These charming Italian Raspberry Thumbprint Cookies are sweet little treats made with buttery dough and a dollop of raspberry jam in the middle. They’re fun to make and even more fun to eat!
I love popping these cookies in my mouth—who can resist that jammy center? They make a lovely snack anytime, plus they’re perfect for sharing! Just don’t blame me if you want seconds! 😊
Key Ingredients & Substitutions
Butter: Use unsalted butter for this recipe to control the saltiness. If you’re out of butter, you can replace it with chilled coconut oil. Just soften it slightly for mixing.
Sugar: Granulated sugar adds sweetness, but you can swap it for coconut sugar or brown sugar if you want a hint of caramel flavor.
Raspberry Jam: While raspberry is classic, feel free to use other jams like strawberry, apricot, or even a mix of your favorites. Just ensure they’re seedless for that smooth texture.
Pistachios: These add a lovely crunch, but if you prefer or have allergies, chopped almonds or walnuts are great substitutes. Omit them completely if you want simpler cookies.
How Do I Make Sure My Dough Stays Soft and Easy to Handle?
The key to maintaining a soft dough is not to overmix after adding the dry ingredients. Here’s how to keep it just right:
- Mix the flour in gently until there are no dry spots.
- Chill the dough for 30 minutes if it feels too sticky to handle—this makes rolling easier.
- Use flour on your hands when rolling the cookies to prevent sticking.
Remember, you want the dough to be soft but not overly sticky, so adjust with a bit more flour if needed while mixing.
Italian Raspberry Thumbprint Cookies
Ingredients List:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (seedless preferred)
For the Garnish:
- 1/4 cup finely chopped pistachios (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (for glaze)
Time Estimate:
Preparation time is about 20 minutes, with baking taking an additional 12-15 minutes. Allow about 5 minutes for cooling and 10 minutes for the glaze to set. In total, you will need approximately 1 hour to make and enjoy these delicious cookies!
Detailed Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a spatula. Mix until the mixture is light and fluffy, which should take about 3-4 minutes. This step adds air to your dough, helping it to be soft and tender.
3. Add the Egg Yolks and Vanilla:
Next, beat in the egg yolk and vanilla extract until they’re well combined. This mixture will enhance the flavor and richness of your cookies.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step helps to evenly distribute the leavening agent (baking powder) and prevent any lumps in your cookie dough.
5. Mix the Dough:
Gradually add the dry mixture to the butter mixture, stirring gently until just combined into a soft dough. Take care not to overmix, or your cookies may turn out tough.
6. Shape the Cookies:
Scoop tablespoon-sized portions of the dough and roll them into balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each.
7. Make Indentations:
Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create an indentation. This is where your delicious raspberry jam will go!
8. Add Raspberry Jam:
Fill each indentation with about 1/2 teaspoon of raspberry jam. Be generous but careful not to overfill, or the jam might bubble over when baking.
9. Optional Garnish:
If you’re using pistachios, sprinkle them around the edges of the jam for a pop of color and added crunch.
10. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to ensure they don’t overbake!
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
12. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and milk until smooth and slightly runny. Adjust the milk if necessary to get your desired consistency for drizzling.
13. Drizzle and Serve:
Once the cookies are cool, drizzle the glaze over the top. Allow the glaze to set for a few minutes before enjoying these delightful Italian Raspberry Thumbprint Cookies!
These cookies are crispy on the edges and soft in the center with a sweet raspberry surprise. Perfect for a cozy afternoon snack or a special dessert! Enjoy every bite! 😊
Can I Use Different Flavors of Jam?
Absolutely! While raspberry is traditional, you can use any favorite preserves or jams, like strawberry, apricot, or even fig. Just make sure they are seedless for a smoother filling.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer them softer, you can place a slice of bread in the container to help maintain moisture.
Can I Freeze These Cookies?
Yes, you can freeze the unbaked dough! Just roll it into balls, place them on a baking sheet to freeze, then transfer to a freezer bag. When ready to bake, you can bake them directly from the freezer, adding a couple of extra minutes to the baking time.
What Can I Substitute for the Egg Yolk?
If you’re looking for an egg substitute, you can use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, allowed to sit for a few minutes until it thickens. This works well to bind the ingredients!