Soft and Buttery Raspberry Thumbprint Cookies
These raspberry thumbprint cookies are the perfect combination of buttery, soft, and sweet. The buttery cookie base has a delicate, melt-in-your-mouth texture, and the raspberry jam center adds a fruity, tangy burst of flavor. Here’s how to make these irresistible treats!
Ingredients:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tbsp milk (or more, if needed)
For the Filling:
- 1/4 cup raspberry jam (or your favorite fruit jam—apricot or strawberry also work well)
- Optional: Fresh raspberries for garnish (optional)
Instructions:
1. Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a separate large mixing bowl, beat the softened butter and granulated sugar together until creamy and light, about 2-3 minutes.
- Add the egg yolk and vanilla: Beat in the egg yolk and vanilla extract until smooth.
- Combine with dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. If the dough feels too dry or crumbly, add 1 tablespoon of milk at a time until the dough comes together.
2. Shape the Cookies:
- Roll the dough into 1-inch balls (you should get around 18-20 cookies, depending on the size).
- Place the dough balls on the prepared baking sheets, spaced about 2 inches apart.
- Use your thumb (or the back of a small spoon) to gently press into the center of each dough ball, creating a well in the middle. Be careful not to press too hard; you want to make a dent, not all the way through.
3. Fill with Jam:
- Spoon about 1/2 teaspoon of raspberry jam into the center of each thumbprint. Be careful not to overfill, as the jam can spill over while baking.
4. Bake the Cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the cookies look set.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
5. Optional Garnish:
- For an extra touch, garnish with a fresh raspberry on top of the jam before serving.
Tips for Perfect Raspberry Thumbprint Cookies:
- Chill the dough: If the dough is too soft or sticky to handle, chill it for 15-30 minutes before rolling it into balls. This will help the cookies hold their shape while baking.
- Jam consistency: If your raspberry jam is too runny, try using less or even draining it slightly before filling the cookies. You want the jam to stay in the thumbprint without spreading too much.
- Other jam options: You can easily swap raspberry jam for strawberry, apricot, or even a citrus marmalade if you want a different flavor profile.
- Keep an eye on them: These cookies can brown quickly, so be sure to check the edges after 10 minutes of baking.
Storage:
- Store the thumbprint cookies in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months. Just make sure to place parchment paper between layers if you’re stacking them in a container.
Enjoy!
These raspberry thumbprint cookies are the perfect treat for a cozy afternoon or a holiday gathering. With their buttery melt-in-your-mouth texture and tart-sweet raspberry filling, they’ll be gone in no time!