Raspberry Thumbprint Cookies Recipe

Introduction

Raspberry Thumbprint Cookies are a delightful treat with a buttery base and a sweet burst of raspberry jam in the center. These charming cookies are perfect for sharing with family and friends or enjoying with your afternoon tea.

Ingredients

• 1 cup butter
• ½ cup granulated sugar
• 2 egg yolks
• ¼ teaspoon salt
• 2 ¼ cups all-purpose flour
• ½ cup sprinkles of choice
• ½ cup raspberry jam

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Grease or line two baking sheets with parchment paper.
2. Step 2: Using an electric mixer, cream the butter and sugar together until the mixture is light and creamy.
3. Step 3: Add the egg yolks and salt, mixing again until fully combined.
4. Step 4: Gradually add the flour, half at a time, mixing well after each addition. The dough should be soft but not sticky.
5. Step 5: Roll the dough into balls about 1 to 2 tablespoons in size. Roll each ball in your choice of sprinkles, then place them on the baking sheets about 2 inches apart.
6. Step 6: Use your thumb or the back of a teaspoon to press a small indentation into the center of each cookie. Fill each indentation with raspberry jam.
7. Step 7: Bake the cookies for 8 to 10 minutes or until the bottoms are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips & Variations

• For a festive touch, use colored sprinkles or chopped nuts instead of sprinkles.
• If raspberry jam is too sweet, try using apricot or strawberry jam for a different flavor.
• Chill the dough for 30 minutes before shaping to make rolling easier.

Storage

Store cookies in an airtight container at room temperature for up to one week. To enjoy them warm, reheat briefly in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs may change the texture slightly, making the cookies less tender. Egg yolks provide richness, so it’s best to follow the recipe for the ideal result.

Can these cookies be frozen?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Raspberry Thumbprint Cookies Recipe

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★★★★★

4.7 from 93 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: 24 cookies 1x

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Description

These Raspberry Thumbprint Cookies are buttery, tender, and filled with sweet raspberry jam. Rolled in colorful sprinkles, they offer a festive touch perfect for holidays or special occasions. The soft dough is easy to work with, and the thumbprint indentation filled with jam creates a delightful burst of flavor in every bite.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 egg yolks
• ¼ teaspoon salt
• 2 ¼ cups all-purpose flour

Decorative and Filling

• ½ cup sprinkles of choice
• ½ cup raspberry jam

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Instructions

1. Preheat and prep baking sheets: Preheat your oven to 350°F (175°C). Grease two baking sheets or line them with parchment paper to prevent sticking.
2. Cream butter and sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture becomes creamy and smooth, ensuring the sugar is well incorporated.
3. Add egg yolks and salt: Mix in the egg yolks and salt until the ingredients are fully combined and the dough starts to come together.
4. Incorporate flour: Gradually add the all-purpose flour in two parts, mixing well after each addition. The dough should be soft but not sticky, easy to handle for rolling.
5. Shape and coat dough balls: Roll the dough into balls sized about 1 to 2 tablespoons each. Roll each ball in your choice of sprinkles to coat the outside, then place them on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
6. Create thumbprints and add jam: Press your thumb or the back of a teaspoon gently into the center of each dough ball to make an indentation. Fill each indentation with a small spoonful of raspberry jam, careful not to overfill.
7. Bake cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the bottoms are lightly golden brown indicating they are cooked through but still tender.
8. Cool cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely to avoid sogginess and maintain texture.

Notes

• Use room temperature butter for easier creaming and better dough texture.
• If dough feels too sticky, chill it in the refrigerator for 15-20 minutes before rolling.
• Feel free to substitute raspberry jam with other fruit preserves such as strawberry or apricot.
• The sprinkles add a festive look but can be omitted if preferred—simply sprinkle some sugar on top instead for a classic look.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
• For a brighter jam flavor, warm the jam slightly before filling to make it easier to spoon and spread.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Raspberry Thumbprint Cookies, thumbprint cookies, raspberry jam cookies, sprinkles cookies, holiday cookies, buttery cookies