Raspberry Thumbprint Cookies
Raspberry Thumbprint Cookies are delightful. Thumbprint Cookies have always been favorites of ours. For years, I’ve made our heavenly Apricot Cream Cheese Cookies for the holidays and other special occasions. This recipe is a lot simpler, but still very tasty.
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After making the dough I chilled it for about an hour. Then after I rolled the cookie dough into balls and placed the jam in the center. After baking the cookies are glazed with powdered sugar icing. This delicately sweetened cookie with raspberry jam in the center is wonderful.
I got a call from our Children’s Minister a couple of weeks ago asking me to make 150 cookies for snacks for one of the days our church was having Vacation Bible School. So I ended up making six different flavors of these jewels, including Strawberry, Apricot, Fancy Plum, Four Berry and Grape.
If you’re looking for a tasty kid-friendly cookie that’s relatively easy to make, give this recipe a whirl. It’s a great recipe for holiday baking, school parties, or potlucks. It’s also economical. If you enjoy raspberry flavor, you will love these cookies.
When I initially published this recipe in July 2014, I was really disappointed that the cookies weren’t glazed. I was asked to leave off the powdered sugar or icing so the cookies wouldn’t be too messy for the kids. I followed those directions but probably should have made a few with icing for us! Recently, I remade this recipe (July 2017) for a Kid’s Fest (carnival) our church was sponsoring at a local park. The Raspberry Thumbprint Cookies turned out beautifully and they were a fabulous treat for everyone.
Raspberry Thumbprint Cookies are wonderful cookies your family will love.
Each cookie is filled with a dab of raspberry jam.
Raspberry Thumbprint Cookies are kid-friendly!
Here’s what I did.
I used these ingredients for the cookies.
Place softened butter, salt , sugar and vanilla in a mixing bowl. Mix with an electric mixer to combine.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Mix on low speed of electric mixer to combine. Chill dough at least 60 minutes (you cannot eliminate this step or the cookies will run together).
Remove dough from refrigerator. Roll cookie dough into balls and place on greased cookie sheets.
With the bottom of a wooden spoon make an indentation in the center of each cookie.
Spoon about 1/8 teaspoon of jam into the center of each cookie. Bake cookies at 350 for about 15-20 minutes or until done. Cool completely before removing to wire racks.
I used these ingredients for the icing. Whisk until smooth. Spoon into a zip lock bag and cut the tip off one corner.
Drizzle icing over top of cookies.
These cookies are relatively easy to make and economical too–especially if you have the jelly on hand in your refrigerator.
Raspberry Thumbprint Cookies are perfect for family reunions, backyard barbecues or grilling out with friends.
You’ll be drooling after the first bite!
Here’s the recipe.
RASPBERRY THUMBPRINT COOKIES
(My own concoction)
Raspberry Thumbprint Cookies
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
- 1 spatula
- 2 wire cooling racks
Ingredients
COOKIES:
- 2 sticks unsalted butter (1 cup)
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
- 2/14 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 cup raspberry jam more or less as needed
ICING:
- 1 1/2 cups powdered sugar
- 2 tbsp. 2% milk
- 1 1/2 tsp. vanilla extract
Instructions
COOKIES:
- Soften butter.
- Add granulated sugar, vanilla and salt and mix with an electric mixer until well mixed.
- Add flour and mix on low speed of electric mixer until well combined.
- Mixture will be thick.
- Refrigerate dough at least 60 minutes.
- Roll dough into balls and place on greased cookie sheets.
- With the end of a wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/8 teaspoon of jam into each indentation.
- Bake at 350° for about 15-20 minutes or until done.
- Rotate cookie sheet pans on oven racks every seven minutes of cooking time.
ICING:
- Combine the glaze ingredients in a small bowl and whisk until smooth.
- Drizzle glaze over cooled cookies.
- Allow icing to set before serving cookies.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 sticks unsalted butter
- ½ cup sugar
- 2 whole eggs
- 1 tsp. vanilla
- couple of pinches of salt
- 2 to 2/14 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ¾ cup raspberry jam (more or less as needed)
- Soften butter.
- Add sugar, eggs, vanilla and salt and mix with an electric mixer until well mixed.
- Stir in flour with a wooden spoon until well combined.
- Mixture will be thick.
- Refrigerate dough at least 30 minutes.
- Roll dough into balls and place on greased cookie sheets.
- With your thumb, make an indentation in the center of each cookie.
- Spoon about ¼ teaspoon of jam into each indentation.
- Refrigerate cookies another 30 minutes or place in freezer for about 10 minutes.
- Bake at 350° for about 15 minutes or until done.
- Rotate pans half way through cooking time.
Each mouthful of Raspberry Thumbprint Cookies is delightful.
Make up a batch of these cookies for your next party. They will be wolfed down in no time!
Raspberry lover’s will love these fantastic cookies!
You may also enjoy these delicious recipes!
Raspberry Thumbprint Cookies
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
- 1 spatula
- 2 wire cooling racks
Ingredients
COOKIES:
- 2 sticks unsalted butter (1 cup)
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
- 2/14 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1/2 cup raspberry jam more or less as needed
ICING:
- 1 1/2 cups powdered sugar
- 2 tbsp. 2% milk
- 1 1/2 tsp. vanilla extract
Instructions
COOKIES:
- Soften butter.
- Add granulated sugar, vanilla and salt and mix with an electric mixer until well mixed.
- Add flour and mix on low speed of electric mixer until well combined.
- Mixture will be thick.
- Refrigerate dough at least 60 minutes.
- Roll dough into balls and place on greased cookie sheets.
- With the end of a wooden spoon, make an indentation in the center of each cookie.
- Spoon about 1/8 teaspoon of jam into each indentation.
- Bake at 350° for about 15-20 minutes or until done.
- Rotate cookie sheet pans on oven racks every seven minutes of cooking time.
ICING:
- Combine the glaze ingredients in a small bowl and whisk until smooth.
- Drizzle glaze over cooled cookies.
- Allow icing to set before serving cookies.
4 Comments
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April 16, 2015 at 7:02 pm
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February 4, 2015 at 1:20 pm
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August 6, 2014 at 6:31 pm
[…] to certain jams. So I made six different kinds. I’ve already posted the recipes for Raspberry Thumbprint Cookies and Apricot Thumbprint Cookies, and now I offer Red Plum Thumbprint Cookies. I had purchased a jar […]
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July 29, 2014 at 9:11 am
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