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Easy Recipes Raspberry Cookies (Bakery-Style Thumbprints)

These bakery-style raspberry cookies deliver buttery shortbread, a bright jam center, and a crunchy crumble—simple to make and perfect for sharing. Betty from Betty Cooks shares this quick bake you’ll love.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keywords: air fryer cookies easy recipes, air fryer desserts easy recipes, bakery style cookies, comfort food recipes easy dessert, easy recipes, food receipt easy recipes, jam cookies, quick and easy recipes, raspberry cookies, sweet easy recipes, thumbprint cookies
Servings: 12 servings
Author: Betty

Ingredients

  • 1 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup seedless raspberry jam

Instructions

  1. Preheat oven to 350°F. Lightly grease a jumbo muffin tin or spray with baking spray.
  2. Cream butter, granulated sugar, powdered sugar, and vanilla for 1–2 minutes until smooth.
  3. Add flour and salt; mix just until combined. Dough will look a bit crumbly—don’t overmix.
  4. Scoop about 1/4 cup of dough into each muffin well. Press into the bottom and slightly up the sides to form a shallow well. Reserve remaining dough for crumble.
  5. Spoon 1/2–1 tablespoon raspberry jam into each well. Crumble the reserved dough over the top (about 1 heaping tablespoon per cookie).
  6. Bake 18–22 minutes, until lightly golden. Cool completely in the pan, then gently loosen edges with a knife to release.

Notes

Use seedless jam for the cleanest look. If you prefer chunkier crumble, squeeze bits of dough together before sprinkling. Let cookies cool fully before removing to avoid breaking. Store airtight at room temperature 5–7 days, or freeze up to 3 months.