Holiday Thumbprint Cookies with Raspberry Jam

There is something to be said about the flavor and texture of this cookie. It could possibly be up there with one of my favorite holiday cookies, and for the last five years or so, I have been making a batch (or two) of these delightful cookies. I think I first got turned on to holiday cookies when my wife’s cousin Cathy would show up at one of the Christmas get together. All of the siblings got really excited that Cathy was coming, and I soon found out why. Granted Cathy is great person, and someone who has provided me a lot of freelance work in the past, but she became the best cousin ever when she walked into the house with a huge plate of her homemade cookies. There was an array of cookies. Everything imaginable, and over a dozen of different types to chose from. It was pretty amazing and you could always tell how much time and effort she put into making these trays of cookies.

Holiday Thumbprint Jelly Cookies with Raspberry Jam

So probably for the past five years or so, I began making different types of holiday cookies. Everything from bark, to mint something or another, to amaretto balls, but there is always one or two that stand out, and one of them is the thumbprint cookie filled with raspberry jam.

These cookies are really easy to make, and are packed with enough sugar and butter to keep your kids happy after every meal!


  • 1 cup of granulated sugar
  • 3 sticks of unsalted butter, room temperature
  • 1 tsp of pure vanilla extract
  • 3 1/2 cup of sifted all purpose flour
  • 1/4 tsp of sea salt
  • raspberry jam

Begin by adding the sugar and butter to your mixing bowl, and mix to cream it. Add in the vanilla extract then slowly add in the sifted flour and salt to form your dough. Once everything is incorporated, remove from the mixing bowl and combine it together to make a ball, then flatten it a bit. Take enough plastic wrap and wrap up the dough. Place in the refrigerator for 30 minutes.

Once you are ready to make the cookies, preheat your oven to 350 degrees and get your cookie tray out. Take a small amount of dough, roughly the size of a meatball or golf ball for that matter, and form it into a ball. Make an indention with your thumb into the center of the ball, and push down a bit, being careful not to split the dough. Shape as necessary.

Take a small spoonful of the jam and place in the indention. Repeat. Bake for 23-25 minutes until golden brown around the edges. When they are finished cooking, let them sit on the sheet for a few minutes before removing with a spatula. Let them cool for about 15 minutes before diving into them.

The dough alone is very amazing, however when you added the jam, it adds this great texture and flavor that keeps you going back to that plate of cookies. Hope you enjoy!

What is your favorite holiday cookie?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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