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
Scale
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.
