Italian Raspberry Thumbprint Cookies are sweet little treats that are easy to love! With buttery dough and a fruity raspberry center, they’re perfect for any sweet craving.
These cookies are not just cute; they are also fun to make! I love pressing my thumb in the middle and watching them bake. They always disappear so fast—like magic! 🪄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt in the recipe. You can substitute with coconut oil or margarine if you’re dairy-free, but the flavor will differ a bit.
Sugar: Granulated sugar is standard here, but you can use brown sugar for a richer flavor. If you want to cut down on sugar, consider using a sugar substitute like monk fruit or stevia, keeping in mind the sweetness might change the texture.
Flour: All-purpose flour is the mainstay, but you can try using gluten-free flour or almond flour for a nutty taste. Just be aware the texture may vary with these substitutes.
Pistachios: They add a lovely crunch and flavor, but if you need a nut-free option, rolled oats or ground sunflower seeds can be great alternatives.
Raspberry Jam: While raspberry is traditional, feel free to play with other flavors like apricot or strawberry jam. Homemade jam works wonders too!
How Can You Perfect the Thumbprint Technique?
The thumbprint is crucial for a beautiful cookie! Here’s how to get it just right:
- Use your thumb or the back of a small spoon to make the indentation—just don’t press too hard, or the cookie will crack.
- Fill the indentation with jam carefully; too much can overflow while baking, while too little might get lost in the cookie.
- If you’re worried about jam overflowing, you can make the indentation slightly shallower and just fill to the rim.
These small details will make your cookies look professional and help keep all that delicious jam in place!
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For Coating and Filling:
- 1/2 cup finely chopped pistachios (for rolling)
- Powdered sugar for dusting
- 1/2 cup raspberry jam or preserves
- Fresh raspberries, for garnish (optional)
- Additional raspberry jam, warmed slightly for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, and then around 12-15 minutes to bake. Overall, you’re looking at about 35-40 minutes before you have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make sure your cookies come off easily after baking.
2. Make the Dough:
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy, which should take about 2-3 minutes. This step is important for building texture!
3. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract into the butter mixture until everything is well combined. It should look smooth and creamy.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agent and salt.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Don’t overmix; you want it tender!
6. Shape the Cookies:
Roll the dough into 1-inch balls. Then, roll each ball in the finely chopped pistachios to coat the outside—this adds nice flavor and texture!
7. Prepare for Baking:
Place the coated balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Create the Thumbprint:
Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie. Be careful not to press too hard!
9. Fill with Jam:
Fill each indentation with about a teaspoon of raspberry jam. You want just the right amount so it doesn’t spill over while baking.
10. Bake the Cookies:
Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking!
11. Dust with Powdered Sugar:
Once baked, remove the cookies from the oven and dust them with powdered sugar while they’re still warm. This adds a nice touch of sweetness!
12. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, top each cookie with a fresh raspberry and drizzle with warmed raspberry jam for extra flair!
13. Enjoy!
Serve these delightful Italian raspberry thumbprint cookies with a cup of tea or coffee, and enjoy the sweet flavors!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam is traditional, you can substitute it with any fruit preserves you like, such as strawberry, apricot, or even cherry for a different flavor profile.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay extra fresh, you can refrigerate them, but they may lose some of their crunchiness.
Can I Freeze the Dough or Cookies?
Yes, you can freeze both! For the dough, roll it into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag for up to 3 months. When ready to bake, just add a few extra minutes to the baking time. You can also freeze baked cookies; just make sure they’re completely cool before placing them in an airtight container with parchment paper between layers.
What to Do If My Cookies Spread Too Much?
If your cookies spread too much, try chilling the dough for about 30 minutes before baking. This can help firm up the butter and prevent excessive spreading. Also, make sure you’re measuring your flour correctly—too little flour can cause spreading!
