Description
Delight in these classic Raspberry Thumbprint Cookies, featuring a buttery, tender dough with a sweet and tangy raspberry jam center. Perfectly crisp at the edges and soft in the middle, these cookies are a timeless treat ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 & 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup (200g) granulated sugar, divided
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Filling
- 1/2 cup raspberry jam or raspberry preserve
Instructions
- Combine Dry Ingredients: In a medium bowl, toss together the all-purpose flour and kosher salt; set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the unsalted butter with 3/4 cup of granulated sugar on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes. Scrape down the bowl sides as needed to ensure even mixing.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the creamed butter and sugar mixture until combined thoroughly.
- Incorporate Flour Mixture: With the mixer set on low, gradually add half of the flour and salt mixture, mixing just until combined. Repeat with the remaining flour mixture, being careful not to overmix the dough.
- Chill the Dough: Form the dough into a large ball, wrap it tightly in plastic wrap or place in an airtight container, then refrigerate for at least 1 hour, or preferably overnight, to firm up.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and allow it to rest at room temperature for about 10 minutes if chilled overnight, making it easier to handle.
- Shape Cookies: Divide the chilled dough into 24 equal portions. Roll each portion into a smooth 1-inch ball and coat with the reserved 1/4 cup of granulated sugar. Place the cookies about 1 inch apart on the prepared baking sheets.
- Create Indents: Using a 1/2 teaspoon measuring spoon or your thumb, gently press an indent into the center of each cookie ball, being careful not to press too hard to maintain the cookie shape.
- Fill with Jam: Spoon raspberry jam into each indent, mounding it slightly as the jam will flatten during baking. Avoid overfilling to prevent the jam from spilling over.
- Bake: Bake the cookies in the preheated oven for 11 to 12 minutes, or until the edges are lightly golden brown.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- For best flavor and texture, chill the dough overnight.
- Use quality raspberry jam or preserves for the best filling taste.
- Be gentle when creating the thumbprint to avoid breaking the cookies.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- To add variety, you can substitute raspberry jam with other fruit preserves like apricot or strawberry.
