These delightful thumbprint cookies filled with luscious raspberry jam are a classic treat, perfect for holidays, special occasions, or simply satisfying your sweet tooth. With their buttery, tender texture and fruity center, they offer a charming combination of simplicity and elegance.
Why You’ll Love This Recipe
These thumbprint cookies are not only visually appealing but also incredibly flavorful. The contrast between the buttery cookie base and the tangy sweetness of the raspberry jam makes each bite irresistible. They are easy to make, require minimal ingredients, and are ideal for gifting or enjoying with a cup of tea or coffee. Whether you are a baking novice or a seasoned pro, this recipe delivers consistent, delicious results.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Unsalted butter (softened)
- Granulated sugar
- Egg yolk
- Vanilla extract
- Raspberry jam
- A pinch of salt
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract, and mix until well combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Fill each indentation with a small amount of raspberry jam.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 12–15 minutes
Cooling time: 10 minutes
Total time: about 40 minutes
Variations
- Jam Options: Swap raspberry jam for other varieties such as strawberry, apricot, or blueberry.
- Nutty Finish: Roll the dough balls in chopped nuts before baking for added texture and flavor.
- Gluten-Free Version: Substitute with a gluten-free flour blend for those with dietary restrictions.
- Lemon Zest: Add a hint of lemon zest to the dough for a fresh citrus note.
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cooled cookies for an elegant finish.
Storage/Reheating
Store the thumbprint cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 10 days. To freeze, place cookies in a single layer in an airtight container or freezer bag for up to 2 months. Allow them to thaw at room temperature before serving. These cookies do not require reheating.
FAQs
How do I keep the cookies from spreading too much?
Ensure the dough is not too soft; chilling it for 15–30 minutes before baking can help maintain the shape.
Can I use seedless raspberry jam?
Yes, seedless jam is a great option if you prefer a smoother texture.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough and refrigerate it for up to 2 days before baking.
Can I freeze the unbaked dough?
Yes, roll into balls and freeze them. When ready to bake, thaw slightly, make the indentations, add jam, and bake as usual.
Do I need to refrigerate the cookies?
Refrigeration is not necessary unless you are storing them for more than a few days.
What can I do if the jam runs out of the center?
Make sure the indentation is deep enough, and avoid overfilling with jam.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture, but margarine can be used if necessary.
Are these cookies suitable for gifting?
Yes, they make excellent edible gifts. Package them in a decorative tin or box for a festive presentation.
Can I make these cookies vegan?
Yes, by using vegan butter and an egg substitute such as applesauce or flax egg.
How do I make the cookies more festive?
Dust with powdered sugar after cooling or use assorted jams for a colorful variety.
Conclusion
Thumbprint cookies with raspberry jam are a timeless treat that brings joy to every bite. Their elegant appearance, delectable flavor, and simple preparation make them a go-to recipe for any occasion. Whether you are baking for the holidays, hosting a gathering, or indulging in a sweet craving, these cookies are sure to delight.
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Description
These buttery thumbprint cookies are filled with rich raspberry jam, offering a perfect mix of soft, chewy texture and fruity sweetness. Ideal for holiday trays or everyday indulgence.
Ingredients
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1 cup unsalted butter, softened
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2/3 cup granulated sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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1/2 cup raspberry jam
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream butter and sugar until fluffy. Mix in vanilla and salt.
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Gradually add flour until dough forms.
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Roll into 1-inch balls and place on the sheet. Use your thumb to press an indent in each.
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Fill with raspberry jam and bake 12–15 minutes or until golden on the edges.
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Cool before serving.
Notes
Try swapping raspberry with apricot or strawberry jam. Cookies can be stored in an airtight container for up to 5 days.