Raspberry Thumbprint Cookies
User Reviews
4.7
-
Prep Time
23 mins
-
Cook Time
7 mins
-
Additional Time
20 mins
-
Total Time
50 mins
-
Servings
20 Cookies
-
Calories
124 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Raspberry Thumbprint Cookies
Description
Raspberry Thumbprint Cookies are made by creaming softened butter with granulated and brown sugar, then adding egg and almond extract for flavor. Flour and salt are folded in to create a smooth dough. Dough balls are rolled in sugar to form a slightly crisp surface before pressing an indentation with a thumb or wooden spoon handle to create space for jam.
The cookies bake at 375°F until edges are lightly golden while retaining a soft crumb. The jam filling melts slightly but stays mostly intact, offering a fruity contrast to the tender cookie. Almond extract adds subtle depth to the buttery dough.
These cookies work well for gifting or casual snacking, balancing sweet and tart flavors with a pleasant texture. The use of rolled sugar adds a bit of crunch and sparkle on top.
For easier jam filling, put jam in a zip-top bag and cut a small corner to pipe into the cookie centers neatly. A wine cork or wooden spoon handle helps create uniform indentations. Store cookies in an airtight container to keep them fresh.
Ingredients
- 1/2 cup butter 1 stick (softened, unsalted
- 1/2 cup granulated sugar divided, white
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup raspberry jam
Instructions
Making The Cookie Dough
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or spray lightly with cooking oil.
- In a large bowl add softened butter, 1/4 cup granulated sugar and brown sugar. With an electric mixer at medium speed cream the butter and sugar mixture together until smooth.
- Add the egg and almond extract to the wet ingredients and mix until combined.
- Sprinkle the salt around the bowl of wet ingredients so it distributes evenly in the cookie dough. Add the flour a little bit at a time, mixing in between until a dough forms. Scrape down the bowl as needed.
- Form cookie dough balls with about a tablespoon of cookie dough. Use a cookie scoop for more even cookies. Roll each cookie dough ball in 1/4 cup of white sugar then place on the prepared baking sheet.
- Use the end of a wooden spoon or your thumb to create a hole in the middle of each cookie for the jam. Fill each hole with about 1 teaspoon of raspberry jam.
- Sprinkle the tops of the cookies with a little additional white sugar. Chill the filled cookie dough in the fridge for about 20 minutes before baking.
Baking The Cookies
- Bake cookies for 7-8 minutes. Remove the cookies from the oven when the edges are just lightly brown.
- Fill the middle of each cookie with extra jam if any need a little more. Move cookies to a cooling rack or clean cooking towel to cool completely. Allow cookies to cool, then enjoy!
Notes
- Use a thumb, wooden spoon handle, or a clean wine cork to make the jam indentation for consistent size and shape.
- Piping jam from a zip-top bag with a snipped corner reduces mess and allows precise filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 36mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
