Oh my gosh, you have to try these raspberry thumbprint bars! They’re my absolute favorite thing to bake when I need a quick, crowd-pleasing dessert. That buttery shortbread crust? Divine. The sweet-tart raspberry jam filling? Perfection. And the best part? They come together in about the time it takes to preheat your oven.
I first discovered this recipe when I was desperately searching for something to bring to a last-minute potluck. You know those moments when you realize you forgot to make something until an hour before you need to leave? Yeah, that was me. These raspberry thumbprint bars saved the day – they’re so simple, but everyone acts like you spent hours in the kitchen.
The magic is in the contrast between the rich, crumbly crust and those little pools of bright raspberry jam. I’ve made them with homemade jam when I’m feeling fancy, but honestly? Store-bought works just as well in a pinch. Just promise me you’ll use real butter – it makes all the difference in creating that melt-in-your-mouth texture we all love.
Why You’ll Love These Raspberry Thumbprint Bars
Trust me, once you try these bars, you’ll understand why they’re my go-to dessert. Here’s what makes them so special:
- So easy to make – No fancy equipment or techniques needed. Just mix, press, and bake!
- That irresistible buttery crust – It’s like the best shortbread cookie you’ve ever had
- Endless flavor options – Swap raspberry jam for apricot, strawberry, or even chocolate spread
- Perfect for any occasion – From fancy tea parties to casual potlucks, they always disappear fast
- The ideal sweet-tooth satisfier – Just sweet enough without being overpowering
My neighbor calls them “happy little bites of joy” – and she’s absolutely right. The buttery crust melts in your mouth, while the jam gives that perfect fruity punch. You’ll love how the flavors balance each other!
Ingredients for Raspberry Thumbprint Bars
Gathering your ingredients is the first step to thumbprint bar bliss! Here’s exactly what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened – This is crucial! Cold butter won’t cream properly, and salted butter might make your bars too salty. Let it sit out until it gives slightly when pressed.
- 1/2 cup granulated sugar – Just enough sweetness to balance the tart jam.
- 2 cups all-purpose flour – Spoon it into your measuring cup and level it off – no packing!
- 1/2 teaspoon salt – Enhances all the flavors without making it taste salty.
- 1 teaspoon vanilla extract – The secret background note that makes people say “What is that delicious flavor?”
- 1/2 cup raspberry jam – Seedless gives a smoother texture, but I actually love the rustic look of seeded jam. Your choice!
See? Nothing fancy – just simple ingredients that create magic together. Now let’s get mixing!
How to Make Raspberry Thumbprint Bars
Okay, let’s get baking! These raspberry thumbprint bars come together so easily – I promise you’ll be amazed at how simple they are to make. Here’s exactly how I do it:
- Preheat your oven to 350°F (175°C) – This gives your oven time to reach the perfect temperature while you prepare the dough.
- Cream the butter and sugar – In a large bowl, beat the softened butter and sugar together until it’s light and fluffy. This should take about 2 minutes with a hand mixer. You’ll know it’s ready when the mixture looks pale yellow and has almost doubled in volume.
- Mix in the dry ingredients – Add the flour, salt, and vanilla all at once. Mix just until combined – overmixing makes tough bars! The dough will be thick and slightly crumbly, but should hold together when pressed.
- Press into the pan – Grease a 9×13-inch baking pan lightly, then press the dough evenly across the bottom. I use my fingers first, then smooth it out with the bottom of a measuring cup.
- Make the thumbprints – Use the rounded end of a wooden spoon or your thumb (clean hands, please!) to make indentations about every 2 inches. Don’t press all the way to the pan bottom!
- Fill with jam – Spoon about 1/2 teaspoon of jam into each indentation. Room temperature jam spreads easier – microwave cold jam for 5 seconds if needed.
- Bake to golden perfection – 20-25 minutes until the edges are lightly golden. The jam will bubble slightly – that’s normal!
- Cool completely – Let the pan cool on a wire rack for at least 30 minutes before cutting. I know it’s hard to wait, but trust me – they’ll hold together much better.
Pro Tips for Perfect Raspberry Thumbprint Bars
After making these dozens of times, here are my hard-earned secrets:
- Don’t overmix the dough – Stop as soon as the flour disappears to keep the texture tender.
- Warm jam spreads easier – Cold jam tears the dough when you try to spread it.
- Patience pays off – Cutting warm bars makes crumbly messes. Wait until completely cool!
- Even thickness matters – Uneven dough leads to uneven baking. Take time to press it smooth.
Follow these tips and you’ll have bakery-worthy raspberry thumbprint bars every single time!
Ingredient Substitutions & Variations
The beauty of these thumbprint bars is how easily you can make them your own! Here are my favorite ways to mix things up:
- Jam swap: Strawberry, blackberry, or apricot jam work wonderfully. For something fancy, try orange marmalade or fig preserves!
- Gluten-free option: Use your favorite 1:1 gluten-free flour blend instead of all-purpose – the texture stays perfect.
- Citrus twist: Add 1 teaspoon lemon or orange zest to the dough for a bright, fresh flavor.
- Nutty variation: Mix in 1/2 cup finely chopped pecans or almonds for extra crunch.
- Chocolate lovers: Swap jam for Nutella or melted chocolate chips – just reduce baking time by 2 minutes.
My neighbor swears by adding a pinch of cinnamon to the dough, while my sister loves drizzling hers with white chocolate after baking. The possibilities are endless!
Storing and Serving Raspberry Thumbprint Bars
These thumbprint bars stay fresh surprisingly well! Just pop them in an airtight container at room temperature – they’ll keep their perfect texture for about 3 days (if they last that long!). Want to serve them warm? A quick 10-second zap in the microwave makes the jam all gooey and delicious again.
They’re fantastic with afternoon tea or coffee, but my favorite way to serve them is slightly warmed with a scoop of vanilla ice cream. The contrast between the warm jam and cool ice cream is absolute heaven. For parties, I love cutting them into tiny squares – they make the prettiest little two-bite treats on a dessert platter!
Nutritional Information for Raspberry Thumbprint Bars
Let’s be real – we’re not eating thumbprint bars for their health benefits! But if you’re curious, here’s a general idea of what you’re getting in each delicious bar (based on cutting the pan into 12 equal pieces):
- Calories: About 200 per bar
- Fat: 10g (mostly from that glorious butter)
- Carbohydrates: 25g
- Sugar: 12g (mostly from the jam)
Remember – these numbers can vary depending on your specific ingredients and how you slice them. My motto? Just enjoy every buttery, jammy bite!
FAQ About Raspberry Thumbprint Bars
I get so many questions about these thumbprint bars – here are the answers to the ones I hear most often:
Can I freeze these bars?
Absolutely! They freeze beautifully for up to 2 months. Just wrap them tightly in plastic wrap, then put them in a freezer bag. Thaw at room temperature when you’re ready to enjoy. The jam might look a little shiny after thawing, but they’ll taste just as delicious!
How do I prevent the jam from spilling over?
The trick is not to overfill the thumbprints! I use about 1/2 teaspoon per indentation. Also, make sure your indentations aren’t too shallow – press deep enough so the jam has a little “wall” of dough around it. Room temperature jam spreads more evenly than cold jam too!
Can I use fresh raspberries instead of jam?
While I love the idea, fresh berries release too much liquid during baking. If you want that fresh berry taste, try mixing some mashed raspberries into store-bought jam (about 1/4 cup berries per 1/2 cup jam). Just pat the berries dry first!
My dough seems too crumbly – what did I do wrong?
Don’t worry! This happens if the butter wasn’t soft enough or if you measured the flour by packing it into the cup. Just knead the dough briefly with your hands – the warmth will help it come together. If it’s really dry, add 1 teaspoon of cold water at a time until it holds together when pressed.
I’d love to see your beautiful creations! Did you try a fun jam variation? Add nuts or citrus zest? Snap a photo and tell me all about it – your tweaks might inspire my next batch. Happy baking, friends!
Print15-Minute Raspberry Thumbprint Bars – Heavenly & Easy
Delicious raspberry thumbprint bars with a buttery crust and sweet raspberry filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream the butter and sugar until smooth.
- Mix in the flour, salt, and vanilla to form a dough.
- Press the dough evenly into a greased 9×13-inch baking pan.
- Use a spoon to make small indentations in the dough.
- Fill each indentation with raspberry jam.
- Bake for 20-25 minutes or until the edges are golden.
- Let cool before cutting into bars.
Notes
- Store in an airtight container for up to 3 days.
- You can substitute raspberry jam with any other fruit jam.
- For a nutty flavor, add 1/2 cup chopped nuts to the dough.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
