Raspberry Thumbprint Cookies Recipe
Introduction
Raspberry Thumbprint Cookies are a delightful treat combining soft, tangy dough with a burst of sweet raspberry jam. These bite-sized cookies are perfect for any occasion and easy to make at home.
Ingredients
- 16.5 ounces sugar cookie dough (1 roll)
- 3 ounces cream cheese (softened)
- ½ cup all-purpose flour
- 2 teaspoons lemon zest
- ⅓ cup seedless raspberry jam
- 1 cup powdered sugar
- 4 to 5 teaspoons fresh lemon juice
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Leave the sugar cookie dough out for 10 minutes to soften. Add the softened cream cheese, all-purpose flour, and lemon zest to the dough. Mix well by hand until combined.
- Step 3: Roll the dough into 1 ¼ inch balls and place them on a baking sheet about 2 inches apart. Use your thumb to make an indentation in the center of each ball.
- Step 4: Bake the cookies for 12 to 14 minutes, or until they are lightly browned. Remove from the oven and while still warm, press each indentation again to deepen the thumbprint.
- Step 5: Spoon a little bit of raspberry jam into each indentation.
- Step 6: Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack. Allow to cool completely, about 20 minutes.
- Step 7: Mix the powdered sugar with just enough fresh lemon juice to create a smooth glaze. Drizzle the glaze over the cooled cookies before serving.
Tips & Variations
- For a different flavor, try using apricot or strawberry jam instead of raspberry.
- If your dough feels too sticky, chill it for 15 minutes before rolling.
- Use a piping bag to fill the indentations neatly with jam for a more polished look.
- Add a pinch of almond extract to the dough for a subtle nutty note.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep the glaze fresh, drizzle it just before serving if you plan to store the cookies longer. Reheat chilled cookies briefly in a microwave for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the dough and shape the cookies ahead of time. Store shaped cookies in the refrigerator for up to 24 hours before baking to maintain freshness.
What if I don’t have cream cheese?
Cream cheese adds moisture and richness, but you can substitute it with an equal amount of softened butter for a slightly different texture and flavor.
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Raspberry Thumbprint Cookies Recipe
- Total Time: 45 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
These delightful Raspberry Thumbprint Cookies combine a buttery sugar cookie base with a tangy cream cheese twist and a sweet raspberry jam filling. Finished with a zesty lemon glaze, they offer a perfect balance of sweetness and citrus brightness, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough Mixture
- 16.5 ounces sugar cookie dough (1 roll)
- 3 ounces cream cheese, softened
- ½ cup all-purpose flour
- 2 teaspoons lemon zest
Filling and Topping
- ⅓ cup seedless raspberry jam
- 1 cup powdered sugar
- 4 to 5 teaspoons fresh lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Prepare Dough: Let the sugar cookie dough sit at room temperature for 10 minutes to soften. Combine the softened dough with cream cheese, all-purpose flour, and lemon zest, mixing well with your hands until fully blended.
- Shape Cookies: Roll the dough mixture into 1 ¼ inch balls. Place them on a baking sheet spaced 2 inches apart. Using your thumb, create a small indentation in the center of each ball.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until they are lightly browned. As soon as they come out of the oven and while still warm, press the indentations again to maintain their shape.
- Add Jam Filling: Spoon a small amount of seedless raspberry jam into each indentation on the cookies.
- Cool Cookies: Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely, which takes about 20 minutes.
- Prepare Glaze and Finish: Mix the powdered sugar with just enough fresh lemon juice (4 to 5 teaspoons) to make a smooth glaze. Drizzle this lemon glaze over the cooled cookies to add a sweet and tangy finish.
Notes
- For easier dough mixing, ensure cream cheese is fully softened before combining.
- Use fresh lemons for zest and juice to achieve the best citrus flavor.
- Make sure to press indentations twice to prevent closing during baking.
- Cookies can be stored in an airtight container at room temperature for up to 4 days.
- For a different flavor twist, try other seedless jams such as apricot or strawberry.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry thumbprint cookies, lemon glaze cookies, berry jam cookies, soft cream cheese cookies, homemade thumbprint cookies
