Description
These classic Raspberry Thumbprint Cookies feature a buttery, flavorful dough with a sweet raspberry jam center and a light vanilla glaze. With a slightly crunchy texture and a beautiful presentation, they make a delightful treat perfect for gatherings or any time you crave a homemade cookie.
Ingredients
Scale
Cookie Dough
- 1 cup butter softened
- 3/4 cup sugar divided
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 2/3 cup seedless raspberry jam
Icing
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
Instructions
- Prepare Dry Ingredients: In a medium bowl, stir together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter, 1/2 cup granulated sugar, and vanilla extract using an electric mixer on medium speed for 2 to 3 minutes until fluffy.
- Add Egg: Beat in the egg thoroughly until the mixture is smooth and homogeneous.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the creamed mixture, beating steadily to form the dough. Once combined, cover and chill the dough in the refrigerator for 1 hour.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats, or lightly grease the pans.
- Form Dough Balls: Place the remaining 1/4 cup sugar in a small dish. Roll the dough into 1-inch balls, then roll each ball in the sugar to coat. Arrange the balls 2 inches apart on the prepared baking sheets.
- Create Indentations: Using your thumb, a rounded 1/2 teaspoon measuring spoon, or the end of a wooden spoon handle, press gently into the center of each dough ball to make an indentation.
- Bake Cookies: Bake in the preheated oven for 16 minutes, or until the edges of the cookies are slightly browned. Remove the cookies from the oven and transfer to wire racks to cool slightly.
- Heat and Add Jam: Place the raspberry jam in a small bowl and warm it in the microwave until melted. Spoon the melted jam into the indentation of each cookie.
- Cool Completely: Allow the cookies to cool completely so the jam sets and the cookies firm up.
- Prepare Icing: In a small bowl, mix the confectioners’ sugar, vanilla extract, and water until the icing is smooth and fairly thick.
- Drizzle Icing: Drizzle the icing over the cooled cookies for a decorative and flavorful finishing touch.
- Store Properly: Store the cookies in an airtight container in a cool place. To prevent sticking, separate layers with parchment paper.
Notes
- You can add the jam before baking or after baking without melting it, depending on your personal preference.
- Melted jam makes for a prettier presentation and helps with stacking the cookies.
- Over time, the white icing may become tinted by the jam’s color.
- For a chewier texture, reduce baking time slightly or add a bit more moisture to the dough.
- Store cookies with parchment paper between layers to prevent sticking and preserve texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
