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 favorite for 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

Raspberry Jelly Thumbprint Cookie Recipe

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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

Ingredients

• 4 cups all-purpose flour
• 1 cup confectioner's sugar + more for dusting on top
• 1 pound butter, at room temp
• Raspberry jam (get the good stuff!)

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Add flour, 1 cup confectioner's sugar, and butter to your mixing bowl and mix until well-combined.
3. Roll the dough into 1" balls and place on ungreased cookie sheet. They really don't spread so you can put them pretty close together. 1" apart is fine.
4. Use your finger or a tiny round spoon (like the back of small measuring spoon) to make an indent in each ball.
5. Fill the indents with raspberry jam.
6. Bake for 10-12 minutes or until they're slightly brown on the bottom. Have a spatula ready to lift one or two up and look. They don't really get brown on top when they're done so this is the only way to know when they're cooked. Dust/sift some confectioner's sugar on top to pretty them up after they've come off the cookie sheet.
7. Cool completely before serving. Store in an airtight container. They freeze well.

Notes

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Stonewall Kitchen Red Raspberry Jam, 12.5 Ounce (Pack of 2)
• 
  KitchenVIA Cookie Spatula 
• 
  Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack
• 
  Nutrichef Nonstick Cookie Sheet Pan | 2pc Large and Med Metal Baking Tray 

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

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