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These raspberry thumbprint cookies are a classic holiday recipe! The cookies are made with cream cheese for a smooth and soft texture that wont crack, and then they are stuffed with sweet raspberry jam. Drizzle them with their sweet and sticky cream cheese icing for a cookie everyone will love!
Who can say no to a raspberry thumbprint cookie! Definitely not me! As a trained pastry chef, I have tasted my fair share of cookies, but I have to tell you these are on my list of top 5 favorite holiday cookies.
A thumbprint cookie got it’s name from the way they are made. You roll the cookie dough up and then press your thumb into it to made an indentation, then bake!
They almost melt in your mouth! The contrast between the thick cookie base, the sweet raspberry glaze, and the tangy icing is such a delicious combo! You won’t be able to stop at just one!
As far as my other favorite holiday cookies, these gingersnap cookies are way up there along with these cranberry pistachio shortbread, and these eggnog snickerdoodle cookies! You cant go wrong withy any of these!
Why you’ll love these cookies
- They are super easy to make. I’ve made these with my kids and they had the best time!
- The tangy cream cheese glaze takes these over the top.
- They are perfect for gift giving!
Ingredients you need
- Unsalted butter-You will need softened butter to cream with the sugars. Learn how to soften butter quickly!
- Granulated sugar– This give the cookie structure and sweetness.
- Powdered sugar– Powdered sugar helps give the cookie it’s soft melt in your mouth texture. You will also use it for the glaze.
- Cream Cheese– Full fat cream cheese is used in the actual cookie recipe and for the glaze. You only need one block (8 oz) and you will still have a little left over. Learn how to soften cream cheese quickly if you forgot to leave it out!
- Egg– Helps build the cookie structure.
- Vanilla extract– Vanilla adds a great balanced flavor to the cookie.
- All purpose flour– Flour is the base of the cookie and what holds it together.
- Kosher salt– This brings out the flavor.
- Raspberry Jam– You’ll stuff the cookie with raspberry jam after they are baked.
- Milk– You only need 1 tbsp of this to thin out the cookie icing.
How to make Raspberry thumbprint cookies
Make the thumbprint cookie dough– You can either make the cookies in a stand or hand mixer or you can make it by hand with a medium sized bowl and a big spatula. Cream the butter, both sugars, and cream cheese together on low speed if using a mixer or stir really well until light yellow and foamy. Add the egg yolk and vanilla and mix again. Add in the flour and salt and mix until the dough forms.
Shape and press the dough– Using a small cookie scoop or a tablespoon kitchen, scoop the dough and roll it into a ball. Place it on a cookie sheet and repeat till you’re finished with the dough. Wet your thumb and gently press in into the middle of each cookie. Chill for 30 mins.
Bake and Fill- Bake the cookies at 375°F for 15 minutes until the bottoms are golden brown. Cool the cookies for 10 minutes then fill with 1/2 tsp of raspberry jam.
Ice the cookies- In a small bowl whisk together the cream cheese, confectioners sugar, and milk until a smooth glaze forms. Drizzle the glaze all over the cookies. Drizzling them on a diagonal makes them look really pretty!
I fill these cookies with jam after they are baked.
I tried the before method and although they still tasted good, I didn’t like the way they looked. The jam kind of dried out a little bit too.
Tips for recipe success
- When the cookies come out of the oven they may puff up a little. Press them down again with your thumb when they are still warm to make the thumbprint even deeper. Just be careful they may still be hot!
- To make the jam easier to fill, warm it up in the microwave for 30 seconds.
- This recipe doesn’t spread a lot so you can bake more cookies per sheet. You only need about 1 1/2 inches in between the cookies.
- I fill these cookies with jam after they are baked. I tried the before method and although they still tasted good, I didn’t like the way they looked. The jam kind of dried out a little bit too.
- To store these without the cookies sticking, wait to glaze them with the icing before serving. Also line the cookie tin with wax paper if you are planning on stacking the cookies.
No Crack Thumbprint Cookies
Because of the cream cheese in this recipe it really helps to keep the dough soft so there shouldn’t be any cracking. It also really helps to wet your thumb before pressing it in. If they do crack you can just smooth the dough back together and it should bake smooth.
Storing and freezing tips
Storing- You can store the cookies at room temperature in an air tight container for up to 3 days. They will keep longer in the fridge for up to 6 days. Use wax paper to line the rows of cookies so they don’t stick.
Freezing- To freeze the cookies you can either freeze the cookie dough or freeze the baked cookies. For baked cookies, don’t fill or glaze before freezing. Place the bake cookies in a zip top freezer safe bag for up to 2 months. When you are ready to serve, fill with jam and drizzle with the glaze.
Can I use other jams or fillings for these cookies?
Of course! Try any jam you like, or try filling with a chocolate spread or even peanut butter.
Why do my thumbprint cookies crack?
Make sure to use lightly wet hands when rolling the cookie dough and that it is smooth throughout before you press your thumb into it. The cream cheese really helps in this recipe so it shouldnt crack so much!
More fun cookie recipes!
Raspberry Thumbprint Cookies with Icing (No Cracks!)
For the cookies
- 1 cup unsalted butter softened
- 3/4 cup sugar
- 1/4 cup confectioners sugar
- 4 oz cream cheese 1/2 cup
- 1 egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp kosher salt
- 1/2 cup raspberry jam
For the glaze
- 2 tbsp cream cheese softened
- 1/3 cup confectioners sugar
- 1 tbsp milk
Make the cookies
- You can use a hand mixer, stand mixer fitted with the paddle attachment, or make this recipe by hand. In the bowl combine the 1 cup softened butter with 3/4 cup sugar and 1/4 cup confectioners sugar. Cream on low speed or mix by hand until foamy and light. Add the 1/2 cup cream cheese, egg yolk, and 2 tsp vanilla and cream again.
- Add the 2 1/2 cups flour and 1/2 tsp kosher salt and mix until the dough forms.
- Scoop out the dough using a small cookie scoop or using a kitchen spoon and roll into a ball. Line the cookies up on the baking sheet 1 1/2" apart. Wet your thumb and press it into the cookie.
- Preheat the oven to 375° and bake for 15 minutes. Cool.
- Warm up the jam for 30 seconds in the microwave. Spoon 1/2 tsp jam into each cookie.
Make the Glaze
- Combine the 2 tbsp cream cheese with 1/3 cup confectioners sugar and 1 tbsp milk. Whisk until a smooth glaze forms. Line the cookies up on a cookie sheet and drizzle the glaze all over the cookies. Enjoy!
Molly Gross says
Amazing recipe! I loved how FLUFFY and soft they came out.
I made some tweaks, and did 1/4 cream cheese and 1/4 Greek yogurt. And added princess bakery emulsion. I baked for a minute less, and baked with the jam in the cookies.
I will definitely make these again. Glad I saw this post on Instagram.
YAY Molly! So happy you enjoyed these! Princess bakery emulsion sounds fun!! Thanks so much for your rating and review!!