David’s Raspberry Thumbprint Cookies
These Raspberry Thumbprint Cookies are a timeless holiday favorite with a rich backstory and irresistible flavor. Buttery, tender, and crowned with a jewel-like dollop of sweet raspberry jam, these cookies bring elegance and joy to any cookie platter.
Ingredients
For the cookies:
- 1 cup 225 g vegan butter, softened
- ⅔ cup 133 g organic cane sugar
- 1 teaspoon almond extract
- 2 cups 250 g all-purpose flour
- ¾ cup 240 g raspberry jam
For the drizzle:
- ½ cup 60 g organic confectioners’ sugar, sifted
- 1 teaspoon nondairy milk
- Instructions
- Preheat the oven: Set the oven to 350°F 175°C and line a baking sheet with parchment paper.
Instructions
Make the cookie dough:
- In a stand mixer, cream together the vegan butter and sugar until smooth.
- Add the almond extract and mix until combined.
- Gradually add the all-purpose flour, mixing until a soft dough forms. Avoid overmixing.
Shape the cookies:
- Scoop a leveled tablespoon of dough and roll it into a small ball.
- Place the balls on the prepared baking sheet about 2 inches apart.
- Press down on each ball with your thumb to create a dent. Patch up any cracks around the edges if they form.
- Fill with jam: Add a scant ½ teaspoon of raspberry jam into each thumbprint.
- Bake: Bake for 14–18 minutes or until the bottoms just start to brown. Remove the cookies from the oven and let them cool completely.
Prepare the drizzle:
- In a small bowl, whisk together the confectioners’ sugar and nondairy milk until smooth.
- Drizzle over the cooled cookies. Let the drizzle set for about 15 minutes before serving.
Variations
- White Chocolate Drizzle: Replace the glaze with melted white chocolate chips. Drizzle over the cookies for a creamy, sweet finish.
- Apricot Jam: Use apricot jam instead of raspberry, or mix and match both for variety. Add lemon zest to the drizzle for a citrusy kick.
- Enjoy baking these buttery, jam-filled delights!
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