If you're craving a delightful treat that perfectly balances buttery, tender cookie dough with the vibrant sweetness of fruit jam, look no further than this Thumbprint Cookies with Raspberry and Apricot Jam Recipe. These charming little cookies offer a nostalgic feel and a burst of raspberry and apricot flavors in every bite. Whether you’re baking for a gathering or just treating yourself, this recipe brings a classic dessert with a twist that’s sure to brighten any moment.
Ingredients You'll Need
The beauty of this Thumbprint Cookies with Raspberry and Apricot Jam Recipe lies in its simplicity: humble, pantry-friendly ingredients that combine to create an irresistible cookie. Each item plays a unique role from texture to flavor, ensuring every bite is rich, tender, and full of character.
- 2 cups all-purpose flour: Provides structure and a classic cookie base, perfectly balanced with the almond flour.
- 1 cup almond flour: Adds moistness and a subtle nuttiness for extra depth and tenderness.
- ½ teaspoon sea salt: Enhances the sweetness and balances the flavor profile.
- 1 cup (2 sticks) unsalted butter: At room temperature to easily cream with sugar, makes cookies melt-in-your-mouth soft.
- ½ cup granulated sugar: Sweetens the dough just enough without overpowering the jams.
- 2 teaspoons pure vanilla extract: Introduces warm, aromatic notes that complement the fruity jams.
- ½ teaspoon almond extract: Boosts the nutty undertones and enriches the overall flavor.
- ½ cup raspberry and/or apricot jam: The star of the show providing bright, fruity bursts that fill each thumbprint indentation.
How to Make Thumbprint Cookies with Raspberry and Apricot Jam Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper to prevent sticking and ensure even baking. In a medium bowl, whisk together the all-purpose flour, almond flour, and sea salt. This step ensures the dry ingredients are evenly distributed for flawless texture.
Step 2: Cream Butter and Sugars
Using a stand mixer or a hand mixer, cream the softened unsalted butter along with granulated sugar, vanilla extract, and almond extract until the mixture turns light and fluffy. This aeration step is key to making those cookies tender and buttery with just the right amount of lift.
Step 3: Combine Wet and Dry Ingredients
Gradually incorporate the flour mixture into the creamy butter blend. Mix until just combined to avoid overworking the dough, which could toughen the cookies. A gentle fold preserves that delicate crumb that makes these cookie bites so delightful.
Step 4: Shape Cookies and Add Jam
Scoop rounded tablespoons of dough and roll each into a ball. Place them spaced out on your lined baking sheets. Use your thumb or the back of a teaspoon to gently press an indentation in the center of each cookie. Spoon about half a teaspoon of raspberry and/or apricot jam into those little wells — this is the moment where these cookies start turning magical.
Step 5: Bake and Cool
Bake the cookies for 12 to 15 minutes, rotating the sheets halfway through to promote even baking. You'll know they're done when the bottoms are lightly browned but the jam remains glossy and fresh-looking. Let them cool on the pan for five minutes before transferring to a wire rack to cool completely — this cooling phase helps them set up perfectly without losing their tender texture.
How to Serve Thumbprint Cookies with Raspberry and Apricot Jam Recipe
Garnishes
Once cooled, try dusting these Thumbprint Cookies with Raspberry and Apricot Jam Recipe lightly with powdered sugar for an elegant touch. A small mint leaf atop each jam center can add a fresh pop of color and complement the fruity flavors beautifully.
Side Dishes
Pair your thumbprint cookies with a hot cup of tea or freshly brewed coffee to highlight their buttery richness. For a more decadent experience, serve alongside vanilla ice cream or a dollop of whipped cream to amplify the indulgence.
Creative Ways to Present
Stack these cookies in a rustic woven basket lined with a linen napkin for a charming picnic vibe. Alternatively, arrange them neatly on a pretty serving platter, combining raspberry and apricot jam versions for a colorful presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store your leftover Thumbprint Cookies with Raspberry and Apricot Jam Recipe in an airtight container at room temperature for up to 5 days. This preserves their tender texture and keeps the jam centers fresh without drying out the dough.
Freezing
If you want to enjoy these later, freeze unbaked dough balls on a baking sheet. Once solid, transfer them to a freezer-safe bag for up to 3 months. When ready, press the indentations and add jam before baking. You can also freeze fully baked cookies well-wrapped to enjoy later by thawing them at room temperature.
Reheating
To refresh the flavor and softness, warm your cookies briefly in a preheated oven at 300°F for 5 minutes or pop them in the microwave for 10-15 seconds. Be mindful not to overheat, or the jam might melt too much.
FAQs
Can I substitute the almond flour with something else?
Absolutely! You can swap almond flour with finely ground oat flour or additional all-purpose flour, but keep in mind this might slightly change the texture and nutty flavor that almond flour brings to the cookies.
What if I only have one type of jam?
That’s perfectly fine. Feel free to use all raspberry, all apricot, or even experiment with other fruit jams like strawberry or blackberry, depending on what you have on hand or your personal preference.
Can these cookies be made gluten-free?
Yes, they can! Use a gluten-free all-purpose flour blend instead of regular flour, and ensure your baking powder or any other ingredients are gluten-free to keep this Thumbprint Cookies with Raspberry and Apricot Jam Recipe friendly for gluten-sensitive folks.
How do I prevent the jam from overflowing during baking?
Use a small amount of jam—about ½ teaspoon is ideal—and gently press the indentation in the dough without pressing too hard. Also, placing the cookies in the center of the oven promotes even baking and less overflow.
Can I make the dough in advance?
Yes! Chill the dough for up to 24 hours wrapped in plastic wrap. This resting time helps develop flavor and can make shaping easier. Just remember to let it soften slightly before scooping and shaping.
Final Thoughts
This Thumbprint Cookies with Raspberry and Apricot Jam Recipe is a true crowd-pleaser that pairs simplicity with sophisticated flavor. Whipping up a batch is a joyful experience that fills your kitchen with warmth and promises smiles around the table. So go ahead, roll up your sleeves, and bring these charming cookies into your home—you'll wonder how you ever lived without them!
Print
Thumbprint Cookies with Raspberry and Apricot Jam Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully buttery and tender Thumbprint Cookies filled with a sweet and tangy raspberry or apricot jam center. These classic cookies combine all-purpose and almond flour for a delicate texture, enhanced by the aromatic flavors of vanilla and almond extracts. Perfect for holiday gatherings or any sweet occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup almond flour (spooned and leveled)
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter (at room temperature)
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Filling
- ½ cup raspberry and/or apricot jam
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, and sea salt until evenly mixed.
- Cream butter and sugar: In the bowl of a stand mixer, beat the room temperature butter, granulated sugar, vanilla extract, and almond extract together on medium speed until the mixture becomes light and fluffy, which typically takes about 3-5 minutes.
- Add the dry ingredients: Gradually add the flour mixture to the creamed butter mixture, mixing on low speed until just combined to avoid overmixing and maintain a tender cookie texture.
- Shape the cookies: Scoop rounded tablespoons of the dough, roll each into a ball, and place on the prepared baking sheets spaced adequately apart. Gently press down each ball to form a disk and create an indentation in the center using your thumb or the back of a 1 teaspoon measuring spoon.
- Fill with jam: Spoon approximately ½ teaspoon of raspberry and/or apricot jam into each indentation carefully to avoid overfilling.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the bottoms are lightly browned and the cookies are set.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing the jam to set properly.
Notes
- For a nut-free version, substitute almond flour with additional all-purpose flour, but note texture and flavor may vary.
- Different jams such as strawberry, blueberry, or black raspberry can be used based on preference.
- Ensure butter is at room temperature for easier creaming and better dough consistency.
- Chilling the dough for 30 minutes before baking can help maintain shape but is optional.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
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