The best raspberry thumbprints strike a balance: crisp edges, a soft center, and a bright, ruby pool of preserves that sets just enough to hold its shape. This version uses a buttery shortbread-style dough that stays tender and keeps its indentation clean without puffing or cracking.

Quick Summary

Classic shortbread-style thumbprint cookies filled with seedless raspberry preserves. Soft centers, clean edges, and a jammy middle that stays put.

Close-up of a crack-free raspberry thumbprint cookie on a white plate and warm gray background

Why This Recipe Works

Higher butter-to-flour ratio creates a tender crumb with defined edges.
A short chill stabilizes the dough so the indentation holds and doesn’t puff.
Seedless raspberry preserves provide a consistent set without overflow.
Method is designed to minimize cracks, spreading, and jam shifting.

Ingredients & Substitutions

Butter: Builds structure and creates that soft, sandy shortbread texture.
Sugar: Adds sweetness and supports light browning around the edges.
Vanilla: Clean flavor that lets raspberry stay the focus.
All-Purpose Flour: The backbone of the dough; consistent measuring keeps texture uniform.
Salt: Brightens the butter and balances the jam’s sweetness.
Seedless Raspberry Preserves: The most stable filling. Seedless versions settle smoothly and won’t burst over the edges.

Essential Equipment

Light-colored sheet pans: Keep bottoms from over-browning.
Small scoop: Ensures even cookie size for reliable baking time.
Parchment paper: Promotes clean release and prevents spread.

How to Make Raspberry Thumbprint Cookies

Make the Dough

Cream the butter and sugar until smooth but not whipped. Add vanilla, then mix in the flour and salt until the dough forms a soft, pliable mass.

Shape the Cookies

Scoop and roll into tight, smooth balls. A seamless surface prevents cracking when you indent the center.

Add the Raspberry Preserves

Press the center gently with your thumb or a small spoon. Fill each well with a modest spoonful of raspberry preserves—enough to reach the rim without mounding upward.

Bake

Bake on a parchment-lined pan until the edges look set and the bottoms show a faint blush of color. The preserves will loosen slightly during baking, then settle as the cookies cool.

Cool & Set

Leave the cookies on the sheet to firm. As they cool, the centers thicken and the texture evens out from edge to center.

Pro Tip:

If the dough cracks when you indent it, warm the ball between your palms for a second, then press again. Slightly softer dough flexes without splitting.

White plate filled with raspberry thumbprint cookies on a warm cream background

Expert Tips

The dough should feel cool but not stiff; overly cold dough cracks easily.
If the jam shifts off-center, lighten your pressure when forming the indentation.
Pull the cookies from the oven before the bottoms darken—they finish setting on the pan.
Stir the preserves before spooning them in; this resets the texture for an even pool.

Storage & Freezing

To Store:
Room Temperature: Store airtight for up to 4 days. Keep in a single layer or separate layers with parchment.

To Freeze Baked:
Freeze on a tray, then bag once firm. Thaw at room temperature.

To Freeze Dough:
Freeze the rolled dough balls without indentations. Thaw slightly, indent, fill, and bake.

FAQ

Why do thumbprint cookies crack?
Cold dough or firm pressure can split the edges. Warm the dough slightly and press gently.
Should raspberry preserves go in before or after baking?
Before baking. The heat loosens the preserves and helps them settle into a smooth center.
How do I keep the raspberry center from running?
Use thick seedless preserves and avoid overfilling. A shallow indentation stabilizes the filling.
How can I keep these cookies soft for several days?
Store airtight and avoid refrigeration, which firms the crumb and dulls the texture.