Thanksgiving is officially over, happy Black Friday everyone! And also, happy cookie baking season! Christmas is my favorite holiday and now I can live, breathe, and sleep Christmas for the next month. Ecstatic.
So to kick off holiday cookie baking season, I am starting with Raspberry Thumbprint Cookies. Thumbprints are one of my all time favorite cookies! I can literally eat them for breakfast and I feel no guilt whatsoever (they are full of preserves) haha. My absolute favorite thumbprint cookie recipe ever is my Strawberry Thumbprints and the recipe is in my book, Cookies for Everyone. But, these are a close second! So, if you already love that recipe, then definitely give this one a try!
Delaney loves raspberry preserves on toast, so we usually have some in our fridge. I had been looking at the jar every day lately whenever I opened the fridge, all I could think about was cookies, not toast! So, here we are with a Raspberry Thumbprint Cookie recipe. Full disclosure, I have been baking these since the beginning of the month and eating entirely too many every day.
Tips for Making the Best Raspberry Thumbprint Cookies
• Make sure your butter is soft. You should cream together the butter, sugar and vanilla before starting your timer. This means that you should mix these ingredients together until there are no chunks of butter. Then start the timer for and continue mixing.
• Use a good quality raspberry jam. If you’re not making your own, then make sure you get a good one. This is where a lot of the flavor will come from!
• Make sure to refrigerate your cookie sheets. This helps the cookies hold their shape once baked. Thumbprints are a dense little cookie, so this is why refrigerating is an important step.
• Thumbprint cookies are a dense and buttery cookie. So these should not be stored in an airtight container or they may get soggy. Make sure to store them in a cool dry place.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Simple vanilla cookies are filled with raspberry preserves and a sweet glaze on top, it doesn’t get anymore classic or delicious than this.
Ingredients
- Dough
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg
383 grams (3 cups) organic all purpose flour
- Filling
6 ounces organic raspberry preserves
- Glaze
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water
Directions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle atÂtachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixÂture is light in color and fluffy.
- Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
- Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with raspberry jam. Refrigerate the cookie sheets for 25 minutes.
- Preheat the oven to 350°F.
- Bake for 19 minutes, or until lightly browned on the botÂtom. Let cool completely on the cookie sheets.
- To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
- Store in a cool dry place for up to 3 days.
Notes
- Gluten Free – Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 15 minutes, or until lightly browned on the bottom.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
