Raspberry Thumbprint Cookies Recipe
Raspberry thumbprint cookies are a classic treat that combines a buttery cookie base with a sweet and tangy raspberry jam filling. These cookies are perfect for holidays, tea parties, or as a delightful homemade gift. Their crumbly texture paired with the fruity center makes them irresistible!
Ingredients
For the Cookies:
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- ¼ teaspoon salt
For the Coating (Optional):
- 1 large egg white
- 1 cup (120 g) finely chopped nuts (e.g., walnuts or pecans)
For the Filling:
- ½ cup (120 g) raspberry jam or preserves
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract.
- Gradually add the flour and salt, mixing until the dough comes together. If the dough is too crumbly, knead it gently with your hands.
- Cover and refrigerate the dough for at least 1 hour to firm up.
Step 2: Shape the Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- If using nuts, lightly beat the egg white in a small bowl. Dip each dough ball into the egg white, then roll it in the chopped nuts.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 3: Create the Thumbprints
- Use your thumb or the back of a small spoon to gently press a shallow indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of raspberry jam.
Step 4: Bake
- Bake the cookies for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Jam Alternatives: You can substitute raspberry jam with other flavors like strawberry, apricot, or blackberry for variety.
- Prevent Spreading: Make sure to chill the dough thoroughly to prevent the cookies from spreading too much in the oven.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
FAQs
Q: Can I use seedless raspberry jam?
Absolutely! Seedless jam works well for a smoother texture and is often preferred by those who dislike the seeds.
Q: How do I prevent the jam from leaking during baking?
Don’t overfill the indentations with jam—just ½ teaspoon is enough. Using a thicker jam or preserves also helps.
Q: Can these cookies be frozen?
Yes! You can freeze the unbaked dough balls or the fully baked cookies. If freezing baked cookies, layer them between sheets of parchment paper in an airtight container.
Q: Can I make them gluten-free?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.
Conclusion
Raspberry thumbprint cookies are a timeless dessert that adds a touch of elegance to any table. With their tender buttery base and luscious raspberry filling, these cookies are both visually appealing and incredibly delicious. They’re easy to make, versatile, and a guaranteed crowd-pleaser. Whether for a festive gathering or a simple tea break, these cookies are sure to become a favorite in your baking repertoire.