Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!
If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?
Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.
This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!
Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.
Scroll Down For A Printable Recipe At The Bottom Of The Page
Make The Cookie Dough
Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.
Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.
The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.
Shape The Crumbly Cookie Dough Into Balls
Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.
You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.
Indent The Cookies And Fill
Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.
TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.
Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.
Bake The Raspberry Thumbprint Cookies
Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.
Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature.
Enjoy The Raspberry Thumbprint Cookies
When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!
The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!
I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!
Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!
Looking For More COOKIE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious cookie recipes to choose from, including:
- Oatmeal Cranberry Pecan Cookies
- Chocolate Crinkle Cookies
- Peppermint Pinwheel Cookies
- Peanut Butter Kiss Cookies
- Lemon Krispie Cookies
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Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!
- ½ cup butter softened (1 stick)
- ¼ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups flour (sifted)
- 2 Tablespoons milk
- ⅓ cup miniature semi-sweet chocolate chips
- ¼ cup raspberry jam **approximate
Preheat oven to 375℉.
Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.
Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.
Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.
Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.
NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.
Here’s one more to pin on your Pinterest boards!
I have been making this recipe for years and it is a family favorite. My only complaint is that I really do think it needs to be doubled. I just pulled a batch out of the oven 5 minutes ago and there are barely any left. SO GOOD AND EASY TO MAKE!