My Mom is home for the holidays, hallelujah! She helps me so much with baking and wrapping and generally trying to keep myself together that week before Christmas. She’s like an elf but a lot better.
We have some very serious Christmas cookie traditions in this family. Last year I shared my top favorite #1 best-ever cookie recipe with you, the Chocolate Crinkle.
That’s my Mom’s recipe, too, and this year I’ve got another family favoritefor you: Raspberry Jelly Thumbprint Cookies.
You might also like: Chocolate Crinkle Cookies Recipe
I just shared this photo on Instagram and a few of you asked for the recipe, so I texted my Mom to get it for us. She is the keeper of all the good recipes, like all moms are, right?
This one is so good, so buttery and delicious. Why do they have to be almost gone? We have time to make more before Christmas. I’ll be okay.
Jelly Thumbprint Cookies
The great thing about this recipe is that it’s simple: there are only 4 very basic ingredients. Other than the raspberry jam (and get the good stuff for these cookies), you probably have the other ingredients on hand already.
And with that pretty red center, they’re actually perfect for Valentine’s Day, too. I’ll be hauling this recipe out again in February. It’s so easy to make and always a hit.
Don’t skimp on the raspberry jam. That is the best part, that burst of flavor in a buttery cookie.
Raspberry Jelly Cookies
Raspberry Jelly Thumbprint cookies are the perfect variety to add to your Christmas cookie plate, because they’re really not super sweet.
You can feel good about eating like 5 of them in one sitting for this reason. Trust me.
A dusting of powedered sugar before serving makes them extra pretty and festive.
High five to my Mom for sharing another one of her delicious recipes with me to share with you! Enjoy!
Check out more amazing thumbprint cookie recipes here!
Yield: 60 This Raspberry Jelly Thumbprint Cookie Recipe requires only a few basic ingredients and is really simple to make. They are delicious, too! The perfect Christmas cookie to share. Prep Time 20 minutes Cook Time 12 minutes Total Time 32 minutes Because this dough has a lot of butter in it, you won't want to make it in advance and refrigerate it. The butter will firm up when really cold, and it's very hard to roll the dough into a ball. Make this dough just before you want to bake your cookies. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
60 Serving Size:
1
Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 49mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g
About Lindsay Frank
Lindsay is the Owner/Editor and Content Creator at See Mom Click, a family travel and lifestyle blog based in Central Pennsylvania. She is a wife and mom of two kids and a handful of fur babies.
Reader Interactions
Comments
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Susan Chester says
Very pretty cookies!
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Nancy says
How many cookies does this make?
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Lindsay Frank says
It makes 60 cookies. Roll your balls small. They should not be very big at all.
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Sherry L says
Salted or unsalted butter? Which is best?
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Lindsay Frank says
Use unsalted butter!
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Barbara Montag says
I love this recipe – only four ingredients – thanks!
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Lindsay Frank says
You’re welcome! It’s one of my favorites, too!
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Claudia says
I used whole wheat and they tasted great!
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Lindsay Frank says
Good to know! I haven’t tried that. Thank you for sharing, Claudia. So glad you loved them!
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Kim says
The best thumbprint cookies!! Made with apricot preserves. My brother is the worst critic and when he said these were the best he’s ever had, I knew I had a winner! Thank you!!
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Lindsay Frank says
Yay! This makes me so happy! We LOVE these cookies, too, and have been making them for years. I tried blackberry jam this year to mix it up, and I have to admit, I still this raspberry is the best, but I might have to try apricot next. So glad you are enjoying them!!
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Joann says
Can you use margarine instead of butter?
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Lindsay Frank says
No, I wouldn’t make that substitution in this recipe. Stick with real butter!
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Syl says
I made them the first time, as written. Came out awesome! The only different thing I did was freeze for 15 minutes after making cookies with jam in them- so they wouldn’t spread (all that butter)😋. Perfect!
Second time I couldn’t get them to firm at all, even after adding 4 tbsp butter extra. 🙁Reply
Syl says
Recipe states “mix until well combined.”recommend that you use a stand or hand mixer. You’ll get better results. I hand mixed, dough too crumbly. Added 4 tbsp butter, didn’t help. After using mixer, it actually stuck better together, no crumbling at all. I thought they would spread in oven (all that butter) but no, they kept their shape. Even made the indents bigger, more jam 😋
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Lindsay Frank says
They don’t spread at all! You can fit a lot of them on a cookie sheet because they are small and keep their shape. I’m not sure what happened that your dough was crumbly. Was the butter soft enough when you mixed? The stand mixer seems to work best for this recipe, to really get the ingredients incorporated. More jam sounds yummy to me! So glad you enjoyed them!
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