Raspberry Thumbprint Cookies
This Raspberry Thumbprint Cookies recipe combines a tender, almond-scented cookie base with sweet and tart raspberry preserve filling, delicately dusted with powdered sugar. Use either fresh thyme or rosemary for the herb! Both are delicious!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups All-purpose flour
- ⅔ cup granulated sugar
- 1 tsp lemon zest
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp chopped fresh thyme, or use fresh chopped rosemary
- ½ tsp kosher salt
- ¼ cup raspberry preserves
- Garnish: powdered sugar
Equipment
Instructions
- In a bowl or stand mixer, beat the butter, sugar, and lemon zest until creamy and smooth, about 3 minutes.
- Add egg yolks one at a time, mixing well in between. Beat in the vanilla and almond extract.
- In a medium bowl, whisk together the flour, thyme, and salt. Gradually add the flour mixture to the butter mixture and beat until combined.
- Refrigerate the dough until it’s firm, about 30 minutes or so.
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Roll the cookie dough into 24 balls and place them 2 inches apart on the baking sheets. Using your thumb, press into the dough making an indentation into the center of each cookie.
- Bake the cookies for 10 minutes; remove from the oven and using a spoon or your thumb, press down in the center again.
- Fill each center with ½ teaspoon of the raspberry jam, being careful to not overfill.
- Return the baking sheets to the oven for about 4 minutes and bake the cookies until they are lightly browned around the edges.
- Keep the cookies on the pan for about 2 minutes, then remove to wire racks and allow to cool completely before garnishing.
- Lightly sprinkle the cookies with powdered sugar & serve!
Notes
- Storage: Keep leftover raspberry thumbprint cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. If you need to stack these cookies, make sure to place a sheet of parchment paper between each layer to prevent them from sticking together.
- Freeze: For longer storage, freeze the cooled cookies (without the powdered sugar) in a single layer before transferring to a freezer-safe bag or container - they’ll last for up to 3 months. Thaw them at room temperature and then lightly dust with powdered sugar just before serving again.
- Add-ins: Fold chopped almonds, walnuts, hazelnuts, pecans, or macadamia nuts into the cookie dough for extra crunch. Option to use fresh thyme or rosemary!
- Extras: I love the combination of almond and vanilla extract, especially when making baked raspberry treats, but you could omit the almond extract and just use vanilla instead, if you prefer.
- Zest: The lemon zest adds a boost of fresh flavor and lovely texture in these cookies. Lime zest would also work well.
- Gluten-free: While untested in this raspberry thumbprint cookies recipe, a 1:1 gluten-free flour blend should work. Let me know your results if you try it!
Nutrition Facts
Calories: 143kcal, Carbohydrates: 16g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 37mg, Sodium: 52mg, Potassium: 19mg, Fiber: 0.3g, Sugar: 7g, Vitamin A: 258IU, Vitamin C: 0.4mg, Calcium: 7mg, Iron: 1mg