christmas raspberry cookies have a way of stealing the dessert tray every single year. If you want a cookie that looks festive, tastes buttery and bright, and doesn’t require special skills, you’re in the right spot. Today I’m sharing my go to recipe for Christmas Raspberry Thumbprint Cookies (Festive & Easy), with all the tiny tips I wish I knew earlier. If you love this flavor combo, you might also enjoy these raspberry white chocolate pistachio cookies when you’re in a more indulgent mood. These thumbprints are soft, gently sweet, and filled with tart raspberry jam that sets like a jewel. Let’s make a batch that’ll get you compliments before the kettle even boils.

Christmas Raspberry Thumbprint Cookies (Festive & Easy)

Table of Contents

Ingredients

What you need

Here’s everything I use to make Christmas Raspberry Thumbprint Cookies (Festive & Easy) at home. No fancy gadgets, just pantry staples and one good spoon for mixing.

Unsalted butter: 1 cup, softened. Soft like a gentle poke leaves a dent.
Granulated sugar: 2/3 cup, for clean sweetness.
Egg yolk: 1 large, for richness and tenderness.
Vanilla extract: 1 1/2 teaspoons, pure if you can.
Almond extract: 1/4 teaspoon, optional but lovely.
All purpose flour: 2 1/4 cups, spooned and leveled.
Salt: 1/4 teaspoon.
Raspberry jam or preserves: about 1/2 cup, seedless if you prefer.
Powdered sugar: for dusting after baking, optional.

Ingredient notes and swaps

Butter matters. If your butter is too cold the dough will crack when you press the thumbprints. Too warm and the cookies spread. Aim for butter that sits out 45 to 60 minutes. I like a jam that’s somewhat thick so it doesn’t bubble over. If your jam is runny, spoon it into a small bowl and stir it a few times to thicken. You can also warm it gently, then let it cool to a thicker consistency before filling.

Not into raspberry? You can use strawberry, blackberry, or even a spoonful of Christmas jam for a cozy twist. Gluten free flour blends that measure like regular flour tend to work too, though the cookies may be a bit more delicate.

If almond flavor is your thing, add a pinch more almond extract and consider rolling the dough balls in finely chopped almonds before pressing. It adds crunch without heavy sweetness.

Pro tip: If your jam sinks after baking, just add a tiny extra dab while the cookies are still warm. They’ll set perfectly as they cool.

Holiday Variations

Once you’ve mastered the base of Christmas Raspberry Thumbprint Cookies (Festive & Easy), try a few of these twists. They’re great when you want variety on a cookie platter without baking five different recipes.

Lemon kiss: Add 1 teaspoon lemon zest to the dough and finish with a light lemon glaze. Raspberry and lemon love each other.

Chocolate drizzle: Melt 1/2 cup chocolate chips with 1 teaspoon oil and drizzle over cooled cookies for a glossy finish. Dark chocolate balances the tart jam beautifully.

Almond crunch: Roll dough balls in finely chopped almonds or sliced almonds before pressing. It adds texture and a toasted nut aroma.

Snowy sparkle: Roll dough in coarse sanding sugar for a subtle glitter effect that shows up in photos.

Thumbprint twins: Bake a second batch using a different jam flavor like apricot or cherry, or peek at these soft versions for comparison: soft Christmas thumbprint cookies. Mixing flavors keeps your platter colorful and interesting.

If you want something more playful and packed, you might enjoy these kitchen sink Christmas cookies for the same crowd pleasing energy with extra treats tucked in.

Decor Tips

Decorating thumbprints is where you can get festive with almost no effort. A simple dusting of powdered sugar already looks like fresh snow. If you want more, here are easy ideas that look polished in minutes.

Two tone sugar: Mix powdered sugar with a pinch of edible glitter or just a bit of vanilla sugar. Sift it over cooled cookies and watch the jam centers pop even more.

Vanilla icing stripes: Whisk 1/2 cup powdered sugar with 1 tablespoon milk and a drop of vanilla until thick but pourable. Drizzle it across the cookies for a bakery touch. If you like decorating styles, peek at these Christmas sugar cookies for color inspiration.

Chocolate and crushed candy: Drizzle chocolate and sprinkle with tiny bits of crushed peppermint. A little goes a long way, so keep it light.

Gold sprinkles: Use gold or silver sugar pearls around the jam center. They add a celebratory vibe with zero extra work.

Keep it simple and neat. These cookies are naturally pretty, so **less is more**.

Baking Steps

This recipe makes about 30 to 36 cookies depending on how big you scoop. The steps are straightforward and beginner friendly. If you can cream butter and sugar, you’re set.

Cream the butter and sugar: Beat softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Add egg yolk and extracts: Mix in the egg yolk, vanilla, and almond extract. Scrape the bowl so everything blends evenly.
Add dry ingredients: On low speed, mix in flour and salt until a soft dough forms. It should feel smooth, not sticky.
Chill briefly: Chill the dough 20 to 30 minutes. This helps the cookies hold shape and prevents spreading.
Preheat and prep: Heat the oven to 350°F. Line baking sheets with parchment.
Shape: Scoop dough into 1 tablespoon portions. Roll into smooth balls and place a couple inches apart on the sheets.
Press: Using your thumb or the handle of a wooden spoon, press a gentle indent in the center. If the edges crack, just smooth them back with your fingers.
Fill: Spoon a small amount of raspberry jam into each well. Don’t overfill or it may bubble over.
Bake: Bake for 10 to 12 minutes until the edges look set and the bottoms are just turning golden.
Cool and finish: Let cookies rest on the sheet 5 minutes, then move to a rack. Dust with powdered sugar when they’re fully cool if you like.

Make ahead and freezing

The dough can be made 2 days ahead. Keep it wrapped tight in the fridge. You can also form and press the cookies, freeze them on a tray until solid, then store in a freezer bag. Bake from frozen, adding a minute or two to the time. Fill with jam right before baking. This keep ahead strategy makes Christmas Raspberry Thumbprint Cookies (Festive & Easy) perfect for busy weeks when you still want homemade treats on demand.

Troubleshooting quick fixes

Cracking dough: It’s usually too cold. Let the dough sit 10 minutes, then roll gently. Spreading: Dough is too warm or flour was under measured. Chill longer, and make sure your flour is spooned and leveled. Jam overflow: Use a thicker jam or fill a little less.

For more holiday baking inspiration if you’re planning a buffet, this cheesy Christmas tree bread is a savory crowd pleaser next to your cookie plate.

Gift Packaging Ideas

Thumbprints are sturdy enough for gifting but delicate enough to feel special. I love pairing them with tea or hot cocoa packets for a quick and heartfelt present.

Shipping tips

Let cookies cool completely and set overnight if possible. Line a cookie tin with parchment, then stack cookies in snug layers with parchment between them. Fill any open spaces with crumpled tissue so nothing moves. Keep tins inside a small box with padding. If your friends love classic treats, tuck in a card suggesting a bite alongside a steaming mug and maybe share the link to your favorite cookie inspiration like traditional Italian Christmas cookies for future baking days. One more fun idea: wrap a few cookies and bring them along with a pan of decorated sugar cookies to holiday parties for an instant dessert tray.

If you’re creating a themed gift basket, consider red napkins, a small jar of extra jam, a tea towel, and a handwritten tag. Simple and **so** thoughtful.

Common Questions

Do I have to chill the dough?
A short chill makes the cookies hold their cute shape and keeps the texture tender. I recommend at least 20 minutes.

Can I use homemade raspberry jam?
Absolutely. Just make sure it’s thick enough that it won’t run. If it’s thin, simmer briefly and cool before using.

How long do these cookies stay fresh?
They’re best within 3 to 4 days at room temperature in an airtight container. You can also freeze them for up to a month.

Can I double the recipe?
Yes. Work in batches and keep the second half of dough in the fridge while you bake the first sheets.

Can I use other jams?
Yep. Cherry, strawberry, and apricot are all great. Raspberry is my favorite for that sweet tart pop and holiday color.

A sweet and simple way to share the season

If you’re looking for one recipe to make you feel like a holiday baking hero, Christmas Raspberry Thumbprint Cookies (Festive & Easy) are it. The buttery base, the bright jam, the easy decorating, it all adds up to a cookie that looks fancy without fuss. They pack well, freeze well, and pair with everything from cocoa to tea. If you want more raspberry fun, try these pretty Raspberry Filled Christmas Tree Cookies or get technique tips from Raspberry Thumbprint Cookies by Cooking Classy.

I hope you bake a batch, share a few, and keep a couple for yourself. Christmas Raspberry Thumbprint Cookies (Festive & Easy) have a way of making the kitchen feel cozy and your cookie tin look like a gift all on its own.