Raspberry Thumbprint Cookies
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When it comes to sweet treats that make your heart sing, Raspberry Thumbprint Cookies have a special place in my baking repertoire. These delightful bites are not only delicious but also bring back memories of sunny days and cozy gatherings. The buttery base, coupled with the vibrant burst of raspberry jam in the middle, creates a harmonious blend of flavors and textures. Whether you’re baking for a holiday party, an afternoon snack, or simply to indulge yourself, these cookies never disappoint.
Why you’ll love this dish
One of the things that makes Raspberry Thumbprint Cookies truly special is how effortlessly they come together. With just a handful of ingredients and simple steps, they’re perfect for bakers of all skill levels. You can whip up a batch in no time, making them an ideal treat for unexpected guests or a sweet reward after a long day. Additionally, they are budget-friendly, so you won’t break the bank for this delightful dessert.
"Absolutely delicious and so easy to make! These were a huge hit at our family gathering."
How this recipe comes together
Making Raspberry Thumbprint Cookies is a straightforward process that yields incredible results. Start by gathering your ingredients and getting your oven preheated. The method is simple—cream together your fatty ingredients, mix in your dry ingredients, shape the dough into balls, create a little thumbprint, fill it with jam, and bake until soft and just slightly golden.
What you’ll need
Gather these items to get started:
- 1/2 cup unsalted butter (1 stick, softened)
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups unbleached flour
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling (divided, optional)
- 1/3 cup raspberry jam
If you’re feeling adventurous, consider swapping out the raspberry jam for another favorite flavor, like apricot or strawberry!
Step-by-step instructions
Ready to make these delicious cookies? Follow these simple steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Softening the butter in a microwave-safe bowl usually takes about 20 seconds.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually stir in the flour and salt, mixing until just incorporated.
- Using a 1 tablespoon cookie scoop, create small balls of cookie dough and roll them in the optional sugar (dividing it helps keep the raw dough safe).
- Place the cookies on the prepared baking sheet. Make a small indentation in the center of each cookie with your thumb or the end of a wooden spoon.
- Fill each hole with about 1 teaspoon of raspberry jam.
- Bake in the preheated oven for 8 minutes, removing them before they become too brown around the edges.
- Allow the cookies to cool on the baking sheet for about 5 minutes. If necessary, add a sprinkle of sugar and more jam to the indentations before moving them to a cooling rack.
Best ways to enjoy it
Once your Raspberry Thumbprint Cookies have cooled, they’re ready for serving! These cookies are delightful enjoyed alongside a hot cup of tea or coffee. To elevate the experience, consider serving them with dollops of whipped cream or a scoop of vanilla ice cream for dessert. They also pair well with fresh raspberries tossed to the side for a pop of color and flavor.
Keeping leftovers fresh
To ensure your Raspberry Thumbprint Cookies stay fresh, store them in an airtight container at room temperature. They should be good for about a week. If you want to keep them for longer, consider freezing them. For best results, wrap each cookie individually in plastic wrap and then place them in a freezer bag; they can last for up to three months this way.
Helpful cooking tips
- Make sure your butter is softened but not melted to create a great cookie texture.
- If you have leftover jam, don’t hesitate to fill the thumbprints again after baking; this will maintain that delicious, gooey center.
- Feel free to experiment with different types of jams and jellies to create your own twist on this classic recipe!
Creative twists
Looking to shake things up? Here are a few fun variations you can try:
- Use different flavors of jam, such as peach or cherry, to match your taste preferences.
- Add a sprinkle of lemon zest to the dough for a refreshing citrus kick.
- For a nutty flair, incorporate chopped nuts into the dough or sprinkle some on top with the jam.
Common questions
What is the prep time and baking time for Raspberry Thumbprint Cookies?
The prep time is around 15 minutes, and the baking time is just 8 minutes, making this recipe perfect for a quick sweet fix!
Can I make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend to create gluten-free Raspberry Thumbprint Cookies.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to a week. They can also be frozen for three months if wrapped properly.
Baking these Raspberry Thumbprint Cookies is not just about the cookies themselves; it’s about creating sweet moments that linger in your heart. So, gather your ingredients and enjoy the delightful process—your taste buds will thank you!
Raspberry Thumbprint Cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Soften the butter in a microwave-safe bowl for about 20 seconds.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- Gradually stir in the flour and salt, mixing until just incorporated.
- Using a 1 tablespoon cookie scoop, create small balls of cookie dough and roll them in the optional sugar.
- Place the cookies on the prepared baking sheet and make a small indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of raspberry jam.
- Bake in the preheated oven for 8 minutes, removing them before they brown too much.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
