Raspberry Thumbprint Cookies are so delicious! While many thumbprint cookie recipes feature nuts, these don’t. Oats take their place and offer a nutty texture without the allergen.
Reminiscent of little jam tarts, they are easy to make, freeze beautifully, and make wonderful food gifts. Raspberry Thumbprint Cookies are a perfect Tea Party Food. Serve them on trays with Orange Scones and Cucumber and Cream Cheese Sandwiches for a delicious afternoon tea.
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You may be familiar with almond thumbprint cookies, but if you’ve ever struggled with a food allergy, or known someone who did, you know those are off the menu. When my daughter was a toddler, I developed this Raspberry Thumbprint Cookies recipe so that she could enjoy all the Christmas Cookies on the tray.
Filled with raspberry jam, these shortbread cookies are a super tasty treat for everyone! Your kitchen will smell amazing!
Why Make This
These cookies are super easy. The batter mixes up quickly and easily. And kids will love helping you roll the cookie dough balls.
They are delicious. No one can stop at just one of these Raspberry Thumbprint Cookies. In fact, I have hidden a small stash in my freezer that I’m saving for Christmas. They make a great Valentine’s Dessert, too.
These thumbprint cookies are versatile. While raspberry jam is classic, you can use whatever jam or jelly you have on hand. Cassis jam is wonderful! And if you want to add the nuts back in, you totally can swap out the oats for chopped almonds.
Ingredients
Here’s what you’ll need to make Raspberry Thumbprint Cookies:
butter – I like to use salted butter, but you can use unsalted butter, margarine, or another plant-based butter if you prefer. Since we use the food processor, you won’t need the butter to be room temperature. Remember to buy it on sale and freeze butter for later.
brown sugar – You can use light or dark brown sugar. If you don’t have any, you can make your own brown sugar if you like, or use granulated sugar instead. It won’t have the same caramely flavor, but it will still be tasty!
vanilla extract – I like how vanilla extract complements the raspberry, but if you prefer, you can use almond extract instead.
egg yolk – This recipe calls for just one egg yolk. Be sure to add the egg white to an egg bake or make Lemon Meringue Cookies, so you don’t let it go to waste.
flour – I like to use unbleached, all-purpose flour, but you can use regular as well.
rolled oats – Both old fashioned and quick oats are fine for this recipe. It gives the nubby texture of nuts while still being nutsafe. Check out these other oats recipes to use up your stash.
salt – You don’t need much salt, but if you use unsalted butter, increase your salt to ¼ teaspoon.
raspberry jam – Again, while raspberry is delicious, you can substitute whatever jam or jelly you have on hand, such as strawberry, cassis, or lemon curd.
Variation
For Raspberry Almond Thumbprints, swap the oats out for finely chopped almonds. Use ½ teaspoon almond extract instead of vanilla.
Step by Step Instructions
Here’s how to make these delicious Raspberry Thumbprint Cookies:
Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a food processor, combine butter and brown sugar. Pulse until blended. Add vanilla and egg yolk. Blend until smooth.
Add flour, oats, and salt. Pulse until blended.
Roll dough into walnut-sized balls. Arrange on a baking sheet, about 2 inches apart. Press your thumb into the center of each cookie, making a depression.
Bake for 10 minutes. Remove the pan from the oven while you fill each depressions with a small spoonful of the jam.
Bake for another 10 minutes or until golden. Cool the cookies on a wire rack.
Store the cookies in an airtight container for 4 days. Freeze for longer storage.
TLDR? Watch our Nut-Free Thumbprint Cookies web story.
FAQs
You can store the dough in the fridge for up to a week. For longer storage, wrap well and freeze.
Freezing cookies is the only way to go, especially at the holidays. Bake and cool your cookies. Then layer them between sheets of parchment in an airtight container. Store in the freezer for up to two months.
Store baked cookies at room temperature for about 4 days. Freeze for longer storage.
More Great Desserts to Bake
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Raspberry Thumbprint Cookies
Equipment
- food processor
- parchment paper
- heavy duty sheet pan
- wire rack
Ingredients
- ½ cup butter (1 stick)
- ⅓ cup brown sugar
- ¾ teaspoon vanilla extract
- 1 egg yolk
- 1 cup unbleached, all-purpose flour
- ½ cup rolled oats
- ⅛ teaspoon salt
- ½ cup raspberry jam
Instructions
- Preheat the oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a food processor, combine butter and brown sugar. Pulse until blended. Add vanilla and egg yolk. Blend until smooth.½ cup butter, ⅓ cup brown sugar, ¾ teaspoon vanilla extract, 1 egg yolk
- Add flour, oats, and salt. Pulse until blended.1 cup unbleached, all-purpose flour, ½ cup rolled oats, ⅛ teaspoon salt
- Roll dough into 18 walnut-sized balls. Arrange on a baking sheet, about 2 inches apart. Press your thumb into the center of each cookie, making a depression. Make a fairly deep well as the cookie may flatten a bit while baking.
- Bake for 10 minutes. Remove the pan from the oven. Fill depressions with small spoonful of the jam.½ cup raspberry jam
- Bake for another 10 minutes or until golden. Cool the cookies on a wire rack.
Notes
Nutrition
This post was originally published on December 12, 2010. It has been updated for content and clarity.
Leslie
Are these difficult to make if you don’t have a food processor?
Jessica Fisher
They shouldn’t be. If you can make pie crust, you can make these.
Tiffany R
I have some extra homemade black raspberry jam in my fridge that I was looking for a recipe to use. This sounds like the perfect use for it. Thanks!
Eileen
Have you tried making these with flax instead of the egg yolk? I may experiment with them today. I don’t have cassis – but I do have a jar of lingonberry jam I found on clearance that might work.
Jessica
@Eileen, I haven’t tried that yet. Let me know how it turns out!
sarah k. @ the pajama chef
cassis is still popular in france. 🙂 at least in 2006 and 2008! yum!
Jenn L @ Peas and Crayons
ooh yum! I’ve only had black currants in a deli turkey and almond salad before but I can imagine they’d be delectable in a jam!
Debbi Does Dinner Healthy
I’ve never had currant jam but they look delicious! Thanks!
Kelly
I’ve never tried black current jam, but this has certainly piqued my interest. I’ve just started my holiday baking, so I’ll add this to my list if I can find it in the store. Thanks!
Satakieli
I love blackcurrant jam! I ate it a lot as a kid in England, also drank blackcurrant juice which is very popular in England. Yum, I’m glad you reminded me, I’m going to have to see if I can get some in Germany to make these 🙂