Raspberry Thumbprint Cookies are a timeless favorite, combining buttery, melt-in-your-mouth shortbread with the tangy sweetness of raspberry jam. These cookies are perfect for holidays, tea parties, or simply as an everyday treat. Their delicate texture and jewel-like centers make them as beautiful as they are delicious.
In this recipe, you’ll learn how to create these classic cookies step-by-step, with tips to ensure they turn out perfectly every time.
Why You’ll Love Raspberry Thumbprint Cookies
- Simple Yet Elegant: A visually stunning cookie that’s easy to make.
- Buttery and Soft: A tender shortbread base that pairs beautifully with the jam.
- Versatile: Swap out the raspberry jam for your favorite flavor.
- Perfect for Any Occasion: Great for gifting, special occasions, or everyday indulgence.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
For the Filling
- ½ cup raspberry jam
- 1 tsp lemon juice (optional, to enhance the flavor)
Optional Garnish
- Powdered sugar for dusting
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
Step 2: Shape the Cookies
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to press an indentation into the center of each ball. Be gentle to avoid cracking the edges.
Step 3: Fill and Bake
- In a small bowl, mix the raspberry jam with lemon juice (if using). Spoon about ½ teaspoon of jam into the center of each cookie.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Raspberry Thumbprint Cookies
- Prevent Cracking: If the dough cracks while making the indentations, smooth it out with your fingers. Slightly chilled dough is easier to shape.
- Use High-Quality Jam: A good-quality raspberry jam makes a big difference in flavor.
- Don’t Overfill: Too much jam can overflow during baking. Stick to about ½ teaspoon per cookie.
- Even Sizes: Use a cookie scoop to ensure uniform cookies that bake evenly.
Variations
- Almond Raspberry Thumbprint Cookies
Add ½ teaspoon almond extract to the dough for a nutty twist. - Gluten-Free Thumbprint Cookies
Use a gluten-free baking flour blend to make the cookies suitable for gluten-free diets. - Chocolate Raspberry Thumbprints
Drizzle melted chocolate over the cooled cookies for an extra layer of indulgence. - Other Jam Flavors
Swap raspberry jam for apricot, strawberry, or blackberry jam to create different versions.
Frequently Asked Questions
Can I Make Raspberry Thumbprint Cookies Ahead of Time?
Yes! The dough can be made and refrigerated for up to 3 days before baking. The baked cookies can also be stored in an airtight container for up to 1 week.
Can I Freeze These Cookies?
Absolutely. Freeze the unbaked dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time. Baked cookies can also be frozen for up to 3 months.
What If My Jam Spreads Too Much During Baking?
Thick jams or preserves work best. If your jam is too thin, try heating it on the stove and reducing it slightly before using it as a filling.
Conclusion
Raspberry Thumbprint Cookies are a classic treat that’s as delightful to make as they are to eat. With their buttery base and vibrant raspberry filling, they’re a crowd-pleaser for any occasion. Try this recipe today and enjoy the perfect balance of sweetness and tang in every bite!