Raspberry Thumbprint Cookies are buttery, tender, melt in your mouth delicious and made without eggs. These jam filled classic shortbreads are perfect for the Holidays or anytime.
As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.
Raspberry Thumbprint Cookies
A classic Holiday Recipe (like Pecan Snowballs, Christmas Fruit Icebox Cookies or Brown Sugar Shortbread) that looks festive and tastes absolutely delicious. It is melt in your mouth buttery shortbread filled with jam - Can it get any better?
The dough for this recipe is easy to make with just 6 basic pantry ingredients and comes together in a few minutes. There is no need to chill the dough so you can prep and bake them right away.
Why Are These The Best?
- No Chilling needed - The requires no chilling like most shortbread recipes, so there is no planning needed.
- Freezer Friendly - These are perfect to be made ahead and frozen like this Christmas icebox cookies.
- Customizable - Use your favorite jam, jelly, preserves, Nutella, chocolate ganache, lemon curd or marmalade to fill them.
- No Nuts - Some recipe calls for rolling the dough balls in chopped nuts. But, these are nut free making them safe for anyone with nut allergies.
- Egg free - There is no eggs used in this recipe, making them perfect for vegetarians.
- Melt in your mouth texture - Confectioners sugar makes them amazingly soft and tender.
How to Avoid Spreading?
Both Cornstarch and confectioners sugar helps in binding the dough and ensures that they do not spread.
How To Store?
These are best stored in an air tight container at room temperature for up to a week. There is no need to refrigerate.
How To Freeze?
To Freeze Cookies - Cool cookies for several hours at room temperature so the top of the jam feels tacky and dried. Place baked and cooled ones in an air tight container in layers separated by parchment paper. This makes sure that they don't stick together.
To freeze dough - Prepare the dough balls and press with a teaspoon to make an indentation and freeze in a tray. Once frozen, transfer them to a freezer safe zip lock bag or air tight container and freeze for up to a month.
When ready to bake, arrange them on a parchment lined baking sheet and allow to thaw to room temperature. Top with raspberry jam and bake as instructed.
INGREDIENTS
- Butter - Use softened unsalted butter that is at room temperature.
- Sugar - Confectioners sugar makes them melt in your mouth tender and the granulated sugar coating adds a touch of crunchiness.
- Flavorings - Vanilla extract and salt.
- Flour - All purpose flour gives structure
- Cornstarch - A bit of cornstarch helps in maintaining the shape without spreading them too much.
- Jam - Raspberry jam adds festive look but feel free to use apricot, strawberry or black berry.
HELPFUL TIPS
- Loosen the jam for easy filling - If your jam is very firm then it makes it difficult to fill. Microwave jam for a few seconds (making sure that it does not get hot) until it is easy enough to stir.
- Use a teaspoon for even indentations - Although traditionally thumbs were used to make indentations, it makes it uneven when compared to a rounded teaspoon measure.
- Fill to the brim - There is nothing like a tiny smidgen of jelly, so make sure that you fill to the brim but not overflowing.
FILLING IDEAS
Don't like raspberry jam? Use other kinds of preserves, marmalade or jellies like apricot, strawberry or black berry. You can also fill them after baking with chocolate ganache, dulce de leche or salted caramel.
How To Make?
- Make dough - Cream room temperature butter, confectioners sugar and vanilla extract, until creamy with a hand held electric beater. Mix in flour, cornstarch and salt, until it is crumbly. Using hands gently knead the dough to form a smooth dough.
- Shape - Roll dough into a tablespoon measure balls, flatten slightly, roll in granulated sugar and place on a parchment lined baking sheet. Using a rounded teaspoon or your thumb, make an indentation in the middle of each dough ball.
- Fill - Fill about ½ to ¾ teaspoon of raspberry jam (or until it reaches the brim).
- Bake - Bake at 350 degrees until the edges look golden in color.
FREQUENTLY ASKED QUESTIONS
Make sure to roll the ball smooth and press the teaspoon with gentle pressure when making the indent. If you see any cracks, the pinch the dough together.
These are filled before baking so it can set up in the oven.
Make sure that the butter is not too soft or greasy and just softened at room temperature.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More Eggless Christmas Cookie Recipes to Try:
Raspberry Thumbprint Cookies
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1 teaspoon cornstarch
- ⅛ teaspoon salt
Additional ingredients
- 1 stick unsalted butter ½ cup, room temperature
- ⅓ cup confectioners sugar
- ½ teaspoon vanilla extract
- 1 tablespoon white granulated sugar
- 3 tablespoons raspberry jam
Instructions
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper and set aside.
- Add all dry ingredients into a medium bowl and whisk to combine.
- Place butter in a large bowl and beat with a hand held electric beater, on high until creamy (about 2 minutes).
- Scrape the sides of the bowl, add confectioners sugar and vanilla extract and beat for an additional minute.
- Add the dry ingredients and beat on low speed until it looks crumbly. Using your hands gently knead the dough to form a smooth ball.
- Scoop dough into 1 tablespoon measure balls and roll into a ball and flatten them lightly (make sure that there are no cracks or seams).
- Place the granulated sugar in a small bowl and roll the dough balls in the sugar and place on the parchment lined baking sheet, spacing evenly apart.
- Use the rounded back of a teaspoon (or your thumb) to gently press an indent in the centre of the cookie dough. Repeat process for remaining dough.
- Place jam in a small microwave safe bowl and microwave for 5 to 10 seconds and stir to loosen it up (make sure not to make it hot). Spoon about ½ teaspoon to ¾ teaspoon jam into each indent filling to the brim.
- Bake for about 25 minutes or the edges turn golden brown. Place baking sheet on a wire rack to cool completely.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
Follow me on INSTAGRAM, TIK TOK, FACEBOOK or PINTEREST for more delicious recipes.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Leave a Reply