These Raspberry Thumbprints make the perfect holiday cookie! They have a crumbly butter cookie base, are rolled in chopped nuts, and topped with sweet raspberry jam. Food has never tasted so good!
The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah. Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since. I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.
We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts. I, of course made mine without nuts because I’m allergic, but they were still super delicious. And they were a big hit with our family and friends when we shared them.
I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe
Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite. Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.
The jam on top is my favorite raspberry jam, but any jam could be used. I really love the sweetness that the jam adds to the butter flavors of the cookie. It’s sweet, rich and melt-in-your-mouth delicious.
If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in. Hazelnuts, pecans, walnuts… really anything would work. I just happen to have almonds when I made these cookies, so that’s what I used! You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good! The possibilities are endless with thumbprint cookies!
So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints! They’re sure to be a hit!
- 1/2 cup unsalted butter, room temperature
- 1/4 cup light brown sugar, packed
- 1 large egg, separated
- 1/2 tsp vanilla
- 1 cup all-purpose flour
- 1/4 tsp salt
- 3/4 cup finely chopped almonds (or any nut)
- 1/2 cup raspberry jam, for filling
- Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
- Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
- In another bowl, whisk together the flour, salt.
- Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
- In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
- Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
- Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
- Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
- Once the cookies have cooled, fill the wells with your favorite raspberry jam.
- Store in an airtight container for up to a week.
Amount Per Serving Calories 0Total Fat 0g
Want more cookies?
Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!