Description
These Raspberry Jam Thumbprint Cookies are a delightful treat combining buttery, tender cookies with a burst of raspberry jam in the center. Infused with freeze-dried raspberry powder for extra natural flavor and a lovely pink hue, these cookies make an elegant and tasty snack perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- â…” cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons freeze dried raspberry powder, sifted (~1 bag of freeze dried raspberries)
Filling
- 10 oz raspberry jam
Instructions
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy, which should take about 3 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, and sifted freeze-dried raspberry powder to evenly distribute the ingredients.
- Mix Dry Ingredients into Wet: Add the dry ingredient mixture to the wet ingredients in two batches, mixing just until incorporated to avoid overworking the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up and make it easier to handle.
- Prepare Baking Sheets and Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Shape the Cookies: Scoop tablespoons of dough and roll each into a ball, then flatten slightly into a puck shape with your hands.
- Create the Thumbprint Indentation: Place each dough ball on the lined baking sheet and use your pinky or index finger to press an indentation about three-quarters of the way through, forming a heart shape if desired.
- Fill with Raspberry Jam: Spoon or pipe the raspberry jam into each indentation, filling nearly to the top without overflowing.
- Chill Before Baking: Return the cookie trays to the refrigerator for another 10-15 minutes to help the cookies hold their shape when baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the bottoms are browned. The tops may feel soft but will set as they cool.
- Cool Completely: Transfer the cookies to a cooling rack and let them cool entirely to allow the jam to set and cookies to firm up.
Notes
- Chilling the dough before and after shaping helps maintain the cookie’s shape and prevents spreading during baking.
- Using freeze-dried raspberry powder intensifies the raspberry flavor without adding moisture to the dough.
- When forming the thumbprints, pressing about three-quarters deep creates the perfect indentation for the jam to hold without overflowing.
- If raspberry jam is too runny, consider heating it slightly to reduce moisture or use a thicker jam for a better hold.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
