Italian Raspberry Thumbprint Cookies are sweet little treats with a buttery base and a jammy raspberry center. They’re easy to make and perfect for sharing with friends!
I love how these cookies look so fancy, but they’re actually quite simple to whip up. Enjoy them with a cup of tea, and you’ll feel like you’re in an Italian café! ☕️❤️
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies a rich, creamy texture. If you prefer a lighter option, you can use coconut oil or margarine, but keep an eye on the cookie texture.
Granulated Sugar: This sugar contributes to the cookies’ sweetness and texture. For a healthier option, you might use coconut sugar or a sugar substitute like stevia, but be sure to check the conversion ratios!
Raspberry Jam: Raspberry jam is key for the classic flavor. If you want to switch it up, other fruit jams like blackberry or apricot work well too. Just make sure they are sweetened enough!
Pistachios: Chopped pistachios add a nice crunch and flavor contrast. If you have nut allergies, you can skip them or use crushed graham crackers for a different texture.
How Do I Make Perfect Indents for the Jam?
Getting the right indentation for your jam is crucial! When you press your thumb or spoon into the dough, make sure to be gentle. It helps if the dough is slightly chilled. Here’s how:
- Roll your dough balls and place them on the baking sheet first. Then chill for 10-15 mins before pressing.
- Use a thick finger or the back of a small measuring spoon for the indentation. This helps create a nice deep spot for the jam.
- If you find the dough sticking, lightly flour your thumb or spoon to help prevent sticking.
Following these tips will ensure your cookies have the perfect jam-to-cookie ratio!
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup 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:
- 1/2 cup raspberry jam or preserves
Optional Garnish:
- Finely chopped pistachios
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cookie recipe takes about 20 minutes of prep time and 12-15 minutes of baking time, plus a little cooling time. So, in total, expect to spend around 45 minutes to an hour making these delightful treats!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper. This will help prevent the cookies from sticking and make cleanup a breeze!
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer to whip them together until the mixture is light and fluffy. This usually takes about 2-3 minutes!
3. Add the Egg and Vanilla
Next, beat in the egg and vanilla extract. Mix until everything is well incorporated and the batter looks smooth.
4. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This will ensure even distribution of the leavening agents in your dough!
5. Mix in Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until the dough just comes together. It will be soft but easy to handle!
6. Form the Cookies
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. You should have enough for about 24 cookies.
7. Make Indentations
Take your thumb or the back of a small spoon and gently press an indentation into the center of each dough ball. This is where the raspberry jam will sit!
8. Fill with Jam
Using a small spoon, fill each indentation with about 1/2 teaspoon of raspberry jam. Don’t overfill or it will spill over while baking!
9. (Optional) Add Garnish
If you’d like, you can press the edges of some cookies into finely chopped pistachios for added crunch and a pop of color!
10. Bake!
Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden and the cookies are set. Keep an eye on them so they don’t overbake!
11. Cool and Transfer
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Dust with Powdered Sugar
Once cooled, if you’d like, you can dust the cookies with powdered sugar for an extra touch of sweetness!
Enjoy these delicious Italian Raspberry Thumbprint Cookies with a warm cup of tea or coffee! They make a perfect treat for any occasion!
Can I Use Other Types of Jam?
Absolutely! While raspberry jam is classic, you can substitute it with any fruit jam or preserves you like, such as strawberry, apricot, or blueberry. Just make sure the jam is smooth and sweetened to your taste!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just layer them with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough in advance and refrigerate it for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 10 minutes before rolling and shaping.
What Can I Use Instead of Nuts for Garnish?
If you prefer to skip the nuts due to allergies or dietary restrictions, try rolling the cookies in shredded coconut or simply leaving them plain. They are delicious without any garnish too!