Raspberry Thumbprint Cookies Recipe

Why You’ll Love This Recipe

Raspberry Thumbprint Cookies are a delightful combination of buttery, tender shortbread and sweet, tangy raspberry jam. These cookies are easy to make, visually appealing, and perfect for holidays, special occasions, or as an everyday treat. Their rich, crumbly texture with a burst of fruity flavor makes them irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Egg yolk
• Vanilla extract
• All-purpose flour
• Salt
• Raspberry jam (or preserves)
• Powdered sugar (optional, for dusting)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until combined.
3. Add Dry Ingredients: Gradually add the flour and salt, mixing until the dough comes together.
4. Shape the Cookies: Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
5. Create Indentations: Use your thumb or the back of a small spoon to gently press an indentation into the center of each cookie.
6. Fill with Jam: Spoon a small amount of raspberry jam into each indentation.
7. Bake: Bake for 12-15 minutes or until the edges are lightly golden.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.

Servings and Timing

• Servings: Makes about 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: About 30 minutes

Variations

• Different Jams: Substitute raspberry jam with apricot, strawberry, or blackberry preserves.
• Nutty Twist: Add finely chopped nuts like almonds or pecans to the dough for added texture.
• Gluten-Free: Use a gluten-free flour blend to make the cookies gluten-free.
• Lemon Zest: Add a teaspoon of lemon zest to the dough for a citrusy flavor boost.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use homemade jam for these cookies?

Yes, homemade jam works wonderfully and adds a personal touch to the cookies.

How do I prevent the cookies from spreading too much?

Chill the dough for 30 minutes before baking to help maintain their shape.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days.

What if my dough is too crumbly?

Add a teaspoon of milk or water at a time until the dough comes together.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to balance the flavor.

How do I get a perfect indentation without cracking the dough?

Gently press into the dough while slightly rotating your thumb or tool to minimize cracks.

Can I fill the cookies after baking?

It’s best to fill them before baking, but you can add more jam after baking if desired.

Are these cookies suitable for mailing?

Yes, they are sturdy enough to be mailed, especially if packed carefully.

Can I use other extracts for flavoring?

Absolutely! Almond or lemon extract can add a unique twist to the cookies.

How do I prevent the jam from bubbling over?

Avoid overfilling the indentations and use a thicker jam to reduce bubbling.

Conclusion

Raspberry Thumbprint Cookies are a classic treat that combines rich, buttery shortbread with sweet, tangy raspberry jam. They are simple to make, customizable, and perfect for any occasion. Enjoy them fresh, share with friends, or include them in your holiday cookie trays for a delightful burst of flavor.

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