Incorporating fresh seasonal fruit into baked treats is an easy way to elevate any dessert, adding texture, natural flavor, and beautiful presentation. And the classic pairing of lemon and raspberry? It’s a timeless combination that never goes out of style – and I’m fully here for it!

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While I love traditional carrot cake, especially at Easter, there’s something wonderfully fun and playful about enjoying these treats as individual dessert bars. It also invites a little creative freedom for you to easily customize the batter to suit your taste. For instance, I’ve left out chopped nuts and raisins, but both are simple additions if you prefer them.

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Best of all, these peanut butter oat cookies come together in a flash with simple pantry staples you likely already have on hand. There’s no additional step for chilling the cookie dough either – just mix, scoop, and in about 10 minutes of baking, your kitchen will smell incredible. 

If you love the classic flavor combination of peanut butter and chocolate, these chewy, gluten-free oatmeal cookies are your next must-bake indulgence!

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The best part? Every single recipe in this list is a breeze, with many calling for simple pantry staples. For those busy days, several are no-bake wonders, allowing you to create delicious treats without ever turning on your oven. 

They’re perfect for gifting to friends and family, taking to a cookie exchange, or simply stocking your freezer to enjoy all season long!

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Ricotta cheese adds a uniquely moist, tender, and slightly cake-like texture to these Italian Christmas cookies while contributing a subtle, rich creaminess that enhances flavor without overpowering it. Whip up a large batch in just 30 minutes!

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These unconventional cookies are incredibly easy to assemble with just 4 ingredients! The name “crack” is a playful double meaning, hinting at both the signature crunchy Ritz cracker base and their famously addictive, can’t-have-just-one quality.

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Ideal for gifting or as a stunning addition to a holiday dessert board, these easy white chocolate blondies offer a delightful twist on the classic brownie. They share the same soft, chewy texture but feature a rich, vanilla-kissed base with white chocolate instead of cocoa, elevated by the bright, festive pairing of orange and sweet-tart cranberries.

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If you, like me, grew up enjoying thumbprint cookies, you’ll remember them being filled with jam, Nutella, or even a miniature Reese’s peanut butter cup. This version uses a simple vanilla-almond cookie dough and raspberry preserves filling for a classic flavor that comes together quickly for a deeply satisfying treat. 

Why are “thumbprint” cookies?

Thumbprint cookies are a type of small, round shortbread cookie with a distinctive thumb-sized impression in the center. This indent is typically filled with a sweet ingredient like jam, chocolate, or caramel. These cookies get their name from the method of shaping them where you literally press your thumb into the dough ball to create the indent for the filling. The end result leaves you with a buttery, crumbly cookie base and a sweet, flavorful center.

In today’s recipe, I’ve included almond extract in the cookie base which pairs beautifully with raspberry. A hint of fresh lemon zest in the dough also brightens the flavor, making them perfectly balanced. Each of these tender, almond-scented cookies boast a sweet ruby-red center of raspberry preserves for an elegant, melt-in-your-mouth cookie that’s surprisingly simple to make.

Ingredients needed to make raspberry thumbprint cookies

• Unsalted butter: Softened for easy mixing. Salted butter works too – just omit added salt in the ingredients list.
• All-purpose flour: Spoon and level to avoid dense cookies.
• Granulated sugar: For sweetness and crisp edges.
• Lemon zest: It balances the sweetness, brightens the flavor, and pairs beautifully with raspberry. 
• Large egg yolks: Allow the egg yolks to reach room temperature for a smooth blending into the rest of the ingredients. 
• Vanilla and almond extract: I’ve used vanilla and almond extract in this recipe for depth of flavor. Feel free to omit the almond extract and only use vanilla, if you prefer. 
• Fresh thyme: Balances the sweet raspberries with a hint of savory, floral depth! This can be left out if you don’t have fresh thyme on hand. NOTE: You can also use fresh chopped rosemary!
• Salt: Balances and enhances flavors. Skip if using salted butter.

• Raspberry preserves: I prefer the thicker consistency and chunks of raspberries in raspberry preserves, but you can use raspberry jam instead. If you use jam, make sure that it isn’t runny. 
• Garnish: Powdered sugar is sprinkled over the cookies once completely cooled for a pretty presentation and a touch of extra sweetness!

How do you make these raspberry thumbprint cookies 

Make the cookie dough:

1. Beat the butter, sugar, and lemon zest in a bowl or stand mixer for about 3 minutes or until creamy and smooth. 
2. Add one egg yolk at a time, mixing well in between. 
3. Beat in the extracts. 
4. In a separate medium bowl, whisk together the flour, thyme, and salt. 
5. Slowly add the flour mixture to the butter mixture and beat until combined. 
6. Cover the bowl and chill the dough in the fridge for about 30 minutes until firm.

Bake the cookies:

1. While the cookie dough chills, preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper. 
2. Scoop out the chilled cookie dough and roll into 24 balls. 
3. Place the cookie balls on the baking sheets, about 2 inches apart. 
4. Make indents in the center of each cookie ball using your thumb. 
5. Bake the cookies for 10 minutes; then remove them from the oven and use a spoon or your thumb to gently press down in the center again. 
6. Fill each center with 1/2 teaspoon of the raspberry jam, being careful to not overfill them. 
7. Continue to bake the jam-filled cookies for another 4 minutes or until lightly browned around the edges. 

Cool and garnish:

1. Allow the cookies to cool for 2 minutes on the baking sheets and then transfer them to wire racks to cool completely. 
2. Once cool, garnish these raspberry thumbprint cookies with a light sprinkle of powdered sugar and enjoy!

Serving

These thumbprint cookies with jam are the perfect afternoon tea treat with your favorite hot beverage. Serve them alongside a spread of Buttermilk Bran Muffins, blueberry scones, Easy Granny Cake, and White Chocolate Pistachio Cookie Bars for a little mid-morning or afternoon indulgence! 

Short on time? Crumble your raspberry almond thumbprint cookies over vanilla or Lemon Almond No-Churn Ice Creamfor an instant, gourmet dessert.

To complete the experience, wash down every delicious bite with a glass of brilliantly refreshing Raspberry Lemonade – the ideal fruity companion!

Sandy’s tips and substitutions:

• Storage: Keep leftover raspberry thumbprint cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. If you need to stack these cookies, make sure to place a sheet of parchment paper between each layer to prevent them from sticking together. 
• Freeze: For longer storage, freeze the cooled cookies (without the powdered sugar) in a single layer before transferring to a freezer-safe bag or container – they’ll last for up to 3 months. Thaw them at room temperature and then lightly dust with powdered sugar just before serving again. 
• Add-ins: Fold chopped almonds, walnuts, hazelnuts, pecans, or macadamia nuts into the cookie dough for extra crunch. 
• Extras: I love the combination of almond and vanilla extract, especially when making baked raspberry treats, but you could omit the almond extract and just use vanilla instead, if you prefer. 
• Zest: The lemon zest adds a boost of fresh flavor and lovely texture in these cookies. Lime zest would also work well. 
• Herbs: Feel free to use thyme or rosemary for this recipe. Both are delicious!
• Gluten-free: While untested in this raspberry thumbprint cookies recipe, a 1:1 gluten-free flour blend should work. Let me know your results if you try it!

• Fruity twists: Experiment with other fruit preserves when making these thumbprint cookies. My cherry compote, mixed berries, or other store-bought preserves would be great for variation. 
• Uniform-sized cookies: Use a cookie scoop to create uniform sized cookie balls that will bake evenly at the same rate and look more appealing. 
• Garnish: Make sure that the cookies have cooled completely as any residual heat and steam will melt the powdered sugar. Melted drizzled white chocolate is a decadent alternative to try!
• Avoid thin jam: This recipe calls for raspberry preserves which ensures a thick consistency for the filling. I recommend that you avoid thin or runny raspberry jam to prevent it from bleeding, bubbling over, and making a mess during baking, which ruins the cookie’s structure and appearance.
• Chill the dough: Don’t skip the step of chilling the cookie dough before baking as this helps to solidify the butter and prevents the cookies from spreading too much. That way, you’re guaranteed to get soft and pillowy raspberry thumbprint cookies. The cookie dough must be chilled for at least 30 minutes, but you can leave it for longer in the fridge or even make it the day before. 

If you love thumbprint cookies, make sure you try these irresistible Peanut Butter Thumbprint Cookies with chocolate ganache!

More fruity cookies you may want to try:

• Peach Cobbler Cookies
• Banana Meringue Cookies
• Tahini Dried Cherry Monster Cookies
• Key Lime Cookies

Print

Raspberry Thumbprint Cookies

This Raspberry Thumbprint Cookies recipe combines a tender, almond-scented cookie base with sweet and tart raspberry preserve filling, delicately dusted with powdered sugar. Use either fresh thyme or rosemary for the herb! Both are delicious!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

cooling 10 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 143kcal

Author Sandy Coughlin

Equipment

• Baking sheet

Ingredients

• 1 cup unsalted butter softened
• 2 cups All-purpose flour
• ⅔ cup granulated sugar
• 1 tsp lemon zest
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 Tbsp chopped fresh thyme or use fresh chopped rosemary
• ½ tsp kosher salt
• ¼ cup raspberry preserves
• Garnish: powdered sugar

Instructions

• In a bowl or stand mixer, beat the butter, sugar, and lemon zest until creamy and smooth, about 3 minutes.
• Add egg yolks one at a time, mixing well in between. Beat in the vanilla and almond extract.
• In a medium bowl, whisk together the flour, thyme, and salt. Gradually add the flour mixture to the butter mixture and beat until combined.
• Refrigerate the dough until it’s firm, about 30 minutes or so.
• Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
• Roll the cookie dough into 24 balls and place them 2 inches apart on the baking sheets. Using your thumb, press into the dough making an indentation into the center of each cookie.
• Bake the cookies for 10 minutes; remove from the oven and using a spoon or your thumb, press down in the center again.
• Fill each center with ½ teaspoon of the raspberry jam, being careful to not overfill.
• Return the baking sheets to the oven for about 4 minutes and bake the cookies until they are lightly browned around the edges.
• Keep the cookies on the pan for about 2 minutes, then remove to wire racks and allow to cool completely before garnishing.
• Lightly sprinkle the cookies with powdered sugar & serve!

Video

Notes

• Storage: Keep leftover raspberry thumbprint cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. If you need to stack these cookies, make sure to place a sheet of parchment paper between each layer to prevent them from sticking together. 
• Freeze: For longer storage, freeze the cooled cookies (without the powdered sugar) in a single layer before transferring to a freezer-safe bag or container – they’ll last for up to 3 months. Thaw them at room temperature and then lightly dust with powdered sugar just before serving again. 
• Add-ins: Fold chopped almonds, walnuts, hazelnuts, pecans, or macadamia nuts into the cookie dough for extra crunch. Option to use fresh thyme or rosemary!
• Extras: I love the combination of almond and vanilla extract, especially when making baked raspberry treats, but you could omit the almond extract and just use vanilla instead, if you prefer. 
• Zest: The lemon zest adds a boost of fresh flavor and lovely texture in these cookies. Lime zest would also work well. 
• Gluten-free: While untested in this raspberry thumbprint cookies recipe, a 1:1 gluten-free flour blend should work. Let me know your results if you try it!

Nutrition

Calories: 143kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 52mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg

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Calling for simple pantry staples, these cookies are wonderfully easy to make. The cookie dough comes together quickly and the star of the show is, without a doubt, the generous amount of gooey chocolate chips in every bite. It’s a fantastic make-ahead recipe as the dough chills until firm, ensuring a soft and pillowy texture as these ginger crinkle cookies bake. 

Rolling the cookie dough balls in powdered sugar is key to give them their iconic, snowy appearance once they crinkle in the oven. A delicious twist on Classic Chocolate Chip Cookies, the ginger is what truly sets these cookies apart and elevates them to a distinctive holiday treat –  perfect for any Christmas platter. 

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Can’t decide between a chocolate chip cookie or a brownie? Brookies Cookies are a combination of a fudgy brownie layer alongside a chewy chocolate chip cookie; hence the name Brookie Cookie.

What are Brookies made of?

Half chocolate brownie and half cookie dough, they are rolled together and baked to perfection. The contrasting difference of the dough involves semi sweet chocolate chips, cocoa, and espresso powder, with the other creamy dough of vanilla, and dark brown sugar, with milk chocolate chips. Swirled together, they are a “bite” made in heaven, that is for sure!

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