Raspberry Thumbprint Cookie Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
20 cookies
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Calories
190 kcal
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Course
Baked Goods
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Cuisine
American
Raspberry Thumbprint Cookie Recipe
Description
Raspberry Thumbprint Cookies feature a butter-based dough blended with sugar, egg yolks, and vanilla, providing a tender texture. Salt enhances flavor and balances sweetness, while gradual addition of all-purpose flour creates a dough suitable for shaping. After scooping dough into balls, an indentation is made with the thumb before filling each cavity with raspberry jam. Baking results in cookies lightly browned underneath with a firm but delicate texture.
The jam center offers a fruity sweetness and moist finish contrasting the buttery cookie edges. These cookies work well with many jam varieties for flavor variation, including apricot or lemon curd.
For storage, keep in an airtight container in the refrigerator for up to a week. The dough and shaped cookies can be frozen before baking, enabling convenient preparation. Thaw frozen cookies prior to baking, adding a few extra minutes to the bake time as needed. Freshly grated cheese is not applied here, so the recipe maintains a traditional sweet cookie profile without savory elements.
Ingredients
- 1 cup butter softened ((2 sticks)
- 2/3 cup granulated sugar
- 2 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoons salt
- 2 1/3 cups all-purpose flour
- ½ cup raspberry jam can use any flavor jam
Instructions
Get prepped
- Line two baking sheets with parchment paper and set aside.
- Preheat the oven to 350 degrees F.
Make the dough
- Cream the butter and sugar together until pale and slightly fluffy.
- Add the egg yolks, one at a time, beating in between each.
- Add the vanilla extract.
- While mixing, add the salt and flour gradually until well incorporated.
Scoop, roll and fill
- Using a small cookie scoop, scoop the dough into even sized balls and place on the baking sheets leaving space (about 2 inches) between each.
- Using your thumb, make an indent into each cookie without pressing all the way to the bottom.
- Spoon raspberry jam into each cookie.
Bake
- Bake for 12-15 minutes. Cookies will be lightly browned underneath.
- Remove from oven and cool for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store baked cookies in an airtight container in the refrigerator for up to one week.
- Use any jam flavor you like, such as apricot, raspberry, strawberry, or lemon curd.
- The dough balls can be shaped and thumb-indented then frozen on a cookie sheet before storing in a bag to bake later.
- When baking from frozen, add a few extra minutes to the baking time to compensate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 135mg | 6% |
| Potassium | 27mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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