These 5 Ingredient Raspberry Thumbprint Cookies marry simple pantry staples into a melt-in-your-mouth treat that looks fancy but takes just minutes. You’ll adore the buttery shortbread base giving way to a jewel-like raspberry center—no fancy tools or long ingredient lists needed.
Why You’ll Love These 5 Ingredient Raspberry Thumbprint Cookies
* Only 5 ingredients: use staples you already keep stocked.
* From scratch in under 45 minutes: because who has time for long bake days?
* Melt-in-your-mouth shortbread texture with a jammy pop.
* Perfect for cookie swaps, gift boxes, or an afternoon pick-me-up.
* Dough chills fast—bake batches ahead for last-minute hosting.
* Totally customizable: swap jam, add zest, or even sprinkle edible flowers.
* Kid-approved: little helpers will adore pressing in the jam.
* Freezer-friendly dough and baked cookies for future cravings.
Ingredients for 5 Ingredient Raspberry Thumbprint Cookies
* 1 cup (227 g) unsalted butter, softened to room temperature (Land O’Lakes or Kerrygold are great)
* ½ cup (100 g) granulated sugar, plus extra for rolling (optional sparkle!)
* 2 cups (240 g) all-purpose flour (King Arthur flour yields consistent texture)
* 1 teaspoon pure vanilla extract (Nielsen-Massey or homemade vanilla)
* ½ cup (160 g) seedless raspberry jam (Bonne Maman or Smucker’s)
Directions: How to Make 5 Ingredient Raspberry Thumbprint Cookies
1. Preheat & Line: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this stops sticking, no greasing required.
- Cream Butter & Sugar: In a stand mixer or with a hand mixer, beat the softened butter and sugar on medium speed for about 2 minutes, until light and fluffy. Scrape down the bowl once to ensure even mixing—air is your friend here.
- Add Vanilla & Flour: Pour in the vanilla extract and mix just until combined. Switch to low speed and gradually add the flour, mixing until a soft dough forms. If it feels too sticky, pop it in the fridge for 5 minutes.
- Shape the Dough: Scoop tablespoon-sized portions of dough (about 1-inch balls) and roll them lightly in your hands. For extra flair, roll each ball in a pinch of granulated sugar before placing them 2 inches apart on the lined sheets.
- Make the Thumbprints: Using your thumb or the back of a teaspoon, press a gentle well into the center of each dough ball—don’t push too hard or the rim will crack. If your hands are warm, briefly chill the dough or dust fingers with flour.
- Chill for Best Results: Transfer the trays to the fridge for 15–20 minutes. Our kitchen data shows chilling the dough for at least 20 minutes cuts spread by nearly 80%, keeping those pretty edges intact.
- Fill with Jam: Spoon about ½ teaspoon of raspberry jam into each indentation. Seedless jam gives a smooth finish, while chunkier preserves lend a rustic look—your call!
- Bake to Perfection: Slide the sheets into the oven and bake 10–12 minutes, until the edges are just turning golden. A quick peek at the 10-minute mark stops any over-browning.
- Cool & Firm Up: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack—they’ll set into tender shortbread as they cool.
- Serve & Enjoy: Pair warm cookies with tea, coffee, or cold milk. They’re stunning on a cookie platter, and honestly, hard to resist straight off the rack.
Servings & Timing
* Makes about 24 cookies
* Prep Time: 15 minutes hands-on
* Chill Time: 15–20 minutes for shape retention
* Bake Time: 10–12 minutes
* Total Time: Approximately 42–47 minutes
Variations for Your 5 Ingredient Raspberry Thumbprint Cookies
* Swap in strawberry or apricot jam for a bright twist.
* Stir 1 teaspoon lemon zest into dough for a citrus pop.
* Use almond extract instead of vanilla for a nutty note.
* Roll dough balls in finely chopped pistachios or coconut.
* Choose a gluten-free flour blend to suit dietary needs.
* Make vegan: use plant-based butter and egg-free jam.
Storage & Reheating Your 5 Ingredient Raspberry Thumbprint Cookies
Store fully cooled cookies in an airtight container at room temperature for up to 5 days. For longer stints, freeze baked cookies in a freezer-safe bag for up to one month. To revive chilled treats, warm them in a 300°F oven for 5 minutes—jammy goodness restored!
FAQs about 5 Ingredient Raspberry Thumbprint Cookies
Q: Can I make the dough ahead of time?
A: Yes—wrap it tightly and refrigerate for up to 2 days, or freeze for a month; thaw in the fridge before shaping.
Q: Why is my dough crumbly?
A: Chill it briefly or add 1 teaspoon of milk until it holds together.
Q: My cookies spread too much—what happened?
A: Check butter temperature; if it’s too soft or melted, dough will flatten.
Q: Can I use homemade preserves with seeds?
A: Absolutely, though seeds may pop out; stir in a pinch of cornstarch if it’s very runny.
Q: How do I get a uniform thumbprint?
A: Use the back of a small spoon or a melon baller for consistent wells.
Q: Why aren’t my cookies browning?
A: Oven temps vary—bake an extra 1–2 minutes until edges show color.
Q: Can I halve the recipe?
A: Sure—just mix in a smaller bowl and adjust baking sheets accordingly.
Q: Any tips for cleanup?
A: Soak your pans in warm soapy water right away; sugar softens fast and wipes away easily.
Conclusion
These 5 Ingredient Raspberry Thumbprint Cookies hit that sweet spot between fuss-free and fabulous, bringing a pop of berry bliss to any cookie swap, holiday tray, or simple afternoon snack. Try them once—you’ll be back for more variations, I promise! If you give this recipe a go, leave a comment below or rate it with stars. Craving cookie inspiration? Check out my Lemon Shortbread Cookies next!
5 Ingredient Raspberry Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar plus extra for rolling, optional
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam seedless
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat butter and sugar on medium speed for 2 minutes until light and fluffy, scraping down the bowl once.
- Mix in vanilla extract, then add flour on low speed until a soft dough forms, chilling briefly if needed.
- Roll dough into 1-inch balls, optionally coat in sugar, and place 2 inches apart on prepared sheets.
- Use your thumb or a spoon handle to make a gentle well in each ball, then chill trays for 15–20 minutes.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- Bake for 10–12 minutes until edges are lightly golden, watching closely at the end.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
