Raspberry Jam Thumbprint Cookies2012-04-19
- Yield : 2 dozen
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Photo by Alfonso Revilla
From the author: These thumbprint cookies are the tastiest cookies that totally remind me of being a kid! I was feeling in a raspberry mood today, but you can switch out the preserves for any flavor your heart desires.
The Best Jam Cookies!
Baking cookies might seem a bit complicated, but this recipe is as simple as it can be. These childhood favorites are soft and sweet and topped with a delicious jam and a chocolate chip. How good does that sound? Dreamy! The magic of these thumbprint cookies is in the dough, it’s a simple sugar dough, but it’s light and buttery at the same time. Truly heavenly!
The combination of the ultra-soft dough with the slightest tart and sweet jam is simply amazing. We stand by how easy this thumbprint cookie recipe is, but we have a few amazing tips to bake them to perfection!
Tips For a Perfect Thumbprint Cookies.
When it comes to baking, precision is key! Make sure you measure all the ingredients well and do so before starting the mixing process. Trust me! It makes the whole experience so much easier and less overwhelming. So, get your measuring cups and spoons ready and do some pre-prep.
My Second tip: make sure you roll the balls into a nice round shape so when pressing the thumb later it creates a nice print. Ideally, you manage to make a good indent in the middle but keep the edges nice and thick. How cool is it to use your thumb to shape a beautiful cookie? It makes these cookies extra special!
And last but not least, make sure your jam is smooth enough to top your cookie evenly. If the jam is too stiff or chunky, it won’t fit the indent the right way. You can always microwave your jam for a few seconds to loosen it up a bit.
Ok, ready to do some fun baking? Let’s do this.
- 1 cup of vegan butter, at room temperature
- 2/3 cup of sugar
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1/2 cup of fruit preserves - I like raspberry, but any will work
- Handful of semi-sweet chocolate chips - I usually use Guittard or Trader Joe's
Preheat oven to 350 degrees F (177 degrees C).
In a large bowl, beat (with an electric mixer) sugar and vegan butter until fluffy. Add almond and vanilla extract. Add flour by 1/2 cups, beating until it's well mixed.
Drop by tablespoons onto a lightly greased pan. I usually make the balls 2 tablespoons because I like large cookies. Using your thumb, make a small dent in the middle of the cookie and add the preserves and top with a chocolate chip.
Bake for 15 minutes, remove from the oven, and let cool for 30 minutes.
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