If you’re searching for a charming, delightful treat to brighten your day or impress guests, look no further than this Raspberry Jam Thumbprint Cookies Recipe. These little gems bring together a buttery, tender cookie base with the vibrant burst of raspberry jam nestled right in the center. With cozy hints of cinnamon and nutmeg rounding out the flavor, every bite feels like a warm hug wrapped in a sweet, fruity finish. Whether it’s for a holiday spread, a cozy afternoon with tea, or just a special homemade delight, this recipe is sure to become a beloved favorite.
Ingredients You’ll Need
Gathering the right ingredients is half the joy in baking, and this recipe keeps it refreshingly simple. Each component plays a starring role, whether it’s adding buttery richness, a tender crumb, warm spices, or that glossy raspberry jewel on top.
- ½ cup salted butter: Provides the foundation of richness and helps create a tender texture.
- ½ cup brown sugar: Adds moisture and a subtle molasses depth that complements the spices.
- ½ cup powdered sugar: Gives the cookies a delicate sweetness and smooth texture.
- 1 egg yolk: Binds the dough while adding richness without extra liquid.
- 2 teaspoons pure vanilla extract: Enhances overall flavor with fragrant sweetness.
- 1 teaspoon ground cinnamon: Infuses a warm, cozy note that pairs beautifully with raspberry.
- ½ teaspoon ground nutmeg: Brings subtle earthiness and spice for a more complex taste.
- 1½ cups all-purpose flour: The backbone of the cookies, giving structure and tenderness.
- ½ cup chopped pecans: Adds delightful crunch and nutty flavor.
- ½ cup raspberry jam: The star of the show, delivering tartness and bright color.
How to Make Raspberry Jam Thumbprint Cookies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, setting you up for success from the very beginning.
Step 2: Cream the Butter and Sugars
Using a hand mixer, beat together the softened butter, brown sugar, and powdered sugar until the mixture becomes light and fluffy. This takes about 1 to 2 minutes and is the secret to that tender, melt-in-your-mouth cookie texture.
Step 3: Add Egg Yolk and Vanilla
Next, mix in the egg yolk and pure vanilla extract until just combined. These ingredients enrich your dough and add that lovely vanilla warmth that everyone adores in cookies.
Step 4: Incorporate Spices, Flour, and Pecans
Gently stir in the ground cinnamon, nutmeg, all-purpose flour, and chopped pecans. Be careful not to overmix here—just fold everything together until combined to keep the cookies tender while evenly dispersing the spices and crunch.
Step 5: Shape the Cookies
Roll the dough into small balls, about one inch in diameter. Then, press your thumb or a teaspoon measurer firmly into the center of each ball to create a neat indentation. This classic thumbprint shape will soon cradle the raspberry jam perfectly.
Step 6: Fill with Raspberry Jam and Bake
Fill each indentation generously with raspberry jam. Place the baking sheet in your preheated oven and bake the cookies for 8 to 10 minutes, or until they’re just set around the edges. The jam will get silky and vibrant as it gently warms.
Step 7: Cool and Set
Once out of the oven, let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still soft when warm, these cookies firm up beautifully as they cool, giving a perfect texture balance.
How to Serve Raspberry Jam Thumbprint Cookies Recipe
Garnishes
For an extra touch of charm, dust your Raspberry Jam Thumbprint Cookies with a light sprinkle of powdered sugar right before serving. You can also top them with a fresh raspberry or finely chopped pecans to add color and a bit of texture contrast.
Side Dishes
These cookies are absolute showstoppers when paired with a warm cup of tea or freshly brewed coffee. For a dessert platter, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweet-tart raspberry flavor.
Creative Ways to Present
Want to wow your guests? Arrange the cookies in a circular pattern on a decorative plate to mimic a flower, or stack them slightly with parchment paper between layers in a lovely tin as a gift. You could even drizzle melted white chocolate over the tops for a decadent twist.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Raspberry Jam Thumbprint Cookies stored in an airtight container at room temperature for up to a week. This helps maintain their tender texture and the jam’s luscious, fruity quality.
Freezing
These cookies freeze beautifully. Simply arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. When ready, thaw at room temperature for a few hours, and they’ll taste just as fresh as when baked.
Reheating
If you’d like to enjoy these cookies warm, pop them into a 300°F oven for about 3 to 5 minutes. This softly warms the jam and brings back that fresh-baked feeling without drying them out.
FAQs
Can I use other types of jam in this recipe?
Absolutely! While raspberry jam is the star in this Raspberry Jam Thumbprint Cookies Recipe, you can swap in strawberry, apricot, or blackberry jam to suit your taste or what you have on hand.
Do I have to use pecans, or can I omit the nuts?
You can definitely leave out the pecans if you prefer a nut-free cookie. The texture will be slightly different but still deliciously tender and full of flavor.
Is it necessary to chill the dough before baking?
Chilling the dough isn’t required for this recipe, which makes it perfect for when you’re short on time. Baking straight from the mixed dough yields soft, flavorful cookies every time.
How do I make sure the jam doesn’t leak out during baking?
Using a thick, quality jam helps prevent leaking. Be sure to gently press an indentation rather than a deep hole, and avoid overfilling it with jam to keep everything nicely contained.
Can I make these cookies gluten-free?
Yes, with a good-quality gluten-free all-purpose flour blend, you can make these cookies gluten-free. Just keep an eye on the dough consistency and bake as usual.
Final Thoughts
There is truly something magical about these Raspberry Jam Thumbprint Cookies Recipe that makes baking feel warm and inviting, like sharing a sweet secret with friends and family. The tender cookie, the rich spice notes, and the bright jewel of jam combine to create a treat that’s simple yet unforgettable. I can’t wait for you to try these yourself and watch them become a staple in your baking repertoire!
Print
Raspberry Jam Thumbprint Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Raspberry Jam Thumbprint Cookies are delightful buttery treats with a hint of warm spices like cinnamon and nutmeg. Rolled into soft balls and pressed in the center to fill with sweet raspberry jam, they bake to a perfect soft and chewy texture, making them an irresistible addition for any cookie lover.
Ingredients
Cookie Dough
- ½ cup salted butter (113 grams, room temperature – 1 stick)
- ½ cup brown sugar (107 grams)
- ½ cup powdered sugar (57 grams)
- 1 egg yolk (14 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon ground nutmeg
- 1½ cups all-purpose flour (180 grams)
- ½ cup chopped pecans (57 grams)
Filling
- ½ cup raspberry jam (170 grams)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to ensure cookies don’t stick during baking.
- Cream Butter and Sugars: Using a hand mixer, beat the room temperature butter with brown sugar and powdered sugar until the mixture is light and fluffy, which should take about 1 to 2 minutes. This step incorporates air into the dough for a tender cookie.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and pure vanilla extract until well combined, which enriches the dough with flavor and structure.
- Add Spices, Flour, and Pecans: Stir in the ground cinnamon, nutmeg, all-purpose flour, and chopped pecans gently, just until everything is combined, being careful not to overmix to maintain cookie tenderness.
- Shape Dough and Make Indentations: Roll the dough into 24 even balls. Press the center of each ball with your thumb or the end of a teaspoon to create an indentation for the jam filling.
- Fill with Raspberry Jam and Bake: Spoon raspberry jam into each indentation. Bake the cookies in the preheated oven for 8 to 10 minutes until the edges are just set and jam looks slightly bubbly.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will be soft initially but will firm up as they cool completely.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Feel free to substitute raspberry jam with your favorite fruit preserves.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can also be frozen after baking for up to 3 months.
