Discover the best raspberry thumbprint cookies: easy, gooey, and homemade joy in every bite. Perfect for sharing or a sweet treat any day.
Best Raspberry Thumbprint Cookies: Easy, Gooey, and Homemade Joy
If you’re looking for a delightful, easy-to-make treat, these best raspberry thumbprint cookies are the answer. They bring a perfect balance of buttery dough and gooey raspberry jam, making homemade joy in every bite. These cookies are simple enough for beginners but impressive enough to share with family and friends.
Why You’ll Love It
These thumbprint cookies are irresistibly soft with a burst of raspberry in the center that gives a sweet, tangy contrast. The recipe is straightforward, with common pantry ingredients and minimal prep time. Plus, they are perfect for holidays, gifting, or everyday indulgence.
Ingredients
- 1 cup unsalted butter, softened (or use vegan butter for dairy-free)
- 2/3 cup granulated sugar (can substitute with coconut sugar)
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour (gluten-free flour blend works as a substitute)
- 1/2 teaspoon salt
- 1/2 cup raspberry jam (use sugar-free jam for refined sugar-free option)
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until dough forms.
- Roll dough into 1-inch balls, and place on the prepared baking sheet.
- Press an indentation in the center of each ball with your thumb or a spoon.
- Fill each indentation with about 1/2 teaspoon raspberry jam.
- Bake for 10-12 minutes, until the edges start to turn golden.
- Let cool for 5 minutes on the sheet, then transfer to a wire rack.
- Dust with powdered sugar if desired and serve.
For other sweet treats, check out our Classic Chocolate Chip Cookies or try our Easy Weeknight Desserts.
Expert Tips
- Make sure your butter is softened but not melted for proper dough consistency.
- If your dough is sticky, chill it in the fridge for 15 minutes before shaping.
- Use a small cookie scoop for even-sized cookies and faster baking consistency.
- Substitute raspberry jam with strawberry or apricot jam for a different twist.
- These cookies firm up as they cool but remain soft and chewy inside with a gooey center.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
Variations
- Vegan: Use vegan butter and a plant-based jam.
- Gluten-Free: Substitute with a gluten-free flour blend.
- Dairy-Free: Replace butter with refined coconut oil or vegan butter.
- Refined Sugar-Free: Use coconut sugar and sugar-free jam.
FAQ
- What makes these the best raspberry thumbprint cookies?
- They balance soft, buttery dough with a gooey raspberry jam center that’s simple to make and always delicious.
- Can I use frozen raspberries for the jam filling?
- Yes, but it’s best to use a good quality jam or preserve for consistent results.
- How do I know when thumbprint cookies are done baking?
- Look for lightly golden edges while the center remains soft and jam is bubbly.
- Can I prepare the dough ahead of time?
- Absolutely! Refrigerate the dough for up to 24 hours before shaping and baking.
- How do I store leftover best raspberry thumbprint cookies?
- Store in an airtight container at room temperature up to 5 days or freeze for longer.
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For more recipes, browse our Desserts section or visit Food Network’s baking tips to expand your skills: Food Network.
