Raspberry Thumbprint Cookies Recipe

If you have a soft spot for cookies that are both nostalgic and bursting with fruity goodness, this Raspberry Thumbprint Cookies Recipe is an absolute must-try. These buttery, tender cookies cradle a sweet and tangy raspberry jam center, creating a perfect harmony of texture and flavor that will have you reaching for seconds (and thirds!). The simplicity of the ingredients combined with the delicate almond and vanilla notes makes these cookies a standout in any cookie jar or festive spread. This is one recipe you’ll want to bookmark and share because it feels like a warm, homemade hug in every bite.

Ingredients You’ll Need

Gathering your ingredients is a breeze with this Raspberry Thumbprint Cookies Recipe. Each item plays a crucial role, whether it’s lending buttery richness, a tender crumb, or that vibrant pop of raspberry color and flavor that makes these cookies unforgettable.

• 2 & 1/4 cups (270g) all-purpose flour: Provides the structure and base for the cookies, ensuring just the right crumb.
• 1/2 teaspoon kosher salt: Balances the sweetness perfectly and enhances the overall flavor.
• 1 cup unsalted butter, room temperature: Adds richness and gives the cookies a tender, melt-in-your-mouth texture.
• 1 cup (200g) granulated sugar, divided: Sweetens the cookies, with a portion used for coating to add a delightful crunch.
• 1 large egg: Binds everything together and adds moisture for the perfect cookie consistency.
• 1/2 teaspoon almond extract: Introduces a subtle nutty aroma that pairs beautifully with the raspberry jam.
• 1/2 teaspoon vanilla extract: Enhances the buttery base and balances the tartness of the jam.
• 1/2 cup raspberry jam or raspberry preserve: The star ingredient that adds sweetness, color, and that irresistibly fruity center.

How to Make Raspberry Thumbprint Cookies Recipe

Step 1: Combine Dry Ingredients

Start by whisking the flour and kosher salt together in a medium bowl. This mixes the salt evenly throughout the flour, setting up a balanced foundation for the dough without any pockets of saltiness.

Step 2: Cream Butter and Sugar

Using a stand mixer with a whisk or a hand mixer, beat the unsalted butter and 3/4 cup of sugar on medium speed until the mixture is light and fluffy. This step is essential for incorporating air into the dough, which helps your cookies have that soft, tender bite we all adore.

Step 3: Add Egg and Extracts

Next, mix in the egg, almond extract, and vanilla extract. These add moisture and complex, sweet notes that will infuse the dough with irresistible aroma and depth.

Step 4: Incorporate Flour Mixture

With the mixer on low speed, gradually add half of the flour mixture and blend just until combined, then repeat with the remaining flour. It’s important not to overmix here to keep your cookies tender instead of tough.

Step 5: Chill the Dough

Gather your dough into a large ball and wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least one hour, or preferably overnight. This chilling step helps solidify the butter again and allows flavors to meld, making the dough easier to handle and the cookies more flavorful.

Step 6: Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper to prevent sticking. When ready, remove the dough from the fridge and let it rest at room temperature for about 10 minutes if it’s been chilled overnight. This makes rolling the dough smooth and manageable.

Step 7: Shape and Sugar the Cookies

Divide the dough into 24 equal pieces, then roll each piece into a 1-inch ball. Roll each ball in the reserved 1/4 cup of sugar to coat the outside, creating a sweet and slightly crunchy exterior that beautifully contrasts the soft interior.

Step 8: Make the Thumbprint Indents

Using the back of a 1/2 teaspoon measuring spoon or your thumb, gently press an indentation into the center of each dough ball. This little thumbprint is what will hold the luscious raspberry jam, so be careful not to press too hard or too shallow.

Step 9: Add Raspberry Jam

Spoon raspberry jam into each indent, mounding it slightly to allow for spreading during baking. Be cautious not to overfill as the jam can bubble over, but you want a generous dollop for that perfect jammy surprise in every bite.

Step 10: Bake Until Golden

Bake your cookies for 11 to 12 minutes or until the edges just start turning a light golden brown. Don’t worry if the jam looks a little glossy or soft—that means it’s delightfully gooey and ready to enjoy. Transfer the cookies to a wire rack to cool completely before serving.

How to Serve Raspberry Thumbprint Cookies Recipe

Garnishes

These cookies are already a star on their own, but if you want to elevate them for a special occasion, consider a light dusting of powdered sugar right before serving. Fresh raspberries or a small mint leaf on top add a fresh, elegant touch that will impress guests and friends alike.

Side Dishes

While Raspberry Thumbprint Cookies Recipe shines solo, they are also perfectly paired with a cup of hot tea, a creamy latte, or even a glass of cold milk. For a dessert platter, serve alongside other buttery shortbread or lemon bars to create a variety of sweet flavors and textures.

Creative Ways to Present

Try arranging these cookies in a pretty tin or a decorative plate lined with doilies for gifting. You can also sandwich two cookies together with a layer of raspberry jam in the middle for an indulgent twist. Another fun idea is to dip one edge of the cookie in melted white or dark chocolate for a fancy finish.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Raspberry Thumbprint Cookies in an airtight container at room temperature for up to 4 days. Keeping them in a single layer with parchment paper between layers prevents sticking and ensures they maintain their perfect texture without becoming soggy or stale.

Freezing

These cookies freeze wonderfully! For best results, freeze them in a single layer on a baking sheet and then transfer to a zip-top freezer bag or airtight container. Frozen cookies can keep well for up to 3 months. Thaw them at room temperature and enjoy as if freshly baked.

Reheating

If you prefer a warm cookie, simply pop one or two in the microwave for 10 to 15 seconds. This will soften the butter slightly and warm the raspberry jam center, making it even more heavenly. Avoid overheating as this can make the cookie crumbly.

FAQs

Can I use other types of jam for the thumbprints?

Absolutely! While raspberry jam has a lovely balance of sweet and tart, you can substitute with strawberry, apricot, or even blueberry jam depending on your taste preferences.

Do I have to chill the dough?

Chilling the dough is highly recommended as it helps the cookies hold their shape during baking and improves the flavor, but if you’re short on time, 30 minutes in the fridge can still produce good results.

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your blend contains xanthan gum or a similar binder for the best texture.

Why are my cookies spreading too much?

If your cookies are flattening more than you’d like, it could be because the butter is too soft or the dough wasn’t chilled long enough. Try chilling the dough longer and ensure your butter is just room temperature, not melted.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, Raspberry Thumbprint Cookies stay fresh for about 4 days. For longer freshness, freezing is your best friend.

Final Thoughts

This Raspberry Thumbprint Cookies Recipe is one of those timeless treats that never fails to delight. Whether you’re baking for a holiday, a cozy afternoon snack, or gifting to friends, these cookies bring so much joy in their buttery texture and sweet, jammy centers. Don’t hesitate to get your apron on and create a batch — your cookie jar will thank you!

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