These Italian Raspberry Thumbprint Cookies are sweet, tender, and perfect for sharing! With a yummy raspberry jam center and a sprinkle of powdered sugar, they’re a real treat.
They’re called thumbprints because you press your thumb into the dough to make a little well. Trust me, it’s fun! I love having these with a cup of tea—such a cozy snack!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cookies. If you’re looking for gluten-free options, almond flour can work well, but be prepared for a different texture!
Unsalted Butter: Always keep unsalted butter for baking, so you can control the salt in your cookies. If you need a dairy-free version, try coconut oil or vegan butter; just note it may alter the taste slightly.
Granulated Sugar: Regular sugar gives the cookies sweetness. You can replace it with brown sugar for a touch of caramel flavor, or use a sugar substitute like coconut sugar if you’re watching your intake.
Pistachios: They add a unique crunch and flavor. If you’re allergic or prefer a different nut, almonds or walnuts can substitute, just chop them finely.
Raspberry Jam: Look for high-quality jam for the best flavor. You can also make your own by cooking down fresh raspberries with a bit of sugar. If you’re out of raspberries, any berry jam will work!
How Do I Get the Perfect Indentation for the Jam?
Creating the well for the jam is key! Use your thumb gently to press into the ball of dough. Make sure not to press all the way through; you want a nice pocket without breaking the cookie.
- Before baking, make the indentation right after placing the dough on the sheet.
- Fill the pocket carefully with jam. Too much jam may overflow during baking, so stick to about 1/2 teaspoon.
- For a uniform look, you can use the back of a teaspoon instead of your thumb!
Following these steps will ensure lovely, even cookies every time. Enjoy baking!
Italian Raspberry Thumbprint Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1/2 cup finely chopped pistachios (for Italian style)
- 1/2 cup raspberry jam or preserves
- 1/4 cup white chocolate (for drizzle, optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 12-15 minutes to bake. Make sure to allow extra time for cooling afterward, about 10 minutes on the baking sheet and then until cool on a rack. Total time, including cooling, is about 45 minutes to 1 hour.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and become perfectly golden. While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar:
In a large bowl, take your softened unsalted butter and granulated sugar. Use a mixer or a sturdy spoon to cream them together until the mixture becomes light and fluffy—this usually takes about 2-3 minutes.
3. Add the Flavor:
Mix in the vanilla extract and almond extract (if you’re using it). This not only adds sweetness but also gives the cookies a lovely aroma. Stir until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt until they’re nicely mixed. This ensures that the salt is evenly distributed and helps your cookies to rise properly.
5. Mix It All Together:
Gradually add the flour mixture into the butter and sugar mixture. Stir until just combined. You don’t want to overmix as that can make the cookies tough!
6. Add the Pistachios:
Gently fold in the finely chopped pistachios, ensuring they’re evenly distributed throughout the dough. This will give each bite a nice crunch!
7. Shape the Cookies:
Now, roll the dough into 1-inch diameter balls and place them on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading.
8. Make the Indentations:
Use your thumb or the back of a small spoon to press an indentation into the center of each dough ball. This is where the raspberry jam will go, so make sure it’s a good pocket!
9. Fill with Raspberry Jam:
Carefully fill each indentation with about 1/2 teaspoon of raspberry jam. Be cautious not to overfill; too much jam can spill over while baking.
10. Bake the Cookies:
Place your baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t over-bake!
11. Cool Down:
Once baked, take the cookies out and allow them to cool on the sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
12. Optional Drizzle:
If you’d like to add a chocolate drizzle, melt the white chocolate in a microwave-safe bowl, stirring until smooth. Drizzle it over the cooled cookies for a pretty and tasty finish!
13. Serve and Enjoy:
Your delicious Italian raspberry thumbprint cookies are now ready! Serve them up with a nice cup of tea or coffee, or package them as a lovely gift. Enjoy every bite!
These cookies not only taste amazing but also look beautiful—perfect for any occasion. Happy baking!
Can I Use Different Jams for These Cookies?
Absolutely! While raspberry jam is classic, you can substitute it with any fruit jam or preserve you like, such as strawberry, apricot, or even chocolate hazelnut spread for a fun twist!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week, but let them come to room temperature before serving.
Can I Freeze These Cookies?
Yes, these cookies freeze well! Just ensure they are completely cooled before placing them in a single layer in an airtight container or a freezer bag. They can last up to 3 months in the freezer. Thaw them in the fridge before enjoying!
What If the Dough Is Too Sticky?
If your dough seems too sticky, sprinkle in a bit more flour, one tablespoon at a time, until you achieve a manageable consistency. Just be careful not to add too much flour, which can make the cookies tough!