These Italian Raspberry Thumbprint Cookies are sweet little treats with a soft, buttery base and a yummy raspberry filling in the center. They’re like little bites of happiness!
Making these cookies is so fun because you get to create those little thumbprint impressions. Plus, they look adorable on a plate. I love sharing them with friends over coffee! ☕
Key Ingredients & Substitutions
Unsalted Butter: This is crucial for flavor and texture. If you need a dairy-free option, try coconut oil or vegan butter as a substitution, but the taste will slightly change.
Granulated Sugar: Basic sugar adds sweetness. You could use brown sugar for a richer flavor, but it may change the texture slightly.
Almonds: Finely chopped almonds give a lovely nutty flavor. If you’re allergic, try using sunflower seeds or an extra 1/2 cup of flour instead.
Raspberry Jam: Seedless helps for a smoother filling, but you can use any berry jam you like! Strawberry or blueberry also works well.
Pistachios: They add color and crunch. If you can’t find them, just use more almonds or even chopped walnuts!
How Do You Make Perfect Thumbprints?
Making those thumbprint impressions is key to the look and holds the jam! Here’s how you do it:
- After rolling the dough into balls, ensure they’re not too large, about a tablespoon each, so they bake evenly.
- Press gently in the center with your thumb or a teaspoon’s back. Make sure the indentation is deep enough to hold jam without breaking the cookie.
- When you fill them with jam, don’t overfill! Just a small spoonful will do, or it might overflow during baking.
With these tips, your cookies will look great and taste just as fantastic! Enjoy baking!
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Dough:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped almonds or almond meal
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam (seedless preferred)
For Rolling:
- 1/3 cup finely chopped pistachios or almonds (for rolling)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice (for glaze)
How Much Time Will You Need?
This delightful cookie recipe will take about 30 minutes of prep time and around 15 minutes for baking. Allow an additional 10 minutes for cooling before adding the glaze. So, you’re looking at a total of about 55 minutes from start to finish. Perfect for a tasty treat or a cozy gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, prepare your baking sheet by lining it with parchment paper.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Egg and Vanilla:
Next, add in the egg and vanilla extract. Beat until everything is well combined and smooth. You’ll love the sweet scent!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, finely chopped almonds (or almond meal), and salt. Slowly mix this dry combination into the butter-sugar mixture, stirring gently until a soft dough forms.
5. Shape the Cookies:
Using a tablespoon, scoop portions of the dough and roll them into balls between your hands. Roll each ball in the finely chopped pistachios or almonds, ensuring they stick to the dough. This adds a delightful crunch!
6. Create the Thumbprint:
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Now, using your thumb or the back of a teaspoon, press down in the center of each ball to create the classic thumbprint shape.
7. Fill with Jam:
Fill each thumbprint with about 1/2 teaspoon of raspberry jam, being careful not to overfill. Yum!
8. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Keep an eye on them to avoid overbaking!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Drizzle the Glaze:
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar with milk or lemon juice until you get a drizzling consistency. Once the cookies are cool, drizzle the glaze over them. Let the glaze set before serving.
There you have it! Your classic Italian Raspberry Thumbprint Cookies are ready to enjoy — buttery, nutty, and filled with vibrant raspberry sweetness. Perfect for sharing or savoring all by yourself!
Can I Use Different Jam For This Recipe?
Absolutely! While raspberry jam is traditional, you can substitute it with any fruit jam you prefer, like strawberry, apricot, or even a mix of berries. Just ensure it’s thick enough to hold in the thumbprint without running over!
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they’re completely cooled before wrapping to prevent moisture buildup!
What Can I Use Instead of Almonds?
If you or someone you’re baking for has a nut allergy, you can simply leave out the nuts or substitute with sunflower seeds or an extra half cup of flour as a base. They will still be delicious!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the egg with a chia seed or flaxseed egg (1 tablespoon chia/flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use a dairy-free butter alternative. The cookies will still taste fantastic!
