Let Me Tell You About These Raspberry Thumbprint Cookies
If you ever visited my kitchen on a rainy Saturday (or even a Tuesday, honestly), there’s a good shot you’d catch me elbow-deep in cookie dough, humming whatever tune is stuck in my head that week. Raspberry thumbprint cookies are my go-to, partly because I need an excuse to eat spoonfuls of jam and partly because they remind me of my nan’s cookie jar—she never locked it, which was her one mistake. My first batch? A disaster. Burnt bottoms, jam everywhere but where it belonged, and the dog somehow managed to grab one off the counter (he survived, but was a bit sticky for days). Still, there’s just something about squishing your thumb into soft dough that makes you feel like a kid again. Or maybe that’s just me.
Why You’ll Probably Love This (Even If You’re a Messy Baker)
I make these when I want to impress someone with minimal effort (truly, they look kinda fancy when stacked up on a plate). My family goes wild for anything tangy and sweet, and thumbprints are perfect because you get both in every bite. It also helps that the cookies are basically an excuse to use up that last bit of jam that’s been lurking in the fridge since last winter—no shame, we all have one. If you’ve ever been frustrated with cookies that spread too much or lose their shape, I’ve figured out a couple tricks along the way (after a few lumpy disasters). And hey, you can eat the dough. Not that I’d recommend it for legal reasons, but you didn’t hear it form me.
The Ingredients (And What Happens If You Ignore My Advice)
- 1 cup (225g) unsalted butter (I sometimes use salted if that’s all I have — then just skip the extra pinch of salt)
- 2/3 cup (130g) sugar (I’ve swapped with light brown sugar in a pinch; changes the flavor a bit, but nobody’s ever complained.)
- 1 teaspoon vanilla extract (Granny swore by homemade, but store-bought works fine. Don’t stress.)
- 1/4 teaspoon salt (Or leave it out if your butter is already salted.)
- 2 cups (240g) all-purpose flour (Whole wheat is a no-go—it came out like a hockey puck, so don’t bother unless you love chewing.)
- 1/2 cup raspberry jam (Some days I’ll use mixed berry or even lemon curd. Apricot’s interesting, but I mean, it’s your cookie adventure.)
- Optional: A handful of chopped nuts to sprinkle, or a bit of powdered sugar for dusting at the end.
How I Get From Dough to Cookies (Mostly Without Swearing)
- Preheat your oven to 350°F (180°C). Or if you forget and only remember midway, like I do, no big deal; just wait a minute before you pop them in.
- Cream your butter and sugar together till it’s light and fluffy-ish. You can use a mixer, but sometimes I use a wooden spoon, which takes forever (so maybe don’t?). Add in the vanilla and salt and give it another mix.
- Gently fold in the flour. Don’t panic here if it looks a bit dry—just keep going and it’ll come together.
- Roll dough into walnut-sized balls. Or, you know, whatever size you think looks like a good cookie. Place them on a baking sheet lined with parchment (or skip the parchment—just grease the tray a bit). You should get about 24 cookies. Unless you ate some dough.
- Now, the fun bit: Use your thumb (or the handle of a wooden spoon if you’re not feeling sticky) to press a little well in the middle of each cookie. Don’t poke all the way through, just make a cozy nest for the jam.
- Fill each indentation with about 1/2 teaspoon of jam. Try not to overfill or it’ll bubble over and get gluey. Or do—it still tastes good.
- Bake for 12–15 minutes, until just golden around the edges. This is the step where I usually sneak one off the tray once they’re cool enough. Don’t worry if some look a bit squashed, they all turn out cute-ish in the end.
Notes From My Kitchen Fails (And Triumphs)
- If your dough seems too sticky, I just chill it for ten minutes; that fixes most woes.
- Jam that’s too runny will leak everywhere. If you’re feeling pro, thicken it on the stove for a minute before using. I rarely bother, but it’s an option.
- Once I tried to double the jam. It made a glorious mess. Maybe stick to the teaspoon per cookie rule.
If You Want to Play With The Formula…
- Once did these with peanut butter in the dough. Not great, honestly. Overpowered everything. Raspberry jam gets lost. So I wouldn’t.
- Lemon zest in the dough is lovely, though. Add a teaspoon if you’re feeling zesty.
- Experimented with white chocolate drizzle on top. Tastes fine, bit much to look at.
And About Equipment (Spoiler: Improv Works)
Officially, I’d say an electric mixer is pretty handy, but the times I’ve made it with just a bowl and a wooden spoon, it was almost meditative—just takes longer. No parchment paper? Use foil, butter, or be a rebel and just use the tray. But do watch for sticking (learned that one the hard way). No fancy cookie scoop needed, either; I use my hands because why not?
How To Store Them (If You Somehow Have Leftovers)
Honestly, these don’t last in my house more than a day—maybe two if I guard the tin. If you’re blessed with more self-control, pop them in an airtight tin or box. Room temp for three days, or chill if you live somewhere humid. They freeze fine, but I always forget about them in the freezer, so maybe label them so they don’t become mystery hockey pucks.
Serving These: The Little Extras
I’ve been known to plop a few on a plate with an afternoon cup of tea (builder’s, not posh). My sister likes them dusted with powdered sugar—looks festive. Or serve them post-dinner when everyone’s pretending they’re too full for dessert. Magically, these always disappear. Kids love ‘em with a glass of milk, too.
Things I Wish I’d Known (So You Don’t Repeat My Mistakes)
- I once skipped chilling the dough because I was in a rush—the cookies ended up flatter than a pancake. It’s worth the extra wait.
- If you put the jam in before making the dent deep enough, it just runs right off. So press a good dip, even if it looks excessive. Actually, I find it works better if you make it a little deeper than you think you need.
- Don’t overbake! Even a couple of minutes too long and they go from golden to cardboard in a flash.
FAQ: Real Questions From My Real Messy Kitchen
- Can I use other jams? You bet—strawberry, blackcurrant, whatever’s lying around. Just make sure it’s not too runny.
- Do I need to chill the dough? So, you don’t HAVE to, but it does stop the cookies spreading into sad little pancakes. Worth it, I promise.
- My dough’s crumbly! Did I mess up? Oh, you’re fine. Squeeze it together with your hands; the warmth helps, or add the tiniest splash of milk. Don’t stress.
- Do these freeze? Eh, yeah, but I can never wait that long. Wrap ‘em up tight so they don’t taste like the freezer (yuck).
- Are these good the next day? I think they’re actually better—the flavors settle in, but if you like warm cookies, eat them fresh.
- Can kids help? Definitely, though it’ll get messy. Maybe embrace the chaos and wear old clothes. Or just have a laugh and enjoy the mess.
Oh, and if you’re wondering what happened to that sticky dog: he’s now banned from the kitchen while these are baking, but he still lurks hopefully by the door. Can’t blame him, really.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (134g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (160g) raspberry preserves
- Powdered sugar for dusting (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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3Mix in the egg yolk and vanilla extract until well combined.
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4Gradually add the flour and salt, mixing until a soft dough forms.
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5Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Use your thumb to make a small indentation in the center of each ball.
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6Fill each indentation with about 1/2 teaspoon raspberry preserves. Bake for 12–15 minutes, or until edges are lightly golden. Allow cookies to cool, then dust with powdered sugar if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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