Raspberry Jam Thumbprint Cookies Recipe

Introduction

These Raspberry Jam Thumbprint Cookies are a delightful vegan treat perfect for any occasion. Soft, buttery dough meets a sweet berry center, topped with a hint of chocolate for an irresistible bite. Simple to make and sure to impress, they’re a wonderful addition to your cookie collection.

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, but any will work)
• Handful of semi-sweet chocolate chips (such as Guittard or Trader Joe’s)

Instructions

1. Step 1: Preheat your oven to 350 degrees F (177 degrees C).
2. Step 2: In a large bowl, beat the vegan butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. Add the almond extract and vanilla extract, mixing to combine.
3. Step 3: Gradually add the all-purpose flour in ½ cup increments, beating well after each addition until the dough is fully incorporated.
4. Step 4: Drop spoonfuls of dough onto a lightly greased baking pan. For larger cookies, use about 2 tablespoons of dough per cookie. Use your thumb to gently press a small dent into the center of each dough ball.
5. Step 5: Fill each thumbprint with a small amount of fruit preserves, then top with a single vegan chocolate chip.
6. Step 6: Bake the cookies for 15 minutes. Once done, remove them from the oven and allow them to cool on the pan for 30 minutes before serving.

Tips & Variations

• Try different fruit preserves like apricot or strawberry to customize the flavor.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
• For a nut-free version, omit the almond extract and use extra vanilla extract instead.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks. Reheat gently in a low oven or microwave before serving to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you are not avoiding dairy. The texture and flavor will be similar, though the recipe as written is vegan-friendly.

How do I prevent the jam from spreading too much during baking?

Make sure to press a firm but shallow indentation into the dough before adding the preserves. Also, avoid overfilling the thumbprints to keep the jam contained during baking.

Raspberry Jam Thumbprint Cookies Recipe

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★★★★★

4.5 from 143 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: Approximately 18 large cookies 1x
• Diet: Vegan

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Description

These Raspberry Jam Thumbprint Cookies are soft, buttery vegan cookies filled with sweet raspberry preserves and topped with a semi-sweet chocolate chip. Perfect for a delightful treat, these cookies combine the rich flavors of vanilla and almond extract with a tender crumb and a burst of fruity jam in every bite.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup vegan butter (at room temperature)
• ⅔ cup granulated sugar
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Filling and Topping

• ½ cup raspberry fruit preserves (or any fruit preserves of choice)
• Handful of semi-sweet chocolate chips (Guittard or Trader Joe’s recommended)

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Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) to ensure it’s at the right temperature for baking the cookies evenly.
2. Mix the dough: In a large bowl, beat the vegan butter and granulated sugar together with an electric mixer until the mixture becomes fluffy. Then add the almond extract and vanilla extract for aroma and flavor. Gradually incorporate the all-purpose flour in ½ cup increments, mixing continuously until the dough is well combined and smooth.
3. Form the cookies: Using tablespoons, drop balls of dough onto a lightly greased baking pan. For larger cookies, use 2 tablespoons per ball. Press your thumb gently into the center of each dough ball to create a small indentation.
4. Add the filling and topping: Fill each thumbprint indentation with a spoonful of raspberry preserves. Place a semi-sweet chocolate chip on top of the preserves to add a touch of richness and visual appeal.
5. Bake the cookies: Bake in the preheated oven for 15 minutes until the edges are lightly golden and the cookies are set. Remove from the oven and allow them to cool on the pan for about 30 minutes so they firm up and are ready to enjoy.

Notes

• You can substitute raspberry preserves with any other fruit jam or preserves based on your preference.
• Make sure the vegan butter is softened to room temperature for easier mixing and better texture.
• Store cookies in an airtight container at room temperature for up to a week.
• Use quality semi-sweet chocolate chips for best flavor contrast.
• Adjust cookie size according to preference; baking time might need slight adjustment if cookies are smaller or larger.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vegan cookies, raspberry jam thumbprint cookies, vegan desserts, thumbprint cookies, fruit preserves cookies, dairy-free cookies