I recently baked a batch of Thumbprint Cookies With Icing using softened unsalted butter, granulated sugar, and a delicate egg yolk paired with vanilla extract. Adding raspberry jam creates a pleasantly fruity note while a powdered sugar icing tops these cookies for a perfect contrast in textures and flavors indeed.

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I’ve always loved experimenting with flavors in the kitchen so when I came across a twist on the classic thumbprint cookie recipe, I had to give it a try. These Raspberry Thumbprint Cookies with Icing are perfect for Valentine’s Day, Christmas or just satisfying that sweet craving any day.

I mix 1 cup unsalted butter with 2/3 cup granulated sugar until it’s light and fluffy, then blend in a large egg yolk along with a teaspoon of vanilla extract. I carefully fold in 2 cups of all-purpose flour and a pinch of salt to create a dough that’s both tender and sturdy.

The fun part is adding 1/2 cup raspberry jam right before the cookies go in the oven so the jam stays luscious and vibrant. To finish off, I whip up an icing from 1 cup powdered sugar, 2 to 3 tablespoons milk and another half teaspoon of vanilla.

I’ve already seen improvements to versions like gluten free or almond variations and trust me, it’s a game changer!

Why I Like this Recipe

I really like this recipe because it makes me feel like a real baker even when im just messing around in the kitchen. The steps are simple enough that i dont get overwhelmed and i can easily experiment with the amount of jam or icing. Also, i love that the cookie has both a soft, buttery texture and a burst of raspberry sweetness in the middle which makes every bite really satisfying. Another thing is that its super versatile so i can see myself making these cookies for a variety of occasions, whether its a birthday party or just a casual afternoon treat. Lastly, baking these cookies always gives me a nostalgic vibe, reminding me of fun afternoons spent in the kitchen with family.

Ingredients

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Unsalted butter adds richness and smooth texture essential for a perfect crumb.
Granulated sugar supplies a sweet taste and helps in browning when creamed with butter.
Egg yolk adds a rich protein boost and aids in blending all ingredients well.
All-purpose flour provides structure and vital carbohydrates for a firm yet tender cookie.
Raspberry jam offers tangy sweetness, natural fruit fibers and a splash of vibrant color.
Powdered sugar mixes into icing giving extra sweetness and a smooth, glossy finish.
Milk thins the icing ensuring it coats each cookie nicely without being runny.
Vanilla extract intensifies flavor with a hint of warmth and a comforting aroma.

Ingredient Quantities

1 cup unsalted butter, softened

2/3 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup raspberry jam

1 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon vanilla extract (for the icing)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together 1 cup of softened unsalted butter and 2/3 cup granulated sugar until light and fluffy.

3. Beat in 1 large egg yolk and 1 teaspoon of vanilla extract until well mixed.

4. Slowly stir in 2 cups of all-purpose flour and 1/4 teaspoon salt until a soft dough forms.

5. Divide the dough into small balls (about 1 inch in diameter) and place them evenly on the prepared baking sheet.

6. Using your thumb or a small spoon, gently press a well into the center of each ball.

7. Spoon a little bit of the 1/2 cup raspberry jam into each indentation before baking so the cookie bakes around the jam.

8. Bake for about 12 to 15 minutes until the edges are just turning lightly golden. Allow them to cool on the tray or wire rack.

9. For the icing, mix 1 cup powdered sugar with 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth.

10. Drizzle the icing over the cooled cookies and let it set before serving. Enjoy your delicious treats!

Equipment Needed

1. Oven with a timer
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer (or a good hand whisk)
6. Measuring cups and spoons
7. Spatula or wooden spoon
8. Cookie scoop or spoon for forming dough balls
9. Small spoon to help press the indentations in the dough
10. Wire cooling rack
11. Small bowl for mixing the icing
12. Drizzle tool (or you can use a spoon to drizzle the icing)

FAQ

Q: Can I substitute sweetened butter for unsalted butter?

A: It's best to use unsalted butter because the salted version can change the flavor of the cookies. If you really have to use sweetened butter, you may need to adjust the sugar.

Q: Is it ok to use raspberry preserves instead of raspberry jam?

A: Yes, but preserves can have larger fruit pieces and might be a bit sweeter. Its texture might differ a little, so adjust your spreading technique if needed.

Q: How do I know when the cookies are done?

A: The cookies should be just lightly golden on the edges. They might look a bit soft in the middle when you take them out but firm up as they cool down.

Q: Can I prepare the icing ahead of time?

A: Sure, you can make the icing and keep it in the fridge. Just give it a quick stir and add a little extra milk if it thickens too much before you use it.

Q: What if I want a bit more jam in my thumbprints?

A: You can add a tiny bit more jam if you really like it, but be careful not to put too much or the cookies might break when you fill them.

Raspberry Thumbprint Cookies With Icing Recipe Substitutions and Variations

Unsalted Butter: You can swap butter with a good quality margarine or even coconut oil. Just remember it might slightly change the taste of your cookies.
Granulated Sugar: Try using coconut sugar or light brown sugar instead. It adds a richer flavor even though the texture might be a bit different.
Egg Yolk: If you dont want to use egg yolk, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to make a flax egg. It works pretty well.
Vanilla Extract: If you dont have vanilla extract, almond extract or a bit of maple syrup can work as a substitute, just use the same amount.
All-Purpose Flour: For a healthier twist, you could use whole wheat pastry flour or a gluten-free blend, but be aware it might affect the cookie structure a little.

Pro Tips

1. Make sure your butter is really soft before you start mixing everything up – if it’s too cold, it’ll be hard to get that creamy texture, but if it’s too melted, your dough could turn out runny.

2. When you’re forming the dough balls, don’t be afraid to chill them for like 15 minutes in the fridge if they seem too sticky. This really helps them keep their shape in the oven.

3. For the filling, try using a piping bag or even a small zip-lock bag with a tiny corner snipped off so you can fill in the jam more neatly. It can save you a bunch of time and mess.

4. Once you’ve drizzled the icing on, let the cookies sit for a little bit on the counter rather than rushing to serve them hot out of the oven. This extra time lets the texture and flavors settle in perfectly.