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Thumbprint Cookies

Thumbprint Cookies with Raspberry Jam

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Recipe Details

Story

No holiday cookie buffet is complete without classic thumbprint cookies. These buttery ones are ridiculously rich, just a little crumbly, and super fun to make (calling cookie-craving kid helpers!). Once baked to a perfect golden brown, each thumbprint is filled with sweet and tangy raspberry jam. Be warned, this repeat favorite dessert is a serious crowd pleaser!

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Elana

    By Chef Elana

    Nutritional info

    Ingredients & Equipment

    What we send

    • unsalted butter
      3 packets
      unsalted butter
    • granulated sugar
      2 tablespoons
      granulated sugar
    • vanilla extract
      1/4 teaspoon
      vanilla extract
    • flour
      1/3 cup
      flour
    • 1-ounce jar raspberry jam
      1
      1-ounce jar raspberry jam
    • parchment paper
      1
      parchment paper

    What You’ll Need

    • 6" small pot (optional)
    • baking sheet

    Cooking Steps

    1. Soften Butter

      Soften Butter

      Preheat oven to 350ºF. Place butter in a medium heatproof bowl and microwave until soft but not melted, 5-10 seconds. Alternatively, rub butter packets between your palms for a few seconds to soften slightly. Add sugar to bowl with butter and whisk until fully combined. 

    2. Make Cookie Dough

      Make Cookie Dough

      Separate 1 egg, reserving yolk in a small bowl. Stir vanilla extract and egg yolk into butter-sugar mixture to combine. Stir in flour and ⅛ teaspoon salt until ingredients are incorporated. 

    3. Form Thumbprint Cookies

      Form Thumbprint Cookies

      Line baking sheet with parchment paper. Divide cookie dough into 8 equal ½-inch balls. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Using your thumb, make a deep indentation in the center of each cookie, making sure not to break through the bottom. Using your hands, gently reshape cookies into a circular shape as needed.

    4. Bake Thumbprint Cookies

      Bake Thumbprint Cookies

      Bake thumbprint cookies until slightly firm, about 10 minutes. Remove and let cool slightly, 2-3 minutes. Then, using your thumb, gently reinforce indentation in the center of each cookie. Spoon raspberry jam into centers, dividing evenly.

    5. Plate Thumbprint Cookies

      Plate Thumbprint Cookies

      Return thumbprint cookies to oven and bake until golden, about 10 minutes. Set aside to cool for a few minutes. Enjoy one at a time, a couple each hour, or all in one sitting. No judgment.

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