Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are a classic treat that’s easy to make and beautiful to serve. These cookies have a buttery, lightly sweet base with a delicious raspberry jam center, finished with a drizzle of vanilla icing. Perfect for any occasion, especially holidays, these cookies are a hit with kids and adults alike. Serve them slightly chilled for the best flavor and to allow the icing to set.

INGREDIENTS

• Butter: 1 cup, softened for cookies
• Granulated sugar: 3/4 cup, divided for cookies
• Egg: 1 large, for binding
• Vanilla extract: 1 tsp, for flavor
• All-purpose flour: 2 cups, for cookie dough structure
• Baking powder: 1 tsp, for leavening
• Salt: 1/4 tsp, to balance sweetness
• Seedless raspberry jam: 2/3 cup, for filling
• Confectioners' sugar: 1/2 cup, for icing
• Vanilla extract: 1/2 tsp, for icing flavor
• Water: 1 1/2 tsp, for icing consistency

INSTRUCTIONS

Step 1:

In a large bowl, cream together softened butter, 1/2 cup granulated sugar, and vanilla extract until light and fluffy (about 2-3 minutes).

Step 2:

Add the egg and beat until fully incorporated.

Step 3:

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Step 4:

Chill the dough in the refrigerator for 1 hour.

Step 5:

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 6:

Place the remaining 1/4 cup sugar in a small dish.

Step 7:

Roll chilled dough into 1-inch balls, then roll each ball in the sugar and place them 2 inches apart on the baking sheets.

Step 8:

Use your thumb or the end of a wooden spoon handle to create a small indentation in each cookie.

Step 9:

Bake for 13-16 minutes, or until the edges are lightly browned. Allow cookies to cool slightly on the baking sheet.

Step 10:

Melt the raspberry jam in a small bowl, then spoon into the center of each baked cookie.

Step 11:

To make the icing, mix confectioners' sugar, vanilla extract, and water until smooth, then drizzle over the cooled cookies.

Serving and Storage Tips

• Store in an airtight container in the refrigerator for up to 3 days for freshness.
• Serve slightly chilled for the best texture and to keep the icing set.

Helpful Notes

• Try different jams, like apricot or blackberry, for a variety of flavors.
• If you prefer a thicker icing, add more confectioners' sugar to adjust the consistency.

Tips from Well-Known Chefs

• Chef Tip: Use a piping bag for precise icing drizzle over the cookies.
• Chef Tip: Roll cookies in turbinado sugar instead of granulated sugar for extra crunch.

The Classic Appeal of Thumbprint Cookies

These raspberry thumbprint cookies bring a timeless touch to any dessert spread. Perfect for the holidays, they’re both beautiful and delicious, making them ideal for sharing or gifting.

FAQs

Can I use fresh raspberry puree instead of jam?

Yes, but fresh puree may not set as firmly. Consider mixing with a small amount of sugar and cornstarch.

How do I keep the cookies soft?

Store them in an airtight container, and avoid stacking if possible to keep the icing intact.

Can I freeze these cookies?

Yes, freeze them without the icing. Thaw and drizzle with icing before serving.

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Conclusion

Raspberry Thumbprint Cookies combine buttery, lightly sweet cookie dough with a delicious raspberry jam center and a vanilla icing drizzle, making them a perfect holiday or year-round treat. Their classic thumbprint shape and fruity filling make them a lovely addition to any dessert spread. Serve these cookies slightly chilled to enjoy the full blend of flavors and the soft, chewy texture.