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Thumbprint cookies have earned a beloved spot in the hearts of bakers and cookie enthusiasts alike. Their charming appearance, delightful texture, and versatility make them a staple at gatherings and celebrations. The concept of thumbprint cookies is simple yet endearing: a tender, buttery cookie with a small indentation filled with sweet preserves or chocolate, offering a perfect balance of flavors and textures. Among the myriad of variations, Raspberry Bliss Thumbprint Cookies stand out, offering a delightful combination of rich buttery cookie and tangy raspberry jam that is sure to please any palate.
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Raspberry Thumbprint Cookies

Indulge in the deliciousness of Raspberry Bliss Thumbprint Cookies, a perfect blend of buttery goodness and tangy raspberry jam. These cookies are a delightful treat for any occasion, from holiday gatherings to afternoon teas. Their charming appearance and easy-to-follow recipe make them a favorite among bakers of all levels. Create lasting memories as you share these sweet bites with loved ones. Bake, share, and enjoy this tasty classic! #ThumbprintCookies #Baking #RaspberryDelight #HomemadeTreats #CookieLove #SweetTooth

Ingredients

1 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup raspberry jam (or your favorite jam)

Powdered sugar for dusting (optional)

Fresh raspberries for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer.

      Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until fully incorporated.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

          Mix Dry with Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Avoid overmixing – the dough should be soft and slightly sticky.

            Shape Cookies: Use a tablespoon or cookie scoop to portion out the dough into balls (about 1 inch in diameter). Roll each ball in your hands to make them smooth.

              Create Thumbprints: Gently press your thumb into the center of each ball to create a well. The indentation should be deep enough to hold some jam.

                Fill with Jam: Spoon about 1/2 teaspoon of raspberry jam into each thumbprint.

                  Bake: Place the baking sheet in the oven and bake for 12-15 minutes or until the edges are lightly golden. The cookies might look slightly soft but will firm up as they cool.

                    Cool Down: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely.

                      Dust (Optional): Once cooled, you may dust the cookies with powdered sugar for an extra touch of sweetness and garnish with fresh raspberries if desired.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies