raspberry jam cookies that come together fast but still taste homemade are my favorite kind of kitchen win. I love a classic thumbprint, but I do not always want to haul out half the pantry to make them. So I lean on a tiny, super reliable shortcut and five simple ingredients. The result is a buttery cookie with a soft center and bright raspberry sparkle on top. If you love raspberry as much as I do, you might also enjoy my other sweet spin like these raspberry white chocolate pistachio cookies. Ready to bake without the fuss?
Ingredients
Here is the good news. You truly only need five ingredients to make this small-batch wonder. Everything else is optional. And yes, it still tastes like a bakery treat.
- Unsalted butter 1 cup softened to room temp. This is your flavor base and what gives the cookie a tender bite.
- Granulated sugar 3/4 cup. Sweetness plus structure.
- Vanilla extract 1 teaspoon. A little warmth, a lot of cookie shop vibes.
- All-purpose flour 2 cups spooned and leveled. No sifting needed here.
- Raspberry jam 1/2 cup. Seeded or seedless. Use a jam you like on toast and you will love it in a cookie.
Optional but helpful:
Pinch of fine salt if your butter is unsalted, which I recommend. It wakes up the flavor, but I do not count it toward the five.
Yield: About 22 to 26 cookies depending on scoop size.
Quick note: The jam bakes in place if you do not overfill. A shy teaspoon in each indentation is plenty.
Want to branch out after these? If chewy and festive is your style, peek at these bright cranberry orange cookies for later.
Simple Dough
My shortcut is less about a boxed mix and more about cutting the steps down to what matters. Five ingredients, one bowl, no chill if you are in a rush. But if you can spare 15 minutes in the fridge, you will get extra neat edges.
Mix, Chill, Roll
Beat the softened butter and sugar together until light and creamy. Two to three minutes with a hand mixer is perfect. Add the vanilla and the pinch of salt. Switch to low speed, then mix in the flour until a soft dough forms. It will look a little crumbly at first, then come together in smooth clumps. If your kitchen is warm, slide the bowl into the fridge for 15 minutes. This helps the dough hold shape when you press the centers.
Scoop into 1 tablespoon balls. Roll between your palms to smooth them. Space them out on a parchment lined sheet pan about two inches apart.
Thumbprint technique that never sticks
Dip the back of a measuring teaspoon or your thumb in a tiny bit of flour, then press a well in the center of each ball. If you see small cracks, just nudge them back together. Add a shy teaspoon of jam into each well. You want the jam level with the top of the cookie dough, not piled high.
For more cookie basics and oven tips, these bakery style chocolate chip cookies explain how to judge doneness by sight, which totally helps here too.
I call these Raspberry Jam Cookies (5-Ingredient Shortcut) because prep takes less than 15 minutes and you still get that buttery crumble and jewel center. No egg needed. The dough handles like a buttery shortbread, which makes clean thumbprints easy.
Filling Options
Raspberry is my ride or die here, but it is not your only option. The dough is neutral in the best way. It lets your filling shine.
Jam, curd, and a few fun twists
Best jams: Look for thicker jams or preserves. Thin jelly can run. Seedless raspberry gives a smoother bite, while regular adds a little texture that some people love. If you want a cozy holiday vibe, try a spoon of this slow cooker Christmas jam or make a batch to stash with this Christmas jam for canning guide.
Curds and spreads: Lemon curd works like a dream, just add it after baking to keep its silky texture. Same goes for chocolate hazelnut spread. Fill the wells after the cookies cool.
A tiny upgrade: Sprinkle the edges with finely chopped pistachios right after you form the thumbprints for a tender crunch around the jam. And if fruity cookies are your thing, the creamy-sweet combo in these blueberry white chocolate chip cookies is a fun next bake.
One more shoutout. If you loved the raspberry in these, you will also like the sweet-tart punch in my raspberry white chocolate pistachio cookies especially for gifting boxes.
Any way you go, the base stays friendly and forgiving, so the filling gets to be the star in these Raspberry Jam Cookies (5-Ingredient Shortcut).
Baking Method
You are aiming for set edges, pale tops, and jam that looks glossy but not bubbling hard. That is the sweet spot for a tender bite.
Time and temp that work
Preheat the oven to 350 F. Bake one sheet at a time in the center of the oven for 10 to 12 minutes. Smaller cookies may be done closer to 9 minutes. The dough should look just set around the edges. Do not wait for browning on top. If the jam starts to bubble, that is fine, but if it splashes over, you probably filled a touch too much next time.
Right out of the oven, use the back of that same floured teaspoon to gently re-press each well if it puffed. This keeps the classic thumbprint look and makes room if you want to top with a bit more jam later.
Fixing spills and cracks
If jam climbed out, push it back with a butter knife while the cookies are warm. If you spot cracks before baking, pinch them together. A brief chill helps prevent this too. For more easy dough handling ideas, check out these rollable, slice-and-bake style easy cinnamon roll cookies. The dough skills transfer right over.
Let the cookies cool on the sheet for 5 minutes, then move to a rack. If you like a shiny finish, warm a tablespoon of jam and brush it gently on top once the cookies are cool. It looks bakery cute without extra work.
These Raspberry Jam Cookies (5-Ingredient Shortcut) hold shape beautifully and smell like butter and berries while they bake. That is my cue to put a pot of tea on the stove.
Storage Tips
Shortbread style cookies store like champs. The jam softens the centers over time, which I actually love on day two. Here is how I keep them fresh and happy.
- Room temp: 3 to 4 days in an airtight tin, layered with parchment. Cool fully first so condensation does not make them soggy.
- Refrigerator: Up to 7 days. Let them sit out for 15 minutes before serving so the butter softens and the flavor blooms.
- Freeze unbaked: Roll, press the wells, and freeze on a sheet. Transfer to a bag. Bake from frozen at 350 F and add 1 to 2 minutes. Fill with jam right before baking.
- Freeze baked: Freeze in layers with parchment for up to 2 months. Thaw at room temp still in the container to avoid surface condensation. If you want a fresh pop of flavor, add a tiny dot of jam after thawing.
If you are stocking up the cookie jar, a spiced option like these brown sugar cinnamon cookies is a nice partner on the plate.
When you are ready to serve, dust with powdered sugar or drizzle a thin vanilla glaze. That little finish dresses up the classic Raspberry Jam Cookies (5-Ingredient Shortcut) without any extra fuss.
Raspberry Jam Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Beat the softened butter and sugar together until light and creamy, about 2 to 3 minutes.
- Add the vanilla and optional pinch of salt, then mix in the flour until a soft dough forms.
- Chill the dough for 15 minutes in the fridge if your kitchen is warm.
- Scoop the dough into 1 tablespoon balls and roll them between your palms.
- Space the dough balls on a parchment-lined sheet pan about two inches apart.
- Dip the back of a measuring teaspoon or your thumb in a tiny bit of flour and press a well in the center of each ball.
- Fill each well with a shy teaspoon of raspberry jam, keeping it level with the top of the dough.
- If the jam starts to bubble while baking, it may have been overfilled.
- Bake the cookies for 10 to 12 minutes, until the edges are set and the tops are pale.
- Right out of the oven, re-press each well with the back of a floured teaspoon if puffed.
- Let the cookies cool for 5 minutes on the sheet before transferring to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Common Questions
Can I use salted butter?
Yes. Skip the pinch of salt and go by taste. Salted butter adds a little more punch, which some people love with berry jam.
My dough feels dry. What do I do?
Warm your hands and knead the dough for 10 to 15 seconds. If still crumbly, mix in 1 teaspoon milk. Add only as much as you need for it to clump.
Does the jam go in before or after baking?
For this recipe, before baking. It sets into the well and looks glossy. If using lemon curd or chocolate spread, add it after baking for the best texture.
How do I keep the cookies from spreading?
Make sure the butter is soft, not melty. A short chill of the shaped dough helps. Also, weigh flour or spoon and level so you use enough.
Can I double the recipe?
Absolutely. Use two sheet pans and rotate halfway if you bake both at once. Otherwise, bake one pan at a time for the most even results.
Sweet little finish worth sharing
There is something cozy about a simple cookie that still feels special. These Raspberry Jam Cookies (5-Ingredient Shortcut) keep the ingredient list short and the flavor big, with buttery edges and bright raspberry in every bite. If you want to compare methods, the elegant thumbprint style over on Soft and Buttery Raspberry Thumbprint Cookies – Cloudy Kitchen is lovely, and the step-by-step photos on Thumbprint Cookies – Sugar Spun Run are super helpful for visual learners. I hope you bake a batch, pour something warm, and share them with someone who smiles at a plate of cookies.
When you do, come back and tell me your favorite filling. I am always ready to try a new twist on these Raspberry Jam Cookies (5-Ingredient Shortcut).
