Description
These Raspberry Thumbprint Cookies are buttery and flavorful with a delicate crunch and a sweet raspberry jam center. Perfect for holiday treats or everyday snacking, they combine a tender cookie base with a luscious homemade glaze for a beautiful, delicious finish.
Ingredients
Scale
Cookie Ingredients
- 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
- 2/3 cup seedless raspberry jam
Icing Ingredients
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
Instructions
- Mix Dry Ingredients: In a medium bowl, stir together flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, cream softened butter with 1/2 cup granulated sugar and vanilla extract using a mixer on speed 3 for 2 to 3 minutes until light and fluffy.
- Add Egg: Beat in the egg thoroughly until well incorporated.
- Combine Mixtures: Gradually add the flour mixture to the butter mixture and beat until just combined to form a dough.
- Chill Dough: Cover and chill the dough in the refrigerator for 1 hour to firm up for easier handling.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats, or lightly grease pans.
- Form Cookies: Roll chilled dough into 1-inch balls. Roll each ball in the remaining 1/4 cup sugar and place them 2 inches apart on the baking sheets.
- Create Indentations: Use your thumb, a rounded 1/2 teaspoon measuring spoon, or the end of a wooden spoon handle to make an indentation in the center of each cookie ball.
- Bake Cookies: Bake for 16 minutes or until edges are lightly browned and cookies are set.
- Prepare Jam: While cookies bake, place raspberry jam in a small bowl and melt gently in the microwave until pourable.
- Add Jam to Cookies: Remove cookies from oven and spoon melted jam into the indentations while cookies are still warm.
- Cool Completely: Transfer cookies to wire racks and allow to cool completely before icing.
- Make Glaze: Mix confectioners’ sugar, vanilla extract, and water in a small bowl until thick but drizzleable.
- Drizzle Icing: Drizzle glaze evenly over cooled cookies for a decorative finish.
- Store Cookies: Store cookies in an airtight container layered with parchment paper between them in a cool place.
Notes
- Jam can be added before baking or after baking without melting based on personal preference, but melted jam offers a prettier presentation and easier stacking.
- Over time, the white icing may take on a slight tint from the raspberry jam.
- Chilling the dough is essential for easier handling and maintaining the cookie shape during baking.
- Use parchment or silicone baking mats to prevent sticking and for easier cleanup.
- These cookies have a buttery, lightly crunchy texture; for a chewier cookie, consider slightly reducing baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
