These buttery thumbprint cookies are a treat! Stuffed with sweet raspberry jam and topped with a yummy almond glaze, they are perfect for any occasion or just to enjoy with a cuppa!
Honestly, these cookies disappear quickly at my house. I can’t resist the soft texture and fruity filling, plus the glaze makes them look fancy too. Who can say no to that? 😍
Key Ingredients & Substitutions
Unsalted Butter: This is the star of the show! It’s crucial for that buttery flavor. If you’re looking for a dairy-free option, you can use coconut oil, though it might slightly change the taste.
Granulated Sugar: Regular sugar works great here, but if you want to cut down on refined sugar, coconut sugar can be a nice alternative, adding a hint of caramel flavor.
Egg Yolk: This gives richness to the cookies. You can replace it with a flax egg or a bit of applesauce if you’re making them vegan.
Raspberry Jam: While raspberry jam is traditional, feel free to use any berry jam you like! Strawberry or apricot jam also pairs nicely.
Almond Extract: This adds a lovely flavor. If you’re not a fan, vanilla extract is a good substitute. You can even skip it entirely for a more subtle taste!
How Do You Get Perfectly Shaped Thumbprints?
Creating those little wells for the jam is key! The trick is to press gently, just enough to leave a nice indentation without reaching the bottom of the cookie. Here’s how:
- Use your thumb for a more authentic thumbprint, or the back of a spoon for a consistent shape.
- Press down gently but firmly, ensuring a good space for the jam. If you find your cookie dough is too soft, chill it for a little while before shaping.
- When filling with jam, use a small teaspoon to avoid overfilling and promote even baking.
With these tips in mind, you’ll be set for delicious thumbprint cookies that look great and taste even better! Enjoy baking!
Buttery Raspberry Jam Thumbprint Cookies With Almond Glaze
Ingredients You’ll Need:
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
For the Almond Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (or more for desired consistency)
- 1/2 teaspoon almond extract
How Much Time Will You Need?
This delightful recipe will take around 30 minutes to prepare and about 12-15 minutes to bake. Once they’re out of the oven, let them cool and glaze, allowing for an additional 30 minutes for the glaze to set. So, in total, plan for about 1 hour and 15 minutes of your time to create these yummy cookies!
Step-by-Step Instructions:
1. Prep the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This way, it’ll be perfectly hot when your cookies are ready. Line two baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix them for about 3-4 minutes until the mixture becomes light and fluffy. This incorporates air, making your cookies soft and tender!
3. Add Wet Ingredients:
Add the egg yolk and vanilla extract to the buttery mixture, and beat everything together until well combined. Make sure it’s nice and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This helps distribute the salt evenly throughout the flour.
5. Mix the Dry into the Wet:
Slowly add the dry ingredients into the wet mixture, mixing on low speed until just combined. Take care not to overmix as this can toughen the cookies.
6. Shape the Cookie Dough:
Scoop out the dough and roll it into 1-inch balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to give them room to spread while baking.
7. Create the Thumbprints:
Using your thumb or the back of a spoon, gently press into the center of each dough ball to create a small well—don’t press all the way through, just enough to hold the jam!
8. Add the Raspberry Jam:
Fill each thumbprint with about 1/2 teaspoon of raspberry jam. Don’t overfill; you want enough jam to add flavor without spilling over while baking.
9. Bake the Cookies:
Place the cookies in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the centers look a bit set.
10. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.
11. Make the Almond Glaze:
While the cookies are cooling, whisk together the sifted powdered sugar, milk, and almond extract in a small bowl until smooth. If the glaze is too thick, add a little more milk until you reach a drizzling consistency.
12. Drizzle the Glaze:
Once the cookies are completely cool, use a spoon or piping bag to drizzle the almond glaze over the top of each cookie. Be as creative as you like!
13. Set and Serve:
Let the glaze set for about 30 minutes before serving or storing your cookies. This allows the glaze to harden slightly for a prettier finish.
Enjoy your soft, buttery thumbprint cookies filled with bright raspberry jam and topped with a sweet almond glaze! They’re perfect for sharing (or not)! 🍪
Can I Use a Different Type of Jam?
Absolutely! While raspberry is traditional, you can substitute it with any fruit jam or preserves, like strawberry, apricot, or even blueberry. Just ensure it’s seedless for a smoother texture.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week, but be aware that the texture may change slightly.
Can I Freeze These Cookies?
Yes! You can freeze the cookies either before or after glazing. To freeze before baking, form the dough balls and place them on a baking sheet until frozen, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time. If freezing glazed cookies, allow the glaze to set first, then wrap each cookie individually in plastic wrap before freezing.
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky, try refrigerating it for about 30 minutes. This will help firm it up and make it easier to handle. If it’s still too sticky after chilling, you can add a little more flour, a tablespoon at a time, until you reach the desired consistency.
