Description
These Raspberry Thumbprint Cookies are buttery, tender cookies filled with sweet and tangy seedless raspberry jam, topped with a delicate vanilla glaze. Perfect for sharing during tea time or festive occasions, these classic cookies combine a soft, crumbly dough with a bright fruit center and a drizzle of sweet icing.
Ingredients
Cookie Dough
- 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
Filling
- 2/3 cup seedless raspberry jam
Glaze
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
Instructions
- Prepare Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with 1/2 cup of granulated sugar and vanilla extract using a mixer on medium speed for about 2 to 3 minutes until light and fluffy.
- Add Egg and Dry Ingredients: Beat in the egg until well combined. Gradually add the flour mixture, mixing just until incorporated. Avoid overmixing to keep the dough tender.
- Chill Dough: Cover the dough and refrigerate for one hour to firm up, making it easier to shape.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats, or grease the pans lightly.
- Form Cookies: Place remaining 1/4 cup sugar in a small dish. Roll the chilled dough into 1-inch balls, then roll each ball in the sugar to coat evenly. Arrange the balls about 2 inches apart on the prepared baking sheets.
- Create Thumbprints: Using your thumb, a rounded 1/2 teaspoon measuring spoon, or the end of a wooden spoon handle, make an indentation in the center of each dough ball, careful not to press through.
- Bake: Bake in the preheated oven for 13 to 16 minutes, or until the edges are lightly browned. Remove from oven and transfer cookies to wire racks to cool slightly.
- Fill with Jam: Place raspberry jam in a small bowl and microwave briefly until softened. Spoon the warm jam into each cookie’s indentation while still slightly warm.
- Cool Completely: Allow the cookies to cool fully on wire racks before glazing.
- Prepare and Add Glaze: In a small bowl, mix the confectioners’ sugar, vanilla extract, and water until a thick glaze forms. Drizzle the glaze over the cooled cookies using a spoon or piping method.
- Store: Store the thumbprint cookies in an airtight container with parchment paper between layers in a cool place to maintain freshness.
Notes
- Chilling the dough is important to prevent spreading and helps create the perfect thumbprint indent.
- Ensure the jam isn’t too hot when spooning into cookies to avoid melting the dough.
- The glaze should be thick enough to hold shape but fluid enough to drizzle; adjust water slightly if needed.
- Use seedless raspberry jam for best texture and ease of filling.
- These cookies can be stored at room temperature for up to 5 days or frozen for longer storage.
