These Italian Raspberry Thumbprint Cookies are sweet little treats with a lovely raspberry jam center. They are soft, buttery, and perfect for any dessert lover!
Making these cookies is a breeze! I love to bake a batch and share them with friends, or just keep them all to myself (shhh, don’t tell!). They always vanish quickly!
Key Ingredients & Substitutions
Unsalted Butter: Soften the butter at room temperature for a creamy consistency in the dough. If you’re out of unsalted, you can use salted butter, just omit a pinch of the added salt in the recipe.
Raspberry Jam: This adds a fruity touch to the cookies. If you’re not a fan of raspberry, swap it for any other fruit jam or preserves, like strawberry or apricot for a different flavor.
Pistachios: Finely chopped pistachios bring a nice crunch and flavor. If you’re allergic or don’t have them, try almonds or walnuts, or skip nuts altogether for a nut-free version.
Granulated Sugar: This is essential for sweetening. You could use coconut sugar or even honey, but keep in mind it may alter the texture a bit.
How Do I Make Sure My Cookies Have the Perfect Indentation?
Creating that classic thumbprint takes a gentle touch, but it’s easy! Here are a few tips:
- Use your thumb to make a deep enough indentation to hold the jam, but not so deep that the cookie breaks.
- A small spoon or even a round cookie scoop can work if you’re concerned about the thumbprint!
- If the dough is too sticky, add a little more flour to make it manageable.
Keep the indentation consistent across all cookies for even baking and jam distribution. With these tips, you’ll have perfectly shaped cookies every time!
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Rolling and Garnishing:
- 1/2 cup finely chopped pistachios
- 1/2 cup powdered sugar (for rolling)
- 1/3 cup raspberry jam or preserves
- Fresh raspberries (optional for garnish)
How Much Time Will You Need?
This delightful cookie recipe takes about 30 minutes of prep time, plus 14-16 minutes of baking. You’ll want to allow an additional 5 minutes for cooling on the baking sheet and then transfer the cookies to a wire rack to cool completely. In total, plan for just under an hour to create this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Creaming the Butter and Sugar:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well combined, creating a smooth mixture.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing gently until just combined to form a soft dough.
5. Prepare for Rolling:
Place the powdered sugar and chopped pistachios into two separate shallow bowls, ready for rolling the dough balls.
6. Form the Dough Balls:
Roll the dough into 1-inch balls. First, roll each ball in the powdered sugar, then gently press your thumb into the center to create an indentation. Roll the edges in the chopped pistachios to coat the sides, adding texture and flavor.
7. Bake the Cookies:
Place the prepared dough balls on the baking sheet, with about 2 inches of space between each. Spoon about 1/2 teaspoon of raspberry jam into each indentation. Bake for 14-16 minutes until the edges are lightly golden and the cookies are set but still soft.
8. Cool and Garnish:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For an extra touch, garnish with a fresh raspberry in the jam center or drizzle some more raspberry jam on top.
9. Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Enjoy your delicious Italian Raspberry Thumbprint Cookies!
These cookies make the perfect addition to any dessert table or a lovely treat with a cup of tea or coffee. Enjoy!
Can I Use a Different Type of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with your favorite fruit jam or preserves, such as strawberry, apricot, or even lemon curd for a zesty twist.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
What Should I Do If My Dough is Sticky?
If you find the dough too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to roll into balls.
Can I Make These Cookies Gluten-Free?
Definitely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just ensure it contains xanthan gum for the best texture!