Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges! 

 This is a family recipe for Raspberry Thumbprint Cookies that we love to make during Christmastime. They are a very pretty cookie that look gorgeous on a dessert tray and the good news is, they taste just as incredible as they look. Watch the video to see how they’re made. Thumbprint cookies are a fun dessert to make with family or friends because there are a few steps to prepare them. So grab the ingredients and sit around the table and chat while making lovely thumbprint cookies!

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!

What are the ingredients in Jam Thumbprint Cookies?

Here are the ingredients you’ll need to make my recipe for thumbprint cookies:

–butter and shortening: Butter gives cookies a great flavor but shortening provides a light, more delicate texture, so I absolutely love using a combination of both in cookies!

–brown sugar

–eggs

–vanilla extract

–all purpose flour

–salt

–pecans: You can use halves or chopped because you’ll actually need to chop them more fine than the chopped pecans come when you buy them from a store anyways! You can see my favorite tool for chopping nuts here. 

–seedless raspberry jam: Really, you can use any type of jam you’d like! I prefer seedless, but you’re welcome to use your favorite jam. 

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!How do you make Raspberry Jam Thumbprint Cookies?

I love how simple it is to make such an intricate looking dessert! To start you preheat the oven to 350º and grease a cookie sheet. You can really use whichever size you like. I used an 11×17 jelly roll pan.

Gather all the ingredients together, making sure your butter is softened and that your egg yolks are separated from the egg whites. Use an electric mixer to mix the butter, shortening, egg yolks and vanilla together. Combine the flour and salt together and then combine the wet and dry ingredients and mix in your electric mixer.

Place the egg whites in one bowl and the chopped pecans in another.  Using a small cookie scoop, make dough balls out of 2 teaspoon sized portions of dough.  Then you’ll dip the cookie dough ball in the egg whites and then roll it in the nuts. This is how you get that nutty outer layer! Put the ball on the parchment lined cookie sheet, setting the cookies 1 inch away from each other. Use a 1/2 teaspoon measuring spoon to indent each cookie. Don’t worry if the indents don’t look perfect or if the cookies crack a bit- just press the sides back together! You’ll actually “fix” the indents again after the cookies bake.

Bake the cookies for about 10 to 12 minutes.  Let the cookies cool a few minutes, then use that same 1/2 teaspoon to re-indent each cookie, pressing sides back together to make them more rounded, if needed. Fill each cookies with raspberry jam and then let them fully cool to set. The jam will take about 2-3 hours before it sets enough where you can stack the cookies.

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!How to make the best Christmas Cookie recipe

Three kitchen items really help you make the best Christmas cookies ever! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the smallest size- 1/2 tablespoon for these thumbprint cookies.

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!Raspberry Jam Thumbprint Cookie Recipe ingredients:

  • Butter
  • Shortening
  • Brown sugar, packed
  • Eggs, yolks separated from whites
  • Vanilla extract
  • All purpose flour
  • Salt
  • Chopped pecans
  • Seedless raspberry jam

How to make Raspberry Jam Thumbprint Cookies:

  1. Preheat oven 350º F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
  3. Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined. 
  4. Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly. 
  5. Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball. 
  6. Bake 10 – 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked. 
  7. Microwave a small bowl of jam for about 30-45 seconds. Fill each cookie with 1/2 teaspoon of jam. Let cool to set. 
  8. Makes 3.5- 4 dozen thumbprint cookies. 

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!

Love Christmas Cookies? SO DO WE! Here are a few more of our favorites~

— Mint Christmas Cookies
— Hot Chocolate Christmas Cookie Cups
— Snickerdoodle Apple Pie Cookies
— Cherry Cheesecake Cookies
— Soft Pumpkin Gingersnap Cookies
— Eggnog Cookies
Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!


Raspberry Jam Thumbprint Cookie Recipe

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!
5 from 3 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: Christmas Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 4 dozen

Ingredients

  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/2 cup brown sugar packed
  • 2 eggs yolks separated from whites
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups chopped pecans
  • 1/2 cup seedless raspberry jam

Instructions

  • Preheat oven 350º F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix butter, shortening, brown sugar, egg yolks, and vanilla thoroughly with an electric mixer.
  • Whisk flour and salt together in a separate bowl. Combine dry ingredients with butter mixture and mix until combined.
  • Beat egg white with fork. Scoop 2 teaspoon sized portions of dough and roll into balls. Dip dough balls into egg whites. Transfer to chopped pecans and coat thoroughly.
  • Place 1 inch apart on prepared cookie sheet. Use a 1/2 tsp measuring spoon to indent the middle of each cookie dough ball.
  • Bake 10 - 12 minutes. Once you remove the tray of cookies from the oven, use the 1/2 tsp measuring spoon and indent each cookie again, pressing sides back together when needed, if cookies cracked.
  • Microwave a small bowl of jam for about 30-45 seconds. Fill each cookie with 1/2 teaspoon of jam. Let cool to set.

Notes

Makes 3.5- 4 dozen thumbprint cookies.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

This recipe for Raspberry Jam Thumbprint Cookies is part of a cookie collection hosted by Recipe Lion! Check out these other fantastic Christmas cookies that were featured:

Red Velvet Sugar Cookies from Table for Seven

Old Fashioned Chewy Molasses Cookies from The Seasoned Mom

Mini Chocolate Whoopie Pies from Southern Plate

Fudgy Brownie Cookies from Southern Bite

Cherry Pie Bars with Buttermilk Glaze from Syrup and Biscuits

Frosted Eggnog Sugar Cookies from Let’s Dish

Cookies and Cream Sugar Cookies from Craft Box Girls

Italian Christmas Cookies from Cinnamon Spice & Everything Nice

Peppermint Crunch Cookies from RecipeLion

Raspberry Jam Thumbprint Cookies are a classic shortbread cookie rolled in pecans, baked & filled with sweet raspberry jam. Buttery Christmas cookie recipe that everyone looks forward to for holiday cookie exchanges!

How do you soften butter?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

CAN THUMBPRINT COOKIES BE FROZEN?

Yes, you can freeze Jam Thumbprint Cookies in an airtight container for up to 1 month. Make sure you first let them sit on the countertop for 2-3 hours before stacking them in the airtight container, so that the jam has enough time to set. Store each layer with a piece of parchment paper in between so that the cookies will not stick together and maintain their prettiness when defrosted.

 

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