Raspberry Thumbprint Cookies
why make this recipe
Raspberry Thumbprint Cookies are a delightful treat that combines a buttery, melt-in-your-mouth cookie with a sweet and tangy raspberry jam filling. They are perfect for special occasions, holiday gatherings, or just a cozy afternoon snack. The beautiful thumbprint design adds a homemade touch that makes them stand out on any dessert platter. Plus, they’re easy to make, allowing bakers of all skill levels to enjoy the satisfaction of creating something delicious from scratch.
how to make Raspberry Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth.
- Stir in the vanilla extract.
- Gradually blend in the flour and salt until the mixture is well combined.
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Using your thumb or the back of a spoon, create an indentation in each ball of dough.
- Fill each indentation with a small amount of raspberry jam.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
how to serve Raspberry Thumbprint Cookies
Serve Raspberry Thumbprint Cookies on a decorative plate to showcase their lovely design. They pair well with a cup of tea or coffee, making them a perfect snack for afternoon gatherings. You can also dust the cookies with extra powdered sugar for a touch of elegance.
how to store Raspberry Thumbprint Cookies
Keep your Raspberry Thumbprint Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you’d like to keep them longer, you can store them in the refrigerator for up to two weeks or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Raspberry Thumbprint Cookies
- Make sure your butter is well-softened for easy mixing.
- If the dough is too sticky, chill it for about 30 minutes before rolling into balls.
- Experiment with different types of jam, such as strawberry or apricot, for a fun twist on the classic recipe.
variation
Instead of raspberry jam, you can use any fruit preserve you like, such as blueberry, peach, or even chocolate for a unique taste. You can also add a sprinkle of chopped nuts on top of the jam before baking for added texture.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but it may slightly alter the taste. If you do use salted butter, consider reducing the added salt in the recipe.
How can I make these cookies gluten-free?
To make Raspberry Thumbprint Cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Can I make the dough ahead of time?
Yes, you can make the dough in advance and refrigerate it for up to 3 days. Roll into balls just before baking for the best results.
Raspberry Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth.
- Stir in the vanilla extract.
- Gradually blend in the flour and salt until the mixture is well combined.
- Roll the dough into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Using your thumb or the back of a spoon, create an indentation in each ball of dough.
- Fill each indentation with a small amount of raspberry jam.
- Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
