are fragile when warm and can break if moved too soon.
Try These Variations of Raspberry Thumbprint Cookies
Try different jams to change the flavor. Use apricot, strawberry, or blackberry jam. For a nutty twist, use a smear of nut butter under the jam. You can add a touch of vanilla instead of lemon for less bright flavor. If you want a colorful look, press in a small piece of chocolate or sprinkle finely chopped nuts on top of jam. For a cinnamon tone, add ½ tsp ground cinnamon to the dry mix. If you like soft, chewy cookies, slightly underbake by 1 minute. If you want a crisp edge, bake an extra 1–2 minutes.
In addition to jam changes, pair these cookies with other easy recipes at home. For simple, chewy cookie ideas, see this Apple Cinnamon Oatmeal Cookies recipe for another easy treat.
Common Questions About Raspberry Thumbprint Cookies
Q: Can I use regular butter instead of dairy-free butter?
A: Yes. You can use regular butter if you do not need the cookies to be dairy-free. The texture and taste will be very similar.
Q: Can I use a different flour instead of gluten-free blend?
A: Yes. You can use all-purpose flour in the same amount if you are not avoiding gluten. If you use a different gluten-free blend, check if it already has xanthan gum. Add xanthan if it does not.
Q: How do I keep the jam from spreading while baking?
A: Use only about ½ teaspoon per cookie and press the indentation deep enough so the jam sits inside. Do not overfill. Chilling the dough can also help keep the shape.
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough for a day in the fridge. If you make it farther ahead, freeze the dough balls on a tray and store in a bag. Bake from frozen, adding an extra minute or two as needed.
Q: Are these cookies soft or crispy?
A: They are soft with a light edge. If you want them firmer, bake a minute or two longer.
Final Thoughts
These Raspberry Thumbprint Cookies are simple and bright. They use easy steps and pantry ingredients. The lemon sugar adds a fresh zip that makes the jam taste brighter. They look nice and work well for many occasions. Follow the tips to keep them even and full of jam. Try different jams or small touches to make them your own.
Ready to Give It a Try?
Gather your ingredients, preheat the oven, and start with the lemon sugar. Shape the dough into even balls, press centers, add jam, and bake until set. Let them cool fully so they hold their shape. These cookies are sweet, fresh, and good to share.
Conclusion
For more ideas and a classic thumbprint cookie guide, check this helpful recipe at Thumbprint Cookies – Sugar Spun Run.
Print
Raspberry Thumbprint Cookies
- Total Time: 25
- Yield: 24 cookies 1x
- Diet: Gluten-Free, Dairy-Free
Description
These Raspberry Thumbprint Cookies are small, soft, and full of bright jam in the center, enhanced with a light lemon sugar.
Ingredients
- 1 cup sugar
- 1 tbsp lemon zest (from 1 lemon)
- 1 cup dairy-free butter (melted and cooled)
- 2 tsp pure lemon extract
- 4 tbsp lemon juice (from 1 lemon)
- 2 ½ cups gluten-free flour blend
- 2 tsp xanthan gum (if your blend doesn’t already contain it)
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup raspberry jam
Instructions
- Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine granulated sugar and lemon zest. Rub the zest into the granulated sugar until thoroughly combined.
- Place the lemon sugar in a large bowl and stir in dairy-free butter, mixing until light in color. Stir in lemon extract and lemon juice.
- Whisk together gluten-free flour blend, xanthan gum (if using), baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until no streaks of flour remain.
- Roll heaping tablespoon-sized dough into balls. Press down lightly in the center with your thumb to create an indentation and fill with raspberry jam.
- Bake for 10 minutes, then cool completely on the pan before moving.
Notes
For a gluten-free version, ensure your flour blend contains xanthan gum.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg