Raw Sugar Thumbprint Cookies Recipe
When the craving for something sweet and buttery strikes, there’s nothing quite like biting into a thumbprint cookie dusted with raw sugar. These delightful little treats blend simplicity with indulgence, making them a favorite for both casual snacks and elegant gatherings. This easy-to-follow recipe will guide you on creating the perfect batch of raw sugar thumbprint cookies that will have everyone reaching for seconds.
Back in my grandmother’s kitchen, these cookies were always the highlight of our holiday preparations. The smell of freshly baked cookies would fill the air, and as children, we eagerly anticipated the moment when we could roll the warm dough in sugar. Even now, the recipe remains a cherished family tradition, evoking memories of laughter and shared secrets around the kitchen table.
Why You’ll Love This Recipe
This recipe shines in its simplicity and adaptability. With a handful of pantry staples, you can create cookies that are soft, chewy, and bursting with flavor. The combination of raw sugar provides a delightful crunch and a touch of caramel sweetness that elevates these cookies above ordinary treats. Best of all, they are quick to bake, making them a perfect last-minute dessert option.
Ingredients Notes
The quality of ingredients can make all the difference. Choose a high-quality butter for a rich flavor and raw sugar for the irresistible crunch. If you’re looking for a simple change, substituting vanilla extract with almond extract can give these cookies an entirely new dimension of taste.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
Step 2
In a large bowl, cream together butter and sugar until light and fluffy. This should take about 2-3 minutes of beating at medium speed.
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Step 3
Add in the vanilla extract and mix until fully incorporated. Gradually add flour, mixing until just combined. The dough should be soft but not sticky.
Step 4
Roll the dough into 1-inch balls. Make a thumbprint in the center of each cookie and place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 5
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove and allow to cool on a wire rack before serving.
Storage Options
These cookies store wonderfully at room temperature for up to a week in an airtight container. For longer storage, freeze the cookies in layers separated by parchment paper for up to three months. To reheat, simply let them thaw at room temperature or pop them in a preheated oven at 300°F for a few minutes.
Variations & Substitutions
For a nutty twist, swap out half of the all-purpose flour for almond flour. You can also add your favorite jams into the thumbprint for extra flavor. For a festive touch, consider adding a sprinkle of cinnamon or cardamom to the sugar before rolling the dough.
Frequently Asked Questions
Can I use brown sugar instead of raw sugar? Yes, brown sugar can be a good alternative, providing a deeper molasses flavor. Keep in mind, it will alter the texture slightly, making the cookies softer.
How can I make these cookies dairy-free? To make the cookies dairy-free, replace butter with a plant-based margarine or coconut oil. Ensure your chosen substitute is solid at room temperature to maintain the correct dough consistency.
What’s the best way to ensure a consistent size? Using a small cookie scoop can help ensure each dough portion is the same, promoting even baking. Consistency in size is key to ensuring that each batch turns out perfectly every time.
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Raw Sugar Thumbprint Cookies Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup raw sugar for coating
- 1 cup unsalted butter softened
- 2 tsp vanilla extract
- 0.5 cup your choice of jam
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and raw sugar until light and fluffy.
- Add in the vanilla extract and mix until well combined.
- Gradually add the flour to the butter mixture, mixing until just incorporated.
- Roll dough into 1-inch balls, then roll each ball in raw sugar to coat.
- Place balls 2 inches apart on the prepared baking sheets; press a thumbprint into the center of each.
- Fill each indentation with 1/2 teaspoon of jam.
- Bake in the preheated oven until the edges are set and lightly golden, about 12-15 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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