Description
These Raspberry Thumbprint Cookies are buttery, flavorful, and delightfully crunchy with a sweet raspberry jam center and a drizzle of vanilla glaze. Perfect for dessert or a snack, these cookies feature a tender dough chilled before baking and finished with a glossy, sweet icing for a beautiful presentation.
Ingredients
Scale
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
- 2/3 cup seedless raspberry jam
Icing
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons water
Instructions
- Prepare Dry Ingredients: In a medium bowl, stir together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter, 1/2 cup granulated sugar, and vanilla extract for about 2 to 3 minutes on medium speed until light and fluffy.
- Add Egg and Flour Mixture: Beat in the egg thoroughly. Gradually add the flour mixture, mixing just until incorporated. Avoid overmixing.
- Chill Dough: Cover the dough and chill in the refrigerator for 1 hour to firm up for easier handling and better texture.
- Prepare for Baking: Preheat the oven to 350°F. Line baking sheets with parchment paper, silicone baking mats, or lightly grease the pans. Pour the remaining 1/4 cup sugar into a small dish.
- Shape Cookies: Roll chilled dough into 1-inch balls. Roll each ball in the sugar to coat, then place them 2 inches apart on the prepared baking sheets.
- Create Indentations: Using your thumb, a 1/2 teaspoon rounded measuring spoon, or the end of a wooden spoon handle, make an indentation in the center of each ball to hold the jam.
- Bake: Bake the cookies for 16 minutes or until the edges are lightly browned and the cookies are set. Remove from oven and transfer to wire racks to cool slightly.
- Add Jam: Melt the raspberry jam in a small bowl in the microwave until softened. Spoon the melted jam into the indentations of each cookie evenly.
- Cool Completely: Allow the cookies to cool completely on wire racks so the jam sets properly.
- Make and Add Icing: In a small bowl, combine the confectioners’ sugar, vanilla extract, and water. Mix until the icing is fairly thick and smooth. Drizzle the icing over the cooled cookies for a decorative finish.
- Storage: Store the cookies in an airtight container layered with parchment paper between them in a cool place to keep them fresh and prevent sticking.
Notes
- You may add jam before baking or after baking without melting, based on preference. Melted jam offers a prettier appearance and easier stacking.
- Over time, the white icing may become tinted by the raspberry jam.
- The cookies have a crunchy texture rather than chewy, as received positive feedback from family taste testers.
- Chilling the dough helps maintain cookie shape and texture during baking.
- Use seedless raspberry jam for a smoother filling that stays in place.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 75 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
