Raspberry Jam Thumbprint Cookies

Course: cookies, Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Calories: 129kcal

Author: Becky Hardin

These raspberry thumbprint cookies are super easy to make and a wonderful cookie to enjoy during the holidays. Perfectly soft cookies are filled with a sweet jam, what's not to love?!

Print Recipe

Equipment

Ingredients

½ cup salted butter 113 grams, room temperature (1 stick)
½ cup brown sugar 107 grams
½ cup powdered sugar 57 grams
1 egg yolk 14 grams
2 teaspoons pure vanilla extract 8 grams
1 teaspoon ground cinnamon 3 grams
½ teaspoon ground nutmeg
1½ cups all-purpose flour 180 grams
½ cup chopped pecans 57 grams
½ cup raspberry jam 170 grams

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes
½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
Mix in the egg yolk and vanilla
1 egg yolk, 2 teaspoons pure vanilla extract
Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix.
1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1½ cups all-purpose flour, ½ cup chopped pecans
Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
Fill the indents with jam and bake for 8-10 minutes, or until just set.
½ cup raspberry jam
Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.

Notes

These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
Don't over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.

Storage: Store raspberry jam thumbprint cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 1 month.

Nutrition