Raspberry Jam Thumbprint Cookies Recipe
Introduction
Raspberry Jam Thumbprint Cookies are a delightful vegan treat perfect for any occasion. These soft, buttery cookies feature a sweet jam center topped with chocolate chips, combining classic flavors in a simple, elegant bite.
Ingredients
- 1 cup of vegan butter (at room temperature)
- ⅔ cup of granulated sugar
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- ½ cup of fruit preserves (raspberry recommended)
- Handful of semi-sweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350 degrees F (177 degrees C).
- Step 2: In a large bowl, beat the granulated sugar and vegan butter together with an electric mixer until the mixture is fluffy. Stir in the almond and vanilla extracts.
- Step 3: Gradually add the flour in half-cup increments, beating well after each addition until fully incorporated.
- Step 4: Drop tablespoons of dough onto a lightly greased baking sheet. For larger cookies, use two tablespoons per ball. Press your thumb into the center of each cookie to form a small well.
- Step 5: Fill each indentation with fruit preserves, then top each with a semi-sweet chocolate chip.
- Step 6: Bake the cookies for 15 minutes, then remove from the oven and allow them to cool on the baking sheet for about 30 minutes before serving.
Tips & Variations
- Using almond extract adds a subtle nutty flavor that pairs beautifully with raspberry jam, but you can omit or replace it with extra vanilla if preferred.
- Try different fruit preserves like apricot, strawberry, or blueberry for variety.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Chilling the dough for 15-20 minutes before baking can help maintain cookie shape.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Allow refrigerated cookies to come to room temperature before enjoying. They also freeze well—place in a sealed container for up to 3 months and thaw at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular butter instead of vegan butter?
Yes, regular butter can be used if you are not avoiding dairy. It will result in a richer flavor but keep the same texture and overall deliciousness.
How do I prevent the jam from spreading too much during baking?
Make a well with your thumb in the cookie dough before adding the jam and bake at the recommended temperature. Using thicker preserves rather than runny jams also helps keep the filling in place.
PrintRaspberry Jam Thumbprint Cookies Recipe
Delight in these classic Raspberry Jam Thumbprint Cookies made vegan with creamy vegan butter and topped with sweet raspberry preserves and semi-sweet chocolate chips. Perfectly soft and buttery, these cookies are simple to prepare and a delicious treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookie Dough
- 1 cup of vegan butter (at room temperature)
- ⅔ cup of granulated sugar
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
Filling and Topping
- ½ cup of fruit preserves (preferably raspberry)
- Handful of semi-sweet chocolate chips (such as Guittard or Trader Joe’s)
Instructions
- Preheat the Oven: Set your oven to 350 degrees F (177 degrees C) to warm up while preparing the cookie dough.
- Prepare the Dough: In a large bowl, beat the vegan butter and granulated sugar with an electric mixer until the mixture is fluffy and light. Then add almond and vanilla extracts. Gradually add the all-purpose flour in ½ cup increments, beating well after each addition until fully combined.
- Shape the Cookies: Drop the dough by tablespoons onto a lightly greased baking sheet. For larger cookies, use 2 tablespoons per cookie. Press your thumb gently into the center of each dough ball to create a small indentation for the jam.
- Add Filling and Topping: Spoon about a small amount of raspberry preserves into each thumbprint indentation. Then, place a semi-sweet vegan chocolate chip on top of the preserves for added richness.
- Bake: Bake the cookies in the preheated oven for 15 minutes, or until edges are lightly golden.
- Cool: Remove from oven and allow the cookies to cool on the baking sheet for about 30 minutes before serving to let them set properly.
Notes
- Use vegan butter at room temperature for easiest mixing and best texture.
- Feel free to substitute raspberry preserves with any fruit preserves of your choice.
- Press gently with your thumb to avoid breaking the dough balls.
- Let cookies cool completely for best texture and flavor development.
- Store cookies in an airtight container to preserve freshness for up to a week.
Keywords: Raspberry jam cookies, Thumbprint cookies, Vegan cookies, Vegan dessert, Jam thumbprint cookies, Chocolate topped cookies
