Raspberry Thumbprint Cookies Recipe

Raspberry Thumbprint Cookies Recipe

How To Make Raspberry Thumbprint Cookies

Get your hands at these sweet raspberry thumbprint cookies, made with lemon-zested cookie dough, baked, and filled with raspberry jam.

Preparation: 15 minutes
Cooking: 12 minutes
Additional Time: 30 minutes
Total: 57 minutes



  • 16½ozPillsbury™ refrigerated sugar cookies,1 roll
  • 3ozcream cheese,softened
  • ½cupall-purpose flour
  • 2tsplemon peel,grated
  • cupseedless raspberry jam
  • 1cuppowdered sugar
  • 5tsplemon juice


  1. Preheat oven to 350 degrees F.

  2. Leave cookie dough out for 10 minutes to soften. Add cream cheese, flour, and lemon zest and mix well with hands.

  3. Roll dough into 1¼-inch balls and place on a baking sheet 2 inches apart. Use thumb to make an indentation.

  4. Bake for 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, then press each indentation again.

  5. Fill each indentation with a little bit of jam.

  6. Cool for 1 minute on the cookie sheets, then move to cooling racks. Cool completely for about 20 minutes.


  • Calories: 92.03kcal
  • Fat: 3.67g
  • Saturated Fat: 1.01g
  • Monounsaturated Fat: 1.45g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 13.88g
  • Fiber: 0.24g
  • Sugar: 7.61g
  • Protein: 1.04g
  • Cholesterol: 5.66mg
  • Sodium: 69.62mg
  • Calcium: 12.20mg
  • Potassium: 17.41mg
  • Iron: 0.39mg
  • Vitamin A: 37.49µg
  • Vitamin C: 0.65mg
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