Description
These Raspberry Jam Thumbprint Cookies feature a buttery, tender base infused with freeze-dried raspberry powder and a sweet, tangy dollop of raspberry jam in the center. Perfectly soft and slightly crumbly, these cookies showcase a delightful balance of fruity and creamy flavors, making them an irresistible treat 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 Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until the batter 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 raspberry flavor.
- Mix Dry Into Wet: Gradually add the dry ingredients to the wet mixture in two batches, mixing just until combined to avoid overworking the dough.
- Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough, making it easier to handle and shaping consistent cookies.
- Preheat Oven and Prepare Pans: Preheat your oven to 350ËšF (175ËšC). Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop out about a tablespoon of dough and roll it into a ball with your hands, then gently flatten it into a puck shape.
- Create Thumbprint Indentation: Place the shaped dough on the lined baking sheet, then use your pinky or index finger to press a heart-shaped indentation about 3/4 of the way through the dough ball.
- Fill With Jam: Spoon or pipe the raspberry jam into each indentation, filling it almost to the top but not overflowing.
- Chill Again: Return the assembled cookies to the refrigerator for an additional 10-15 minutes to help them maintain their shape during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the bottoms turn a light golden brown. The tops may feel soft but will firm up as the cookies cool.
- Cool: Transfer the baked cookies to a cooling rack and allow them to cool completely before serving to ensure the jam sets and cookies reach optimal texture.
Notes
- Freeze dried raspberry powder adds natural fruit flavor without extra moisture.
- Chilling the dough twice helps keep the cookie shape during baking.
- Use a small spoon or piping bag for neater jam filling.
- These cookies can be stored in an airtight container for up to one week.
- For a festive twist, use mixed berry jam or a different fruit jam of choice.
