Classic Raspberry Thumbprint Cookies
A Timeless Sweet Treat
Few cookies are as charming and delicious as Classic Raspberry Thumbprint Cookies. With a buttery shortbread base and a jewel-like center filled with sweet, tangy raspberry jam, these cookies are a staple for holidays, afternoon tea, or any time you want a little indulgence.
Simple to make yet elegant to serve, these cookies strike the perfect balance between buttery richness and fruity sweetness. Let’s dive into the recipe for these delightful treats!
Why You’ll Love These Cookies
- Rich and buttery: The shortbread base is tender and melts in your mouth.
- Sweet and fruity: Raspberry jam adds a bright, tangy contrast to the rich cookie.
- Easy to customize: Swap the jam flavor or add icing for a personal touch.
- Perfect for any occasion: Elegant enough for holidays and simple enough for everyday enjoyment.
What Ingredients You’ll Need
For the cookie dough:
- All-purpose flour (for a tender, crumbly texture)
- Butter (softened, for a rich and buttery base)
- Granulated sugar (to sweeten the dough)
- Egg yolk (to add richness and help bind the dough)
- Vanilla extract (for warm, classic flavor)
- Salt (to balance the sweetness)
For the filling:
- Raspberry jam or preserves (the sweet, fruity star of the cookies)
Optional: Powdered sugar for dusting or a drizzle of icing for a decorative touch.
How to Make Raspberry Thumbprint Cookies
- Prepare the cookie dough:
- Cream the butter and sugar together until light and fluffy. Mix in the egg yolk, vanilla extract, and salt. Gradually add the flour, mixing until a soft dough forms. Chill the dough for at least 30 minutes for easier handling.
- Shape the cookies:
- Roll the dough into small balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to create a small indent in the center of each ball.
- Fill with jam:
- Spoon a small amount of raspberry jam into the indent of each cookie, being careful not to overfill.
- Bake to golden perfection:
- Bake the cookies until the edges are lightly golden, and the jam is bubbly. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Decorate and serve:
- Once the cookies are completely cool, dust them with powdered sugar or drizzle them with icing if desired. Enjoy with tea, coffee, or as a sweet snack!
Pro Tips for Perfect Raspberry Thumbprint Cookies
- Chill the Dough:
- Chilled dough is easier to work with and helps the cookies maintain their shape during baking.
- Don’t Overfill the Indent:
- Use just enough jam to fill the center without overflowing, as too much can leak out during baking.
- Use High-Quality Jam:
- A good-quality raspberry jam or preserve enhances the flavor and makes the cookies shine.
- Add a Touch of Almond:
- A splash of almond extract in the dough pairs beautifully with the raspberry filling for a subtle flavor boost.
- Bake Evenly:
- Make sure the cookies are of uniform size so they bake evenly. Rotate the baking sheet halfway through for consistent results.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 5 days.
- In the refrigerator: Keep them chilled in an airtight container for up to 2 weeks. Allow them to come to room temperature before serving.
- In the freezer: Freeze the baked cookies in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature and enjoy!
FAQ: Raspberry Thumbprint Cookies
1. Can I use other types of jam?
Yes! Try strawberry, apricot, or even blueberry jam for different flavors.
2. How do I prevent the cookies from spreading too much?
Chill the dough thoroughly before baking, and use cold baking sheets to help the cookies hold their shape.
3. Can I make these cookies gluten-free?
Absolutely! Use a gluten-free baking blend in place of all-purpose flour for a gluten-free version.
4. What if my thumbprint closes up while baking?
Gently press the indent again with the back of a spoon right after baking while the cookies are still warm.
5. Can I make these cookies ahead of time?
Yes! You can prepare the dough and freeze it for up to 3 months. Simply thaw, shape, fill, and bake when ready.
A Sweet Classic to Treasure
These Classic Raspberry Thumbprint Cookies are a timeless treat that’s as beautiful as it is delicious. With their buttery base and fruity filling, they’re the perfect combination of flavors and textures. Whether you’re baking for a special occasion or a quiet afternoon snack, these cookies are sure to delight.
So gather your ingredients, roll up your sleeves, and create a batch of cookies that will bring smiles to everyone who tries them!
Have you made this recipe? Share your tips, favorite variations, or baking moments in the comments below! 🍪✨
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These Classic Raspberry Thumbprint Cookies combine a rich, buttery shortbread base with a sweet and tangy raspberry jam center. Perfect for holidays, tea parties, or everyday indulgence, these cookies are as elegant as they are delicious. Easy to customize and always a crowd-pleaser, they’re a timeless treat that’s sure to delight! 🍪✨
- 1 cup unsalted butter - softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry preserves
- Fresh raspberries -optional for garnish
- 1 cup powder sugar
- 1 teaspoon almond extract
- 2-4 teaspoon of water
- Prepare the Dough:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the vanilla extract and almond extract (if using) and mix until combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Cover and chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the Cookies:
Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet. Using your thumb or the back of a small spoon, gently press into the center of each ball to create an indentation.
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Do not overfill to prevent the jam from spilling out during baking.
Bake for 12-15 minutes or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Garnish and Serve:
If desired, top each cookie with a fresh raspberry for an extra flavor. Serve and enjoy with tea or coffee! Additional drizzle Almond glaze on top of coookies
- Make the Almond Glaze
Add the powdered sugar to a small bowl. Whisk in the almond extract and two teaspoons of water, then add more water, one teaspoon at a time, to reach the desired consistency. You want the glaze thin enough to drizzle but still holds its shape. Drizzle the glaze over the cooled cookies. Allow the glaze to dry before serving or putting the cookies into storage containers.
