These raspberry Thumbprint Cookies are a Christmas staple in our family, and it’s easy to see why. They’re buttery, soft, and lightly sweet with a crunchy walnut coating. They’re the kind of cookie that disappears fast. We stick with raspberry jam, but this thumbprint cookies recipe works great with any jam flavour so pull out your favourites!
It never fails, every Christmas these Thumbprint Cookies are served after a big dinner along side many other delicious sweets. My mom got this recipe from her mom, and my mom shared it with me a few years ago, and I have been making these ever since. I love this recipe for so many reasons, but the fact I can make these in advance and freeze them, makes this recipe a Christmas cookie staple! Also, who doesn’t love a good generational cookie recipe?!
😍 Why You’ll Love This Raspberry Thumbprint Cookies Recipe
Buttery and soft: rich, melt-in-your-mouth dough that’s perfectly balanced by the nutty crunch of walnuts.
Jam-filled: each bite has a sweet burst of fruit, whether you use strawberry, raspberry, or apricot.
Classic and nostalgic: a thumbprint cookies recipe that’s been passed down for generations and never goes out of style.
Freezer-friendly: make them ahead, freeze them, and enjoy anytime.
Holiday must-have: these jam thumbprint cookies look festive on every dessert table and disappear fast.
🫙Ingredients You’ll Need To Make These Jam Thumbprint Cookies
Butter: the heart of every good thumbprint cookies recipe; it makes the dough rich, soft, and perfectly buttery, making each bite melt in your mouth.
Sugar: adds just the right amount of sweetness and helps the cookies get golden and lightly crisp around the edges.
Flour: creates that tender, delicate crumb that holds the jam without spreading too much.
Lemon juice: adds a touch of brightness that balances the sweetness and brings a little zing to these jam thumbprint cookies.
Egg yolk: enriches the dough, giving it that smooth, velvety texture and golden colour.
Egg white: whisked until frothy, it acts as the “glue” for the chopped walnuts.
Walnuts: add a nutty, toasty coating that complements the buttery cookies and sweet jam.
Raspberry jam: the star of these raspberry thumbprint cookies; it’s sweet, tart, and fills each cookie with a burst of flavour that makes them impossible to resist. Sub for any jam of your choice!
✔ How To Make This Thumbprint Cookies Recipe
To make these Thumbprint Cookies, preheat your oven to 350°F and line a large baking sheet with parchment paper.
In a large mixing bowl, use a hand mixer to cream together the butter and sugar on medium speed for about 3 minutes, until smooth and well incorporated.
Add in the egg yolk and mix until just combined, then pour in the lemon juice and mix again until fully incorporated. Gradually add in the flour, mixing until a soft dough forms.
In two small bowls, place the finely chopped walnuts in one and the egg white in the other. Beat the egg white until frothy, about 2 minutes.
Form the dough into 1-inch balls, then dip each ball into the beaten egg white, coating on all sides. Roll in the chopped walnuts to cover evenly, gently shaking off any excess.
Place the dough balls onto the prepared baking sheet and use your thumb or the back of a small spoon to gently press down in the centre of each cookie, creating an indentation.
Bake for 5 minutes, then remove from the oven and press down again to reinforce the thumbprint shape. Return to the oven and bake for an additional 6–9 minutes, or until the edges are slightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, fill the centres with your favourite jam and enjoy.
🗒 Variations
Switch up the jam: use raspberry, cherry, apricot, or fig for a different twist on the classic thumbprint cookies recipe. Any jam will do!
Make them festive: sprinkle finely chopped pistachios or crushed candy canes over the jam before it sets for a holiday touch.
🗒 Substitutions
Walnuts: if you don’t have walnuts, try pecans or finely chopped almonds for a similar crunch.
Jam: raspberry is my preference, but any fruit preserves work for these jam thumbprint cookies.
Butter: use plant-based butter for a dairy-free version without losing the texture.
🤔 FAQ’S
How do I store the cookies?
Let the cookies come to room temperature before adding them to an airtight container for up to 5 days.
Can I freeze these cookies?
Yes! Which is why I love this recipe so much. Once the cookies have cooled and you’ve added the jam, add them to an airtight container and freeze for up to 3 months. Remove from the freezer 6 hours before serving.
Can I freeze these cookies before adding the jam?
You sure can! Just scoop your favourite jam instead once the cookies come to room temperature.
Can I double this recipe?
Yes! I often do and they work really well.
What other jams would work well with this recipe?
Strawberry, raspberry, apricot, cherry and fig all work really well.
🍴 Leftovers? Lucky you.
Store these thumbprint cookies in an airtight container at room temperature for up to 5 days. If you’d like to freeze them, let the cookies cool completely first, then place them in a single layer in an airtight container. They’ll keep great in the freezer for up to 3 months. When ready to serve, let them thaw at room temperature for about 6 hours before serving.
👩🏻🍳 Hungry For More?
If you enjoyed my Thumbprint Cookies recipe, take a peek at a few of my personal favourite desserts down below you’ll likely love:
- Chex Mix Puppy Chow
- Blueberry Lemon Muffins
- Morning Glory Muffins
- Raspberry Lemon Loaf
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Chocolate Zucchini Bread
- Chocolate Muffins
- Pumpkin Trifle
- Pumpkin Banana Bread with Maple Syrup Glaze
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this raspberry thumbprint cookies recipe (or any recipe of mine) don’t forget to leave a review.
Raspberry Thumbprint Cookies
Ingredients
- 1/2 cup butter, salted, room temperature
- 1/4 cup sugar
- 1 cup flour
- 2 tsp lemon juice, freshly squeezed
- 1 egg yolk, beaten
- 1 egg white, beaten
- 3/4 cup walnuts, finely chopped
- raspberry jam, or your preferred jam
Instructions
- Preheat your oven to 350 °F and prepare a large baking sheet with parchment paper.
- Using a hand mixer cream together the butter and sugar on medium speed – about 3 minutes, just until smooth and well incorporated.
- Mix in the egg yolk until just combined, then mix in the lemon juice until fully incorporated.
- Gradually add in the flour until fully combined.
- In two separate small bowls, place the finely chopped walnuts in one and the egg white in the other. Beat the egg white until it is frothy (about 2 minutes).
- Form your dough into balls, about 1 inch round then dip in the beaten egg white and cover on all sides. Then add directly into the walnuts, making sure all sides are covered. Gently shake off any excess.
- Using a small spoon, or your thumb gently press down in the centre of the cookie making a small indentation.
- Evenly space out your cookies on the prepared baking sheet and bake for 5 minutes.
- After 5 minutes of baking, press down again to ensure the cookie holds the thumbprint shape in the middle.
- Bake for an additional 6-9 minutes, or until the sides become slightly golden in colour.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to finish cooling.
- Scoop in your favourite jam and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these and they were delicious! I wasn’t paying super close to the directions and scooped the jam in before they went in the oven (oops!) but they were great! Recipe #2 of yours Ive loved so far. Thank you!
Hi Brianna! Oh thats so awesome. Lots of people do it that way, so it’s totally fine to do that! Thanks for sharing, I am so happy you enjoyed them!
Thank you for sharing this recipe