These Italian Raspberry Thumbprint Cookies are small treats filled with sweet raspberry jam. They’re soft, buttery, and have a delightful berry surprise in the middle!
Making these cookies is a breeze, and they’re perfect for sharing. I love how their sweetness and tartness mix together—seriously, who can eat just one? 😋
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. If you want a lower fat option, you can use coconut oil or a plant-based butter, but the texture might change slightly.
Pistachios: They add a nice crunch and flavor. If you’re allergic, try chopped almonds or hazelnuts. For a nut-free version, roll them in shredded coconut or simply leave them out!
Raspberry Jam: I like using seedless raspberry jam for a smoother filling. If you can’t find it, strawberry or apricot jam works well too. You could even make your own if you have fresh fruit!
Powdered Sugar: This gives a lovely finishing touch. If you’re looking for a healthier option, you can skip the dusting or use a bit of sweetener like stevia instead.
How Do You Achieve Soft, Tender Cookies?
To get the best texture from your thumbprint cookies, focus on creaming the butter and sugar. This process incorporates air into the mix, leading to a fluffy dough. Here’s how:
- Beat the butter and sugar for 3-4 minutes until it turns light and fluffy.
- Do not overmix the dough after adding flour; mix until just combined for soft cookies.
- Make sure to use room-temperature ingredients for better incorporation and a softer texture.
Also, allow the cookies to cool properly on a wire rack to maintain their softness. Happy baking!
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For The Filling and Coating:
- 1/2 cup raspberry jam (preferably seedless or smooth)
- 1/4 cup finely chopped pistachios (for rolling)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 12-15 minutes to bake. You should allow some extra time for cooling before serving, so plan for about 45 minutes total from start to finish for the perfect batch of cookies!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C). While that warms up, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to cream together the softened butter and granulated sugar. Mix until it’s light and fluffy—this will take about 3-4 minutes and helps to create the perfect texture for your cookies.
3. Add the Egg and Vanilla:
Now, add in the egg and the vanilla extract. Beat everything together until it’s all well mixed. This will add a delicious flavor to your cookie base.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that your baking powder is evenly distributed throughout the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture into the wet mixture. Mix just until everything is combined. Your dough should feel soft but not sticky. If it’s too sticky, sprinkle in a tiny bit of extra flour.
6. Form the Cookies:
Take about 1 tablespoon of dough and roll it into a ball in your hands. After that, roll the ball in the finely chopped pistachios to coat the edges. It adds great flavor and a pop of color!
7. Place on Baking Sheets:
Place the coated dough balls onto your prepared baking sheets, spaced about 2 inches apart.
8. Create the Thumbprint:
With your thumb or the back of a small spoon, make an indentation in the center of each ball. Don’t worry if it cracks a little—that’s totally normal!
9. Fill with Raspberry Jam:
Now, fill each thumbprint with approximately 1/2 teaspoon of raspberry jam. This is what gives your cookies that tasty surprise in the middle!
10. Bake the Cookies:
Pop them in your preheated oven and bake for 12-15 minutes. Look for lightly golden edges, which means they’re ready!
11. Cooling Time:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
12. Final Touches:
Once your cookies have cooled, you can dust them lightly with powdered sugar if you’d like. Serve and enjoy these delightful treats!
These Italian Raspberry Thumbprint Cookies are perfect for any occasion, offering a tender, buttery base filled with rich raspberry jam and a crunchy pistachio coat. Enjoy every bite!
Can I Use a Different Jam?
Absolutely! While raspberry jam is a classic choice, you can substitute it with any flavorful jam you like, such as apricot, strawberry, or even lemon curd for a citrus twist. Just make sure it’s not too runny!
How Do I Store the Cookies?
To store the cookies, place them in an airtight container at room temperature. They’ll stay fresh for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months in a freezer-safe container.
What If My Dough Is Too Sticky?
If your dough is too sticky, don’t worry! Just sprinkle in a little extra flour, one tablespoon at a time, until it reaches the right consistency. It should be soft but manageable for rolling into balls.
Can I Make These Cookies Vegan?
Yes, you can make them vegan using plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). The texture may be slightly different, but the flavor will still be delightful!
