Melt in the mouth Raspberry Thumbprint Cookies with lemon flavor are our favorite cookies right now.
They are easily made and we get to use up my beautiful raspberry jam.
What are Thumbprint Cookies?
Thumbprint cookies are called that way because you press into a ball of raw cookie dough with your thumb to create a crater.
The cookies are then filled with jelly or jam and baked.
They originated in Sweden where they are called Hallongrottor, which means Raspberry Cave.
The classic cookies are flavored with vanilla and filled with raspberry jam.
Thumbprint cookies are also super popular in neighboring Scandinavian countries, in Germany, Austria, Italy, and Alsace (France).
We call them Kulleraugen (translated running eyes) in German and my grandmother would make them every year again in Austria before Christmas.
Original raspberry thumbprint cookies are kind of shortbread cookies. They call Mör or Mördeg in Swedish and Mürbteig in German.
I flavor mine with lemon zest or lemon extract instead of vanilla because I think raspberry and lemon is the ultimate flavor combination.
How to make Raspberry Thumbprint Cookies?
You will rejoice because these are the easiest cookies to make out there.
No rolling out, no shaping and breaking, just pure Christmas baking fun!
This is a preview on how to make your own batch of raspberry thumbprint cookies from scratch this season.
Find the complete Recipe with ingredients, detailed instructions, and video in the recipe card at the bottom of the post.
Step 1
Add the flour, powdered sugar and salt to a mixing bowl and combine.
Make a well in the center and add in the lemon extract, egg yolk, and butter.
Step 2
Crumble wet ingredients into dry ingredients.
Combine to a smooth dough and wrap into cling film.
Place into the fridge to cool.
Step 3
Unwrap cold hardened dough and cut into pieces.
Roll each piece into a small ball and place on a baking sheet.
Make a whole with your thumb into each ball and fill with jelly.
Bake your cookies.
How to store jam thumbprint cookies?
Keep the cookies out to cool right after baking.
Line a tin box with parchment paper and place your cookies carefully into the box over each other.
Place another sheet of parchment paper fitting over the cookies and close with the lids.
Store in a cool and dry place.
If your cookies are getting too dry (this happens in a dry and cold environment) then place the peel of an apple over the parchment paper.
If you live in a tropically hot and humid climate, store your cookies in an airtight container to prevent them from getting soggy and spoiled.
Thumbprint Cookie Variations
Besides Lemon flavored Raspberry Thumbprint Cookies, you can make your own by pepping up your flavor options.
Classic thumbprint cookies are flavored with vanilla extract instead of lemon.
Switch the raspberry jelly with another jelly over your choices, such as Red Currant Jelly or even Lingonberry Jam.
You can use other jellies too such as Apple Jelly but I recommend a colorful bright red or pink jelly because your cookies will look all the better.
Or how about you flavor your dough to your liking by adding one of the following ingredients:
- Orange Zest or Orange extract
- Cardamom Spice Powder
- Bitter Almond Extract
You can also switch the sugar with a special brown sugar or sugar cane sugar.
Thumbprint Cookies FAQs
Yes, you can freeze your thumbprint cookie dough once you have prepared a smooth dough. Wrap it into cling film and store in the freezer until you intend to use it. Allow thawing completely before using it.
When pressing into the ball with your thumb, the cookies can crack a bit at the edges (which is normal). To reduce cracking, work with the dough in room temperature (leave it out after cooling for 10-15 minutes) and the more gently you press in with your thumb the fewer cracks will appear.
Thumbprint cookies always spread a bit and that’s normal. Yet, there is an amount of normal spreading that occurs, too much ain’t good. The cookies are made of butter and sugar and when hot these ingredients get soft. To avoid too much spreading of your cookies, always cool dough first and then shape and bake at the correct temperature at 350 Fahrenheit/ 180 Celsius.
Similiar Cookie Recipes
- Sugar Cookies
- Linzer Cookies
- Vanillekipferl
- Jam-filled Sandwich Cookies by natashaskitchen.com
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
PIN to save for later!
So you love SPICES and HERBS?
GET 5 FREE SEASONING LESSONS
Type in your email address below.
Including free access to the
Seasoning Members only Club!
Lemon Raspberry Thumbprint Cookies Recipe
Ingredients
- 11 ounce All-purpose Flour
- 3.5 ounce Powdered Sugar (aka confectioners sugar)
- Lemon Extract a few drops or a pinch of zest
- 7 ounce Butter
- 1 Egg Yolk
- Salt pinch
- 6 Tablespoon Raspberry Jelly
Instructions
- Place all-purpose flour, powdered sugar and salt into a large mixing bowl. Combine the dry ingredients.
- Make a well in the center and add in the lemon extract, egg yolk and butter.
- Crumble the wet ingredients into the dry ingredients so that your ingredients start to get combined.
- Continue to combine and create a smooth dough.
- Wrap into cling film and keep to cool in the fridge. Keep at least 30 minutes to cool so that the dough gets hard.
- Take out the dough from a cling film and cut into same-sized chunks. Don't make them too large.
- Preheat oven to 350° Fahrenheit/ 180° Celsius.
- Roll each chunk of dough into a ball and place on a parchment-lined baking tray. Keep some distance between each ball.
- Create a crater with your thumb by pressing into each cookie dough.
- Fill the cookies with raspberry jelly or jam.
- Bake at 350° Fahrenheit/ 180° Celsius.
- Allow your cookies to cool and store them afterward in a parchment-lined tin box.
Notes
Nutrition
This post may contain affiliate links that point to things or services that I recommend. This may include Amazon, getyourguide and booking.com. As an Amazon Associate I earn from qualifying purchases.
Can i use whole egg instead of egg yolk?
Will it make difference in the outcome?
The recipe uses only an egg yolk because the whites are not required. The yolk is for the flavor and it binds the dough sufficiently. The whites would make the dough too wet and sticky and you would have to adjust the quantities of the other ingredients. You can add a whole egg but I haven’t done it and I don’t really recommend it. The whites will make the cookies to rise more and you don’t really need that when you bake thumbprint cookies, which are filled with jam in the center. I hope this helps Farzeen.
These are wonderful and easy to make … especially when you measure the ingredients by weight (it is worth the little extra effort to weigh the ingredients for this recipe). I have gotten my little ones involved with making these since the mixing and the shaping are so much fun for little hands!! I also wanted to mention that I have not really enjoyed a short bread type cookie before now. These are just the right amount of sweet and buttery flavor!. The cracks seem to be because I live in the frozen north but it certainly does not affect the taste!! I have to admit that I prefer using vanilla instead of lemon extract and my husband loves when I use raspberry jam. I have tried apple jelly and raspberry jelly and all are delicious 😋!! Thank you for sharing this wonderful recipe!!
Hi S J, Thanks for pointing out that it’s worth measuring the ingredients by weight, it makes all the difference. Thanks for sharing your flavor preferences with us. I bet others will get inspired too. 🙂
These just did not work out for me. I struggled with the conversions as well as the cook time. My husband liked them but I just didn’t care for them.
Hi Sherry, did you try to convert it to cups? Because there is a metric option. I removed the option of cups because it’s always a mess. People measure wrong with cups and the cookies and cakes turn out funky. I highly recommend measuring out the ingredients because of that. That way your baked goods will always succeed.
Easy and delicious
Not the right flour to butter ratio. Dough would not come together. I had to add extra butter and some water. I think the dough was also not sweet at all. Would not make this recipe again.
Favorite cookies ever!!
Awesome, thanks for the feedback! 🙂
Hi, I’ve tried making your recipe and it taste delicious. I replace the egg with chia egg, the butter to oil, opt out the lemon zest and I used blueberry and dates for the jam. I just need to reduce the amount of powdered sugar as I find it too sweet.
My whole family loves it. Definitely going to bake again. Thank you for the recipe!
You are welcome Amelia and thanks for sharing a vegan raspberry thumbprint recipe version. 🙂
My mom thought these cookies were good. I believe they were a bit dry. Maybe my mixing process or flour ratio was off. My cookies dough was crumbling. I used preserves and vanilla extract instead of jam and lemon zest/extract. I will try to make them again and reduce the flour by a half of cup. Thanks for the recipe.
Hi Kells, I found that in this case measuring can help. You can try to measure the flour and other ingredients. I found this to be the more reliable way to handle quantities. I’m keeping cups because my readers requested it but I personally don’t use it for baked goods. The recipe also includes metric measurements.
Loved making these, so easy!
Easy to make and not too sweet but I put quince jelly instead raspberry jam. Thanks for a nice recipe 😋
Using quince jelly is just genius! You just reminded me too to film how to make quince jelly from scratch this fall. Thank you for sharing Paveena.
About yo make quince jelly in Darkest Peru.. will bake cookies as well !
Lovely! Quince jelly in thumbprint cookies is a brilliant idea.
Helene, yours look so beautiful but mine cracked a lot. Help!
I didn’t see how long I should bake them for but about 15 minutes seems to work.
Hi Anh, Yep the baking time is 15 mins at 350° Fahrenheit/ 180° Celsius. It’s mentioned in the recipe card next to the prep time. I will add it too in the instructions, thanks for pointing this out!.
Did you follow my tips that I wrote out when I answered your last comment? I also found that pressing in carefully with my thumb would create fewer cracks. But I still think that the temperature of your dough is important to reduce the formation of cracks (see my explanation below your last comment). Another thing that I noticed (because I have baked on 2 continents) is that not every flour is quality flour. Quality flour and ingredients, in general, can make a huge difference.
Don’t give up Anh, perhaps another try and you will get surprised by a batch that didn’t crack next time.
It was delish! – i substituted lemon extract for lemon zest – and used blueberry 👌❤️
Thanks so much for your feedback 🙏
Hello Helene, I have one question, to prevent cracking you said to let it go to room temperature first then why should we refrigerate?
I used to use an old recipe from the paper. It’s complicated, needed to use mixer, more things to wash and always cracked. I can’t wait to try your recipe…Thank you for sharing.
Hi Anh, The dough needs to be cooled, or else the cookies will spread out too much when you bake them. More cracks will appear if the dough is too cold and you shape them. So, there is a fine line between cold and room temperature. Also, consider that the warmth of your hands, when shaping them round, can make them softer. That’s why I recommend keeping the dough out a bit for 10 minutes after it was refrigerated (without touching it) and then you can go ahead and shape your cookies. However, if you work slower, you might not need to keep the dough out that long (after it was left to cool) because your warm hands will turn them soft. Another thing you need to consider is the actual room temperature. Is the kitchen warm or cold, what’s the current climate there? For example, I would work out the dough directly after it was left to cool in the fridge if I was in a hot climate. The heat in the kitchen would make the cookies to soft otherwise and then they will spread more when you bake them. Baking is an exact science. I hope you get to try them out. 🙂
Came out great I substituted lemon for vanilla
Thank you for your feedback 🙏
Ok my first try 😂, I don’t normally like baking I’m more of a savoury person , but these are so easy and delicious 😋
I can relate. I’m more of a savory person too. That’s why I shared those cookies because they are delicious and easy.
Thank you for your warm comment and for sharing your recipe 🙏🥰