Raspberry Chocolate Thumbprint Cookies Recipe
Raspberry Chocolate Thumbprint Cookies are rich, fudgy cookies with sweet raspberry jam centers, perfect for holidays and gifting.
Servings: 24 cookies
Calories: 93kcal
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ⅓ to ½ cup thick raspberry jam seedless works best
- Optional: powdered sugar or melted chocolate for finishing
Instructions
- Cream butter and sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1–2 minutes.
- Add egg yolk and vanilla: Mix in the egg yolk and vanilla extract until smooth and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Make the dough: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms. The dough will be thick but pliable.
- Chill: Cover and refrigerate the dough for 30 minutes to prevent spreading.
- Preheat oven: Preheat oven to 350°F and line baking sheets with parchment paper.
- Shape cookies: Scoop dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the baking sheet.
- Create thumbprints: Use your thumb or the back of a rounded teaspoon to press an indentation into the center of each cookie gently.
- Fill with jam: Spoon about ½–1 teaspoon of raspberry jam into each indentation.
- Bake: Bake for 10–12 minutes, until the edges are set and the cookies look slightly soft in the center.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Tips for Best Results:
Use thick jam so it stays neatly in the center while baking. If cracks form when making the thumbprint, gently press the dough back together — totally normal. Cookies will firm up as they cool, keeping the centers soft and fudgy.
Use thick jam so it stays neatly in the center while baking. If cracks form when making the thumbprint, gently press the dough back together — totally normal. Cookies will firm up as they cool, keeping the centers soft and fudgy.
Nutrition
Calories: 93kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 27mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.5mg