Christmas Thumbprint Cookies with Raspberry Jam: A Holiday Classic that Never Disappoints

There’s a reason these Christmas thumbprint cookies return to my counter every December. Their buttery crumb, vibrant raspberry center, and sugar-dusted edges speak for themselves.

You’ll get a cookie that’s crisp on the edges, tender inside, and holds its shape without spreading flat. Each one looks like a tiny gift, especially when nestled beside others on a tray. If you’re planning your baking list, this is the thumbprint cookie recipe to prioritize.

Expect a soft, shortbread-like texture with a pop of fruit that cuts through the richness.
This article explains exactly why this recipe works, what makes it different from similar thumbprint cookies, and how to store them without ruining that center.

The Butter and Egg Yolk Foundation

Softened unsalted butter creates the base structure. This isn’t the time for margarine. Real butter gives you the flavor and the fat needed to carry the flour without making the dough greasy.

I’ve tested with whole eggs before, but using only the yolk changes the game. The dough stays tender, but doesn’t puff up or dry out the way a full egg can sometimes cause. It also avoids giving the cookie too much lift. You want the indentation to remain visible, not fill back in.

That’s the difference between a crisp holiday shape and a generic drop cookie.

Granulated Sugar vs Powdered

This recipe uses granulated sugar in the dough and optional powdered sugar after baking. Why both? Granulated sugar helps with structure. It creams well with the butter and builds those tiny air pockets that give you a light bite.

The powdered sugar, on the other hand, is purely for finish. It mimics snow, softens the look, and balances the ruby center. You can skip the dusting, but I rarely do.

Vanilla and Almond Extract: A Subtle Depth

Pure vanilla extract keeps the base familiar. Almond extract adds that holiday touch. It’s optional, but I always include it.

A little almond makes these taste more like bakery cookies. That background note lingers just enough to make people ask what’s in them. I’ve tried orange zest too, but I keep returning to this vanilla-almond pairing.

For a complementary cookie, see how almond shines in these Raspberry Linzer Cookies.

Seedless Raspberry Jam: Bright and Balanced

Seedless is important here. Whole fruit jams don’t set as cleanly and tend to spread during baking. You want a thick, smooth jam that stays in place and finishes glossy.

I use raspberry because it offers contrast. The slight tartness cuts through the richness. Strawberry works, but raspberry has a sharper finish that complements the almond extract.

You could also try it with a swirl like in this Raspberry Swirl Brioche Loaf, though that’s a different texture entirely.

Chilling the Dough: What It Actually Does

Some skip this step. I don’t recommend it. Chilling helps the flour absorb the fat. It firms the dough so the shape holds, and the jam doesn’t melt out.

I’ve compared chilled vs unchilled on the same tray. The chilled cookies kept their shape and had a better crumb. The unchilled ones spread, and the indentations disappeared halfway through baking.

If you’re short on time, 30 minutes in the fridge is enough. If it’s too firm to scoop, let it rest 5 minutes on the counter.

Rolling, Pressing, and Filling

Roll your dough into even balls and press the center before baking. I use a half-teaspoon measure rather than my thumb. It gives a neater result and avoids cracking the edges.

You can roll the dough balls in sugar before pressing. It adds sparkle and texture. That small step makes them stand out on a holiday tray.

Then fill the wells carefully. Don’t overfill. The jam should hug the center, not overflow it.

You’ll find the same focus on clean shaping in these Snickerdoodle Thumbprint Cookies.

A Quick Note on Baking Times

The edges should turn light gold, but the centers should stay pale. That tells you they’re set but not overbaked.

Pull them at 12 minutes if your oven runs hot. Letting them cool on the tray gives them time to firm up.

I’ve learned over time that 30 seconds too long dries them out. Stay close during those final minutes.

Butter vs Shortening: What I’ve Learned

I once made a batch using half butter and half shortening, just to see if they’d hold better. They did, but they tasted flat.

Butter wins here. Shortening may give structure, but it doesn’t offer flavor. If you’ve ever wondered why bakery cookies sometimes taste bland, that’s often the reason.

Serving and Storing: Keep the Center Fresh

These cookies stay good for five days at room temperature. Use parchment between layers if you stack them. That prevents the jam from transferring.

I’ve served them on vintage trays lined with greenery. They hold up well in cookie tins too, though the powdered sugar might fade. Just dust them again before gifting.

You can pair them on a tray with Christmas Red Velvet Cupcakes for a rich and fruity contrast.

Related Cookies You Might Like

If you enjoy these, you’ll probably like:

• PB&J Cookies Recipe
• Snickerdoodle Thumbprint Cookies

Each one plays with filling in a different way.

Pin It and Share Your Batch

You can save this thumbprint cookies recipe to your Christmas board so it’s ready when baking season begins.

Leave a comment below if you try them, or if you grew up with something similar. I always love reading how these recipes travel from one kitchen to another.

---