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.
Raspberry Thumbprint Cookies
Makes 30 cookies
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
6 ounces organic raspberry preserves
142 grams (1 cup) organic powdered sugar, sifted2 tablespoons water
Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture 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 bottom. 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.
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.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!