These Italian Raspberry Thumbprint Cookies are sweet little treats that bring a pop of fruity flavor. They have a buttery base and are filled with raspberry jam, making them perfect for any occasion!
These cookies are so easy to make—just press your thumbs into the dough for that signature look! I love serving them with tea for a lovely afternoon snack. Who can resist a cookie with a jammy center? 🍪
Key Ingredients & Substitutions
Unsalted Butter: This is vital for the cookie’s rich texture. If you’re in a pinch, you can use margarine, but I recommend sticking with butter for the best flavor.
Granulated Sugar: This sweetens the cookies beautifully. If you want a touch more flavor, try using brown sugar for a hint of caramel taste.
Raspberry Jam: Fresh raspberry jam gives the cookies their signature taste. If raspberry isn’t available, feel free to use any berry jam, like strawberry or blueberry—they’ll still be delicious!
Pistachios: Chopped pistachios add a nice crunch. Walnuts or almonds also work if you want a different twist. Or skip nuts altogether if you’re not a fan!
How Do You Make Sure the Indentations Are Perfect?
The key to great thumbprint cookies is creating the right indentations! Start with a small ball of dough and gently press your thumb in the center. If the dough sticks to your thumb, dust it with a little flour first. This way, you won’t squish the dough too much, and you’ll have a deep well to hold the jam.
- Make sure your oven is preheated; it helps the cookies hold their shape.
- Don’t be afraid to press down firmly for a deep well, as the cookies will puff a little while baking.
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam or preserves
- Fresh raspberries (optional, for topping)
- Finely chopped pistachios (optional, for garnish)
- Raspberry glaze or melted raspberry preserves for drizzling (optional)
How Much Time Will You Need?
This delightful cookie recipe will take about 20 minutes for preparation and about 16 minutes for baking. Including cooling time, plan for roughly 1 hour before they’re ready to enjoy or serve. It’s a simple, fun process that promises sweet satisfaction!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your cookies start baking at the right temperature for the best texture.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add the Egg and Vanilla:
Beat in the egg and vanilla extract until everything is combined smoothly. This adds flavor and richness to your dough.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This step helps evenly distribute the salt throughout the flour.
5. Make the Dough:
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to form a soft dough. Be careful not to overmix; you want your cookies to stay tender.
6. Shape the Cookies:
Roll the cookie dough into 1-inch balls and arrange them on your lined baking sheet, spacing them about 2 inches apart so they have room to spread while baking.
7. Create the Thumbprint:
Using your thumb (or the back of a small spoon), make a deep indentation in the center of each ball. This is where all that delicious raspberry jam will go!
8. Fill with Jam:
Fill each indentation with approximately 1/2 teaspoon of raspberry jam. Don’t be shy, but try not to overfill, so they stay neat while baking!
9. Optional Toppings:
If you’d like, place a fresh raspberry on top of the jam for an extra burst of flavor and a pretty look.
10. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 14-16 minutes. They should be lightly golden around the edges when they are ready.
11. Cool Down:
Once baked, take them out and let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Drizzle and Garnish:
Once fully cooled, if you’d like to add a little flair, drizzle some raspberry glaze or melted raspberry preserves over the tops and sprinkle with chopped pistachios.
13. Store Your Cookies:
Finally, enjoy your cookies right away or store them in an airtight container at room temperature. They’ll stay fresh for up to a week!
These Italian Raspberry Thumbprint Cookies promise a delightful blend of buttery goodness and sweet raspberry jam—a treat loved by many! Forks ready? Enjoy! 🍪
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is traditional, you can swap it for any berry jam like strawberry, blueberry, or even apricot. Each will give the cookies a unique flavor!
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, don’t worry! Chill it in the refrigerator for about 30 minutes. This will make it easier to roll into balls and help prevent spreading during baking.
How Do I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. If you want to keep them longer, consider freezing them in a single layer on a baking sheet, then transferring them to a freezer bag for up to 3 months.
Can I Make These Cookies Vegan?
Yes! To make them vegan, substitute the butter with vegan butter and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water—let it sit to thicken). They will still be delicious!