why make this recipe
Raspberry Thumbprint Cookies are easy and quick. They need simple ingredients and little time. Kids and adults like the jam center and soft cookie around it. You can make many cookies from one batch and share them at parties or give them as gifts.
introduction
This recipe makes small, soft cookies with a sweet raspberry jam center. The dough is simple and buttery. Press each ball with your thumb, add jam, and bake. If you want another cozy cookie idea, try Chewy Pumpkin Chocolate Chip Cookies.
how to make Raspberry Thumbprint Cookies
Follow the steps below to make the dough, shape the cookies, fill with jam, and bake.
Ingredients :
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup raspberry jam
- Powdered sugar for dusting (optional)
Directions :
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Using your thumb or the back of a spoon, make an indentation in the center of each ball.
- Fill each indentation with a small amount of raspberry jam.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 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 before serving, if desired.
how to serve Raspberry Thumbprint Cookies
Serve these cookies at room temperature. They work well on a cookie plate, with tea, coffee, or milk. For a party, arrange them on a tray with other cookies. You can also pair them with a soft cookie like Chewy Pumpkin Chocolate Chip Cookies for variety.
how to store Raspberry Thumbprint Cookies
- Room temperature: Place cookies in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Freeze in a single layer on a baking sheet, then move to a freezer bag for up to 3 months. Thaw at room temperature.
tips to make Raspberry Thumbprint Cookies
- Soften butter at room temperature for easy creaming.
- Use a small spoon or piping bag to fill jam neatly.
- Do not overfill the jam; a small spoonful is enough.
- Chill dough 15 minutes if it feels too soft before rolling.
- Watch the bake time so the edges do not get too brown.
variation (if any)
- Use different jams: apricot, strawberry, or blueberry.
- Add a nut crumb: roll cookie balls in finely chopped nuts before baking.
- Make thumbprints with lemon curd or chocolate ganache instead of jam.
- Add a little almond extract for a different flavor.
FAQs
Q: Can I use seedless jam?
A: Yes. Seedless jam works well and gives a smooth center.
Q: Can I make the dough ahead?
A: Yes. Chill the dough for up to 24 hours in the fridge before baking.
Q: Can I make them larger or smaller?
A: Yes. Change the ball size and bake time. Small ones take less time, larger ones need a few extra minutes.
Q: Do I need to dust with powdered sugar?
A: No. Dusting is optional and adds a pretty look and light sweetness.
Q: Can I use margarine instead of butter?
A: Butter gives the best taste. Margarine may change texture and flavor.
Conclusion
For a classic thumbprint cookie idea and more tips, see this detailed guide: Thumbprint Cookies – Sugar Spun Run.
Raspberry Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the flour and salt until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Using your thumb or the back of a spoon, make an indentation in the center of each ball.
- Fill each indentation with a small amount of raspberry jam.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 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 before serving, if desired.