Description
Raspberry Thumbprint Cookies are delightful buttery cookies with a sweet and tangy raspberry jam center. These classic cookies have a soft, tender texture and an irresistible jam-filled indentation that makes them perfect for any occasion. Easy to prepare and bake, they bring a charming homemade touch to your dessert table.
Ingredients
Scale
Dry Ingredients
- 2 & 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup (200g) granulated sugar, divided
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Filling
- 1/2 cup raspberry jam or raspberry preserve
Instructions
- Prepare dry ingredients: In a medium bowl, combine the all-purpose flour and kosher salt. Mix well and set aside to be incorporated later.
- Cream butter and sugar: Using a stand mixer with a whisk attachment or hand mixer, beat the unsalted butter and 3/4 cup of the granulated sugar at medium speed until light and fluffy, roughly 3 to 4 minutes. Scrape down the sides of the bowl as necessary to ensure even mixing.
- Add egg and extracts: Mix in the large egg, vanilla extract, and almond extract until fully incorporated into the butter-sugar mixture.
- Incorporate flour mixture: On low speed, gradually stir in half of the flour and salt mixture until just combined. Repeat with the remaining half. Be careful not to overmix the dough to keep it tender.
- Chill dough: Shape the dough into a large ball, wrap it tightly with plastic wrap, or place it in an airtight container. Refrigerate for at least 1 hour or ideally overnight to firm up the dough.
- Preheat and prepare baking sheets: Preheat your oven to 350° F (175° C) and line two baking sheets with parchment paper. Remove the dough from the refrigerator; if it rested overnight, allow it to come to room temperature for about 10 minutes.
- Shape cookies: Divide the dough into 24 equal pieces. Roll each piece into a smooth 1-inch ball, roll it in the reserved 1/4 cup granulated sugar, and place on prepared baking sheets spaced about 1 inch apart.
- Create indents: Using a 1/2 teaspoon measuring spoon or your thumb, gently press an indentation into the center of each cookie ball.
- Fill cookies: Spoon raspberry jam into each indentation, mounding slightly on top as the jam will flatten during baking. Avoid overfilling to prevent the jam from spilling over.
- Bake and cool: Bake the cookies for 11 to 12 minutes, or until the edges are lightly golden. Remove from oven and transfer cookies to a wire rack to cool completely.
Notes
- For best texture, avoid overmixing the dough once the flour is added.
- Chilling the dough overnight enhances the flavor and helps prevent spreading during baking.
- Use a high-quality raspberry jam for the best flavor.
- If you prefer, you can substitute raspberry jam with other fruit preserves such as strawberry or apricot.
- Make sure cookies are evenly spaced on the baking sheets for uniform baking.
- Store cooled cookies in an airtight container at room temperature for up to a week.
