Raspberry Thumbprint Cookies Recipe

Heart-shaped raspberry thumbprint cookies with buttery shortbread dough and jam centers.

These heart-shaped raspberry thumbprint cookies are soft, buttery, and filled with sweet raspberry jam and a touch of lemon. Easy to make and perfect for any special occasion.

Prep Time20

Cook Time15

Total Time35

Servings: cookies

Calories: 137kcal

Author: Sandra

Ingredients

For the Cookies

1 cup unsalted butter softened (Note 1)
⅔ cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest (Note 2)
2 cups all-purpose flour scooped and leveled (Note 3)
¼ teaspoon kosher salt
¼ cup seedless raspberry jam (Note 4)

Optional Garnish

Powdered sugar for dusting

Instructions

Preheat the oven to 350 F (177 C). Line two baking sheets with parchment paper and set aside.
Cream the 1 cup unsalted butter and ⅔ cup granulated sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the 1 teaspoon pure vanilla extract and 1 teaspoon fresh lemon zest and mix until fully combined.
Mix in the 2 cups all-purpose flour and ¼ teaspoon kosher salt on low speed just until a soft dough forms. The dough may look slightly crumbly at first but should hold together easily when pressed.
Scoop tablespoon-sized portions and roll each one between your palms until smooth and round. Smooth dough balls help prevent cracking during shaping.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Using your fingertip or the back of a small spoon, gently press a diagonal indentation across the center of each ball. Make a second diagonal indentation in the opposite direction to form a heart shape.
If small cracks appear, gently smooth them out with your fingers before filling.
Spoon about ¼ teaspoon of raspberry jam into each heart-shaped indentation. Avoid overfilling so the jam stays neatly in place while baking.
Bake for 13–15 minutes, until the edges are just beginning to turn lightly golden. The centers will look soft but will set as the cookies cool.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Optional garnish: Once fully cooled, dust lightly with powdered sugar before serving.

Notes

Butter should be softened, not melted. It should yield easily when pressed but still hold its shape.
Lemon zest adds brightness and flavor without overpowering the cookies. Avoid the white pith, which can be bitter.
For accurate measuring, spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Thick, seedless jam works best for clean filling that won’t bubble out during baking.

Nutrition