Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are a delightful, buttery treat with a sweet and tangy raspberry filling. Their melt-in-your-mouth texture paired with the burst of fresh raspberry flavor makes them a perfect addition to your dessert table. Simple to make yet beautifully elegant, these cookies are ideal for the holidays, tea parties, or just a cozy afternoon snack!
In our home, these Raspberry Thumbprint Cookies hold a special place, especially around the holidays. My husband and little one can hardly wait for them to cool down before sneaking a few off the tray! The buttery, soft cookie dough paired with the sweet-tart raspberry jam always brings smiles and requests for more. These cookies are a family favorite, often making an appearance during celebrations or even just as a weekend treat. The best part? They’re so easy to make, and everyone always assumes they’re far more complicated than they really are!
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Why You’ll Love Raspberry Thumbprint Cookies
- Simple Yet Elegant: These cookies are quick to make but look bakery-quality, perfect for impressing guests.
- Buttery Texture: The soft, melt-in-your-mouth cookie base is irresistible.
- Burst of Raspberry Flavor: The sweet-tart raspberry filling adds a fruity surprise in every bite.
- Customizable: Swap the raspberry jam for your favorite flavor or even use lemon curd or chocolate filling.
Ingredients Notes for Raspberry Thumbprint Cookies
- Butter: Use unsalted, softened butter to ensure the perfect, tender texture.
- Flour: All-purpose flour works best to create a light and delicate cookie.
- Raspberry Jam: Use high-quality raspberry jam for the best flavor, or make your own for a more homemade touch.
- Vanilla Extract: Adds a hint of warmth and sweetness to the dough.
Recipe Steps for Raspberry Thumbprint Cookies
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat 1 cup of unsalted, softened butter with 1/2 cup of sugar until light and fluffy.
- Add 1 egg yolk and 1 tsp of vanilla extract, and beat until well combined.
- Gradually mix in 2 cups of all-purpose flour until the dough comes together.
Step 2: Shape and Fill the Cookies
- Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
- Use your thumb (or the back of a teaspoon) to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
Step 3: Bake the Cookies
- Bake for 12-15 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Storage Options
- Room Temperature: Store the cookies in an airtight container at room temperature for up to one week.
- Freezer: These cookies freeze well! Store in an airtight container for up to 3 months and thaw at room temperature when ready to enjoy.
Variations & Substitutions
- Different Jams: Swap out raspberry jam for other favorites like strawberry, apricot, or blackberry.
- Lemon Glaze: Drizzle a simple lemon glaze on top for an added zesty flavor.
- Nutty Addition: Roll the dough in chopped nuts before making the thumbprint for extra texture and flavor.
Raspberry Thumbprint Cookies
Ingredients
- For the Cookies:
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- For the Filling:
- 3/4 cup raspberry jam or your favorite fruit jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Add the granulated sugar and powdered sugar, mixing until well combined and fluffy. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
- Mix Together: Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should be soft but not sticky.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Make the Thumbprint: Using your thumb or the back of a teaspoon, gently press down in the center of each cookie to create a small well.
- Add Jam: Fill each thumbprint with about 1/2 teaspoon of raspberry jam.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
