Raspberry Thumbprint Cookies

These Swedish jam-filled shortbread cookies are easy to make and perfect for the holidays.


Lilly Wolfe, Columnist

Cookie Ingredients:

  • ½ cup Butter
  • ⅓ cup sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. Salt
  • 1 egg separated 
  • 1 cup flour 
  • 3 tbsp. raspberry jam

Icing Ingredients: 

  • 2 tsp. milk
  • 4 tbsp. Powdered sugar
  • 1 tsp. Vanilla Extract


  1. Preheat the oven to 200 degrees. 
  2. Using a whisk or electric mixer, cream butter and sugar at a moderately high speed until  it becomes fluffy and is a pale yellow color. Beat in the vanilla, salt, and egg yolk until light and fluffy. Add flour.
  3. Cover with a damp towel and chill in the fridge for 30 minutes to keep the cookies from spreading in the oven.
  4. On a lightly floured surface roll out dough into 1” balls. Then wash the cookies in a thin coat of egg whites. 
  5. Place cookies on a baking sheet. Then flour your thumb and make circular indents atop each cookie. Fill each indent with about ¼ tsp of jam. 
  6. Place in oven and cook for 20 minutes or until cookies are golden brown on the bottom. 
  7. While cookies cool, mix up the milk, vanilla, and powdered sugar. Pour into a plastic bag and cut a small piece off the corner. After about 15 minutes ice the cookies and enjoy!

You can add different fillings to the cookies for some variety or coat them in crushed almonds. The possibilities are endless with this timeless classic (Related: if you’re still in the mood for some delectable holiday desserts, decorate some festive cake pops)!