Raspberry Thumbprint Cookies are a family favorite!  A soft lemon kissed sugar cookie base filled with sweet raspberry preserves and drizzled with a fresh lemon glaze.  I am so excited to have partnered with Pillsbury to bring you this recipe because, not only are these Raspberry Thumbprint Cookies delicious, they’re super easy to make!

raspberry jam filled cookies stacked

I love the entire Christmas season.  Lights, trees, Christmas Carols and of course along with that comes plates of Christmas cookies.  When I think of Christmas cookies, I always think of my Grandma Mary, she made the BEST Christmas cookies.  There was always an assortment of almond crescents, shortbread, sugar cookies, rum balls, and of course thumbprint cookies!

I always went for the thumbprints or the shortbread cookies!

Years later, my mom would make the thumbprint cookies (we always called them Thimble Cookies) and eventually passed our family recipe onto me.

Our thumbprints were always rolled in nuts, which I loved.  I now have a daughter with a nut allergy so of course I avoid nuts but still love to include a version of thumbprint cookies on our plates.

raspberry jam filled cookies being icedThese Raspberry Thumbprint Cookies start with a soft lemon kissed sugar cookie base filled with raspberry preserves and drizzled with a fresh lemon glaze.

Not only are they delicious, they’re absolutely gorgeous and super easy to make! One of the best things about these cookies is how fast they are to put together since they start with Pillsbury™ refrigerated sugar cookies.  Lemon zest is added for a fresh lemony flavor while raspberry jam adds a fruity sweetness.  I topped them with a simple lemony glaze.

ingredients for sugar cookies

Speaking of Christmas cookie plates, Pillsbury is counting down to Christmas in the most delicious way possible—with freshly baked cookies! If you’re anything like me, you’re always on the lookout for new delicious ideas to add to your cookie tray!   Pillsbury has a Cookie Countdown page and will be revealing a new recipe daily, (or sign up to have them delivered straight to your inbox starting Nov. 24). Naughty or nice, this is one list you’ll want to be on!

raspberry jam filled cookies with icing

Happy Holidays to all of you.  May your season be merry and bright and may your cookie trays be full of delicious goodies!

You can view (and save) the Cookie Countdown recipes here on Pinterest along with a few of my other holiday favorites!

raspberry jam filled cookies with icing
4.88 from 8 votes↑ Click stars to rate now!
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Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are a family favorite! A soft lemon kissed sugar cookie base filled with sweet raspberry preserves and drizzled with a fresh lemon glaze.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 38 cookies


  • 1 roll 16 ½ ounces Pillsbury™ refrigerated sugar cookies
  • 3 ounces cream cheese softened
  • ½ cup all-purpose flour
  • 2 teaspoons lemon peel grated
  • cup seedless raspberry jam
  • 1 cup powdered sugar
  • 4 to 5 teaspoons lemon juice


  • Preheat oven to 350°F.
  • Leave cookie dough out 10 minutes to soften. Add cream cheese, flour and lemon zest and mix well with your hands.
  • Roll dough into 1 ¼" balls and place on a baking sheet 2 inches apart. Make in indentation with your thumb.
  • Bake 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, press each indentation again.
  • Fill each indentation with a little bit of jam.
  • Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes
  • Once cookies are cooled, combine powdered sugar and just enough lemon juice to make a glaze. Drizzle over cooled cookies.
4.88 from 8 votes

Nutrition Information

Calories: 34 | Carbohydrates: 6g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 7mg | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. These turned out very delicious! So much bright lemon flavor and the rasberry jelly complements it well. I added the rasberry jam before placing in the oven, not at the end, and they were perfect!5 stars

  2. The recipe calls for one cup powdered sugar in the ingredients list but nowhere in the directions does it say where to add that

    1. Hi Sherri, the powdered sugar is mixed with the lemon juice to make a glaze. Thanks for asking, updated!

    1. While we always add the jam afterwards, it’ll work fine to fill before baking. The texture of the jam will change slightly, but it will be declicious!

  3. These are very tasty and easy to make. Im giving them 4 stars instead of 5 because they’re hard to store. You can’t stack or layer them and have to be careful covering them because the filling isn’t baked and its sticks to the other cookies or foil. Have to lay out in single layer4 stars

  4. You had me at ‘drizzled with a fresh lemon glaze’……yum!! These look so beautiful too, no wonder they are a family favourite! I am giving these 5 out of 5!!5 stars

  5. You had me at ‘drizzled with a fresh lemon glaze’……yum!! These look so beautiful too, no wonder they are a family favourite!5 stars

  6. These look so good, you wouldn’t be able to stop at just one. The lemon drizzle really makes these cookies, too yummy for words.5 stars

  7. Cannot get DIRECTIONS on your RASPBERRY THUMBPRINT COOKIES – I click on #3 but cannot
    get directions. HELP!!!

  8. The lemon and raspberry in this sound so good together! These would definitely make my cookie tray a little tastier!

  9. Shortcut thumbprints? Yes please. Believe it or not, I never liked jam thumbprints until last year. And then I fell in love. Lordy, they were addicting. I would absolutely have to make a batch of these to give away.